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Easy No Bake Blueberry Cheesecake

A rich, creamy blueberry cheesecake with a thick layer of blueberry topping, served on a white plate.
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Make a creamy, delicious blueberry cheesecake without turning on your oven. This recipe uses a simple graham cracker crust and a smooth cream cheese filling.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (for filling)
  • 1 cup fresh blueberries (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon cornstarch (for topping)
  • 2 tablespoons water (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
  2. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully incorporated.
  3. Add the lemon juice and vanilla extract. Beat until the mixture is smooth and thick. Gently fold in 1 cup of fresh blueberries.
  4. Pour the filling over the chilled crust and spread evenly. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  5. Prepare the blueberry topping: In a small saucepan, combine the remaining 1 cup of blueberries, 2 tablespoons sugar, cornstarch, and water.
  6. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 minutes. Remove from heat and let cool completely.
  7. When ready to serve, spoon the cooled blueberry topping over the set cheesecake. Remove the springform ring before slicing.

Notes

  • For a firmer crust, bake the crust mixture at 350 degrees Fahrenheit for 8 minutes before chilling.
  • If you prefer a swirl effect, reserve half the filling, gently mix the first cup of blueberries into the other half, layer them in the crust, and then top with the reserved plain filling.
  • Use full-fat cream cheese for the best creamy texture.

Nutrition

Find it online: https://tastytribune.com/blueberry-cheesecake-recipe-easy-no-bake/