No-Bake Blueberry Cheesecake Recipe
Indulge in a delightful no-bake blueberry cheesecake that’s perfect for any occasion. This creamy, fruity dessert is easy to make and a real crowd-pleaser. With a buttery graham cracker crust, luscious cream cheese filling, and a burst of fresh blueberries, this cheesecake is a must-try!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 cups fresh or thawed frozen blueberries
- 2 tablespoons blueberry jam or preserves
For Garnish:
- lemon zest (optional)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan.
- Make the Filling: Beat cream cheese, sugar, and vanilla. Whip cream separately and fold into cream cheese mixture. Spread over crust.
- Add Blueberry Topping: Mix blueberries with jam. Spoon over the cheesecake.
- Chill: Refrigerate for at least 4 hours or overnight.
- Garnish and Serve: Top with lemon zest before serving.
Notes
- For a firmer texture, freeze the cheesecake for 30 minutes before slicing.
- You can substitute blueberries with raspberries, strawberries, or a mix of berries.
- Use full-fat cream cheese for the best consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
