Description
This creamy no-bake blueberry cheesecake combines a buttery graham cracker crust, a cloud-like cream cheese filling, and a glossy blueberry topping. It’s rich, airy, fruity, and perfect for hot days when you want an elegant dessert without turning on the oven.
Ingredients
Crust:
1 ¾ cups graham cracker crumbs
3 tbsp granulated sugar
½ cup melted butter
Filling:
16 oz (450g) cream cheese, softened
½ cup granulated sugar
½ cup sour cream
1 tbsp lemon juice
1 cup heavy whipping cream, chilled
Blueberry Topping:
2 cups fresh or frozen blueberries
¼ cup granulated sugar
1 tbsp cornstarch
2 tbsp water
1 tbsp lemon juice
Instructions
Prepare Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand. Press into the bottom of a springform pan. Chill in the freezer for 15 minutes.
Make Filling: Beat softened cream cheese and sugar until smooth. Add sour cream and lemon juice; mix well. In a separate bowl, whip heavy cream to soft peaks. Gently fold into the cream cheese mixture.
Add Filling to Crust: Spread half the filling over the chilled crust. Swirl in some blueberry topping, then add the rest of the filling. Smooth the top.
Prepare Blueberry Topping: In a saucepan, whisk water and cornstarch. Add sugar, lemon juice, and blueberries. Cook over medium heat until thick and glossy. Cool to room temperature.
Assemble: Spread blueberry topping over the cheesecake. Refrigerate at least 6 hours or overnight.
Serve: Slice with a hot knife and enjoy chilled.
Notes
For clean slices, chill overnight and use a hot knife.
You can substitute strawberries, raspberries, or mixed berries for seasonal variation.
For freezing: wrap individual slices tightly and thaw in the fridge overnight.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No-Bake / Chill
- Cuisine: American
Keywords: no-bake cheesecake, blueberry dessert, summer dessert, graham cracker crust, cream cheese filling, fresh blueberry topping, chilled dessert