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No-Bake Blueberry Cheesecake

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A delicious and creamy no-bake blueberry cheesecake that brings memories of summer picnics and family gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 cups fresh blueberries
  • 1/2 cup sugar (for the blueberry topping)
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until they resemble wet sand. Press the mixture firmly against the bottom of a 9-inch springform pan.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue beating until fully incorporated. Stir in the vanilla extract.
  3. Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Be gentle when folding the whipped cream into the cheesecake mixture.
  4. Combine and mix: Gently fold the whipped cream into the cream cheese mixture until just combined. Pour this filling over the prepared crust.
  5. Chill the cheesecake: Cover with plastic wrap and refrigerate for at least 240 minutes, ideally overnight.
  6. Prepare the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the blueberries start to burst.
  7. Top and serve: Spread the cooled blueberry topping over the cheesecake and garnish with fresh blueberries.

Notes

For a gluten-free version, use nut-based crusts instead of graham cracker crumbs.

Nutrition

Keywords: cheesecake, no-bake, blueberry, dessert, summer, easy dessert

Find it online: https://peakplatter.com/min-no-bake-blueberry-cheesecake-creamy-refreshing/