Description
No-bake blueberry cheesecake is a refreshing and indulgent dessert featuring a buttery graham cracker crust, a creamy cheesecake filling, and a sweet homemade blueberry sauce topping. It’s easy to prepare and perfect for hot summer days.
Ingredients
1 ½ cups graham cracker crumbs (about 12 sheets)
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 ¼ cups (10 oz) block-style cream cheese
1 cup confectioners’ sugar
1 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
¼ teaspoon salt
1 recipe homemade blueberry sauce (or canned blueberry pie filling), chilled
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press it into the bottom and slightly up the sides of a springform pan. Chill the crust in the refrigerator while preparing the filling.
- Make the filling: In the bowl of a stand mixer, or using a hand mixer, beat together the cream cheese, heavy cream, confectioners’ sugar, vanilla extract, lemon juice, and salt. Mix until smooth and stiff.
- Assemble the cheesecake: Carefully spread the cheesecake filling over the chilled crust. Smooth the top and place the cheesecake in the refrigerator. Chill for at least 3 hours, or overnight for better results.
- Top and serve: Once the cheesecake has set, spoon the chilled blueberry sauce (or pie filling) over the top. Slice and serve.
Notes
- Mini Cheesecakes: For individual servings, grease a 12-cup muffin tin and fill each cup with 2 tablespoons of graham cracker crust and ¼ cup of cheesecake filling. Chill for 2 hours before serving.
- Different Crust: Swap the graham cracker crust for vanilla wafer crumbs, shortbread cookies, or your favorite cookie for a unique flavor.
- Fruit Topping Variations: Try using strawberry, raspberry, or mixed berry sauce in place of the blueberry topping for a different twist.
- Storage: Store the cheesecake covered in the refrigerator for up to 5 days.
- Freezing: If you need to make the cheesecake ahead of time, freeze it for up to 3 months. Flash freeze for 1 hour, then wrap in plastic wrap and aluminum foil. Thaw in the refrigerator overnight. Keep blueberry sauce separate when freezing.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
