No-Bake Blueberry Cheesecake
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5.0
63 reviews
Excellent
No-Bake Blueberry Cheesecake
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This classic no-bake blueberry cheesecake features a creamy cheesecake layer swirled and topped with jammy blueberries. We use our homemade Blueberry Sauce to make the swirl in the cheesecake and serve with more saucy blueberries on every slice.
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Ingredients
Ingredients for the Crust:
- 1 3/4 cups Graham cracker crumbs from 14 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter melted
For the Cheesecake 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
- 1 recipe blueberry Topping (below) to serve
Ingredients for Blueberry Topping:
- 1/3 cup water for fresh berries use 1/4 cup for frozen berries
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp granulated sugar
- 1 Tbsp cornstarch
- 4 cups fresh or frozen blueberries 16-18 oz
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Instructions
How to Make Blueberry Topping:
- In a medium saucepan, add water, lemon juice, sugar, and cornstarch. Use a spatula to stir until the cornstarch is dissolved. Set over medium heat and continue stirring until the mixture starts to thicken in about 1 minute.
- Add blueberries and bring to a boil, stirring occasionally and gently as they cook. When done, the berries will release some of their juice and turn syrupy, which takes about 5 to 6 minutes. Remove from the heat and set aside to cool to room temperature.
How to Make No-Bake Cheesecake
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
- In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
- Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
- Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.
- Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.
- Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce.
Notes
- To Freeze, wrap the cheesecake in several layers of plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Nutrition Information
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Calories
349kcal
(17%)
Carbs
29g
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
70mg
(23%)
Sodium
179mg
(7%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
914IU
(18%)
Vitamin C
5mg
(6%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbs | 29g | |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 179mg | 7% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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