If you’re seeking a refreshing dessert that doesn’t require turning on the oven, this No-Bake Blueberry Almond Cheesecake is just what you need. It’s a delightful blend of creamy cheesecake filling, crunchy almond crust, and luscious blueberry topping. Perfect for warm days or whenever you want a sweet treat without the hassle of baking.
Imagine a dessert that’s light yet indulgent, with a nutty flavor from the almonds and a burst of sweetness from the blueberries. This cheesecake is incredibly simple to prepare, making it an ideal choice for gatherings, potlucks, or a cozy evening at home. Plus, you can whip it up in no time with just a few ingredients.
This No-Bake Blueberry Almond Cheesecake is not only delicious but also visually appealing with its rich colors. It’s the perfect way to impress your guests, and trust me, they’ll be asking for the recipe!
A Simple and Irresistible No-Bake Dessert
This No-Bake Blueberry Almond Cheesecake features a smooth and creamy filling made from cream cheese, whipped cream, and almond extract, all nestled in a crunchy almond and graham cracker crust. The fresh blueberry topping adds a burst of flavor that perfectly complements the rich cheesecake, creating a harmonious balance of taste.
The taste of this cheesecake is a delightful combination of creamy, nutty, and fruity notes. The almonds provide a satisfying crunch, while the blueberries bring a burst of freshness, making each bite a treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup almonds, finely chopped
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- 1/4 cup granulated sugar (for blueberry topping)
- 1 tablespoon lemon juice
Instructions
- Prepare the Almond Crust: In a medium bowl, mix the graham cracker crumbs, chopped almonds, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the almond extract and mix until fully incorporated.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
- Prepare the Blueberry Topping: In a small saucepan, combine the fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries begin to burst and the mixture thickens slightly, about 5-7 minutes. Let cool before spreading over the chilled cheesecake.
- Serve: Once the cheesecake is fully set, remove it from the springform pan and top with the blueberry mixture before slicing. Enjoy your delightful dessert!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 320kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 24g
