Advertisement
Description
A decadent No-Bake Blueberry Cheesecake crafted for perfection. This refreshing dessert features a creamy, smooth filling infused with vanilla, atop a buttery graham cracker crust, and finished with a vibrant blueberry topping.
Ingredients
- For the crust: 1 ½ cups graham cracker crumbs, 6 tablespoons unsalted butter, melted, ¼ cup granulated sugar.
- For the filling: 16 oz cream cheese (full fat, softened), ½ cup granulated sugar, 1 teaspoon vanilla extract, ½ cup heavy cream.
- For the topping: 1 ½ cups fresh blueberries, ¼ cup water, 1 tablespoon cornstarch, 1 tablespoon lemon juice, 2 tablespoons granulated sugar.
Instructions
- Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
- Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and heavy cream; beat until combined.
- Assembly: Pour the filling over the chilled crust. Smooth the top and refrigerate for at least 4 hours, or preferably overnight.
- Topping: In a small saucepan, combine blueberries, water, cornstarch, lemon juice, and sugar. Cook over medium heat until the sauce thickens and the blueberries soften, about 5 minutes. Let cool slightly.
- Serve: Spoon the blueberry topping over the cheesecake before serving. Slice and enjoy!
Chef's Secret
Always use room temperature ingredients for the best texture. Softened cream cheese ensures a smooth and lump-free filling. Don't over-mix the filling, as it can cause it to become too liquidy. Allow the cheesecake to chill thoroughly to allow the flavors to meld and the filling to set properly.
Loading community feedback...