Description
This No-Bake Blueberry Cheesecake is a delightful, easy-to-make dessert featuring a buttery graham cracker crust, creamy vanilla-infused cheesecake filling, and a sweet-tart blueberry swirl. Perfectly chilled to set without baking, it’s a refreshing treat ideal for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Blueberry Swirl
- ½ cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a small springform pan or into two serving cups. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Blueberry Swirl: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook for about 5 minutes until the berries start to break down. Mash the mixture slightly with a spoon or potato masher, then set aside to cool.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, combining them thoroughly but carefully to maintain the fluffy texture.
- Assemble the Cheesecake: Spoon the cheesecake filling over the chilled crust, smoothing the surface with a spatula.
- Add Blueberry Swirl: Drizzle the cooled blueberry sauce over the cheesecake. Use a toothpick or knife to gently swirl the blueberry sauce into the filling to create a marbled effect.
- Chill to Set: Refrigerate the assembled cheesecake for at least 4 hours or until firm. Serve chilled and enjoy your no-bake blueberry cheesecake.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute fresh blueberries with frozen ones but thaw and drain excess water before cooking.
- If you prefer a sweeter blueberry swirl, adjust the sugar amount accordingly.
- Use a springform pan for easy removal or individual cups for convenient servings.
- Store leftovers in the refrigerator and consume within 2-3 days for optimal freshness.
