Contents
Introduction
This no-bake blueberry cheesecake is a creamy dessert with a graham cracker crust, a delicious cheesecake filling, and a homemade blueberry sauce swirled both inside the cheesecake and on top! Perfect for summer gatherings or any occasion.
Detailed Ingredients with measures
For the Blueberry Sauce:
1 lb fresh or frozen blueberries
1 cup white granulated sugar
1 cup water
2 tbsp lemon juice
1 tbsp cornstarch
For the Graham Cracker Crust:
2 cups graham cracker crumbs (about 2 packets of graham crackers)
1/4 cup white granulated sugar
10 tbsp unsalted butter, melted
For the Cheesecake:
24 oz cream cheese, room temperature
1 cup white granulated sugar
1 tsp pure vanilla extract
1/2 cup sour cream or plain yogurt, room temperature
1/2 cup blueberry sauce, cooled
1 1/2 cups heavy cream, cold
1/4 cup powdered sugar
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 5 minutes
Total Time: 6+ hours (includes chilling)
Yield: 12 servings
Instructions
Step 1: Prepare the Blueberry Sauce
In a medium saucepan, combine blueberries, sugar, water, lemon juice, and cornstarch. Heat over medium heat until the blueberries release their juice and the mixture starts to simmer. Cook for about 5 minutes until thickened, then transfer to a heat-safe bowl. Cool the blueberry sauce in the fridge, or for faster cooling, place it in the freezer.
Step 2: Make the Graham Cracker Crust
Spray a 9-inch springform pan with baking non-stick spray, and line the bottom with parchment paper. Blend graham crackers into fine crumbs using a food processor or blender. Mix the crumbs with sugar and melted butter using a fork until well combined. Press the mixture firmly into the bottom and up the sides of the prepared pan. Use a measuring cup to compact the crust. Freeze the crust while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
Place a metal mixing bowl with the whisk attachment in the freezer for 10 minutes. In a separate bowl, beat cream cheese and granulated sugar on high speed for 2 minutes until smooth and creamy. Add vanilla extract, sour cream, and 1/2 cup of the cooled blueberry sauce. Mix on low until combined. In the chilled bowl, beat the cold heavy cream and powdered sugar on high speed until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture using a rubber spatula. Once partially combined, fold in the remaining whipped cream. Be gentle to avoid knocking out the air from the whipped cream.
Step 4: Assemble the Cheesecake
Pour the cheesecake batter into the prepared graham cracker crust. Cover the pan with foil and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.
Step 5: Add Toppings and Serve
Once the cheesecake is set, remove the springform pan and parchment paper. Top the cheesecake with the remaining blueberry sauce. For extra blueberries, you can mix in an additional 1/4 cup of fresh blueberries into the sauce. Slice and serve chilled. Enjoy!
Tips
Chilling time: The cheesecake needs at least 6 hours to set, but overnight is best for the perfect texture.
Storage: Keep the cheesecake in the fridge for up to 5 days, or freeze it for up to 1 month.
Optional garnish: Add whipped cream or extra fresh blueberries for a decorative touch!
Enjoy your delicious no-bake blueberry cheesecake!
Detailed Directions and Instructions
Step 1: Prepare the Blueberry Sauce
In a medium saucepan, combine 1 lb of blueberries, 1 cup of white granulated sugar, 1 cup of water, 2 tbsp of lemon juice, and 1 tbsp of cornstarch. Heat over medium heat until the blueberries release their juice and the mixture starts to simmer. Cook for about 5 minutes until thickened, then transfer to a heat-safe bowl. Cool the blueberry sauce in the fridge, or for faster cooling, place it in the freezer.
