5.0 from 6 votes
No Bake Blueberry Cheesecake
Delicious homemade graham cracker crust filled with an easy blueberry cheesecake filling makes this No Bake Blueberry Cheesecake recipe so easy and delicious for summer!
Prep Time
10 mins
Cook Time
10 mins
Chilling Time
4 hrs
Total Time
4 hrs 35 mins
Servings: 8 pieces
Calories: 610 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Graham Cracker Crust
- 1 ½ cups crushed graham cracker crumbs
- 8 Tablespoons butter melted
- ¼ cup brown sugar packed
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 1 teaspoon cornstarch
- ¼ cup sour cream
Blueberry Sauce
- 1 cup blueberries
- ¼ cup sugar
- 2 Tablespoons cornstarch
- ½ Tablespoons lemon juice
- ¼ cup water
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.
- Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.
- Place the graham cracker crust in a preheated oven at 350 degrees Fahrenheit and bake for 10 minutes. Remove from the oven and let it cool.
- In a large saucepan combine blueberries, sugar, cornstarch, lemon juice and water. Cook over medium heat until it starts to simmer, stirring continuously. Turn heat to low and let simmer for 10 min until sauce thickens while stirring continuously, remove from heat and set aside.
- In a large mixing bowl beat the cream cheese and sour cream with an electric mixer until smooth. Add powdered sugar and vanilla, beat until combined. Set aside.
- In a medium bowl, beat heavy cream on low for 1 minute. Add cornstarch and turn mixer to high and beat for an additional 3-4 minutes or until stiff peaks form. Add blueberry mixture and mix until combined Gently fold whipped cream blueberry mixture into the cream cheese mixture.
- Spread the cheesecake filling into the cooled prepared pie crust and refrigerate 4 hours or overnight until it is firm.
- Top with fresh blueberries and whipped cream for serving if desired.
Cup of Yum
Notes
- FRIDGE: Place leftover slices into an airtight container or cover the pie plate tightly in plastic wrap. Store in the fridge for up to 3 days.
- FREEZER: You can either store slices or a full cheesecake in the freezer. Wrap tightly in plastic wrap and/or place the slices in an airtight container. Freeze for up to 2 months and allow to thaw in the fridge.
Nutrition Information
Calories
610kcal
(31%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
45g
(69%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.5g
Cholesterol
125mg
(42%)
Sodium
385mg
(16%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
1603IU
(32%)
Vitamin C
2mg
(2%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 610
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 385mg | 16% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 1603IU | 32% |
| Vitamin C | 2mg | 2% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.