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No-Bake Blueberry Cheesecake
This classic no-bake blueberry cheesecake features a creamy cheesecake layer swirled and topped with jammy blueberries. We use our homemade Blueberry Sauce to make the swirl in the cheesecake and serve with more saucy blueberries on every slice.
👥 14 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●spatula
- ●pan
- ●bowl
- ●food processor
- ●mixing bowl
📝 Preparation Steps
1
How to Make Blueberry Topping:
2
In a medium saucepan, add water, lemon juice, sugar, and cornstarch. Use a spatula to stir until the cornstarch is dissolved. Set over medium heat and continue stirring until the mixture starts to thicken in about ⏱️ 1 minute.
lemon juice (freshly squeezed)2 Tbspfreshly squeezed lemon juice1 Tbsp
3
Add blueberries and bring to a boil, stirring occasionally and gently as they cook. When done, the berries will release some of their juice and turn syrupy, which takes about 5 to ⏱️ 6 minutes. Remove from the heat and set aside to cool to room temperature.
4
How to Make No-Bake Cheesecake
5
In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for ⏱️ 15 minutes or refrigerate ⏱️ 30 minutes for crumbs to set.
6
In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for ⏱️ 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
cream cheese (2, 8-oz blocks, room temperature)16 ozsour cream2 Tbsplemon juice (freshly squeezed)2 Tbspfreshly squeezed lemon juice1 Tbsp
7
Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about ⏱️ 3 minutes, or until whipped and stiff peaks form.
heavy whipping cream1 cup
8
Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.
cream cheese (2, 8-oz blocks, room temperature)16 oz
9
Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.
cream cheese (2, 8-oz blocks, room temperature)16 oz
10
Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for ⏱️ 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce.
Nutrition Facts
calories
349 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
1 g
sugar Content
21 g
sodium Content
179 mg
protein Content
4 g
trans Fat Content
0.3 g
cholesterol Content
70 mg
carbohydrate Content
29 g
saturated Fat Content
15 g
unsaturated Fat Content
8 g
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