Description
Indulge in a delightful No-Bake Blueberry Cheesecake, a creamy and fruity dessert perfect for any occasion. This easy recipe requires no oven time, making it a hassle-free treat.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy cream, cold
For the topping:
- 2 cups fresh blueberries
- 1/2 cup blueberry jam or preserves
- 1 tablespoon lemon zest
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice, beating until creamy. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until combined. Spread filling evenly over the chilled crust.
- Prepare the topping: In a small saucepan over low heat, warm blueberry jam until pourable, then stir in fresh blueberries and lemon zest. Allow to cool slightly, then spoon blueberry mixture over the cheesecake. Cover and refrigerate at least 6 hours or overnight until firm.
Notes
- For a lighter option, use Greek yogurt in place of some cream cheese.
- This cheesecake can be made up to 2 days in advance.
- Frozen blueberries can be used if fresh are not available—just simmer them a bit longer with the jam.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
