Description
This No Bake Blueberry Cheesecake is a delightful summer dessert featuring a creamy filling and vibrant blueberry topping, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Mix the graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 10 minutes.
- Beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spread the cream cheese mixture over the crust in the springform pan and smooth the top.
- Combine the blueberries, sugar, lemon juice, and cornstarch in a saucepan and cook over medium heat until the blueberries start to burst and the mixture thickens, then allow to cool slightly.
- Pour the blueberry topping over the cheesecake.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled.
Notes
For best results, refrigerate overnight for enhanced flavor and texture. Use room-temperature cream cheese for smooth blending.
