Description
Indulge in the delightful flavors of summer with this easy-to-make No-Bake Blueberry Cheesecake. A luscious cream cheese filling atop a buttery graham cracker crust, topped with a sweet blueberry compote – a perfect dessert for any occasion.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the topping:
- 2 cups fresh blueberries
- 1/2 cup blueberry jam
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan and refrigerate.
- Make the filling: Beat cream cheese until smooth, add sugar and vanilla. Whip heavy cream separately, then fold into the cream cheese mixture. Spread over crust.
- Prepare the topping: Warm blueberries, jam, and lemon juice in a saucepan. Cool slightly, then spoon over the cheesecake.
- Chill: Refrigerate for at least 4 hours before serving.
Notes
- For a lighter taste, try using mascarpone cheese instead of cream cheese.
- Individual cheesecakes can be made in jars for easy serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
