Description
This no-bake blueberry cheesecake is a creamy, refreshing dessert that combines a crunchy graham cracker crust with a smooth, whipped cream cheese filling and a luscious blueberry swirl. Perfect for a quick and easy treat that requires no oven time, it’s ideal for warm days or last-minute dessert cravings.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
Blueberry Swirl
- ½ cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a small springform pan or two serving cups. Place it in the refrigerator to chill while preparing the filling.
- Make the Blueberry Swirl: In a small saucepan over medium heat, cook the blueberries, sugar, and lemon juice together for about 5 minutes until the berries begin to break down. Mash them slightly with a spoon and then allow the mixture to cool completely.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Assemble the Cheesecake: Spoon the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Add Blueberry Swirl: Drizzle the cooled blueberry sauce over the cheesecake surface. Use a toothpick or knife to gently swirl the blueberry sauce into the filling, creating a marbled effect.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or until firm. Serve chilled and enjoy this refreshing no-bake dessert.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
- If fresh blueberries are not in season, frozen blueberries work just as well; just thaw them before cooking.
- You can substitute graham cracker crumbs with digestive biscuits for a slightly different flavor.
- Make sure to chill the crust well before adding the filling to help it set properly.
- This cheesecake is best served within 24 hours for optimum freshness but can be stored in the refrigerator for up to 3 days.
