Description
This No-Bake Blueberry Cheesecake Delight is a creamy and refreshing dessert packed with juicy blueberries and a velvety cheesecake filling. With a buttery graham cracker crust and a luscious blueberry topping, this easy-to-make treat is perfect for summer gatherings and special occasions!
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Garnish:
- Fresh blueberries
- Powdered sugar (for dusting)
Instructions
- Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of a 9-inch square baking dish.
- Chill in the refrigerator while preparing the filling.
- Make the Blueberry Topping:
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until the berries release their juices.
- Stir in the cornstarch mixture and cook until thickened. Let cool completely.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until combined.
- Assemble the Cheesecake:
- Spread half of the cheesecake filling over the chilled crust.
- Spoon half of the blueberry topping over the cheesecake layer.
- Repeat with the remaining cheesecake filling and blueberry topping.
- Chill in the refrigerator for at least 4 hours or overnight.
- Garnish and Serve:
- Before serving, top with fresh blueberries and dust with powdered sugar.
- Slice and enjoy!
Notes
- For extra crunch, mix in chopped nuts with the crust.
- Use store-bought blueberry pie filling if short on time.
- Store leftovers in the refrigerator for up to 5 days.