Craving something sweet, creamy, and bursting with fresh flavor? Look no further than this No Bake Blueberry Cheesecake! This dessert is the perfect treat to impress your friends, family, or even just yourself. With its smooth, velvety cheesecake filling and a tangy blueberry topping, this cheesecake is a total game-changer. Plus, it’s super easy to make no baking required! Ready to indulge in a dessert that’s as delightful to make as it is to eat? Let’s dive in!
Why You’ll Love No Bake Blueberry Cheesecake
This recipe is all about giving you a simple, yet impressive dessert that’s perfect for any occasion. Whether it’s a summer get-together, a special celebration, or just a little weekday indulgence, this no-bake cheesecake will win everyone over. Here’s why it’s a favorite:
Versatile:
You can easily switch up the berry topping depending on what’s in season or what you prefer. Try raspberries, strawberries, or blackberries for a different twist!
Budget-Friendly:
No need for fancy ingredients or baking equipment. With just a handful of pantry staples, you can create a luxurious dessert that tastes like it’s from a high-end bakery.
Quick and Easy:
No oven required! This cheesecake comes together in minutes, with just a little chilling time. It’s the perfect dessert when you want something sweet without spending hours in the kitchen.
Customizable:
Want to add extra flavors? Mix in some vanilla or lemon zest for a refreshing twist. You can even throw in some chocolate chips for an added crunch.
Crowd-Pleasing:
Trust me, this dessert will have everyone at the table reaching for seconds. It’s smooth, creamy, and perfectly balanced with the sweetness of the blueberries. It’s guaranteed to be a hit!
Ingredients
This No Bake Blueberry Cheesecake is made with a simple list of ingredients, yet it’s bursting with flavor. Let’s break it down:
- Cream Cheese: The creamy base of the cheesecake. It gives the filling that rich, smooth texture everyone loves.
- Whipped Cream: Light and airy, it adds that perfect fluffy texture to the cheesecake filling.
- Sweetened Condensed Milk: Adds the right amount of sweetness and creaminess to the filling.
- Graham Cracker Crumbs: The crispy, buttery crust that provides the perfect crunch against the smooth filling.
- Butter: Helps to bind the crust together and adds richness to the flavor.
- Blueberries: Fresh or frozen, these juicy berries top the cheesecake with a burst of sweet, tangy flavor.
- Sugar: To sweeten the blueberries for the topping and balance the tartness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started on this creamy, no-bake cheesecake!
Prepare the Crust:
In a bowl, combine the graham cracker crumbs with melted butter. Mix until everything is well combined and the crumbs are coated in butter. Press the mixture into the bottom of a springform pan or pie dish to form an even crust. Chill the crust in the fridge while you make the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the sweetened condensed milk and beat until well combined. Then, fold in the whipped cream until the mixture is light and fluffy. You want it smooth but not too runny.
Assemble the Cheesecake:
Take the chilled crust from the fridge and pour the cheesecake filling over it. Use a spatula to smooth it out and make it even. Pop it back into the fridge and let it chill for at least 3 hours or until the cheesecake is firm.
Make the Blueberry Topping:
While the cheesecake chills, prepare the blueberry topping. In a small saucepan, combine the blueberries and sugar. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries release their juice and the mixture thickens slightly. Let it cool before spreading it over the cheesecake.
Serve and Enjoy:
Once the cheesecake is fully chilled and the blueberry topping is ready, spread the blueberry mixture evenly over the top of the cheesecake. Slice it up, serve, and enjoy!
Nutrition Facts
Servings: 8
Calories per serving: 350
Preparation Time
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time: 3 hours 15 minutes
How to Serve No Bake Blueberry Cheesecake
This cheesecake pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Fresh Berries: Add some fresh berries on the side for a little extra burst of flavor and color.
- Whipped Cream: A dollop of freshly whipped cream is always a great addition for an extra touch of indulgence.
- Coffee or Tea: Pair this sweet treat with a cup of coffee or your favorite tea for the perfect afternoon pick-me-up.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Chill for Longer: The longer you chill the cheesecake, the firmer and creamier it will become, so don’t rush the chilling process!
- Use Full-Fat Cream Cheese: For the richest, creamiest texture, go for full-fat cream cheese rather than light or fat-free options.
- Make Ahead: This cheesecake can be made a day ahead and stored in the fridge, making it a great option for preparing in advance.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work just fine. Just be sure to thaw them and drain any excess liquid before using them.
How long should I let the cheesecake chill?
For the best results, let it chill for at least 3 hours, but overnight is even better for a firm, well-set cheesecake.
Can I use a different type of crust?
Absolutely! You can use a store-bought crust, or if you prefer, try a cookie crust made from digestive biscuits or vanilla wafers.
Can I make this cheesecake dairy-free?
Yes! You can use dairy-free cream cheese and whipped cream to make this recipe dairy-free.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make individual servings?
Yes, you can divide the mixture into individual cups for a fun and personal touch!
Can I use a different berry for the topping?
Definitely! Raspberries, strawberries, or blackberries would all make excellent alternatives.
Do I have to use sweetened condensed milk?
Sweetened condensed milk gives the cheesecake a smooth, rich texture, but you can substitute with regular sugar if needed.
Can I skip the topping?
Sure! The cheesecake is delicious on its own, but the blueberry topping adds an extra burst of flavor and freshness.
Can I freeze the cheesecake?
Yes! You can freeze the cheesecake before adding the topping. Just cover it tightly with plastic wrap and store it in the freezer for up to 1 month.
Conclusion
There you have it your new favorite dessert: No Bake Blueberry Cheesecake! It’s rich, creamy, and absolutely irresistible. Whether you’re serving it at a party or enjoying it with a quiet cup of tea, this cheesecake is sure to bring smiles all around. So, go ahead and treat yourself to a slice (or two) you deserve it!
Print
No Bake Blueberry Cheesecake
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 16 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
A delightful and easy-to-make dessert featuring a creamy cheesecake filling atop a buttery graham cracker crust, all crowned with a luscious blueberry topping. Perfect for gatherings or a sweet treat anytime.
Ingredients
For the crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 3 tablespoons (45g) white sugar
- 1/2 cup (115g) unsalted butter, melted
For the cheesecake filling:
- 8 ounces (225g) cream cheese, softened
- 1 cup (200g) white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 8 ounces (225g) frozen whipped topping, thawed
For the blueberry topping:
- 3 cups (450g) frozen blueberries
- 1/2 cup (100g) white sugar
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (8g) cornstarch
- 1 cup (240ml) water
Instructions
-
Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of sugar.
- Mix in the melted butter until the mixture is well combined.
- Press the mixture evenly into the bottom of a 9-inch square baking dish to form the crust.
- Place the crust in the refrigerator to chill while preparing the filling.
-
Prepare the Blueberry Topping:
- In a medium saucepan, combine the frozen blueberries, ½ cup sugar, lemon juice, and cornstarch.
- Add the water and stir until the cornstarch is dissolved.
- Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy, about 5-6 minutes.
- Remove from heat and let it cool to room temperature.
-
Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth.
- Add the vanilla extract and lemon juice, mixing until well combined.
- Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
-
Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the chilled graham cracker crust.
- Spoon the cooled blueberry topping over the cheesecake filling, spreading it evenly.
- Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
- Storage: Store any leftovers in the refrigerator for up to 3 days.
- Variations:
- Fruit Toppings: Substitute blueberries with other fruits like strawberries, raspberries, or peaches.
- Crust Alternatives: Use crushed vanilla wafers or digestive biscuits instead of graham crackers for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 252 kcal
- Sugar: 23g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg