No-Bake Blueberry Cheesecake
User Reviews
5
No-Bake Blueberry Cheesecake
Description
The No-Bake Blueberry Cheesecake starts with a crust made from finely ground graham cracker crumbs mixed with sugar and melted butter, pressed into a springform pan to chill and set. The filling combines softened cream cheese with sugar, sour cream, and lemon juice for balanced richness and subtle tartness. Heavy whipping cream is whipped and folded in to lighten the texture. The blueberry topping is prepared separately by cooking blueberries with water, lemon juice, sugar, and cornstarch to produce a syrupy mixture that highlights the berries’ bright flavor.
The cheesecake is assembled by layering the creamy filling on the set crust and topping it with the cooled blueberry compote. Its no-bake preparation yields a smooth, dense, yet light dessert that harmonizes the sweetness of cream cheese with the zesty blueberry topping. This dessert is especially suitable for warm days when ovens are less desirable.
The cheesecake can be frozen for up to three months if wrapped securely in plastic wrap and foil; thaw it overnight in the refrigerator before serving for best texture and flavor preservation.
Ingredients
Ingredients for the Crust:
- 1 3/4 cups graham cracker crumbs from 14 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp butter melted, unsalted
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 use 1/4 cup for frozen berries, for fresh berries
- 1 Tbsp lemon juice freshly squeezed
- 2 Tbsp granulated sugar
- 1 Tbsp cornstarch
- 4 cups blueberries 16-18 oz, fresh or frozen
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
- Freeze wrapped cheesecake tightly for up to 3 months; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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