What To Know
- Add a swirl of whipped cream or sour cream to the top of the cheesecake before refrigerating for a more decadent finish.
- Drizzle a glaze made from powdered sugar, milk, and vanilla extract over the cheesecake for a shiny and sweet finish.
- Our no bake blueberry cheesecake recipe is a testament to the fact that you don’t need a lot of time or effort to create a dessert that will impress your friends and family.
Indulge in the ultimate cheesecake experience without the hassle of baking! Our no bake blueberry cheesecake recipe is a culinary masterpiece that combines the creamy richness of cheesecake with the vibrant burst of blueberries. This no-fuss dessert is perfect for any occasion, whether you’re hosting a party or simply craving a sweet treat.
Ingredients You’ll Need:
- For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- For the Blueberry Topping:
- 1 pint fresh blueberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
Step-by-Step Instructions:
1. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
2. Whip the Cream Cheese Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Stir in the vanilla extract.
- Add the sour cream and beat until well combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
3. Pour the Filling onto the Crust:
- Pour the cheesecake filling onto the prepared crust.
- Smooth the top with a spatula.
4. Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, sugar, and lemon juice.
- Bring to a simmer over medium heat, stirring occasionally.
- Cook for 10-15 minutes, or until the blueberries have softened and the sauce has thickened.
5. Top the Cheesecake with Blueberries:
- Pour the blueberry sauce over the cheesecake filling.
- Spread the blueberries evenly over the surface.
6. Refrigerate and Chill:
- Refrigerate the cheesecake for at least 4 hours, or overnight.
7. Serve and Enjoy:
- Remove the cheesecake from the refrigerator and let it sit at room temperature for 30 minutes before serving.
- Slice and enjoy!
Variations and Tips:
- Alternative Crust: Use crushed Oreo cookies, chocolate graham crackers, or even a pretzel crust for a different flavor profile.
- Creamy Swirl: Add a swirl of whipped cream or sour cream to the top of the cheesecake before refrigerating for a more decadent finish.
- Fruit Topping: Experiment with different fruits for the topping, such as strawberries, raspberries, or peaches.
- Glaze: Drizzle a glaze made from powdered sugar, milk, and vanilla extract over the cheesecake for a shiny and sweet finish.
Recommendations:
Our no bake blueberry cheesecake recipe is a testament to the fact that you don’t need a lot of time or effort to create a dessert that will impress your friends and family. With its creamy filling, vibrant blueberry topping, and no-bake convenience, this cheesecake is sure to become a favorite in your recipe collection.
Frequently Discussed Topics
1. Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake up to 3 days in advance. Store it in the refrigerator until ready to serve.
2. How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days.
3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Thaw overnight in the refrigerator before serving.
4. What if I don’t have a springform pan?
You can use a regular 9-inch pie plate. Just be sure to line it with parchment paper for easy removal.
5. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure to thaw them before using.
