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No Bake Blueberry Cheesecake

An impressive dessert with a buttery crust, fluffy filling, and shiny blueberry topping that tastes like summer in every bite.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham crackers or digestive biscuits, crushed You can also use vanilla wafers for a sweeter crust.
  • 1/4 cup Unsalted butter, melted To bind the crumbs.
  • 2 tablespoons Granulated sugar For the crust.
Filling
  • 8 oz Block cream cheese, full-fat, softened Do not use the tub kind.
  • 1/2 cup Powdered sugar For a smooth filling.
  • 2 tablespoons Fresh lemon juice For brightness.
  • 1 tablespoon Lemon zest For additional flavor.
  • 1 teaspoon Pure vanilla extract For warmth.
  • 1 cup Heavy whipping cream, well chilled Whipped to soft peaks.
Topping
  • 2 cups Blueberries, fresh or frozen For the topping.
  • 1 tablespoon Cornstarch To thicken the topping.
  • 2 to 3 tablespoons Granulated sugar For the sauce.
  • 1 tablespoon Lemon juice For the sauce.
  • 2 tablespoons Water For the sauce.

Method
 

Make the crust
  1. Crush the graham crackers into fine crumbs.
  2. Stir in sugar and melted butter until the mixture feels like damp sand.
  3. Press it firmly into the bottom of your springform pan.
  4. Chill in the fridge while preparing the filling.
Mix the filling
  1. Beat the softened cream cheese with powdered sugar until smooth.
  2. Add lemon juice, lemon zest, and vanilla.
  3. In a separate bowl, whip the heavy cream to soft peaks.
  4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  5. Pour the filling over the chilled crust and smooth the top.
Chill and finish
  1. Cover the pan and refrigerate for at least 6 hours, preferably overnight.
  2. Serve with blueberry topping.
Homemade blueberry topping
  1. In a small saucepan, combine blueberries, cornstarch, sugar, lemon juice, and water.
  2. Cook over medium heat, stirring, until the sauce thickens, about 4 to 6 minutes.
  3. Let it cool completely before spooning it over the cheesecake.

Notes

For best texture, use full-fat block cream cheese and whip the heavy cream to soft peaks. Store leftovers in the refrigerator for up to 4-5 days. For freezing, wrap individual slices tightly and store for up to 2 months.