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Irresistible Blueberry Cheesecake Recipe No-Bake and Easy to Make

blueberry cheesecake

This no-bake blueberry cheesecake combines a buttery graham cracker crust, a creamy filling, and a luscious blueberry topping for a dessert that’s perfect for any occasion.

Ingredients

Scale
  • 2 cups (200g) graham crackers, crushed
  • 1/2 cup (115g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, whipped
  • 2 cups (300g) blueberries (fresh or frozen)
  • 1/2 cup (100g) sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch

Instructions

  1. Crush 2 cups (200g) of graham crackers into fine crumbs. Mix them with 1/2 cup (115g) melted butter until evenly coated. Press the mixture into the bottom of a 9-inch springform pan, smoothing it out with the back of a spoon. Chill in the fridge for 30 minutes.
  2. In a large mixing bowl, beat 16 ounces (450g) of cream cheese until smooth and creamy. Add 1 cup (120g) powdered sugar and 1 teaspoon vanilla extract, beating until fully combined. In a separate bowl, whip 1 cup (240ml) heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Spread the filling evenly over the chilled crust.
  3. In a small saucepan, combine 2 cups (300g) blueberries, 1/2 cup (100g) sugar, 1 tablespoon lemon juice, and 2 teaspoons cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst (about 5-7 minutes). Let cool completely.
  4. Once the topping has cooled, spread it gently over the cream cheese filling. Cover and refrigerate for at least 4 hours, or overnight for best results.
  5. Remove the cheesecake from the springform pan, slice, and enjoy!

Notes

Let the cream cheese soften to room temperature to avoid lumps. Chill the cheesecake overnight for the best texture. Stir the blueberry topping frequently to prevent burning.

Nutrition

Keywords: blueberry cheesecake, no-bake dessert, easy cheesecake recipe, summer dessert