Description
Silky smooth no bake blueberry cheesecake emerges as a delightful dessert that promises pure indulgence. Fresh blueberries and creamy cheese blend seamlessly, offering you a cool, refreshing slice of summer sweetness.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy cream
- 1 1/2 cups (340 grams) fresh blueberries
Crust Ingredients:
- 1 1/2 cups (150 grams) graham cracker crumbs
- 3 tablespoons (45 grams) white sugar
- 1/2 cup (115 grams) unsalted butter, melted
Sweetening and Flavoring Ingredients:
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons (10 milliliters) vanilla extract
- 2 tablespoons (30 milliliters) lemon juice
Instructions
- Pulverize graham crackers with sugar in a medium bowl, creating a fine, uniform texture.
- Incorporate melted butter into crumb mixture, ensuring complete and even coating.
- Press the buttery crumb blend firmly into a 9-inch square dish, forming a compact, smooth base layer.
- Chill the crust in the refrigerator for 15 minutes to solidify.
- Combine frozen blueberries, sugar, lemon juice, and cornstarch in a saucepan.
- Pour water into the mixture, whisking until cornstarch fully dissolves.
- Simmer the blueberry mixture over medium heat for 5-6 minutes, stirring intermittently until it transforms into a glossy, thickened syrup.
- Remove from heat and allow the blueberry compote to cool to room temperature.
- Whip cream cheese and sugar using an electric mixer until achieving a silky, lump-free consistency.
- Introduce vanilla extract and lemon juice, blending thoroughly.
- Gently fold whipped topping into the cream cheese mixture, creating a light, airy filling.
- Spread the creamy filling uniformly across the chilled crust.
- Drizzle and distribute the cooled blueberry compote evenly over the cheesecake surface.
- Seal with plastic wrap and refrigerate for minimum 60 minutes to set and enhance flavors.
Notes
- Opt for fresh blueberries when in season for a more vibrant, intense flavor and natural sweetness that elevates the entire dessert.
- Experiment with different cookie crusts like chocolate graham crackers or gingersnaps to add unique depth and personality to the cheesecake base.
- Chill the cheesecake for at least 4 hours or overnight to ensure a firm, sliceable texture that holds its shape perfectly when served.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or crushed gluten-free cookies to accommodate dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 203
- Sugar: 3.8g
- Sodium: 55mg
- Fat: 11.4g
- Saturated Fat: 6.9g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.1g
- Carbohydrates: 22.3g
- Fiber: 0.7g
- Protein: 1.7g
- Cholesterol: 30mg