Step 2: Make the Graham Cracker Crust
Spray a 9-inch springform pan with baking non-stick spray, and line the bottom with parchment paper. Blend 2 cups of graham cracker crumbs into fine crumbs using a food processor or blender. Mix the crumbs with 1/4 cup of white granulated sugar and 10 tbsp of melted unsalted butter using a fork until well combined. Press the mixture firmly into the bottom and up the sides of the prepared pan. Use a measuring cup to compact the crust. Freeze the crust while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
Place a metal mixing bowl with the whisk attachment in the freezer for 10 minutes. In a separate bowl, beat 24 oz of room temperature cream cheese and 3/4 cup of white granulated sugar on high speed for 2 minutes until smooth and creamy. Add 1 tsp of pure vanilla extract, 1/2 cup of sour cream or plain yogurt, and 1/2 cup of the cooled blueberry sauce. Mix on low until combined. In the chilled bowl, beat 1 cup of cold heavy cream and 1/4 cup of powdered sugar on high speed until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture using a rubber spatula. Once partially combined, fold in the remaining whipped cream. Be gentle to avoid knocking out the air from the whipped cream.
Step 4: Assemble the Cheesecake
Pour the cheesecake batter into the prepared graham cracker crust. Cover the pan with foil and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.
Step 5: Add Toppings and Serve
Once the cheesecake is set, remove the springform pan and parchment paper. Top the cheesecake with the remaining blueberry sauce. For extra blueberries, you can mix in an additional 1/2 cup of fresh blueberries into the sauce. Slice and serve chilled. Enjoy!
Notes
Chilling time:
The cheesecake needs at least 6 hours to set, but overnight is best for the perfect texture.
Storage:
Keep the cheesecake in the fridge for up to 5 days, or freeze it for up to 1 month.
Optional garnish:
Add whipped cream or extra fresh blueberries for a decorative touch!
Cook Techniques
Preparing the Blueberry Sauce
Combine fresh or frozen blueberries with sugar, water, lemon juice, and cornstarch in a saucepan. Heat until the mixture simmers and thickens. Cool before using.
Making the Graham Cracker Crust
Blend graham crackers into fine crumbs. Mix with sugar and melted butter, then press into a springform pan. Freeze the crust for stability.
Preparing the Cheesecake Filling
Beat cream cheese and sugar until smooth, then add vanilla, sour cream, and blueberry sauce. In a chilled bowl, whip heavy cream and gently fold it into the cream cheese mixture.
Assembling the Cheesecake
Pour the cheesecake mixture into the prepared crust. Cover and refrigerate for at least 6 hours for the cheesecake to set.
Serving and Topping
Remove the cheesecake from the pan and add remaining blueberry sauce on top. Serve chilled and enjoy.
FAQ
Can I use frozen blueberries for the sauce?
Yes, frozen blueberries can be used as a substitute for fresh blueberries.
How long should I chill the cheesecake?
It is recommended to chill the cheesecake for at least 6 hours, but overnight is best for optimal texture.
How should I store leftover cheesecake?
Store the cheesecake in the fridge for up to 5 days or freeze it for up to 1 month.
Can I add other fruits to the cheesecake?
Yes, you can mix in or top the cheesecake with other fruits, such as raspberries or strawberries, for added flavor.
What can I use instead of sour cream?
Plain yogurt can be used as a substitute for sour cream in this recipe.
Conclusion
This no-bake blueberry cheesecake is a delightful and creamy dessert that perfectly combines the tartness of blueberries with the richness of cream cheese. With its simple preparation and elegant presentation, it is an ideal choice for summer gatherings or any special occasion. The homemade blueberry sauce adds a burst of flavor that elevates this cheesecake, making it a hit among family and friends. Enjoy every slice of this heavenly treat!
Classic Strawberry Cheesecake
Replace the blueberry sauce with a fresh strawberry puree and garnish with sliced strawberries for a refreshing twist on the traditional cheesecake.
Chocolate Marble Cheesecake
Swirl melted chocolate into the cheesecake filling before refrigerating for a rich and decadent chocolate marble effect.
Lemon Blueberry Cheesecake
Incorporate lemon zest and a bit of lemon juice into the cheesecake filling for a bright, citrusy flavor that pairs beautifully with the blueberries.
Peanut Butter Swirl Cheesecake
Mix in creamy peanut butter to the cheesecake filling and swirl it with the blueberry sauce for a delightful mix of flavors.
Oreo Cheesecake
Crush Oreo cookies and substitute them for the graham cracker crumbs for a chocolatey twist, pairing perfectly with the blueberry topping.
Matcha Green Tea Cheesecake
Add matcha powder to the cheesecake filling for a unique flavor and a beautiful green color, combined harmoniously with the blueberry sauce.
