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Easy No-Bake Blueberry Cheesecake Recipe

Easy No-Bake Blueberry Cheesecake Recipe - featured image
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A delightfully creamy and fruity no-bake cheesecake featuring a buttery biscuit crust and a vibrant homemade 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 pan base with parchment paper.
  3. Lock the pan into place.
  4. Crush the biscuits into fine crumbs.
  5. Mix the crumbs with the melted butter until evenly combined.
  6. Press the mixture firmly into the bottom of the pan.
  7. Extend the crust about ½ inch (1.25 cm) up the sides of the pan.
  8. Freeze the crust for 30 minutes.
  9. Beat the room temperature cream cheese in a large bowl until completely smooth and creamy.
  10. Add the sifted powdered sugar to the cream cheese.
  11. Add the vanilla extract to the cream cheese.
  12. Add 1 tablespoon lemon juice to the cream cheese.
  13. Beat again until the mixture is smooth, thick, and lump-free.
  14. Scrape the bowl well to ensure everything is incorporated.
  15. Whip the cold heavy cream in a separate bowl to medium-stiff peaks.
  16. Fold the whipped cream into the cream cheese mixture in 2 to 3 additions.
  17. Combine gently but thoroughly until evenly mixed.
  18. Spoon the filling into the cold crust.
  19. Smooth the top of the cheesecake filling.
  20. Chill the cheesecake for at least 8 hours, preferably overnight, until fully set.
  21. Add 1 ½ cups (255 g) of the blueberries and the granulated sugar to a small saucepan.
  22. Cook over medium to medium-low heat for 5 to 8 minutes, stirring often.
  23. Allow the berries to release their juices and some to break down.
  24. Gently mash some of the berries as they cook, but do not mash everything.
  25. Mix the cornstarch, 1 tablespoon lemon juice, and water in a small bowl until smooth.
  26. Once the berries look jammy and slightly reduced, pour in the cornstarch mixture.
  27. Stir well.
  28. Cook for 30 seconds to 1 minute, just until the topping turns glossy and thick.
  29. Add the remaining ½ cup (85 g) blueberries to the saucepan.
  30. Cook for another 30 seconds to 1 minute, just enough to coat and slightly soften them.
  31. Remove the topping from the heat.
  32. Cool the topping completely.
  33. Remove the springform from the chilled cheesecake.
  34. Transfer the cheesecake onto a serving plate.
  35. Spoon the cooled topping over the cold cheesecake.
  36. Spread the topping evenly over the surface.
  37. 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.
Sift powdered sugar to avoid lumps in your cheesecake.
Chill the cheesecake overnight for the best set and cleanest slices.
Cool the blueberry topping completely before adding it to the cheesecake.

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