Description
A creamy, luscious no-bake blueberry cheesecake featuring a buttery graham cracker crust, rich cream cheese filling, and a sweet-tart blueberry topping. Perfect for warm days or when you want a delicious dessert without turning on the oven. Easy to prepare and always a crowd-pleaser!
Ingredients
Crust:
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1 cup graham cracker crumbs
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2 tbsp granulated sugar
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6 tbsp unsalted butter, melted
Filling:
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2 cups heavy whipping cream
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2 cups cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
Blueberry Topping:
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2 cups fresh or frozen blueberries
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2 tbsp granulated sugar
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1 tbsp lemon juice
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1 tbsp cornstarch
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2 tbsp water
Instructions
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Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and refrigerate 30 minutes.
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Make filling: Whip heavy cream until stiff peaks form. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold whipped cream into cream cheese mixture.
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Assemble cheesecake: Pour filling over crust, smooth surface, refrigerate at least 4 hours until set.
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Prepare topping: Cook blueberries, sugar, and lemon juice over medium heat until soft. Mix cornstarch and water; add to blueberries and cook until thickened. Cool.
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Serve: Spread blueberry topping over chilled cheesecake. Slice and serve.
Notes
For smoother topping, blend the blueberry sauce before cooling.
Let cheesecake set fully before slicing for clean pieces.
Make ahead up to 1 day; store refrigerated.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: No-bake cheesecake, blueberry dessert, summer dessert, easy cheesecake