why make this recipe
No Bake Blueberry Cheesecake is a delightful dessert that is perfect for any occasion. It’s creamy, sweet, and has a burst of blueberry goodness that makes every bite refreshing. Since it doesn’t require baking, it’s easy to prepare, making it a great choice for both beginners and experienced cooks. This cheesecake is also perfect for warm days when you want something cool and delicious without turning on the oven.
how to make No Bake Blueberry Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh blueberries
- 1/4 cup lemon juice
Directions:
- In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Then, fold it into the cream cheese mixture.
- Gently fold in the blueberries and lemon juice.
- Pour the filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Serve chilled with additional blueberries on top if desired.
how to serve No Bake Blueberry Cheesecake
To serve No Bake Blueberry Cheesecake, simply remove it from the springform pan. You can slice it into wedges and place each slice on a plate. For added decoration, top each slice with extra fresh blueberries. This dessert pairs well with whipped cream or a drizzle of blueberry sauce for an extra touch.
how to store No Bake Blueberry Cheesecake
Store any leftovers of No Bake Blueberry Cheesecake in the refrigerator. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh. It should last for about 3-4 days in the fridge. You can also freeze it for longer storage. Just wrap it well and freeze. To enjoy later, let it thaw in the fridge overnight.
tips to make No Bake Blueberry Cheesecake
- Use room temperature cream cheese for a smoother filling.
- For best results, allow the cheesecake to set overnight in the fridge.
- If you want a sweeter taste, add more powdered sugar to the cream cheese mixture.
- Make sure to fold the blueberries gently to keep them intact.
variation
You can create different flavors by using other fruits instead of blueberries, such as strawberries or raspberries. You could also add a swirl of fruit puree on top for an attractive look.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to thaw and drain them well before adding them to the mixture to avoid excess moisture.
2. How long does it take to set?
The cheesecake needs at least 4 hours in the refrigerator to set properly, but it’s best if you let it set overnight.
3. Is it possible to make this cheesecake without gluten?
You can make a gluten-free version by using gluten-free graham crackers for the crust.
No Bake Blueberry Cheesecake
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened Use room temperature for a smoother filling.
- 1 cups powdered sugar Add more for a sweeter taste if desired.
- 1 teaspoon vanilla extract
- 1 cups heavy cream Whip until stiff peaks form.
- 2 cups fresh blueberries Fold gently to keep them intact.
- 0.25 cups lemon juice
Instructions
Preparation
- In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Then, fold it into the cream cheese mixture.
- Gently fold in the blueberries and lemon juice.
- Pour the filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
Serving
- Remove from springform pan and slice into wedges. Top with additional fresh blueberries if desired.