Description
Creamy no bake blueberry cheesecake whispers sweet summer secrets with its luscious layers of tangy berries and silky cream cheese. Cool blue-purple hues and rich graham cracker crust promise pure dessert bliss you’ll savor to the last delightful bite.
Ingredients
Scale
Cheesecake Base:
- 200g graham crackers
- 100g unsalted butter
Filling:
- 500g cream cheese
- 250ml heavy cream
- 150g powdered sugar
- 200g fresh blueberries
- 15ml vanilla extract
Topping:
- 100g fresh blueberries
- 50ml blueberry sauce
- 30g white chocolate shavings
Instructions
- Crush graham crackers into fine crumbs using a food processor or rolling pin, creating a uniform sandy texture.
- Melt butter and thoroughly mix with graham cracker crumbs until the mixture resembles wet sand and holds together when pressed.
- Transfer the crumb mixture into a 9-inch springform pan, firmly pressing down to create an even, compact base layer using the back of a spoon.
- Refrigerate the crust for 15 minutes to set while preparing the filling.
- Using an electric mixer, whip cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate powdered sugar and vanilla extract into the cream cheese, mixing until fully integrated and silky.
- In a separate bowl, whip heavy cream until stiff peaks form, creating a light and airy texture.
- Gently fold whipped cream into the cream cheese mixture, maintaining the volume and creating a fluffy consistency.
- Carefully fold fresh blueberries into the filling, distributing them evenly throughout the mixture.
- Pour the filling over the chilled crust, smoothing the top with a spatula to create an even surface.
- Chill the cheesecake in the refrigerator for minimum 4 hours or overnight to fully set.
- Before serving, garnish with additional fresh blueberries, drizzle blueberry sauce, and sprinkle white chocolate shavings on top.
- Slice and serve chilled, enjoying the creamy texture and burst of blueberry flavor.
Notes
- Customize the crust by substituting graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Ensure cream cheese is at room temperature to achieve a smoother, lump-free filling and easier mixing process.
- Avoid overmixing the whipped cream and cream cheese to maintain the light, airy texture that makes this no-bake cheesecake so delightful.
- For a dairy-free version, swap cream cheese with vegan cream cheese alternatives and use coconut whipped cream instead of heavy cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 24g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg