Description
A creamy, no-bake blueberry cheesecake that’s perfect for summer. This easy dessert features a buttery graham cracker crust, luscious cheesecake filling, and a vibrant blueberry topping.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 ounces (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing filling.
- Make the filling: In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Spread over the crust. Refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat until blueberries begin to burst, about 5 minutes. Mix cornstarch with a tablespoon of cold water to make a slurry, then stir into the blueberry mixture. Cook for another minute until thickened. Let cool slightly before spooning over the cheesecake.
- Refrigerate for another 30 minutes before serving. Slice and enjoy!
Notes
For best results, use full-fat cream cheese. The cheesecake needs to chill for at least 4 hours, but overnight is recommended. You can substitute frozen blueberries, but thaw and drain them first to avoid excess liquid.
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 5g