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No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake

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Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
  

For the crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 2 tbsp granulated sugar

For the filling:

  • 3 8 oz blocks cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 1/4 cups heavy whipping cream

For the topping:

  • 2 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch mixed with 2 tbsp water slurry
  • 1 tsp lemon zest

Instructions
 

  • Make the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Pop it in the fridge while you make the filling.
  • Beat the filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, and lemon juice until creamy and smooth.
  • Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  • Assemble: Spoon the filling over the chilled crust, smoothing the top. Chill in the refrigerator for at least 6 hours, or overnight for best results.
  • Make the topping: In a small saucepan, heat blueberries and sugar over medium heat until juices release. Stir in cornstarch slurry and simmer until thickened, about 3 minutes. Add lemon zest. Let cool completely before spooning over the cheesecake.
  • Serve: Carefully remove cheesecake from pan, top with cooled blueberry topping, slice, and serve chilled.

Notes

  • You can use store-bought blueberry pie filling in a pinch.
  • Make sure topping is completely cool before adding to cheesecake.
  • Want to make minis? Use muffin tins with cupcake liners for adorable single-serves.