No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake is a delightful dessert perfect for any occasion, blending the creamy texture of cheesecake with the fresh, tangy flavor of blueberries. This recipe is incredibly easy to prepare, requiring no oven, making it a go-to for those hot summer days or when you want a decadent treat without too much fuss.
The crust is made from crushed graham crackers mixed with melted butter, creating a firm base that complements the smooth cheesecake filling. Topped with a vibrant blueberry sauce, this cheesecake is as beautiful as it is delicious, sure to impress your guests or satisfy your sweet tooth.
Ingredients Needed for This Recipe
For the Crust:
- 1 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For the Blueberry Topping:
- 2 cups fresh blueberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions for Making No Bake Blueberry Cheesecake
- Prepare the Crust: Mix the crushed graham crackers, melted butter, and granulated sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined. Gently fold in the whipped heavy cream until the mixture is smooth. Pour the filling over the crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Prepare the Blueberry Topping: In a saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, water, and lemon juice. Stir continuously until the mixture comes to a boil and thickens. Remove from heat and allow to cool slightly. Once cooled, pour over the set cheesecake.
- Chill and Serve: Refrigerate the cheesecake for at least 1 hour after adding the topping to allow everything to set together. Before serving, carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Tips for Perfecting the Recipe
Start with Room Temperature Ingredients: For the cream cheese filling, ensure that the cream cheese and heavy cream are at room temperature before you start mixing. This will help you achieve a smooth, lump-free filling. Room temperature ingredients blend more easily and evenly, resulting in a creamier texture.
Get the Right Consistency for the Crust: The crust should have a consistency similar to wet sand. When you press it between your fingers, it should hold together. If it’s too crumbly, add a bit more melted butter; if too wet, add a bit more crushed graham crackers. This will ensure a crust that holds up well once the cheesecake is set.
Whip the Cream to Stiff Peaks: When whipping the heavy cream for the filling, make sure it reaches stiff peaks. This is crucial for the cheesecake to set properly and hold its shape when sliced. Be careful not to over-whip, as this can lead to the cream separating and becoming grainy.
Chill Thoroughly: The key to a no-bake cheesecake that slices cleanly is to let it chill thoroughly. After adding the filling to the crust, refrigerate it for at least 4 hours, but preferably overnight. This allows the filling to set completely, making it much easier to slice.
Smooth the Top with Warm Spatula: For a perfectly smooth top, dip a metal spatula in warm water, dry it off, and then use it to smooth the top of the cheesecake. The warmth helps the spatula glide over the filling, creating a smooth finish.
Serving Suggestions
Fresh Fruit Topping: In addition to or instead of the blueberry topping, consider offering a variety of fresh fruit toppings. Fresh strawberries, raspberries, and sliced kiwi can add a vibrant look and a burst of flavor to each slice.
Whipped Cream: A dollop of freshly whipped cream on top of each slice adds a light, airy texture and a touch of elegance. You can sweeten the whipped cream with a little powdered sugar and a dash of vanilla extract for extra flavor.
Graham Cracker Crumbs: Sprinkling graham cracker crumbs over the top of the cheesecake or around the plate can add a crunchy texture and visual appeal, tying the flavors of the crust and filling together.
Drizzles and Sauces: Consider offering a variety of drizzles such as caramel, chocolate, or even a raspberry coulis. These can add a rich depth of flavor and make for a beautiful presentation.
Mint Leaves: A few mint leaves can add a fresh pop of color and a subtle hint of mint, enhancing the overall flavor profile and presentation of your cheesecake.
Storage Tips
Refrigerate Properly: Cover the cheesecake with plastic wrap or store it in an airtight container to keep it from absorbing any odors from the refrigerator. Properly stored, the cheesecake can last up to 5 days in the fridge.
Freezing: No-bake blueberry cheesecake freezes well. Wrap the cheesecake slices or the entire cake (without the blueberry topping) in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. Add the blueberry topping after the cheesecake has thawed.
Keep the Topping Fresh: If you anticipate leftovers, consider adding the blueberry topping to individual slices just before serving rather than covering the entire cheesecake. This keeps the crust from becoming soggy and the topping fresh.
Frequently Asked Questions
Can I use frozen blueberries for the topping? Yes, frozen blueberries work well for the topping. Just make sure to thaw them completely and drain any excess liquid before using. Keep in mind that frozen blueberries might release more juice than fresh ones, so you may need to adjust the amount of cornstarch to get the right thickness.
What can I use instead of graham crackers for the crust? You can use a variety of alternatives such as digestive biscuits, vanilla wafers, or even Oreo cookies for a different flavor profile. Just remember to adjust the amount of butter based on the dryness of the alternative you choose.
Can I make this cheesecake vegan? Yes, you can make a vegan version of this cheesecake by using vegan cream cheese, coconut cream instead of heavy cream, and a plant-based butter alternative for the crust. You’ll also want to ensure your sugar and other ingredients are vegan-friendly.
How do I know when the cheesecake is set? The cheesecake should feel firm to the touch and not jiggle when you gently shake the pan. If it’s still too soft, let it chill for a few more hours.
Can I make this cheesecake without a springform pan? Yes, you can use a pie dish or a regular cake pan lined with parchment paper. Just make sure to leave an overhang of paper to help you lift the cheesecake out once it’s set. Keep in mind that removing the cheesecake from a regular pan might be a bit more challenging than with a springform pan.
No Bake Blueberry Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the Filling:
- 1 package 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to stiff peaks
For the Blueberry Topping:
- 2 cups fresh blueberries or frozen, thawed
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Mix the crushed graham crackers, melted butter, and granulated sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined. Gently fold in the whipped heavy cream until the mixture is smooth. Pour the filling over the crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Prepare the Blueberry Topping: In a saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, water, and lemon juice. Stir continuously until the mixture comes to a boil and thickens. Remove from heat and allow to cool slightly. Once cooled, pour over the set cheesecake.
- Chill and Serve: Refrigerate the cheesecake for at least 1 hour after adding the topping to allow everything to set together. Before serving, carefully remove the cheesecake from the springform pan. Slice and serve chilled.
