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Easy Steps to Make a No Bake Blueberry Cheesecake

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Ingredients
 

For the Crust:

  • Graham cracker crumbs: 1 1/2 cups – forms the base.
  • Unsalted butter melted: 1/3 cup – binds the crumbs.
  • Granulated sugar: 1/4 cup – adds sweetness.

For the Filling:

  • Cream cheese softened: 16 ounces (two 8-ounce packages) – the main component of the cheesecake filling.
  • Powdered sugar: 1 cup – sweetens the filling.
  • Vanilla extract: 1 teaspoon – enhances flavor.
  • Heavy cream: 1 cup – whipped into stiff peaks adds lightness and creaminess.
  • Fresh or frozen blueberries: 1 cup – for the blueberry mixture.
  • Granulated sugar: 2 tablespoons – sweetens the blueberries.
  • Water: 2 tablespoons – helps create a sauce.
  • Lemon juice: 1 tablespoon – adds brightness.
  • Cornstarch: 1 tablespoon mixed with 2 tablespoons of water – thickens the blueberry sauce.

Instructions

Prepare the Crust:

  • Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish, creating an even layer. Chill in the refrigerator while preparing the filling.

Make the Blueberry Sauce:

  • In a saucepan over medium heat, combine the blueberries, granulated sugar, water, and lemon juice. Cook until the blueberries start to soften and release their juices, about 5 minutes.
  • Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking until the sauce thickens, about 2 minutes. Remove from heat and let cool to room temperature.

Prepare the Filling:

  • In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  • In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.

Assemble the Cheesecake:

  • Spread half of the cream cheese filling over the chilled crust.
  • Spoon half of the cooled blueberry sauce over the filling and gently swirl with a knife or spatula.
  • Top with the remaining cream cheese filling, smoothing the top with a spatula.

Chill and Serve:

  • Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
  • Before serving, top with the remaining blueberry sauce and fresh blueberries if desired.