Description
This no-bake blueberry cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust and a smooth cream cheese filling, topped with a vibrant homemade blueberry topping. Perfect for warm days when you want a delicious cheesecake without needing to turn on the oven.
Ingredients
Scale
Crust
- 1 3/4 cups graham cracker crumbs (from 14 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter (melted)
Filling
- 16 oz cream cheese (2, 8-oz blocks, room temperature)
- 2/3 cup granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp lemon juice (freshly squeezed)
- 1 cup heavy whipping cream
Blueberry Topping
- 4 cups fresh or frozen blueberries (16-18 oz)
- 1/3 cup water for fresh berries (use 1/4 cup for frozen berries)
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp granulated sugar
- 1 Tbsp corn starch
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and 1 tablespoon granulated sugar. Pour in the melted unsalted butter and mix until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust layer. Refrigerate to set while preparing the filling.
- Make the filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy using an electric mixer. Gradually add 2/3 cup granulated sugar, sour cream, and lemon juice, mixing until fully incorporated and silky. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture, ensuring not to deflate the whipped cream. Pour the filling over the chilled crust and smooth the top evenly. Refrigerate to set while you prepare the topping.
- Prepare the blueberry topping: In a small saucepan, combine blueberries, water (adjusted depending on fresh or frozen berries), lemon juice, sugar, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens and the berries release their juice, about 5-7 minutes. Allow the topping to cool completely to room temperature.
- Assemble the cheesecake: Once the filling has firmed up in the refrigerator (at least 4 hours or preferably overnight), spoon the cooled blueberry topping over the surface evenly. Return the cheesecake to the fridge and chill for another 1 hour to let the topping set. Slice and serve chilled.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
- You can substitute fresh blueberries with frozen ones; just adjust the water amount accordingly.
- Let the cheesecake chill overnight for the best texture and flavor development.
- If you prefer a more tart cheesecake, increase lemon juice in the filling by one tablespoon.
- This cheesecake is perfect for make-ahead gatherings and keeps well refrigerated for up to 3 days.
