Sweet Recipes

No-Bake Blueberry Cheesecake

By Emma :

Everyday Culinary Delights👩‍🍳

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Welcome back, dear readers! I’m genuinely thrilled to share this delight with you today. There’s something incredibly comforting and exciting about a no-bake dessert, and this No-Bake Blueberry Cheesecake is a testament to that magic. Whether you’re a seasoned baker or just dipping your toes into the world of desserts, this recipe is bound to win your heart.

Imagine a creamy, luscious cheesecake layered with a buttery graham cracker crust and topped with a vibrant blueberry sauce. Sounds divine, right? Let’s dive into this mouth-watering adventure together!

Ingredients

For the crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons sugar

For the cheesecake layer:

  • 24 oz (750g or 3 packages) cream cheese, softened
  • 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

How to Make No-Bake Blueberry Cheesecake

Step 1: Prepare the Blueberry Topping

In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Simmer on low heat for 5-10 minutes until thick and syrupy. Remove from heat and let it cool. Once cooled, refrigerate until ready to use. If you prefer a runnier sauce, simply add a little more water.

Step 2: Make the Crust

Line the bottom of a 9-inch springform pan with parchment paper. In a large bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly onto the bottom of the pan and place it in the fridge to chill.

Step 3: Prepare the Cheesecake Layer

In a large bowl, using a hand mixer or a stand mixer, beat the softened cream cheese until fluffy. Add the cool whip, icing sugar, vanilla extract, and lemon juice. Mix until smooth and creamy. Spread the cheesecake mixture evenly over the chilled graham cracker crust.

Step 4: Assemble the Cheesecake

Top the cheesecake with the cooled blueberry topping. Place the cheesecake back in the fridge and chill for 3-4 hours before slicing and serving. Trust me, the wait is worth it—the smell when this is in the fridge is incredible!

Helpful Tips

  • Cream Cheese: Make sure your cream cheese is softened to avoid lumps in your cheesecake layer.
  • Chilling: Allowing the cheesecake to chill properly is crucial for it to set and develop its flavors.
  • Topping Consistency: Adjust the water in the blueberry topping to get your desired consistency.

Substitutions/Variations

  • Crust Variations: Try using different cookies for the crust, like digestive biscuits or chocolate graham crackers, for a unique twist.
  • Fruit Toppings: Swap blueberries for strawberries, raspberries, or mixed berries for a different flavor profile.
  • Sugar Alternatives: Use honey or maple syrup instead of sugar for a natural sweetener.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance and kept in the fridge. In fact, it tastes even better the next day as the flavors meld together.

Can I use frozen blueberries for the topping?

Yes, you can use frozen blueberries. Just make sure to thaw them first and drain any excess liquid.

How do I store leftovers?

Store any leftover cheesecake in an airtight container in the fridge for up to 5 days.

Storage Instructions

  • Refrigerate: Store the cheesecake in the fridge, covered with plastic wrap or in an airtight container, for up to 5 days.
  • Freeze: You can also freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

More Delicious Recipes

If you enjoyed this No-Bake Blueberry Cheesecake, you’ll love these other delightful treats:

I hope you enjoy making and devouring this No-Bake Blueberry Cheesecake as much as I do. It’s a showstopper at any gathering and a delightful treat for any occasion. Happy baking (or rather, not baking)!

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No-Bake Blueberry Cheesecake


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  • Author: Emma
  • Total Time: 30 minutes (plus chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

No-Bake Blueberry Cheesecake is a creamy, luscious dessert with a buttery graham cracker crust and a vibrant blueberry topping. Perfect for any occasion, this easy-to-make cheesecake will wow your family and friends. Chill and serve for a delightful treat!


Ingredients

Scale

For the crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons sugar

For the cheesecake layer:

  • 24 oz (750g or 3 packages) cream cheese, softened
  • 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

  • Prepare the Blueberry Topping: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Simmer on low heat for 5-10 minutes until thick and syrupy. Remove from heat and let cool. Refrigerate until ready to use.
  • Make the Crust: Line the bottom of a 9-inch springform pan with parchment paper. Mix graham cracker crumbs, melted butter, and sugar in a large bowl. Press the mixture evenly onto the bottom of the pan and refrigerate.
  • Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese until fluffy using a hand mixer or stand mixer. Add cool whip, icing sugar, vanilla extract, and lemon juice. Mix until smooth. Spread the cheesecake mixture evenly over the chilled crust.
  • Assemble the Cheesecake: Top the cheesecake with the cooled blueberry topping. Refrigerate for 3-4 hours until set. Slice and serve.

Notes

  • For a runnier blueberry topping, add more water.
  • Ensure the cream cheese is softened to avoid lumps.
  • Allow the cheesecake to chill properly to set and develop its flavors.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for the blueberry topping)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

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