Print

No Bake Blueberry Cheesecake Recipe

Print Recipe

★★★★★

5 from 61 reviews

This No Bake Blueberry Cheesecake is a creamy and luscious dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a fresh homemade blueberry sauce topping. With no oven required, it’s perfect for warm days or when you want a quick, impressive dessert.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 5 tbsp (65g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted

Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream
  • 3 tbsp fresh lemon juice
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tbsp vanilla extract

Blueberry Sauce

  • 1/2 cup + 1 tbsp water, divided
  • 1 1/2 tbsp cornstarch
  • 6 tbsp (78g) sugar
  • 2 tbsp fresh lemon juice
  • 2 cups (277g) blueberries

Whipped Cream for Topping

  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 3/4 tsp vanilla extract

Instructions

  1. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted unsalted butter. Mix well until all the ingredients are thoroughly combined and the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan to form the crust. Place the crust in the refrigerator to chill and firm up while preparing the filling.
  2. Make the Filling: In a large mixing bowl, beat the room temperature cream cheese and sugar together until very smooth and creamy. Add the sour cream and continue mixing until fully incorporated and smooth. Stir in the fresh lemon juice and blend well. In a separate large mixing bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions, ensuring not to deflate the whipped cream. Spread the filling evenly over the chilled crust. Refrigerate the cheesecake until firm, approximately 5 to 6 hours or preferably overnight.
  3. Make the Blueberry Sauce: In a small bowl, whisk together 1 tablespoon of water and the cornstarch until smooth. In a medium saucepan over medium heat, combine the sugar, remaining 1/2 cup water, and lemon juice. Stir until the sugar dissolves. Add the blueberries and cook, stirring occasionally, until the berries begin to soften and release their juices, making the mixture sauce-like. Add the cornstarch mixture to the pan, stirring continuously. Continue cooking until the sauce thickens enough to coat the back of a metal spoon. Remove from heat and refrigerate until cooled.
  4. Prepare for Assembly: Remove the chilled cheesecake from the springform pan and place it onto a serving plate or platter.
  5. Make the Whipped Cream Topping & Assemble: In a large mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Pipe or spread the whipped cream around the outer edge of the cheesecake. Spoon the cooled blueberry sauce into the center of the cheesecake. Refrigerate until ready to serve, allowing flavors to meld and the dessert to stay chilled.

Notes

  • Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
  • Chilling the crust before adding the filling helps it set properly and maintain structure.
  • For a more intense blueberry flavor, you can add a splash of blueberry or lemon extract to the sauce.
  • The cheesecake needs adequate refrigeration time (5-6 hours or overnight) to firm up well.
  • This recipe is perfect for warm weather or when you want to avoid turning on the oven.

Keywords: no bake blueberry cheesecake, blueberry cheesecake, no bake dessert, easy cheesecake, summer dessert, creamy cheesecake

Find it online: https://kitchenbyclara.com/no-bake-blueberry-cheesecake-recipe/