Description

This No-Bake Blueberry Cheesecake is a creamy, refreshing dessert perfect for warm days or anytime you want a simple yet elegant treat. With a buttery graham cracker crust, rich cream cheese filling, and a vibrant blueberry topping, it offers a deliciously smooth texture without needing an oven. Ideal for summer gatherings, this easy-to-make cheesecake sets beautifully in the fridge, making it a hassle-free crowd-pleaser.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup heavy cream, whipped to stiff peaks

For the topping:

1 ½ cups fresh blueberries
1/3 cup blueberry jam or preserves

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened. Firmly press the mixture into the bottom of a 9-inch springform pan to form an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or whisk. Add powdered sugar, vanilla extract, and lemon juice, then mix until well combined. Gently fold in the whipped heavy cream until the mixture is fully incorporated and smooth.
Assemble the cheesecake: Evenly spread the cream cheese filling over the chilled graham cracker crust. Cover the pan and refrigerate the cheesecake for at least 4 hours or overnight, allowing it to set firmly.
Prepare the topping: In a small saucepan, gently heat the blueberry jam over low heat to loosen it. Remove from heat and fold in the fresh blueberries carefully to coat them with the jam.
Add the topping and serve: Spoon the blueberry topping evenly over the set cheesecake. For cleaner slices, freeze the cheesecake for 30 minutes before cutting. Serve chilled.

Notes

For easier and cleaner slicing, freeze the cheesecake for 30 minutes before cutting.
You can substitute other fresh fruits and jams to create different flavor variations.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
Whip the heavy cream to stiff peaks to achieve the best light and fluffy texture in the filling.