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No-Bake Blueberry Cheesecake

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A delightful no-bake cheesecake that combines creamy richness with refreshing blueberry flavors, perfect for warm days.

Ingredients

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  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 cups blueberries (fresh or thawed)
  • 1/3 cup granulated white sugar
  • 1/2 cup water
  • Juice of 1 lemon
  • 2 cups (7oz) graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup heavy whipping cream (36% – 39% fat content)
  • 2 tablespoons granulated sugar
  • 3 cups cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Start by making the blueberry sauce. In a bowl, combine cornstarch with water, stirring until dissolved. In a pan, combine blueberries, sugar, water, and lemon juice, simmering over medium-high heat for about 5 minutes.
  2. Add the cornstarch mixture to the blueberry mixture, stirring to incorporate, and bring to a boil. Cook until thickened, about 2-3 minutes.
  3. Transfer the sauce into a bowl and cool for 30 minutes before chilling in the refrigerator for 1-2 hours.
  4. Line a 9-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until moistened.
  5. Press the mixture into the pan. Freeze while preparing filling.
  6. Whip heavy cream and sugar until stiff peaks form. Set aside.
  7. Beat cream cheese, sugar, and vanilla until creamy and lump-free.
  8. Gently fold in the chilled blueberry sauce, then fold in whipped cream.
  9. Transfer the filling into the crust and spread evenly.
  10. Chill in the refrigerator overnight to set.

Notes

Ensure all ingredients are at room temperature for a lump-free filling. Customize with different fruit toppings or sweeten with honey.

Nutrition

Find it online: https://yummyfirst.com/no-bake-blueberry-cheesecake/