Description
A simple recipe for a creamy, no-bake cheesecake topped with a fresh blueberry sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice, fresh
- 1 cup heavy whipping cream
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Chill crust for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla extract, and lemon juice until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the cream cheese filling evenly over the chilled crust. Refrigerate for at least 4 hours, or until firm.
- Prepare the blueberry topping: In a small saucepan, combine blueberries, 1/4 cup sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool completely.
- Once the cheesecake is firm, spoon the cooled blueberry topping over the top before serving.
Notes
- Use full-fat cream cheese for the best texture.
- You can substitute vanilla wafers for graham crackers in the crust.
- If you prefer a thicker topping, increase the cornstarch to 1 1/2 tablespoons.
- Prep Time: 25 min
- Cook Time: 10 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: no bake cheesecake, blueberry topping, graham cracker crust, easy dessert, chilled cheesecake