Description
This no-bake blueberry cheesecake is a creamy and delightful dessert featuring a crisp graham cracker crust, smooth cream cheese filling, and a luscious blueberry swirl topping. Perfect for a quick yet impressive treat without the need for an oven.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Blueberry Swirl
- ½ cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a small springform pan or two serving cups. Place in the refrigerator to chill while you prepare the filling.
- Make the Blueberry Swirl: In a small saucepan over medium heat, cook the blueberries with sugar and lemon juice for about 5 minutes until the berries break down. Mash slightly to create a chunky sauce and then set aside to cool.
- Prepare the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl until the mixture is smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep it light and fluffy.
- Assemble the Cheesecake: Spoon the cheesecake filling over the chilled crust, smoothing the top evenly.
- Add Blueberry Swirl: Drizzle the cooled blueberry sauce over the cheesecake filling and gently swirl it through with a toothpick or knife to create a marbled effect.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours, or until firm. Serve chilled and enjoy this refreshing no-bake dessert!
Notes
- For best results, use full-fat cream cheese and heavy cream for a rich, creamy texture.
- You can substitute fresh blueberries with frozen ones; just thaw before cooking.
- Try adding a pinch of cinnamon to the crust for extra flavor.
- This dessert can be made up to 2 days ahead and kept refrigerated.
- If you prefer a sweeter blueberry sauce, adjust the sugar to taste.
