Description

$A creamy, no-bake blueberry cheesecake with a graham cracker crust, a smooth cream cheese filling, and a chilled blueberry topping. Perfect for warm weather or make-ahead occasions.

Ingredients

1½ cups graham cracker crumbs (about 12 sheets)

6 Tablespoons unsalted butter, melted

¼ cup granulated sugar

1¼ cups (10 oz) block-style cream cheese

1 cup confectioners’ (powdered) sugar

1 cup heavy cream

1 tsp pure vanilla extract

1 tsp fresh lemon juice

¼ tsp salt

1 recipe homemade blueberry sauce or canned blueberry pie filling, chilled

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Instructions

Stir together graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the mixture into the bottom and up the sides of a springform pan. Chill for at least 15 minutes to set.
In a mixing bowl, beat cream cheese, heavy cream, confectioners’ sugar, vanilla extract, lemon juice, and salt until smooth and thick.
Spread the cream cheese filling evenly over the chilled crust.
Chill the assembled cheesecake in the fridge for at least 3–4 hours, or ideally overnight, to firm up.
Just before serving, spread or dollop the chilled blueberry sauce on top.
Slice and enjoy.

Notes

Chill the cheesecake overnight for the best texture.
Use full-fat block-style cream cheese for optimal results.
Alternative crusts like crushed vanilla wafers or shortbread can be used.
Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Chill the topping before adding to prevent softening the cheesecake.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 22g
Sodium: 200mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg