Description
A stunning no-bake cheesecake with a velvety cream cheese filling, a buttery graham cracker crust, and a glossy, jewel-toned blueberry mirror glaze that reflects like glass.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- 1 cup blueberry jam or preserves
- 1/2 cup water
- 1 tbsp unflavored gelatin powder
- 1/4 cup cold water (for gelatin)
Instructions
1. Prepare the Crust:
- For the crust: Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- For the filling: Beat cream cheese, sour cream, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture until combined. Spread over chilled crust. Smooth top and refrigerate for at least 4 hours, or until set.
- For the glaze: In a small saucepan, combine blueberry jam and 1/2 cup water. Heat over medium until melted and smooth. Strain through a fine sieve to remove solids. Return liquid to saucepan. Sprinkle gelatin over 1/4 cup cold water and let bloom for 5 minutes. Warm the blueberry mixture gently, then stir in bloomed gelatin until fully dissolved. Let cool to room temperature, stirring occasionally.
- Pour the cooled glaze over the chilled cheesecake, tilting the pan to coat evenly. Refrigerate for another 1-2 hours until glaze is set. Carefully remove from springform pan before serving.
Notes
You can customize the seasonings to taste.