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Instructions
1. Make the Crust:
- In a medium-sized bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Spread the filling evenly over the prepared crust.
3. Make the Blueberry Topping:
- In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook for about 5 minutes, stirring frequently, until the blueberries start to release their juices.
- Add the cornstarch mixture to the saucepan, stirring constantly until the mixture thickens, about 1-2 minutes. Remove from heat and allow the blueberry sauce to cool to room temperature.
4. Assemble the Cheesecake:
- Once the blueberry topping has cooled, spread it over the cheesecake filling in an even layer. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
5. Serve and Enjoy:
- Once the cheesecake is fully set, remove it from the springform pan, slice, and serve. Enjoy a slice of this creamy and fruity no-bake dessert!
Tips for Success
- Use Room Temperature Cream Cheese: To avoid lumps in the filling, make sure your cream cheese is softened to room temperature before mixing.
- Chill for Best Results: For the cheesecake to set properly, allow it to chill in the fridge for at least 4 hours, or overnight if possible.
- Fresh or Frozen Blueberries: You can use either fresh or frozen blueberries for the topping. If using frozen, no need to thaw before cooking.
Variations
- Mixed Berry Cheesecake: Swap out the blueberries for a mixture of berries, such as raspberries, strawberries, and blackberries, for a different flavor.
- Lemon Blueberry Cheesecake: Add some lemon zest to the cheesecake filling and extra lemon juice to the topping for a more citrusy twist.
- Chocolate Drizzle: For an extra touch of indulgence, drizzle melted white or dark chocolate over the finished cheesecake before serving.
Storage
- Refrigerator: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezer: You can also freeze the cheesecake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Final Thoughts
This No-Bake Blueberry Cheesecake is the perfect solution when you need a hassle-free dessert that still tastes like a showstopper. With its buttery graham cracker crust, creamy cheesecake filling, and fruity blueberry topping, it’s a treat that everyone will love. Try this easy recipe for your next dessert craving, and enjoy a taste of summer any time of year!