This airy and light No-Bake Blueberry Cheesecake is one of our most loved summer treats because it’s simple to prepare and doesn’t even require the oven to be heated. The texture is luxurious, and the taste is incredibly tasty.

I believe it’s an exquisite cake smothered in delicious, sweet blueberries and decorated with more blueberry jam. It’s so simple to bake than it appears. P.S. It’s freezer-friendly too.

No-Bake Blueberry Cheesecake Recipe

The blueberry cheesecake can be comprised of three elements A no-bake Graham cracker crust with a airy cream cheese filling as well as Blueberry Sauce, which we can also add to our baked Cheesecake topped with Blueberry Sauce. Fresh (or frozen) blueberries are cooked until they are jammy, then incorporated into the creamy, fluffy filling, served with additional sauce with the top of each slice.

The toughest portion of this recipe is most likely to wait for it be set when it’s in the refrigerator However, trust me dear readers, it’s well worth the patience.

Ingredients

The ingredients in this recipe are easy to make, however be certain to keep track of the temperature of the ingredients since this can impact how the cheesecake gets thicker.

Crumb Ingredients Graham crackers (14 crackers crushed finely or 1 3/4 cup of crumbles) Sugar, graham crackers, and melting butter. You can replace graham crackers using digestive biscuits, vanilla wafers or.
Cream Cheese – Store at room temperature in order to prevent pieces of the filling. Removing the cheese from the refrigerator 1 to 2 hours before you prepare. In order to speed soften you can cut the cream cheese into cubes of 1/2 inch and set it in the refrigerator for 30 minutes. Beware of cream cheese with low fat.
Sugar It adds the perfect amount of sweetness
Cream sour Make sure to use cool! You won’t smell it in the filling However, its tart taste gives it a rich flavor.
Lemon juice – Make use of freshly squeezed lemon juice, not concentrate.
heavy whipping cream Use thick and cold whipping cream instead of low fat versions. You can cool the mixing bowl prior to beating to get the most result.
Blueberry topping sugar, lemon juice cornstarch, and frozen blueberries that are fresh or frozen.

This recipe is made by combining three parts comprising topping, crust along with topping and filling. You don’t need to bake the crust in advance since we’ve added butter to stop the crust from breaking.

What is the Best Way to Make Blueberry Sauce

We made the Homemade Blueberry Sauce to drizzle over the cheesecake, and then top it with each slice. It takes about 15 minutes to prepare and can be made it at least one week in advance.

In a medium-sized saucepan add the juice of a lemon, the water along with sugar, cornstarch, and water and mix until the cornstarch is dissolved. Set over moderate heat, and stir for approximately 1 minute, to thicken.
Include the blueberries and stir until the mixture reaches boiling and becomes thicker, that takes about 5 to 6 to 6 minutes. When the blueberries are syrupy, place aside for cooling.

How to make No-Bake Blueberry Cheesecake

Make graham crackers small crumbs using an food processor, or the large bag with a zip-top lid making use of the rolling pin. Mix the crumbs together with sugar and butter that has been melted. Place the inside of the 9″ Springform pan by putting a piece of parchment paper. utilize the handle of a spoon, to push the graham cracker crumbs down the bottom of the pan and half” to on the edges that the pan. Then, place the cake in the freezer to set for 15 minutes, or chill for thirty minutes.
Beat the cream cheese with sugar for approximately 3 minutes with hand-mixers powered by electric scraping the bowl every now and then until the mixture is completely creamy. Then mix with the sour cream as well as lemon juice, and mix for a further minute.
Beat the whipping cream heavy in another bowl using moderate-high for approximately three minutes or until the peaks are stiff. This means that when you take the beaters from the bowl the cream is whipped instead of dropping to the bowl.
Fold the cream into the cream cheese by using the spatula.

Pro Tip:

The recipe can be made using an electric stand mixer to make this recipe however you’ll be required to wash both the attachment and bowl prior to mixing your heavy cream. This extra process is the reason I like using the electric hand mixer.

Make half of the filling on top of the crust that has been chilled. Dot 1/4 of the blueberry sauce on top the top of the pie. Swirl it through with the help of a skewer, or with a knife.
Spread the remainder of the filling on top. Dot with another 1/4 of blueberry sauce then swirl the sauce in. Refrigerate and cover for a minimum of six hours or for a few days for it to set up. When ready to serve, cut and serve with the second portion of blueberry sauce.

What to serve No-Bake Blueberry Cheesecake

After the cheesecake has completely set, take the blueberry cheesecake that is baked off the springform tray, and then slice the cake into 14 sections and clean the knife using the damp towel after every cut.

The slice will have a half the blueberry topping leftover So remember to pour the topping over every slice of bread to make sure you serve it. You’ll literally be in awe of each bite.

Make-Ahead

This is a perfect recipe to make ahead since the consistency of this no-bake cheesecake stands up well. You can keep the three components (crust the topping, crust, and filling) each separately for up to 3 days before.

To store Cover with a tight seal and keep in the refrigerator for up to a week.
Freezing When the cheesecake has cooled in the refrigerator, you can wrap it in sheets of wrap or foil. Then, freeze it for 3 to 6 months.
to Thaw If it is frozen then chill in the refrigerator over night. We like eating it halfway thawed to get a similar texture as the ice cream cake.

To enjoy a delicious and delicious dessert, you’ll be able to make a better blueberry cheesecake with no baking. You’ll want to share this delicious cake with your friends however only if you avoid devouring it before you do.