Description

This no-bake blueberry cheesecake features a buttery graham cracker crust, a creamy tangy filling, and a chilled blueberry topping. It’s easy to make, refreshing, and perfect for summer gatherings.

Ingredients

2 cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

16 oz block-style full-fat cream cheese, softened

1 cup confectioners’ sugar

1 cup heavy cream

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon juice

1 ½ cups chilled blueberry sauce or canned blueberry pie filling

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Instructions

In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of a springform pan. Chill while making filling.
Beat cream cheese until smooth. Gradually mix in confectioners’ sugar, heavy cream, vanilla, and lemon juice until light and fluffy.
Spread cheesecake filling evenly over the chilled crust, smoothing the top.
Refrigerate for at least 4 hours, preferably overnight, until set.
Before serving, spoon blueberry sauce over the top. Slice and serve cold.

Notes

Make mini cheesecakes in muffin tins for individual servings.
Swap graham crackers for cookie crumbs like vanilla wafers or shortbread.
Swirl blueberry sauce into filling for a marbled look.
Use raspberry or strawberry topping for variety.
Add lemon zest for extra citrus flavor.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 260mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg