No Bake Blueberry Cheesecake

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes (including refrigeration time)
• Servings: 8
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 350
• Protein: 5g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 1g
• Sugar: 30g
• Sodium: 150mg

Why Make This No Bake Blueberry Cheesecake

This No Bake Blueberry Cheesecake is the perfect dessert for any occasion, combining creamy texture with the bright flavors of fresh blueberries. It’s simple to prepare, doesn’t require an oven, and is sure to impress your family and friends. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply want a special treat, this cheesecake delivers both taste and convenience. With each bite, you’ll enjoy the refreshing burst of blueberries paired with a rich, creamy filling. Plus, it’s a great way to utilize seasonal fruits, making it a perfect dessert any time of year!

How to Make No Bake Blueberry Cheesecake

Creating this No Bake Blueberry Cheesecake is a breeze! You’ll be layering a delicious graham cracker crust with a luscious cream cheese filling and a vibrant blueberry topping. Follow these easy directions to whip up a dessert that will steal the show!

Ingredients:

• 1 and 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup powdered sugar
• 16 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• 1/4 cup sugar
• 2 tablespoons lemon juice

Directions:

Step 1: Preparation

In a medium bowl, mix the graham cracker crumbs with melted butter and press the mixture firmly into the bottom of a springform pan to create a sturdy crust. Once formed, refrigerate it while preparing the filling.

Step 2: Mixing Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until everything is well combined and smooth.

Step 3: Whipping Cream

In another clean bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until fully combined, creating a light and airy filling.

Step 4: Finishing the Filling

Pour the cream cheese mixture over the chilled graham cracker crust. Smooth the top using a spatula for an even finish.

Step 5: Cooking Blueberry Topping

In a saucepan over medium heat, combine the fresh blueberries, sugar, and lemon juice. Cook this mixture until the blueberries break down and the mixture thickens a bit, about 5-7 minutes. Remove it from heat and let it cool slightly.

Step 6: Adding the Blueberry Layer

Pour the cooled blueberry mixture over the cheesecake layer, spreading it out gently with a spatula to cover evenly.

Step 7: Refrigerating

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until it is fully set. Once set, slice and serve chilled.

How to Serve No Bake Blueberry Cheesecake

This cheesecake is best served chilled to maintain its creamy texture. For an extra touch, top each slice with a dollop of whipped cream or a few fresh blueberries. It makes a delightful end to meals, especially during warm weather. Consider pairing it with a cup of coffee or tea for a cozy treat!

How to Store No Bake Blueberry Cheesecake

Store any leftovers in the refrigerator, covered tightly with plastic wrap or a lid, for up to 3-4 days. If you plan to keep it longer, consider freezing the cheesecake. Wrap it well in plastic wrap and aluminum foil, and it can last in the freezer for up to a month. Thaw it in the refrigerator overnight before enjoying.

Expert Tips for Perfect No Bake Blueberry Cheesecake

• Ensure the cream cheese is at room temperature for easy mixing and a smooth filling.
• Be gentle when folding in the whipped cream to keep the filling light and fluffy.
• Make sure to cool the blueberry mixture before pouring it over the cream cheese filling to prevent it from melting into the cream.
• Experiment with other fruits like strawberries or raspberries for a tasty variation!

Delicious Variations

• For a chocolate twist, add melted chocolate to the cream cheese mixture before combining it with the whipped cream.
• Substitute some of the fresh blueberries for other berries like strawberries or raspberries.
• Try adding a layer of lemon curd beneath the blueberry topping for a citrusy zing.

Frequently Asked Questions

• Can I use frozen blueberries instead of fresh?
  Yes, frozen blueberries work well, but they may release more juice. Thaw and drain them before cooking to thicken the mixture properly.

• How do I know when it’s set?
  The cheesecake should be firm to the touch and hold its shape when you slice it. If it jiggles too much, give it more time in the refrigerator.

• What if I can’t find graham crackers?
  You can use digestive biscuits or even crushed vanilla cookies as a substitute for the crust.

• Can I add flavorings to the cream cheese filling?
  Absolutely! You can add a teaspoon of lemon zest or almond extract to enhance the flavor of the cheesecake.

• Is it necessary to use a springform pan?
  While it’s not strictly necessary, a springform pan makes it easier to remove the cheesecake without leaving it behind. If you use a regular pan, be cautious when slicing.

Conclusion

This No Bake Blueberry Cheesecake is not only a delightful dessert that marries the creamy richness of cheesecake with the tart sweetness of blueberries, but it also reflects simplicity and ease of preparation. Whether you’re new to baking or an experienced home cook, this recipe is sure to become a delightful favorite in your kitchen. Give it a try, and treat yourself and your loved ones to a slice of berry bliss!

No Bake Blueberry Cheesecake

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• Author: lydia
• Total Time: 270 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A creamy and refreshing no bake cheesecake topped with vibrant blueberries, perfect for any occasion.

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Ingredients

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• 1 and 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup powdered sugar
• 16 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• 1/4 cup sugar
• 2 tablespoons lemon juice

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Instructions

1. In a medium bowl, mix the graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan. Refrigerate while preparing the filling.
2. Beat the softened cream cheese until smooth, gradually adding powdered sugar and vanilla extract until well combined.
3. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
4. Pour the cream cheese mixture over the chilled graham cracker crust and smooth the top.
5. In a saucepan, combine fresh blueberries, sugar, and lemon juice. Cook until thickened, about 5-7 minutes, then let cool slightly.
6. Pour the cooled blueberry mixture over the cheesecake layer.
7. Cover with plastic wrap and refrigerate for at least 4 hours until set. Slice and serve chilled.

Notes

For best results, ensure the cream cheese is at room temperature. Top with whipped cream or fresh blueberries before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg