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Blueberry Cheesecake No Bake: The Easiest Dessert Recipe Ever

  • Total Time: 405 minutes
  • Yield: 12 servings 1x

Description

Creamy no-bake cheesecake with graham cracker crust and homemade blueberry topping. Easy and perfect for any occasion!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 ¼ cups (250g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest (optional, but highly recommended!)
  • 2 cups (480ml) heavy cream, cold
  • 4 cups fresh blueberries, divided
  • ½ cup (100g) granulated sugar
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. In a medium bowl, whisk together the graham cracker crumbs, sugar, and salt.
  2. Pour the melted butter into the dry ingredients and stir until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Chill the crust in the refrigerator for at least 30 minutes.
  5. In a large bowl, beat the softened cream cheese until smooth and creamy.
  6. Gradually add the sugar, beating until well combined. Stir in the vanilla extract and lemon zest (if using).
  7. In a separate bowl, beat the cold heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture in two additions.
  9. Pour the filling over the chilled graham cracker crust and spread evenly.
  10. Cover and refrigerate for at least 6 hours, or preferably overnight.
  11. In a medium saucepan, combine 3 cups of the blueberries, sugar, and water.
  12. Bring to a simmer over medium heat, stirring occasionally.
  13. In a small bowl, whisk together the cornstarch and remaining water until smooth.
  14. Slowly pour the cornstarch slurry into the simmering blueberry mixture, stirring constantly. Cook until thickened and glossy.
  15. Remove from heat and stir in the remaining 1 cup of fresh blueberries and the lemon juice.
  16. Let the blueberry topping cool completely.
  17. Carefully remove the cheesecake from the springform pan.
  18. Pour the cooled blueberry topping over the cheesecake, spreading evenly.
  19. Chill for another 30 minutes (optional).
  20. Slice and serve.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • Don’t overmix the cheesecake filling.
  • Chill the cheesecake thoroughly for best results.
  • Adjust sweetness to taste.
  • Get creative with toppings!
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

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Find it online: https://recipefantastic.com/blueberry-cheesecake-no-bake/