Description
This No-Bake Blueberry Cheesecake features a creamy, dreamy cream cheese filling atop a crunchy graham cracker crust, topped with a fresh and luscious blueberry compote. Perfect for a refreshing dessert that requires no oven baking and is easy to prepare with simple ingredients.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 cups heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, to thicken)
Instructions
- Prepare the crust: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form a crust. Place in the fridge to chill while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon juice, and continue to beat until fully combined and creamy.
- Combine the filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture until smooth and well combined. Be careful not to deflate the whipped cream. Once mixed, pour the filling over the chilled graham cracker crust and spread evenly. Place in the fridge to set for at least 4 hours, or overnight for best results.
- Prepare the blueberry topping: In a medium saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Stir occasionally until the berries start to release their juices, about 5-7 minutes. If you prefer a thicker topping, mix the cornstarch with a little water to form a slurry, then add it to the saucepan. Stir until the mixture thickens, about 2-3 minutes. Remove from heat and let it cool completely.
- Assemble the cheesecake: Once the cheesecake filling has set, spoon the cooled blueberry topping over the cheesecake. Spread it evenly across the surface.
- Serve: Slice and serve immediately or store in the fridge for up to 2-3 days. Garnish with extra fresh blueberries, if desired.
Notes
- Make sure the cream cheese is softened to room temperature for easier blending and a smoother filling.
- For a thicker blueberry topping, use the optional cornstarch slurry as directed to avoid a runny compote.
- Allow the cheesecake to chill for at least 4 hours, but overnight is best for optimal firmness and flavor development.
- This cheesecake keeps well in the refrigerator for up to 2-3 days; do not freeze as the texture may be affected.
- Use fresh blueberries for topping for the best flavor, but frozen blueberries can be used if fresh are unavailable.
