If you love rich, creamy cheesecake but want a quick and effortless dessert, this No-Bake Blueberry Cheesecake is perfect for you. Combining a buttery graham cracker crust, smooth cream cheese filling, and a sweet blueberry topping, this dessert is light, refreshing, and visually stunning.
No oven? No problem. This no-bake cheesecake is simple to assemble, requires minimal ingredients, and delivers all the indulgence of traditional cheesecake with a fraction of the effort.
Ingredients
Serves 8–10
Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (120ml) heavy cream
- 1/3 cup (40g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Preparation Time
- Prep time: 20 minutes
- Chill time: 4 hours minimum
- Total time: Approximately 4 hours 20 minutes
Step-by-Step Instructions
Step 1: Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of an 8-inch springform pan.
- Refrigerate the crust for 15–20 minutes to set while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and lemon juice, and mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 3: Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
Step 4: Prepare the Blueberry Topping
- In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
- Let the topping cool to room temperature.
Step 5: Serve
- Spoon the blueberry topping over the chilled cheesecake.
- Release the springform pan and slice the cheesecake into portions.
- Serve chilled and enjoy!
Serving Suggestions
- Garnish with fresh mint leaves or lemon zest for added color.
- Serve with a cup of coffee or herbal tea for a light dessert pairing.
- Perfect for brunch, dinner parties, or holiday gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, approx. 1/10 cake) |
|---|---|
| Calories | 320 |
| Protein | 5 grams |
| Total Fat | 24 grams |
| Saturated Fat | 14 grams |
| Carbohydrates | 22 grams |
| Sugars | 16 grams |
| Fiber | 1 gram |
| Sodium | 150 milligrams |
Nutritional Notes:
- Cream cheese and heavy cream provide richness and creamy texture.
- Blueberries add antioxidants, fiber, and natural sweetness.
- Graham cracker crust contributes moderate carbohydrates and a buttery crunch.
Tips for Best Results
- Use full-fat cream cheese for the creamiest texture.
- Chill for at least 4 hours or overnight to ensure the cheesecake sets properly.
- For a smoother topping, puree half the blueberries before cooking.
- Handle the whipped cream gently to maintain a light, airy filling.
Variations to Try
- Use raspberries, strawberries, or mixed berries instead of blueberries.
- Add a layer of lemon curd between the crust and filling for extra tang.
- Sprinkle crushed nuts or granola on top for texture.
- Make individual servings in jars for a portable and elegant presentation.
This No-Bake Blueberry Cheesecake is a quick, effortless dessert that doesn’t compromise on flavor. Creamy, tangy, and topped with vibrant blueberries, it’s a refreshing treat perfect for any occasion. Whether you’re hosting a summer gathering or craving a light indulgence, this no-bake cheesecake will impress everyone with its taste and presentation.