Treat yourself to a slice of creamy, dreamy perfection with this No-Bake Blueberry Cheesecake from Elle’s Kitchen Life!
This effortless dessert features a smooth, velvety cheesecake filling layered over a buttery graham cracker crust, topped with sweet, juicy blueberries. It’s the perfect combination of refreshing fruit and rich creaminess—no oven needed!
Whether you’re celebrating a special occasion, entertaining guests, or simply satisfying a sweet craving, this no-bake blueberry cheesecake is sure to impress. Elegant, easy, and absolutely delicious, it’s a go-to recipe you’ll want to make again and again.
Love no-bake desserts? Don’t miss our No-Bake Raspberry Cheesecake—another fruity favorite for cheesecake lovers!
Ingredients (For a 6‑inch mold):
For the Crust:
- 1 ½ cups (150g) graham crackers (or digestive biscuits)
- ½ cup (90g) unsalted butter, melted
For the Filling:
- 8.8 oz (250g) cream cheese, softened
- ½ cup + 1 tbsp (130g) heavy whipping cream
- ¼ cup + 1 tbsp (35g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 1 tsp (5ml) lemon juice
For the Blueberry Topping:
- 1 cup (150g) fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tsp (5ml) lemon juice
- 1 tsp (3g) cornstarch + 2 tsp (10ml) water (optional, for thicker topping)
| Mold Size | Crust (Graham Crumbs) |
Butter (Crust) |
Cream Cheese (Filling) |
Heavy Whipping Cream (Filling) |
Powdered Sugar (Filling) |
Vanilla Extract (Filling) |
Lemon Juice (Filling) |
Blueberry Sauce | Cornstarch (Sauce, Optional) |
|---|---|---|---|---|---|---|---|---|---|
| 6‑inch | 150g | 90g | 250g | 130g | 35g | 1 tsp | 1 tsp | 150g | 1 tsp + 2 tsp |
| 8‑inch | 250g | 130g | 400g | 200g | 50g | 1 ½ tsp | 1 ½ tsp | 250g | 2 tsp + 4 tsp |
| 9‑inch | 275g | 145g | 450g | 225g | 55g | 1 ½ tsp | 1 ½ tsp | 300g | 2 ½ tsp + 5 tsp |
| 10‑inch | 350g | 180g | 500g | 250g | 70g | 2 tsp | 2 tsp | 350g | 3 tsp + 6 tsp |
📹 Watch Our Step‑by‑Step Video Tutorial:
Step‑by‑Step Guide:
1. Prepare the Crust
a. Microwave the butter for 1 minute until melted.
b. Use a food processor to crush the crackers into fine crumbs, or place them in a sealed bag and roll with a pin.
c. Combine the melted butter with the crushed graham crackers until the mixture resembles wet sand.
d. Transfer the mixture to a 6‑inch springform pan. Press it down with a spoon or a flat‑bottomed glass, smoothing it evenly and gently pressing it up the sides for a neat finish.
e. Place the crust in the fridge for 15 to 30 minutes to set.
2. Make the Blueberry Sauce
a. In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally. As the berries release their juices, the mixture will thicken into a glossy sauce.
b. For a thicker consistency, dissolve a small amount of cornstarch in water and stir it into the blueberry mixture. Continue cooking for an additional 1 to 2 minutes until your desired thickness is reached.
c. Remove from heat and allow the blueberry topping to cool to room temperature before using.
3. Prepare the Cheesecake Filling
a. Using an electric mixer, whip the heavy cream for 2 to 3 minutes until stiff peaks form.
b. In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and continue mixing until fully incorporated and lump‑free.
c. Stir in the vanilla extract until combined.
d. Add the lemon juice and blend in for a tangy, refreshing flavor.
4. Assemble the Cheesecake
a. Pour the smooth cream cheese mixture over the chilled graham cracker crust. Use a spatula to spread it evenly.
b. Spoon the blueberry topping onto the first layer of cream cheese in lines or dollops. Use a toothpick to gently swirl the blueberry sauce into the cream cheese for a simple marbled effect.
c. Add another layer of the cream cheese mixture over the blueberry topping, smoothing it out evenly.
d. Chill the cheesecake in the fridge for at least 4 hours (or overnight) to allow it to set.
e. Once set, carefully pour the cooled blueberry sauce over the top and spread it to create a smooth, glossy layer.
f. For a firmer topping, chill the cheesecake for an additional 30 minutes to 1 hour before serving.
g. Release the cheesecake from the springform pan and slice carefully with a knife to serve.
📹 Watch Our Step‑by‑Step Video Tutorial:
Tips for Perfect Cheesecake:
- Let cream cheese soften: Softened cream cheese ensures a smooth, creamy filling without lumps.
- Whip cream to stiff peaks: Stiff peaks create a light and airy filling.
- Allow proper chilling time: Chilling fully gives the cheesecake the best texture and flavor.
- Use full‑fat ingredients: For the creamiest, richest texture, opt for full‑fat cream cheese and heavy cream.
This No‑Bake Blueberry Cheesecake is the ultimate dessert for any occasion. Whether you’re sharing it at a gathering or enjoying a slice on a cozy afternoon, it’s bound to impress!
💬 What’s your favorite cheesecake topping? Share your thoughts in the comments!
📸 Tried this No‑Bake Blueberry Cheesecake? Snap a photo and tag @Elleskitchenlife – we’d love to see your delicious creation!
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