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No Bake Blueberry Cheesecake

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A creamy, refreshing no-bake cheesecake with a buttery graham cracker crust and a sweet-tart blueberry topping, perfect for an impressive dessert without using the oven.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 16 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 cups blueberries (fresh or frozen)
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Combine graham cracker crumbs and melted butter in a bowl until evenly mixed.
  2. Press the mixture firmly into the bottom of a springform pan or pie dish. Refrigerate while preparing the filling.
  3. In a large bowl, beat the cream cheese until smooth and creamy.
  4. Add powdered sugar and vanilla extract and mix until fully combined.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  7. Spread the filling evenly over the chilled crust and refrigerate.
  8. To make the topping, combine blueberries, granulated sugar, lemon juice, and cornstarch in a saucepan.
  9. Cook over medium heat, stirring frequently, until thickened and the blueberries burst.
  10. Allow the topping to cool completely, then spread over the cheesecake.
  11. Refrigerate for at least 4 hours, or until fully set, before slicing and serving.

Notes

  • Chill overnight for the best texture and clean slices.
  • Frozen blueberries work well for the topping.
  • Whip the cream fully to ensure the cheesecake sets properly.
  • Use a sharp knife wiped clean between slices.

Nutrition

Find it online: https://thefamilycooking.com/no-bake-blueberry-cheesecake/