Description
Creamy no bake blueberry cheesecake promises a delightful dessert experience without turning on the oven. Luscious blueberry topping and silky cream cheese filling invite dessert enthusiasts to savor each cool, refreshing bite.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups (354 ml) graham cracker crumbs
- 3 tablespoons (38 grams) granulated sugar
- 0.5 cup (1 stick or 113 grams) unsalted butter, melted
Cheesecake Filling Ingredients:
- 16 ounces (454 grams or 2 packages) cream cheese, softened to room temperature
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup (240 ml) heavy whipping cream, cold
Blueberry Topping Ingredients:
- 2 cups (290 grams) fresh or frozen blueberries
- 0.5 cup (100 grams) granulated sugar
- 2 tablespoons (16 grams) cornstarch
- 0.25 cup (60 ml) water
- 1 tablespoon fresh lemon juice
Instructions
- Craft a robust crust by pulverizing graham crackers with sugar and melted butter, creating a dense, compact base. Press the mixture meticulously into the springform pan, ensuring uniform thickness. Chill the foundation while preparing subsequent components.
- Develop a vibrant blueberry compote by combining cornstarch, sugar, water, and lemon juice in a saucepan. Introduce fresh blueberries and simmer, stirring consistently until the mixture transforms into a glossy, thickened sauce. Allow the compote to cool completely at room temperature.
- Whip cream cheese until silky and luxurious, integrating powdered sugar, vanilla, and lemon juice. In a separate vessel, transform heavy cream into fluffy, stiff peaks. Delicately incorporate the whipped cream into the cream cheese mixture, maintaining a light, airy texture.
- Transfer the velvety cheesecake filling onto the chilled crust, spreading with precision to create an even layer. Cascade the cooled blueberry compote across the surface, creating an elegant marbled effect.
- Refrigerate the assembled dessert for a minimum of six hours, permitting the flavors to meld and the structure to solidify completely. Remove from the springform pan just before serving, revealing a decadent, no-bake blueberry cheesecake.
Notes
- Choose ripe, plump blueberries for maximum flavor and natural sweetness in the topping, ensuring a vibrant and intense fruity taste.
- Use full-fat cream cheese at room temperature to guarantee a smooth, creamy filling without lumps, creating a silky texture.
- Chill the springform pan before pressing the crust to help it set quickly and maintain a firm, compact base that won’t crumble.
- Fold whipped cream gently into the cream cheese mixture to preserve its light, airy consistency and prevent deflating the mixture.
- For a gluten-free version, swap graham cracker crumbs with crushed gluten-free cookies or almond meal to accommodate dietary restrictions.
- Add a splash of almond extract to the blueberry topping for a subtle nutty undertone that complements the fruity essence.
- Freeze individual slices for quick dessert options, wrapping them tightly in plastic wrap to maintain freshness for up to one month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 2 mg