Description
Indulge in creamy no-bake blueberry cheesecake with a rich graham cracker crust and vibrant blueberry topping. Perfect dessert!
Ingredients
Scale
- Blueberry Sauce:
- 1 tablespoon cornstarch
- 2 tablespoon water
- 2 cups blueberries, fresh or thawed
- ⅓ cup granulated white sugar
- ½ cup water
- Juice of 1 lemon
- Crust:
- 2 cups (7oz) graham cracker crumbs
- ½ cup unsalted butter, melted
- Filling:
- 1 cup heavy whipping cream (36% – 39% fat content)
- 2 tablespoon granulated sugar
- 3 cups cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Blueberry Sauce:
- Combine cornstarch and 2 tablespoons of water, stirring until dissolved. Set aside.
- In a heavy-bottomed pan, bring blueberries, sugar, ½ cup water, and lemon juice to a simmer over medium-high heat. Cook for about 5 minutes until blueberries break apart and sauce stops foaming, stirring constantly.
- Stir in the cornstarch mixture and bring the sauce to a boil. Cook for about 2-3 minutes until thickened and reduced. Transfer to a shallow heat-proof bowl and let cool uncovered for 30 minutes, then cover and chill in the fridge for 1-2 hours or overnight.
- Crust:
- Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until evenly moist.
- Transfer crumbs to the prepared pan and press into the bottom and halfway up the sides using the base of a flat-bottomed cup. Freeze until filling is ready.
- Filling:
- In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whip the whipping cream and 2 tablespoons of sugar on medium-high speed until stiff peaks form (about 2-3 minutes). Transfer to the fridge.
- In another large mixing bowl, mix cream cheese, ½ cup sugar, and vanilla on medium-high speed until creamy and lump-free (about 2 minutes).
- Add the chilled blueberry sauce (must be cold and firm) and fold into the cream cheese mixture until well combined.
- Gently fold one-third of the whipped cream into the blueberry mixture, then fold in the remaining whipped cream. Do not overwork the filling; it’s fine to have a few streaks of whipping cream.
- Transfer the filling to the prepared crust, spreading evenly without deflating the filling. Chill in the fridge overnight. Store in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 08 minutes
Nutrition
- Calories: 577 kcal