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No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake
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A refreshing and creamy no bake blueberry cheesecake featuring a crisp graham cracker crust, velvety cream cheese filling whipped with heavy cream, fresh blueberries, and bright lemon notes. Perfect for hot summer days, this easy dessert requires no oven and can be made ahead and chilled for a delightful treat that balances tart, sweet, and fruity flavors.

Ingredients

Scale

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons sugar (optional)

Cream Cheese Filling

  • 16 oz (450g) full-fat cream cheese, softened
  • 1/2 to 2/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup heavy cream or whipping cream
  • 1 teaspoon gelatin or agar agar (optional)

Blueberries

  • 1 to 1 1/2 cups fresh blueberries (plus extra for garnish)

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs. Mix the crumbs with melted butter and sugar (if using) until the mixture holds together when pressed. Firmly press the mixture into the base of a springform pan or serving dish to create an even crust. Chill in the refrigerator to set while preparing the filling.
  2. Whip the Cream: Using a mixer, whip the heavy cream until stiff peaks form. This will lighten the cream cheese and create an airy, fluffy texture for your cheesecake filling.
  3. Mix the Cream Cheese Filling: Beat the softened cream cheese with sugar, lemon juice, and lemon zest until smooth and creamy. If using gelatin or agar agar, dissolve it gently as per package instructions and incorporate into the cream cheese mixture to help the cheesecake set firmer.
  4. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in batches, carefully maintaining the light texture to ensure a melt-in-your-mouth creaminess.
  5. Add and Layer Blueberries: Fold some fresh blueberries into the filling or layer them between the crust and filling for juicy bursts of sweetness. Pour the filling over the chilled crust and smooth the top with a spatula.
  6. Chill and Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly and flavors to meld beautifully.

Notes

  • Use full-fat cream cheese for a richer, smoother filling.
  • Prefer fresh blueberries over frozen for better texture and flavor.
  • Be patient and chill thoroughly to achieve the best set.
  • Soften cream cheese to room temperature to avoid lumps and ensure a silky filling.
  • Fold whipped cream gently to retain airiness and light texture.
  • Gelatin is optional and can be omitted for a softer cheesecake.
  • Store leftovers covered in the fridge for up to 3 days.
  • Freeze wrapped cheesecake up to 1 month; thaw overnight in the fridge before serving.
  • Do not reheat; bring to room temperature for 20 minutes before serving if desired.

Nutrition

Keywords: no bake blueberry cheesecake, blueberry dessert, summer dessert, no oven cheesecake, easy cheesecake, gluten-free dessert, creamy cheesecake

Find it online: https://withnora.com/no-bake-blueberry-cheesecake/