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Easy No-Bake Blueberry Cheesecake Recipe

Easy No-Bake Blueberry Cheesecake Recipe - featured image
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A delightfully easy and creamy no-bake cheesecake featuring a buttery biscuit crust and a fresh, vibrant blueberry topping.

Ingredients

Scale
  • 2 cup (200 g) biscuit crumbs (digestive or graham crackers)
  • ¼ cup (60 g) unsalted butter melted
  • 24 oz (680 g) full-fat cream cheese room temperature
  • 1 cup (120 g) powdered sugar sifted
  • 1 tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • 1 cup (250 ml) heavy cream cold
  • 2 cup (340 g) fresh blueberries
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. Flip the base of an 9-inch (23 cm) springform pan.
  2. Line the base with parchment paper, then lock it into place.
  3. Crush the biscuits into fine crumbs.
  4. Mix the biscuit crumbs with the melted butter until evenly combined.
  5. Press the mixture firmly into the pan, covering the bottom and going about ½ inch (1.25 cm) up the sides.
  6. Freeze the crust for 30 minutes.
  7. In a large bowl, beat the room temperature cream cheese until completely smooth and creamy using a handheld mixer.
  8. Add the sifted powdered sugar, vanilla extract, and lemon juice to the cream cheese mixture.
  9. Beat again until the mixture is smooth, thick, and lump-free.
  10. Scrape the bowl well to ensure all ingredients are incorporated.
  11. In a separate bowl, whip the cold heavy cream to medium-stiff peaks.
  12. Fold the whipped cream with a spatula into the cream cheese mixture in 2 to 3 additions.
  13. Continue folding gently but thoroughly until evenly combined.
  14. Spoon the filling into the cold crust.
  15. Smooth the top of the filling.
  16. Chill the cheesecake for at least 8 hours, preferably overnight, until fully set.
  17. Add 1 ½ cups (255 g) of the blueberries and the granulated sugar to a small saucepan.
  18. Cook over medium to medium-low heat for 5 to 8 minutes, stirring often.
  19. Cook until the berries release their juices and some of them break down.
  20. Gently mash some of the berries as they cook, leaving some whole.
  21. In a small bowl, mix the cornstarch, lemon juice, and water until smooth.
  22. Once the berries look jammy and slightly reduced, pour in the cornstarch mixture.
  23. Stir well and cook for 30 seconds to 1 minute, just until the topping turns glossy and thick.
  24. Add the remaining ½ cup (85 g) blueberries to the saucepan.
  25. Cook for another 30 seconds to 1 minute, just enough to coat them and soften them slightly while keeping many whole.
  26. Remove the topping from the heat and cool completely.
  27. Remove the springform from the set cheesecake.
  28. Transfer the cheesecake onto a serving plate.
  29. Spoon the cooled blueberry topping over the cold cheesecake.
  30. Spread the topping evenly over the surface.
  31. Chill the topped cheesecake for 45-60 minutes before serving for a colder finish and cleaner slices.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Don’t over-whip the heavy cream; aim for medium-stiff peaks.
Chill the cheesecake thoroughly for at least 8 hours for best results.
Line the springform pan with parchment paper for easy removal.

Find it online: https://familiesrecipes.com/easy-no-bake-blueberry-cheesecake-recipe/