No-Bake Blueberry Cheesecake
This no-bake blueberry cheesecake combines creamy cheesecake with a refreshing blueberry topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1½ cups graham cracker crumbs
- ⅓ cup ⅓ cup melted butter
- 2 tablespoons 2 tablespoons sugar
For the cheesecake filling
- 16 oz 16 oz cream cheese (softened) Make sure cream cheese is at room temperature for easier mixing.
- 1 cup 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon lemon juice
- 1.5 cups 1½ cups whipped topping or whipped cream For richer flavor, homemade whipped cream can be used.
For the blueberry topping
- 2 cups 2 cups blueberries (fresh or frozen) Frozen blueberries work well; just thaw slightly before cooking.
- ⅓ cup ⅓ cup sugar (for blueberry topping)
- 1 tablespoon 1 tablespoon lemon juice (for topping)
- 1 tablespoon 1 tablespoon cornstarch For thickening the topping.
- 2 tablespoons 2 tablespoons water (for slurry)
Instructions
Preparation
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well, then press the mixture firmly into the bottom of a springform pan. Chill in the fridge.
- Beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice. Mix until creamy, then gently fold in the whipped topping.
- Spread the cheesecake mixture over the chilled crust and smooth the top. Refrigerate for at least 4 hours or ideally overnight.
Cooking the topping
- In a saucepan, mix blueberries, sugar, and lemon juice over medium heat. When it bubbles, add the cornstarch slurry and stir continuously until thick. Remove from heat and let cool.
Finishing
- Once the cheesecake has fully set, pour the cooled blueberry topping over the top. Slice and serve.
Notes
For the best texture, let the cheesecake chill overnight. You can add fresh blueberries and whipped cream for serving.