Creamy No-Bake Blueberry Cheesecake: A Dessert That Wows

Introduction

Looking for an easy yet show-stopping dessert? This Creamy No-Bake Blueberry Cheesecake is a perfect choice! With a buttery graham cracker crust, a velvety cheesecake filling, and a fresh blueberry topping, this dessert is as beautiful as it is delicious. Whether for summer gatherings, birthdays, or casual get-togethers, this cheesecake is guaranteed to impress.

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs
• ½ cup (115g) unsalted butter (melted)
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 500g cream cheese (softened)
• 1 cup (240ml) heavy whipping cream (chilled)
• 1 cup (200g) powdered sugar
• 1 teaspoon vanilla extract
• ½ cup (120ml) blueberry puree (blended fresh or frozen blueberries)

For the Blueberry Topping:

• 1 ½ cups (225g) fresh blueberries
• ¼ cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

For Garnish:

• Fresh blueberries
• Blueberry drizzle
• Fresh mint leaves

Instructions

1. Prepare the Crust

1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
3. Chill in the refrigerator for 20-30 minutes to set while preparing the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.
2. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Stir in vanilla extract and blueberry puree until evenly combined, creating a light purple filling.
4. Spread the filling over the chilled crust, smoothing the top with a spatula.
5. Refrigerate for at least 6 hours or overnight for the cheesecake to set completely.

3. Prepare the Blueberry Topping

1. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices, about 5 minutes.
2. Stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce thickens.
3. Remove from heat and let the topping cool to room temperature.

4. Assemble and Garnish

1. Spread the cooled blueberry topping over the cheesecake in an even layer.
2. Garnish with fresh blueberries, a drizzle of blueberry sauce, and mint leaves for a beautiful presentation.

5. Serve

1. Carefully remove the cheesecake from the springform pan and place it on a serving plate.
2. Slice and serve chilled for a creamy, fruity, and refreshing dessert!

Pro Tips

• Smooth Filling: Ensure the cream cheese is softened for a lump-free filling.
• Zesty Flavor: Add lemon zest to the cheesecake filling for a hint of citrus.
• Custom Base: Try a chocolate cookie crust for a different flavor combination.

Conclusion

This Creamy No-Bake Blueberry Cheesecake is a refreshing and easy dessert that’s perfect for any occasion. Its rich filling, buttery crust, and vibrant topping make it a dessert you’ll want to make over and over again. Try this recipe today and enjoy a slice of cheesecake heaven!