Description
This no-bake blueberry cheesecake is a delightful and creamy dessert featuring a buttery graham cracker crust topped with a smooth cream cheese filling and a sweet, tangy blueberry swirl. Perfect for a quick and easy dessert that requires no oven time, it’s chilled until firm, making it an ideal summertime treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
Blueberry Swirl
- ½ cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a small springform pan or divide between two serving cups to form the crust. Place in the refrigerator to chill while you prepare the filling.
- Make the Blueberry Swirl: In a small saucepan over medium heat, add the blueberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the berries break down and release their juices. Use a spoon or fork to mash the berries slightly. Remove from heat and let the blueberry sauce cool to room temperature.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and light.
- Assemble the Cheesecake: Spoon the cream cheese filling over the chilled crust, smoothing the surface with a spatula or the back of a spoon.
- Add Blueberry Swirl: Drizzle the cooled blueberry sauce over the cheesecake layer. Using a toothpick or knife, gently swirl the blueberry sauce into the filling to create a marbled effect.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or until firm. Serve chilled and enjoy your creamy no-bake blueberry cheesecake!
Notes
- For best results, ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- You can use fresh or frozen blueberries according to availability; just thaw frozen berries before cooking.
- If you prefer a sweeter blueberry topping, adjust the sugar to taste.
- This recipe can be doubled or tripled to serve more people; just use a larger pan or multiple serving cups.
- Use a springform pan for easy removal of the cheesecake or serve it directly in cups for individual portions.
