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Simple No-Bake Blueberry Cheesecake Delight

This exquisite dessert combines creamy cheesecake with refreshing blueberries, perfect for any occasion.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy, No Bake
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Saucepan
  • Electric Mixer

Ingredients

Crust Ingredients

  • 1.5 cups Graham Cracker Crumbs Can crush whole graham crackers or use pre-made crumbs.
  • 0.33 cup Unsalted Butter Melted.

Filling Ingredients

  • 16 ounces Cream Cheese Softened and at room temperature.
  • 0.75 cup Granulated Sugar
  • 1 cup Heavy Whipping Cream Whipped until stiff peaks form.
  • 2 tablespoons Lemon Juice Juice of half a lemon.

Topping Ingredients

  • 2 cups Fresh Blueberries Can substitute with thawed frozen blueberries.

Instructions

  • In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are evenly coated.
  • Press the crumb mixture into the bottom of a 9-inch springform pan to create an even layer.
  • Refrigerate the crust while preparing the filling.
  • In a large bowl, beat the softened cream cheese until smooth and creamy.
  • Add the granulated sugar and lemon juice, and beat until light and fluffy.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Pour the cheesecake filling into the crust and smooth the top with a spatula.
  • Cover and refrigerate for at least 4 hours or overnight.
  • For the topping, cook the blueberries with a tablespoon of sugar in a saucepan over medium heat for about 5 minutes.
  • Let the blueberry mixture cool slightly, then pour over the chilled cheesecake.
  • Remove the sides of the springform pan and slice the cheesecake into wedges.
  • Serve chilled, garnished with additional fresh blueberries if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.