Description
This no-bake blueberry cheesecake is a creamy, refreshing dessert perfect for warm days or when you want a quick yet elegant treat. It features a buttery graham cracker crust, smooth cream cheese filling, and a vibrant blueberry swirl, all set to chill without any baking required.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Blueberry Swirl
- ½ cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a small springform pan or two serving cups. Place in the refrigerator to chill while you prepare the filling.
- Make the Blueberry Swirl: In a small saucepan over medium heat, cook the blueberries, sugar, and lemon juice for about 5 minutes until the berries break down and release their juice. Mash the mixture slightly with a spoon or fork, then remove from heat and let it cool completely.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, which will give the cheesecake a light and airy texture. Then gently fold the whipped cream into the cream cheese mixture until thoroughly combined.
- Assemble the Cheesecake: Spoon the cheesecake filling over the chilled crust, spreading it evenly and smoothing the top with a spatula for an attractive finish.
- Add Blueberry Swirl: Drizzle the cooled blueberry sauce over the cheesecake filling. Using a toothpick or knife, swirl the sauce gently into the filling to create a marbled blueberry effect.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or until firm and set. Serve chilled and enjoy this creamy, fruity dessert.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- You can substitute the blueberries with other berries like raspberries or strawberries for variety.
- For a lighter version, use reduced-fat cream cheese and whipping cream.
- Make sure the blueberry sauce is fully cooled before swirling it into the cheesecake to avoid melting the cream cheese filling.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
