Description

Delight in the creamy and vibrant flavors of this No-Bake Blueberry Swirl Cheesecake. Featuring a buttery graham cracker crust, a luscious cheesecake layer, and a striking blueberry swirl, this dessert is as visually appealing as it is delicious. Perfect for any occasion, it’s a crowd-pleaser that’s easy to make!

Ingredients

Units Scale

Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter (melted)
2 tbsp sugar

Cheesecake Layer:

16 oz cream cheese (softened)
1 cup heavy cream (cold)
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup blueberry puree or jam

Blueberry Swirl:

1/2 cup blueberry puree or jam
Fresh blueberries for topping

Garnish:

Whipped cream (optional)
Fresh mint leaves

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
- Press the mixture evenly into the bottom of a springform pan. Chill in the refrigerator for 15–20 minutes.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add the Blueberry Swirl:
- Pour half of the cheesecake mixture over the chilled crust and smooth the top.
- Drizzle half of the blueberry puree or jam over the mixture and use a toothpick or knife to create swirls.
- Repeat with the remaining cheesecake mixture and blueberry puree, creating a layered swirl effect.
Chill and Decorate:
- Refrigerate the cheesecake for at least 6 hours or overnight to set.
- Once set, top with fresh blueberries and whipped cream, if desired. Garnish with mint leaves for a fresh touch.

Notes

For a firmer cheesecake, you can add 1 tbsp of unflavored gelatin dissolved in warm water to the cheesecake mixture.
Substitute blueberry puree with any fruit puree for a different flavor twist.