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Simple No-Bake Blueberry Cheesecake Delight Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (for blueberry topping)
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Simple No-Bake Blueberry Cheesecake Delight is a creamy, luscious dessert perfect for warm days when you want a decadent treat without turning on the oven. Featuring a buttery graham cracker crust, smooth and tangy cream cheese filling, and a sweet, homemade blueberry topping, it’s a crowd-pleaser that comes together quickly and requires no baking—just chilling.

Ingredients

Scale

For the Crust

  • 1.5 cups Graham Cracker Crumbs (can crush whole graham crackers or use pre-made crumbs)
  • 0.33 cup Unsalted Butter, melted

For the Cheesecake Filling

  • 16 ounces Cream Cheese, softened and at room temperature
  • 0.75 cup Granulated Sugar
  • 1 cup Heavy Whipping Cream, whipped until stiff peaks form
  • 2 tablespoons Lemon Juice (juice of half a lemon)

For the Blueberry Topping

  • 2 cups Fresh Blueberries (can substitute with thawed frozen blueberries)
  • 1 tablespoon Granulated Sugar

Instructions

  1. Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter, stirring until the crumbs are evenly coated.
  2. Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  3. Chill the crust: Refrigerate the crust while you prepare the cheesecake filling to help it set.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or hand whisk.
  5. Add sugar and lemon juice: Add the granulated sugar and lemon juice to the cream cheese and beat until the mixture is light, fluffy, and well combined.
  6. Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring it’s firm but not overwhipped.
  7. Fold whipped cream into cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain the airy texture.
  8. Assemble the cheesecake: Pour the cheesecake filling into the chilled crust and smooth the top evenly with a spatula.
  9. Chill the cheesecake: Cover and refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
  10. Cook the blueberry topping: In a small saucepan over medium heat, combine the blueberries and sugar. Cook for about 5 minutes until the berries release their juices and the topping thickens slightly.
  11. Cool the blueberry topping: Let the cooked blueberry mixture cool slightly at room temperature before adding it to the cheesecake.
  12. Add topping and slice: Pour the cooled blueberry topping over the chilled cheesecake. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.
  13. Serve: Serve chilled and garnish with additional fresh blueberries if desired for extra color and flavor.

Notes

  • This cheesecake requires refrigeration time to set properly—plan for at least 4 hours or overnight chilling.
  • You can substitute frozen blueberries for fresh ones; just thaw them before use.
  • Use full-fat cream cheese and heavy cream for the best creamy texture.
  • If you prefer a sweeter topping, adjust the sugar in the blueberry mixture to taste.
  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.

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Find it online: https://freshandtastyrecipes.com/simple-no-bake-blueberry-cheesecake-delight-recipe/