Description
This no-bake blueberry cheesecake is a creamy, refreshing dessert perfect for warm weather or anytime you want a simple yet decadent treat. Made with a crunchy graham cracker crust, smooth cream cheese filling, and topped with a tangy, sweet blueberry sauce, it requires no oven time and comes together quickly with easy steps.
Ingredients
Scale
Crust
- 1 3/4 cups graham cracker crumbs (from 14 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter (melted)
Filling
- 16 oz cream cheese (2, 8-oz blocks, room temperature)
- 2/3 cup granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp lemon juice (freshly squeezed)
- 1 cup heavy whipping cream
Blueberry Topping
- 4 cups fresh or frozen blueberries (16-18 oz)
- 1/3 cup water (use 1/4 cup if using frozen berries)
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp granulated sugar
- 1 Tbsp corn starch
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs and 1 tablespoon of sugar. Pour in melted butter and stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan or pie dish to form the crust. Chill in the refrigerator while preparing the filling.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add 2/3 cup sugar, sour cream, and lemon juice. Mix until fully combined and smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set, ideally overnight for best texture.
- Make the Blueberry Topping: In a small saucepan, combine blueberries, water, lemon juice, and sugar. Bring to a gentle simmer over medium heat. Mix corn starch with a tablespoon of cold water to create a slurry, then slowly stir it into the simmering blueberry mixture. Cook for 2 to 3 minutes, stirring constantly until the mixture thickens and berries start to burst. Remove from heat and let cool to room temperature.
- Serve: Once the cheesecake has set, spoon the cooled blueberry topping over the surface evenly. Slice and serve chilled.
Notes
- You can use fresh or frozen blueberries for the topping. Adjust the water accordingly.
- For a firmer crust, chill it for at least 30 minutes before adding the filling.
- If you prefer a sweeter filling, add more sugar to taste.
- Make sure cream cheese is at room temperature to avoid lumps in the filling.
- Leftover cheesecake should be stored in the refrigerator and consumed within 3-4 days.
