Easy No-Bake Blueberry Cheesecake: A Perfect Summer Treat

Introduction

Looking for a simple yet stunning dessert to impress your guests? This Easy No-Bake Blueberry Cheesecake is a creamy, fruity delight that’s perfect for any occasion. With a buttery graham cracker crust, a smooth blueberry cheesecake filling, and a juicy blueberry topping, this no-bake recipe is both delicious and effortless.

Ingredients

For the Crust:

• 2 cups (200g) digestive biscuit crumbs or graham cracker crumbs
• ½ cup (115g) unsalted butter (melted)
• 2 tablespoons granulated sugar

For the Blueberry Cheesecake Filling:

• 500g cream cheese (softened)
• 1 cup (240ml) heavy whipping cream (cold)
• 1 cup (200g) powdered sugar
• 1 teaspoon vanilla extract
• ½ cup (120ml) blueberry puree (made from fresh or frozen blueberries)

For the Blueberry Topping:

• 1 ½ cups (225g) fresh or frozen blueberries
• ⅓ cup (70g) granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

For Garnish:

• Fresh blueberries
• Blueberry sauce drizzle
• Mint leaves

Instructions

1. Prepare the Crust

1. In a mixing bowl, combine the biscuit crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
3. Chill the crust in the refrigerator for 20-30 minutes to set.

2. Make the Blueberry Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
2. Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Add the vanilla extract and blueberry puree, folding until fully incorporated and the mixture turns a light purple color.
4. Spread the filling evenly over the chilled crust and smooth the surface with a spatula.
5. Refrigerate for at least 6 hours or overnight to allow the cheesecake to set completely.

3. Prepare the Blueberry Topping

1. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices (about 5 minutes).
2. Stir in the cornstarch mixture and cook for another 1-2 minutes until the topping thickens.
3. Remove from heat and let the topping cool to room temperature.

4. Assemble and Decorate

1. Once the cheesecake is set, pour the cooled blueberry topping over the cheesecake and spread evenly.
2. Garnish with fresh blueberries, a drizzle of blueberry sauce, and mint leaves for a decorative touch.

5. Serve

1. Carefully remove the cheesecake from the springform pan and place it on a serving plate.
2. Slice and serve chilled for a refreshing and creamy dessert!

Pro Tips

• Blending Blueberries: For a vibrant purple filling, puree fresh blueberries until smooth before adding them to the cheesecake mixture.
• Customize the Crust: Swap graham crackers for chocolate biscuits or almond cookies to add a unique flavor twist.
• Make Ahead: This cheesecake tastes even better when prepared a day in advance, as it allows the flavors to meld beautifully.

Conclusion

This Easy No-Bake Blueberry Cheesecake is the ultimate summer dessert. Its creamy filling, buttery crust, and luscious blueberry topping make it a crowd-pleasing treat that’s simple to prepare. Give this recipe a try and enjoy a slice of fruity perfection!