Rich No-Bake Blueberry Cheesecake
Make this creamy, high-contrast blueberry cheesecake for an indulgent summer dessert. This recipe delivers decadent flavor with minimal effort.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 6 hr 20 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup fresh June blueberries
Instructions
- Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar to the cream cheese, beating until fully incorporated and smooth.
- Mix in the vanilla extract and heavy cream until the filling is creamy.
- Gently fold in the fresh blueberries, reserving a few for topping.
- Spread the cheesecake filling evenly over the chilled crust.
- Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
- Before serving, remove the sides of the springform pan and top with the reserved fresh blueberries.
Notes
- For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
- If you want a slightly thicker crust, bake it for 8 minutes at 350°F before chilling.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35
- Sodium: 250
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
- Cholesterol: 85