No Bake Blueberry Cheesecake
No bake blueberry cheesecake is a creamy, fruity dessert with a graham cracker crust and luscious blueberry swirl, chilled to perfection.
Servings: 10
Equipment
- Springform Pan 9-Inch
- Saucepan Medium
Ingredients
For the Crust
- 1 Sleeve graham crackers 9 Sheets
- 1 Tablespoon granulated white sugar
- 6 Tablespoons salted butter melted
For the Blueberry Filling
- 1 ½ Cups blueberries frozen
- 1 ½ Cups granulated sugar
- 16 Ounces cream cheese at room temperature
- ¼ Cup sour cream
- 1 Tablespoon lemon juice
- 8 Ounces whipped topping plus more for topping
Optional Garnish
- blueberries fresh
Instructions
- In a food processor, pulse the graham crackers, granulated sugar and melted butter until fully combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
- Refrigerate the crust while preparing the filling.
- In a medium sized saucepan, add frozen blueberries and granulated sugar.
- Bring to a rolling boil and cook for 10 minutes, stirring frequently.
- Optional step: Add blueberry mixture to a food processor and blend until smooth. Set aside for now.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add the sour cream, lemon juice and blueberry puree and keep beating until fully incorporated.
- Gently fold the whipped topping into the cream cheese mixture until smooth and combined.
- Spread the filling evenly into the chilled crust.
- Spoon additional whipped topping over the cream cheese mixture and scatter fresh blueberries on top, if liked.
- Refrigerate the cheesecake for at least 6 hours or overnight until firm.
- Remove the cheesecake from the pan, slice and serve chilled.
Notes
Make sure cream cheese is at room temperature: This helps it blend smoothly with no lumps.
Chill overnight if possible: The longer it chills, the better it sets.
Don’t overmix the whipped topping: Fold gently to keep the filling light and fluffy.
Run a knife around the edge before removing the pan: This helps to release the cheesecake cleanly.
Chill overnight if possible: The longer it chills, the better it sets.
Don’t overmix the whipped topping: Fold gently to keep the filling light and fluffy.
Run a knife around the edge before removing the pan: This helps to release the cheesecake cleanly.
Nutrition
Calories: 415kcal | Carbohydrates: 43g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 216mg | Potassium: 111mg | Fiber: 1g | Sugar: 41g | Vitamin A: 884IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 0.2mg
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