No Bake Blueberry Cheesecake
Savor the sweet taste of summer with this delightful No-Bake Blueberry Cheesecake! This creamy and indulgent dessert features a buttery graham cracker crust, a velvety cream cheese filling infused with vanilla and lemon, and a luscious blueberry topping. Best of all, it requires no baking, making it the perfect dessert for warm weather or any time you’re craving a refreshing treat.
Why Try This Recipe?
- Effortless Elegance: Impress your guests with this stunning dessert that looks as impressive as it tastes, all without turning on the oven.
- Seasonal Flavor: With fresh blueberries and a hint of lemon, this cheesecake captures the essence of summer in every bite, making it a perfect dessert for picnics, barbecues, or any summer celebration.
Summary of Ingredients
- For the crust: Graham crumbs, butter, sugar
- For the cheesecake layer: Cream cheese, cool whip, icing sugar, vanilla extract, lemon juice
- For the blueberry topping: Blueberries, sugar, cornstarch, lemon juice, water
Instructions
- Prepare Blueberry Topping: In a saucepan, simmer blueberries with sugar, cornstarch, lemon juice, and water until thick and syrupy. Remove from heat and let cool before refrigerating.
- Prepare Crust: Line the bottom of a 9-inch springform pan with parchment paper. Mix graham crumbs, melted butter, and sugar, then press the mixture onto the bottom of the pan. Chill in the fridge.
- Make Cheesecake Layer: In a large bowl, beat softened cream cheese until fluffy. Add cool whip, icing sugar, vanilla extract, and lemon juice, and mix until smooth. Spread the mixture evenly over the chilled graham crust.
- Add Blueberry Topping: Once cooled, spread the cooled blueberry topping over the cheesecake layer.
- Chill and Serve: Return the cheesecake to the fridge and chill for 3-4 hours before slicing and serving.
Serving Suggestions
Slice the No-Bake Blueberry Cheesecake into generous portions and serve chilled. For an extra touch of elegance, garnish each slice with fresh blueberries or a sprig of mint.
Storage Information
Store any leftover cheesecake in the refrigerator, covered, for up to 3-4 days. Enjoy it straight from the fridge for a cool and refreshing treat.
Techniques and Tips
- To ensure a smooth and creamy cheesecake layer, make sure the cream cheese is softened before mixing.
- For the blueberry topping, you can adjust the sweetness to taste by adding more or less sugar according to your preference.
- To make slicing easier, dip a sharp knife in hot water before cutting each slice.
Variation
Feel free to customize this cheesecake with your favorite fruit topping. Substitute the blueberries with strawberries, raspberries, or mixed berries for a delicious twist on this classic dessert. You can also experiment with different crusts, such as using chocolate or vanilla wafer crumbs instead of graham crumbs.
No-Bake Blueberry Cheesecake
Equipment
- Saucepan
- 9-inch springform pan
- Hand mixer or stand mixer
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
For the cheesecake layer:
- 24 oz cream cheese softened (750g or 3 packages)
- 4 cups Cool Whip a 1L container
- 1 1/4 cups icing sugar confectioners sugar or powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the blueberry topping:
- 3 cups blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
Instructions
- In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water for the topping. Simmer on low heat for 5-10 minutes until the mixture thickens and becomes syrupy. Remove from heat and let it cool. Once cooled, refrigerate until ready to use.
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a large bowl, mix together the graham cracker crumbs, melted butter, and sugar for the crust. Press the mixture evenly onto the bottom of the prepared pan. Place in the fridge to chill.
- In another large bowl, using a hand mixer or stand mixer, beat the softened cream cheese until fluffy. Add the Cool Whip, icing sugar, vanilla extract, and lemon juice. Mix until smooth and well combined.
- Spread the cheesecake mixture evenly over the chilled graham cracker crust.
- Top the cheesecake layer with the cooled blueberry topping.
- Place the cheesecake in the fridge and chill for 3-4 hours before slicing and serving.
- Once chilled, slice and serve your delicious No-Bake Blueberry Cheesecake. Enjoy!
Notes
- Ensure the cheesecake is chilled for at least 3-4 hours before slicing for the best texture.
- Customize the cheesecake by using other berries for the topping, such as strawberries or raspberries, for a variation in flavor.
