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No Bake Blueberry Cheesecake

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This no bake blueberry cheesecake is a creamy, dreamy dessert with a buttery graham cracker crust, a smooth and fluffy cheesecake filling, and a tangy blueberry topping—perfect for warm weather or effortless entertaining.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream or whipping cream
  • 2 cups fresh or frozen blueberries
  • 2 tbsp lemon juice
  • 1/4 cup granulated sugar (for topping)
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 1 tbsp powdered sugar (optional, for topping)

Instructions

  1. Mix graham cracker crumbs and melted butter until combined, then press into the bottom of a springform pan. Refrigerate to set.
  2. Beat cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.
  3. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
  4. Spread the filling evenly over the crust and smooth the top. Refrigerate for at least 6 hours or overnight.
  5. For the topping, combine blueberries, lemon juice, sugar, and water in a saucepan. Simmer and then add cornstarch slurry. Cook until thickened and glossy.
  6. Cool the topping completely before spooning over the chilled cheesecake.
  7. Before serving, remove from the springform pan and let sit at room temperature for 10 minutes before slicing.

Notes

  • Chill overnight for best results.
  • Use gluten-free graham crackers for a gluten-free version.
  • Store in the refrigerator for up to 5 days.
  • Frozen blueberries do not need to be thawed before cooking.
  • Variations include using different berries or cookie crusts.

Nutrition

Find it online: https://elladishes.com/no-bake-blueberry-cheesecake/