No Bake Blueberry Cheesecake
Always a popular summer-time dessert, every bite of this no bake blueberry cheesecake is divine — perfectly creamy and sweet with just the right amount of tang!
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling
- 2 (8-oz.) pkgs. cream cheese room temperature
- 1 cup confectioner's sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
Topping
- 2 cups blueberries fresh or frozen
- ¼ cup granulated sugar
- ½ tablespoon butter
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon zest
Instructions
Graham Cracker Crust
- In a medium size bowl, blend together the graham cracker crumbs, 1/4 cup sugar, and softened butter until you have coarse crumbs. (If making your own crumbs, blend together in the bowl of a food processor.).
- Evenly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 30 minutes before filling.
Filling
- Before you begin, place a bowl and whisk attachment in the freezer (you will use this to whip the cream).
- Add cream cheese to a large bowl and beat with an electric mixer until smooth and creamy, scraping down the sides as needed.
- Stir in confectioner's sugar, lemon juice, and vanilla extract until smooth.
- Pour the heavy cream into the chilled bowl and whisk on high speed until stiff peaks form. Fold the whipped cream into the cheesecake filling until combined.
- Spread the filling evenly over the prepared graham cracker crust. Cover and refrigerate at least 4 hours (or overnight) before topping with the blueberry topping.
Blueberry Topping
- In a small saucepan, add one cup blueberries, sugar, and butter and heat until sugar dissolves. Cook over medium-low heat 8-10 minutes or until berries begin to burst.
- Add cornstarch and stir until dissolved. Add remaining berries and lemon zest and cook another 5 minutes. Cool completely before topping the cheesecake.
Video
Notes
- A 1/2-cup measuring cup may be helpful in pressing the crumbs along the sides of the pan. If the mixture seems dry and doesn't form and stick together, add another tablespoon of melted butter.
- No bake cheesecakes need at least 4 to 6 hours in the refrigerator to firm up. If your cheesecake is softer than you like, you may put it in the freezer for an hour to help it set.
- No bake cheesecake may be frozen for up to 3 months, although I would recommend freezing the cheesecake without the blueberry topping.
Nutrition
Serving: 1gCalories: 394kcalCarbohydrates: 46gProtein: 2gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 62mgSodium: 100mgFiber: 1gSugar: 35g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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