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No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake
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Enjoy a creamy, refreshing No Bake Blueberry Cheesecake that combines the natural sweetness of fresh blueberries with a luscious, velvety cream cheese filling on a crunchy graham cracker crust. This easy-to-make dessert requires no oven, making it perfect for hot summer days and a quick, fuss-free treat that can be customized with various toppings and dietary adaptations.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits, vanilla wafers, or crushed nuts as alternatives)
  • 6 tablespoons unsalted butter, melted (or plant-based butter for vegan version)

For the Filling

  • 16 oz (450g) full-fat cream cheese, softened (or dairy-free cream cheese for vegan)
  • 1 cup heavy cream, chilled (or coconut cream / plant-based alternatives for vegan)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon gelatin or agar-agar (optional, for firmer set)

For the Topping

  • Extra fresh blueberries or blueberry compote
  • Fresh mint leaves (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs. Mix the crumbs thoroughly with the melted butter. Press this mixture evenly into the bottom of a springform pan or pie dish to form a firm base. Place the crust in the refrigerator to chill while preparing the filling.
  2. Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the chilled heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture to maintain a light and airy texture.
  3. Add Blueberries and Lemon: Carefully fold fresh blueberries and lemon juice into the cream cheese filling, taking care not to break the berries. This adds brightness and fresh flavor throughout the cheesecake.
  4. Assemble and Chill: Pour the blueberry cream cheese mixture over the chilled crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best firm set.
  5. Add Topping: Once set, decorate the cheesecake with extra fresh blueberries or a blueberry compote. Optionally garnish with mint leaves or a dusting of powdered sugar before serving.

Notes

  • Use full-fat cream cheese for the creamiest texture and best flavor.
  • Chill the crust well to ensure it sets firmly and does not crumble when sliced.
  • Choose ripe, firm fresh blueberries for optimal flavor and texture contrast.
  • Fold whipped cream gently to keep the filling light and airy; avoid overmixing.
  • Make ahead: cheesecake improves after resting overnight, allowing flavors to meld.
  • If using gelatin or agar-agar, bloom and incorporate as per package instructions for a firmer set.
  • Frozen blueberries may be used if thawed and properly drained to prevent excess moisture.
  • For vegan adaptation, replace dairy ingredients with plant-based alternatives.
  • Store leftovers covered in the refrigerator for up to 3 days, or freeze wrapped securely for up to 1 month.

Nutrition

Keywords: no bake blueberry cheesecake, summer dessert, easy cheesecake, no oven cheesecake, blueberry dessert, creamy cheesecake, gluten free option, vegan adaptation

Find it online: https://jamescookes.com/no-bake-blueberry-cheesecake/