No-Bake Blueberry Cheesecake
A delightful dessert bringing together creamy textures and sweet, tart flavors, perfect for warm-weather gatherings.
Servings 8 servings
Calories 375kcal
Ingredients
For the blueberry sauce
- 1 tablespoon cornstarch
- 2 tablespoons water to mix with cornstarch
- 2 cups blueberries fresh
- 1/3 cup granulated white sugar for sweetness
- 1/2 cup water
- 1 tablespoon lemon juice freshly squeezed for tang
For the crust
- 2 cups graham cracker crumbs about 7 oz
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the filling
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar to sweeten the cream
- 3 cups cream cheese softened
- 1/2 cup granulated sugar for the filling
- 1 teaspoon vanilla extract for flavor
Instructions
Blueberry Sauce
- Stir the cornstarch and water together in a bowl until well combined and dissolved.
- In a saucepan, add the blueberries, sugar, water, and lemon juice. Simmer over medium heat for about 5 minutes.
- Stir in the cornstarch mixture and bring to a gentle boil until the sauce thickens.
- Remove from heat and let it cool in the refrigerator.
Crust
- Line a springform pan with parchment paper.
- Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl.
- Press the mixture into the bottom of the prepared pan.
- Freeze the crust while preparing the filling.
Filling
- Whip the heavy cream with 2 tablespoons of sugar until stiff peaks form.
- Beat the softened cream cheese, sugar, and vanilla until smooth.
- Fold the cooled blueberry sauce into the cream cheese mixture.
- Fold in the whipped cream gently, then pour into the prepared crust.
- Cover and chill overnight to set.
Notes
Use room temperature ingredients for a smooth filling. Garnish with fresh blueberries and mint for presentation.