Easy No-Bake Blueberry Cheesecake: Quick & Delicious Dessert

Name: Easy No-Bake Blueberry Cheesecake: Quick & Delicious Dessert
Prep time: 30 min
Cook time: 15 min
Total time: 290 min
Yield: 8
Cuisine: American
Ingredients: 1.5 cups Graham Cracker Crumbs (For the crust); 1/2 cup Melted Butter (Unsalted); 24 ounces Cream Cheese (Softened, full-fat); 1 cup Granulated Sugar (For the filling); 1 cup Heavy Cream (Cold, for whipping); 1 teaspoon Vanilla Extract (Pure vanilla); 2 cups Fresh Blueberries (For the topping); 1 tablespoon Lemon Juice (Freshly squeezed); 2 tablespoons Powdered Sugar (For the topping, adjust to taste)

Learn how to make a luscious blueberry cheesecake, perfect for any occasion! This easy-to-follow recipe guides you through creating a rich, creamy filling topped with a vibrant blueberry sauce, all nestled on a crispy graham cracker crust. Ideal for summer gatherings or a delightful sweet treat.

#Cheesecake

#Blueberry

#No-Bake

#Dessert

#Sweet Treat

#Easy Recipe

#Summer Dessert

Beautifully Garnished Blueberry Cheesecake

Recipe Information

30m

Prep Time

15m

Cook Time

4h 50m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

450

Calories

Protein

45g

Carbs

28g

Fat

Slice of Creamy Blueberry Cheesecake

Ingredients

Graham Cracker Crumbs
(For the crust)
1.5 cups
Melted Butter
(Unsalted)
1 cup

Cream Cheese
(Softened, full-fat)
24 ounces
Granulated Sugar
(For the filling)
1 cup
Heavy Cream
(Cold, for whipping)
1 cup
Vanilla Extract
(Pure vanilla)
1 teaspoon
Fresh Blueberries
(For the topping)
2 cups

Lemon Juice
(Freshly squeezed)
1 tablespoon
Powdered Sugar
(For the topping, adjust to taste)
2 tablespoons

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cheesecake with Fresh Blueberry Topping

Instructions

0/6 completed

1
Prepare the crust: Combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes.
Preview
35m
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Prepare the crust: Combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes.
35m
For an extra firm crust, bake for 8-10 minutes at 350°F (175°C) before chilling.
2
Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Gradually beat in the vanilla extract.
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8m
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Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Gradually beat in the vanilla extract.
8m
Ensure cream cheese is at room temperature to avoid lumps.

3
Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
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5m
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Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
5m
Do not overmix to keep the filling light and airy.
4
Assemble the cheesecake: Pour the cream cheese filling over the chilled crust. Smooth the top with a spatula. Chill in the refrigerator for at least 4 hours, or preferably overnight, until firm.
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4h 5m
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Assemble the cheesecake: Pour the cream cheese filling over the chilled crust. Smooth the top with a spatula. Chill in the refrigerator for at least 4 hours, or preferably overnight, until firm.
4h 5m
Cover loosely with plastic wrap to prevent the top from drying out.
5
Prepare blueberry topping: In a small saucepan, combine blueberries, lemon juice, and powdered sugar. Cook over medium heat, stirring occasionally, until blueberries soften and sauce thickens slightly. Let cool completely before serving.
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15m
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Prepare blueberry topping: In a small saucepan, combine blueberries, lemon juice, and powdered sugar. Cook over medium heat, stirring occasionally, until blueberries soften and sauce thickens slightly. Let cool completely before serving.
15m
For a smoother sauce, blend a portion of the blueberries before cooking.

6
Serve: Carefully remove the cheesecake from the springform pan. Top with the cooled blueberry sauce just before serving. Garnish with fresh blueberries or mint, if desired.
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5m
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Serve: Carefully remove the cheesecake from the springform pan. Top with the cooled blueberry sauce just before serving. Garnish with fresh blueberries or mint, if desired.
5m
Run a thin knife around the edge of the pan before releasing to ensure a clean edge.