No-Bake Cheesecake {with Fresh Blueberry Sauce}

Name: No-Bake Cheesecake {with Fresh Blueberry Sauce}
Prep time: 30 min
Total time: 3 h 30 min
Yield: 9 serving
Ingredients: 1 1/4 cups (138g) Graham cracker crumbs; 5 Tbsp (128g) salted butter; 2 Tbsp cold water; 2 tsp powdered gelatin; 2/3 cup (160 ml) heavy cream; 16 oz cream cheese; 1 1/4 cups (150g) powdered sugar; 1/3 cup (80g) sour cream; 1 1/2 tsp vanilla extract; 2 cups (290g) fresh blueberries; 1/4 cup (60ml) water; 1/3 cup (67g) granulated sugar; 2 1/2 tsp cornstarch; 1 Tbsp lemon juice

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings
9
Course
Dessert
Cuisine
American

No-Bake Cheesecake {with Fresh Blueberry Sauce}

Iris Warren

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This is a light and fluffy, deliciously creamy cheesecake and the fresh blueberry sauce takes makes it over-the-top delicious! And here no turning on a hot oven and waiting the extra hour+ for a cheesecake to bake, and chill time is half what a standard cheesecake takes!

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Ingredients

Servings

1 1/4 cups (138g) Graham cracker crumbs (from about 9 full sheets)
5 Tbsp (128g) salted butter, melted
2 Tbsp cold water
2 tsp powdered gelatin
2/3 cup (160 ml) heavy cream
16 oz cream cheese, brought to room temperature
1 1/4 cups (150g) powdered sugar
1/3 cup (80g) sour cream brought to room temperature
1 1/2 tsp vanilla extract

Blueberry Sauce

2 cups (290g) fresh blueberries
1/4 cup (60ml) water, grape juice or apple juice, plus 1 Tbsp more
1/3 cup (67g) granulated sugar
2 1/2 tsp cornstarch
1 Tbsp lemon juice (optional)

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Instructions

For the cheesecake: Line an 8 by 8-inch baking dish with aluminum foil or parchment paper leaving a 2-inch overhang on all sides. Spray foil with non-stick cooking spray (parchment doesn't need to be sprayed).
In a bowl, using a fork, stir together graham crackers and butter until evenly moistened. Pour mixture into prepared baking dish and press firmly into an even layer. Transfer to refrigerator.
Pour 2 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over water and immediately whisk. Allow to rest while preparing filling.
In a mixing bowl using an electric hand mixer (or 2-cup liquid measuring cup if your hand mixer will fit), whip heavy cream until stiff peaks form (it should get to the point it starts to loose that wet sheen).
In a separate mixing bowl mix cream cheese and powdered sugar on low speed until combined, then increase speed to high and whip until smooth, light and fluffy, about 2 minutes. Mix in sour cream and vanilla extract.
Heat gelatin mixture in microwave 15 seconds on high power, then whisk about 30 seconds to dissolve gelatin. Cool until just warm, only 2 minutes not longer, then while mixing cream cheese mixture with hand mixer, slowly pour gelatin mixture into cream cheese mixture and mix until combined.
Fold in whipped cream.
Spread cream cheese mixture over graham cracker layer in prepared baking dish. Cover with plastic wrap and chill until set, about 3 hours. Cut into squares and serve with blueberry sauce.
For the blueberry sauce: In a medium sauce pan stir together blueberries, 1/4 water and the sugar. Bring mixture to a boil over medium-high, stirring frequently.
Allow to boil 2 - 3 minutes until about half of the blueberries have burst. Stir together remaining 1 Tbsp water and the cornstarch, whisk into blueberries, cook and stir 30 seconds longer.
Off heat stir in lemon juice. Allow to cool completely (when storing in refrigerator press a sheet of plastic wrap directly against surface to prevent a skin from forming).