
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
- In a mixing bowl, combine the biscuit crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Chill the crust in the refrigerator for 20-30 minutes to set.
2. Make the Blueberry Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
- Add the vanilla extract and blueberry puree, folding until fully incorporated and the mixture turns a light purple color.
- Spread the filling evenly over the chilled crust and smooth the surface with a spatula.
- Refrigerate for at least 6 hours or overnight to allow the cheesecake to set completely.
3. Prepare the Blueberry Topping
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices (about 5 minutes).
- Stir in the cornstarch mixture and cook for another 1-2 minutes until the topping thickens.
- Remove from heat and let the topping cool to room temperature.
4. Assemble and Decorate
- Once the cheesecake is set, pour the cooled blueberry topping over the cheesecake and spread evenly.
- Garnish with fresh blueberries, a drizzle of blueberry sauce, and mint leaves for a decorative touch.
5. Serve
- Carefully remove the cheesecake from the springform pan and place it on a serving plate.
- 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!