No Bake Blueberry Cheesecake: A Delightfully Easy Dessert
A simple no-bake cheesecake with a graham cracker crust, creamy filling, and a homemade blueberry topping, perfect for a quick and delicious dessert.
Equipment
- saucepan
- 9-inch springform pan
- parchment paper
- large bowl
- electric mixer (implied)
Ingredients
- 2 cups graham crumbs
- ½ cup butter, melted
- 2 tablespoons sugar
Cheesecake Layer
- 24 oz cream cheese, softened (3 packages)
- 4 cups Cool Whip (approx. 1L container)
- 1 ¼ cups icing sugar (confectioners or powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Blueberry Topping
- 3 cups blueberries
- ½ cup sugar
- 1 ½ tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ cup water
Instructions
- Prepare the blueberry topping by combining blueberries, sugar, cornstarch, lemon juice, and water in a saucepan. Simmer until thick and syrupy, then cool completely and refrigerate.
- For the crust, mix graham crumbs, melted butter, and sugar. Press this mixture evenly into the bottom of a parchment-lined 9-inch springform pan and chill.
- Make the cheesecake layer by beating softened cream cheese until smooth, then mixing in Cool Whip, icing sugar, vanilla extract, and lemon juice until combined.
- Assemble the cheesecake by spreading the cream cheese mixture over the chilled crust, then topping with the cooled blueberry mixture.
- Refrigerate the assembled cheesecake for 3-4 hours to set before slicing and serving.
Notes
- Ensure cream cheese is softened to prevent lumps; a brief microwave can help. The blueberry topping can be made up to 3 days ahead. Fresh or frozen blueberries work, or use canned blueberry pie filling as a shortcut. This recipe can be adapted for individual servings.
Storage
- Refrigerate the cheesecake to maintain firmness and prevent spoilage. For longer storage, wrap tightly and freeze for up to 2 months, thawing overnight in the refrigerator.
Notes
Cream cheese must be softened before mixing to prevent chunks; microwave briefly if lumpy. Blueberry topping can be made 1-3 days in advance. Fresh or frozen blueberries can be used. Canned blueberry pie filling is a possible substitute for the homemade topping. Recipe can be adapted for individual portions using ramekins, jars, or a muffin tin.