Effortless No Bake Blueberry Cheesecake
You can make this creamy, easy no bake blueberry cheesecake with a classic graham cracker crust. It is a quick dessert that always pleases a crowd.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 6 hr 30 min
- Yield: 10 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed (or use heavy cream whipped to stiff peaks)
- 1 cup fresh or frozen blueberries (for topping)
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon lemon juice (for topping)
Instructions
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, beating until fully combined and creamy.
- Gently fold in the thawed whipped topping until no streaks remain. Do not overmix.
- Spread the cream cheese filling evenly over the chilled crust. Cover the pan loosely with plastic wrap.
- Chill the cheesecake for at least 6 hours, or preferably overnight, until firm. This step is crucial for a perfect texture.
- Prepare the blueberry topping: In a small saucepan, combine the blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down slightly and the sauce thickens, about 8 to 10 minutes. Remove from heat and let it cool completely.
- Once the cheesecake is fully set, carefully run a thin knife around the edge before releasing the springform side.
- Spoon the cooled blueberry topping over the top of the cheesecake just before serving.
Notes
- For a brighter flavor, you can use fresh lemon zest in the cream cheese filling.
- If you use frozen blueberries for the topping, do not thaw them first; cook them directly from frozen.
- This **make ahead cheesecake** tastes best when chilled for the full overnight period.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg