Description
A delightful and creamy no bake blueberry cheesecake that balances sweet and tangy flavors, perfect for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Combine the graham cracker crumbs and melted butter until mixed evenly. Press the mixture into the bottom of a springform pan for the crust.
- Beat the softened cream cheese with powdered sugar and vanilla extract until you achieve a smooth consistency.
- Whip the heavy cream until stiff peaks form. Carefully fold this whipped cream into the cream cheese mixture until combined.
- Pour the cream cheese filling over the crust in your springform pan, smoothing the top with a spatula.
- Combine the fresh blueberries, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat until the blueberries start to burst, about 5-7 minutes. Allow to cool slightly.
- Spread the blueberry topping evenly over the cheesecake filling.
- Refrigerate for at least 240 minutes or until the cheesecake is set.
- Slice, serve chilled, and enjoy!
Notes
Can substitute graham cracker crumbs with gluten-free alternatives. Serve with a dollop of whipped cream and fresh blueberries.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American