No Bake Blueberry Cheesecake
This creamy No Bake Blueberry Cheesecake features a buttery graham cracker crust, smooth cheesecake filling, and sweet homemade blueberry topping, perfect for summer desserts.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 16 ounces cream cheese softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
Blueberry Sauce Topping
- 2 cups blueberries fresh or frozen
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
Instructions
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and refrigerate for 15 minutes to set the crust.
- In a large bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice with a hand mixer until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture to create a light cheesecake filling.
- Spread the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight to fully set.
- For the blueberry sauce, cook blueberries, sugar, and lemon juice over medium heat until berries soften. Stir in cornstarch slurry and cook until thickened. Let cool before topping the cheesecake.
Notes
For best results, chill overnight. The blueberry sauce can be made ahead and stored in the fridge. Garnish with fresh blueberries for extra presentation.
Nutrition Information
- Calories: 320
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 210mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Total Sugars: 18g
- Added Sugars: 15g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 4% Daily Value