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Easy No Bake Blueberry Cheesecake with Graham Cracker Crust

A perfect slice of creamy blueberry cheesecake with a thick graham cracker crust and rich blueberry topping.
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Make this simple, creamy no bake blueberry cheesecake with a buttery graham cracker crust and a fresh blueberry topping. It is a perfect make-ahead dessert for warm weather or parties.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 cup heavy whipping cream, cold
  • 2 cups fresh or frozen blueberries (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for at least 15 minutes while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar until fully incorporated. Mix in the vanilla extract and lemon juice.
  3. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  4. Assemble: Spread the cream cheese filling evenly over the chilled graham cracker crust. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  5. Prepare the blueberry topping: In a small saucepan, combine the blueberries, 1/4 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries soften slightly, about 5 to 7 minutes. Remove from heat and let the topping cool completely to room temperature.
  6. Serve: Once the cheesecake is fully set, carefully remove the sides of the springform pan. Spoon the cooled blueberry topping over the cheesecake before slicing and serving.

Notes

  • For a firmer crust, bake the crust at 350°F for 10 minutes before chilling.
  • If using frozen blueberries for the topping, do not thaw them before cooking.
  • You can make this dessert up to two days ahead of time.

Nutrition

Find it online: https://kitchenslang.com/blueberry-cheesecake-recipe-easy-no-bake/