No Bake Blueberry Cheesecake
A delightfully creamy no bake blueberry cheesecake topped with fresh blueberries, perfect for any occasion.
Ingredients
Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 cups 2 cups cream cheese, softened Bring to room temperature for best results.
- 1 cups 1 cup powdered sugar
- 1 cups 1 cup heavy whipping cream Whip until stiff peaks form.
- 1 teaspoon 1 teaspoon vanilla extract
- 2 cups 2 cups fresh blueberries Can substitute with frozen blueberries, thawed and drained.
Instructions
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir well until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Refrigerate the crust for about 10 minutes to let it firm up.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- In another bowl, pour in the heavy whipping cream and add the vanilla extract. Whip until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful to maintain volume.
- Fold in the fresh blueberries, distributing them evenly.
Assemble the Cheesecake
- Carefully pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for a minimum of four hours or until fully set.
Notes
For best flavor, chill overnight. Serve garnished with additional blueberries or a blueberry sauce if desired.