No-Bake Blueberry Cheesecake Recipe

FOR THE CRUST:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar

FOR THE CHEESECAKE FILLING:

• 16 oz (2 packages) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

FOR THE BLUEBERRY TOPPING:

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 teaspoon lemon juice
  

  STEP 1: PREPARE THE CRUST

  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
  2. Mix well until the texture resembles wet sand.
  3. Press the mixture evenly into the bottom of a 9-inch springform pan or glass dish.
  4. Refrigerate the crust for at least 30 minutes to firm up.

  STEP 2: MAKE THE CHEESECAKE FILLING

  1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
  2. Add powdered sugar and vanilla extract, and continue mixing until well combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  5. Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula.
  6. Place the cheesecake in the refrigerator to chill for at least 4 hours or overnight for best results.

  STEP 3: PREPARE THE BLUEBERRY TOPPING

  1. In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries start to break down.
  3. Remove from heat and allow the topping to cool completely.

  STEP 4: ASSEMBLE THE CHEESECAKE

  1. Once the cheesecake filling has set, spread the cooled blueberry topping evenly over the top.
  2. Sprinkle additional graham cracker crumbs on top for garnish, if desired.
  3. Return the cheesecake to the refrigerator for another 30 minutes to allow the topping to set.