Description
A creamy, luscious no-bake cheesecake with a sweet graham cracker crust and a vibrant blueberry topping. Perfect for summer gatherings or any time you crave a refreshing dessert without turning on the oven.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 envelope (2 ¼ tsp) unflavored gelatin
- ¼ cup cold water
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar (for topping)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thicker topping)
Instructions
1. Prepare the Crust:
- Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing filling.
- In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes to bloom. Then microwave for 10-15 seconds until dissolved. Set aside to cool slightly.
- In a large bowl, beat cream cheese, ½ cup sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream and powdered sugar to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until combined. Then gently fold in the dissolved gelatin.
- Pour filling over crust, smooth the top. Cover and refrigerate for at least 4 hours or until set.
- For blueberry topping: In a saucepan, combine blueberries, ¼ cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens (about 8-10 minutes). If desired, stir in cornstarch slurry for thicker consistency. Let cool completely.
- Once cheesecake is set, spread blueberry topping over the top. Return to refrigerator for another 30 minutes before serving. Slice and enjoy.
Notes
You can customize the seasonings to taste.