No-Bake Blueberry Cheesecake

Here’s a recipe for a No-Bake Blueberry Cheesecake, perfect for when you’re craving a sweet, creamy, and refreshing dessert with minimal effort. The smooth cheesecake filling pairs perfectly with the tangy blueberry topping, creating a delicious treat that’s simple to make and perfect for any occasion!

Ingredients (Serves 8-10):

For the crust:

1 1/2 cups (180g) graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup (50g) granulated sugar
1/2 teaspoon cinnamon (optional)
1/2 cup (115g) unsalted butter, melted

For the filling:

2 cups (480g) cream cheese, softened
1 cup (240ml) heavy cream
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon powdered gelatin (optional, helps the cheesecake set better)
2 tablespoons water (to dissolve the gelatin)

For the blueberry topping:

2 cups (300g) fresh or frozen blueberries
1/4 cup (50g) granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch (optional, for thickening)
2 tablespoons water

Instructions:

1. Prepare the crust:

In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
Stir in the melted butter until the mixture is well combined and resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Use the back of a spoon to press it down firmly.
Refrigerate the crust for at least 30 minutes to set.

2. Prepare the filling:

In a small bowl, dissolve the gelatin in 2 tablespoons of warm water. Let it sit for about 5 minutes to bloom.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sugar, vanilla extract, and lemon juice, and continue to beat until fully combined.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
If using gelatin, microwave the gelatin mixture for about 10-15 seconds until it’s liquid, then add it to the cream cheese mixture and stir to combine.
Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.

3. Prepare the blueberry topping:

In a small saucepan, combine the blueberries, sugar, lemon juice, cornstarch (if using), and water.
Heat the mixture over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 5-7 minutes.
Once thickened, remove the saucepan from the heat and let it cool to room temperature.
Once cooled, spread the blueberry topping evenly over the chilled cheesecake.

4. Serve:

Once the cheesecake has set and the blueberry topping has cooled, carefully remove the cheesecake from the springform pan (if using).
Slice and serve! Optionally, garnish with a few fresh blueberries or a dollop of whipped cream.

Tips:

No gelatin version: If you prefer not to use gelatin, you can skip it. The cheesecake may be slightly softer but still delicious.
Fresh or frozen blueberries: You can use fresh or frozen blueberries for the topping. Just be sure to thaw and drain the frozen berries if you’re using them.
Make-ahead: This no-bake cheesecake can be made ahead of time and stored in the fridge for up to 3-4 days. It’s a great make-ahead dessert for parties or gatherings.
Substitute crust: If you prefer, you can use a store-bought graham cracker crust, or swap the graham crackers for other cookies like digestive biscuits or vanilla wafers for a different flavor.

This No-Bake Blueberry Cheesecake is the perfect balance of creamy, sweet, and tangy, making it an ideal dessert for warm weather or when you just want a light yet indulgent treat!