Description
Silky no bake blueberry cheesecake delivers creamy indulgence with a graham cracker crust and luscious blueberry swirl. Summer dessert dreams come alive when blueberries and cream cheese dance together in this effortless, chilled delight you’ll savor.
Ingredients
Scale
- 16 oz (2 pkgs) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup heavy whipping cream, cold
- 1 ½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 3 tbsps granulated sugar
- 2 tbsps cornstarch
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ cup water
Instructions
- Crust Creation: Pulverize graham crackers with sugar and incorporate melted butter until the mixture mimics damp sand. Compress the crumbly blend uniformly across the springform pan’s base, creating a solid foundation. Chill the crust while preparing subsequent components.
- Blueberry Compote Crafting: Combine sugar and cornstarch in a saucepan, then introduce water, lemon juice, and fresh blueberries. Simmer and continuously stir until the mixture transforms into a glossy, thickened sauce. Allow the compote to cool naturally to ambient temperature.
- Filling Fusion: Whip cream cheese until silky smooth, then integrate powdered sugar, vanilla, and lemon juice. Separately, transform cold heavy cream into robust peaks. Delicately fold whipped cream into the cream cheese mixture, ensuring a light, airy texture without deflating the volume.
- Final Assembly: Elegantly pour the velvety filling atop the chilled crust, ensuring an even distribution. Artfully drizzle the cooled blueberry compote across the surface. Seal and refrigerate for a minimum of six hours, permitting the cheesecake to solidify and develop its characteristic luxurious consistency.
Notes
- Ensure cream cheese and heavy cream are at the right temperature for smooth, lump-free filling. Cold cream whips better, creating a lighter texture.
- Use the back of a spoon or flat-bottomed glass to compact graham cracker base evenly, preventing crumbly edges and ensuring a sturdy foundation.
- Stir constantly during topping preparation to prevent burning and achieve the perfect thick, glossy consistency without scorching berries.
- When incorporating whipped cream into cream cheese mixture, use a delicate folding technique to maintain airiness and prevent deflating the whipped cream, which keeps the cheesecake light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg