Description
This No-Bake Blueberry Cheesecake is a creamy, fruity delight that’s perfect for warm-weather desserts. With a graham cracker crust, a silky blueberry-infused cream cheese filling, and a fresh blueberry topping, it’s an elegant and effortless treat for any occasion.
Ingredients
Crust:
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1 1/2 cups graham cracker crumbs
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1/3 cup melted butter
Blueberry Filling:
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2 cups fresh blueberries (divided)
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1/4 cup sugar
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2 tablespoons lemon juice
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1 1/2 teaspoons unflavored gelatin
Cheesecake Base:
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16 oz cream cheese, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy cream
Garnish:
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Remaining 1 cup fresh blueberries
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Edible flowers (optional)
Instructions
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Prepare the crust:
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Mix graham cracker crumbs and melted butter in a bowl.
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Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
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Make the blueberry compote:
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In a saucepan, combine 1 cup of blueberries, sugar, and lemon juice.
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Cook over medium heat until berries burst and mixture thickens.
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Remove from heat and stir in gelatin until dissolved. Let cool to room temperature.
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Make the filling:
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In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in the cooled blueberry mixture.
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Whip the cream:
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In a separate bowl, whip heavy cream to stiff peaks.
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Gently fold the whipped cream into the blueberry cream cheese mixture until fully blended.
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Assemble:
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Pour the filling over the chilled crust. Smooth the top and refrigerate for at least 4 hours, or until firm.
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Garnish and serve:
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Top with remaining blueberries and edible flowers before serving.
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Notes
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Can be made a day ahead for convenience.
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Use frozen blueberries if fresh are unavailable—just thaw and drain well.
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For a refined finish, drizzle with a blueberry reduction or lemon glaze.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American