Hey everyone, Jason Griffith here! When the weather gets warm, the last thing I want to do is turn on my oven. But that doesn’t mean I have to sacrifice dessert! This Easy No-Bake Cheesecake with Blueberries is my go-to recipe for a light, creamy, and ridiculously delicious treat that requires absolutely no baking. It’s a fantastic alternative to a traditional cheesecake—it sets up beautifully in the fridge and has a delicate, airy texture that’s simply perfect for sunny days.
Why I Love This Recipe
I’m a huge fan of no-bake desserts, and this cheesecake is a prime example of why. What I love most is its perfect balance of tangy cream cheese, sweet blueberries, and a buttery, crunchy graham cracker crust. The texture is what really sets it apart—it’s light and fluffy, not dense and heavy like a baked cheesecake. This recipe is also a breeze to make, requiring just a few simple steps and some time in the fridge to set. It’s a crowd-pleaser that looks and tastes elegant, but is so easy to pull off.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream, chilled
For the Topping
- 1 1/2 cups fresh blueberries
- Optional: A simple blueberry sauce or whipped cream
Swaps and Notes
- Crust: You can use a food processor to crush graham crackers, or simply place them in a resealable bag and crush them with a rolling pin. You can also use other cookies like crushed Oreos or Biscoff for a different flavor profile.
- Cream Cheese: Make sure your cream cheese is at room temperature. This is crucial for getting a smooth, lump-free filling.
- Heavy Cream: The heavy cream is what gives the filling its light and fluffy texture. It needs to be very cold to whip up properly.
- Blueberries: Fresh blueberries are best for the topping, but frozen blueberries would also work if you thaw them and pat them dry. You can also mix other berries, like raspberries or strawberries.
Step-by-Step Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan. Place the crust in the freezer to chill while you make the filling.
- Whip the Cream: In a separate medium bowl, using a hand mixer or a stand mixer with a whisk attachment, whip the chilled heavy cream on high speed until stiff peaks form. Set aside.
- Make the Filling: In a large bowl, beat the softened cream cheese with a hand mixer until it is smooth and creamy. Beat in the powdered sugar, vanilla extract, and fresh lemon juice until well combined and smooth.
- Combine the Filling: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—fold until just combined.
- Assemble and Chill: Pour the filling over the chilled crust and smooth the top with a spatula. Place the cheesecake in the refrigerator and let it chill for at least 4 hours, but preferably overnight, to allow it to set completely.
- Add Topping and Serve: Just before serving, top the cheesecake with fresh blueberries. You can also add a drizzle of a simple blueberry sauce if you wish. Slice and serve cold.
Tips for Success
- Softened Cream Cheese: This is the #1 tip for a smooth filling. Leave your cream cheese on the counter for at least an hour before you start.
- Chill Everything: Make sure your heavy cream is very cold and your crust is chilled. This helps the filling set properly and holds its shape.
- Don’t Overmix: When folding in the whipped cream, a gentle hand is key. Overmixing will cause the cream to deflate, and you’ll lose that light, airy texture.
- Give it Time: Don’t rush the chilling process! The cheesecake needs a minimum of 4 hours to set, but it’s best to make it the day before you plan to serve it.
Serving Suggestions and Pairings
This no-bake cheesecake is fantastic on its own. You can serve it with extra fresh berries, a dollop of whipped cream, or a fresh mint leaf for garnish. For a light and refreshing drink pairing, you could serve a glass of blueberry lemonade to complement the flavors of the dessert.
Nutritional Information (per serving, approximate)
- Calories: 450 kcal
- Carbohydrates: 40g
- Protein: 8g
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 70mg
- Sodium: 250mg
- Fiber: 2g
- Sugar: 28g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
This cheesecake can be stored in the refrigerator, covered loosely, for up to 3 days. To store it longer, you can wrap individual slices and freeze them for up to 1 month. Thaw in the refrigerator for a few hours before serving.
More Recipes You’ll Love
If you’re a fan of easy, no-bake desserts, you might also like these other recipes:
- This Grasshopper Pie is my favorite no-bake dessert with a mint chocolate twist
- This Easy Ice Cream Sandwich Cake is my favorite no-bake summer dessert
- This No-Bake Oreo Cream Pie is my favorite quick dessert hack
- This Pumpkin Delight Dessert is my favorite no-bake fall treat
Final Thoughts
This Easy No-Bake Cheesecake with Blueberries is the ultimate hassle-free dessert. It’s light, refreshing, and the perfect sweet treat for any occasion. It’s proof that you can have an elegant dessert without all the work. Give it a try, and I guarantee it will become a staple in your recipe collection.
What’s your favorite no-bake dessert? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are both simple and spectacular.
Easy No-Bake Cheesecake with Blueberries: My Favorite Summer Dessert
Ingredients
- 4 cups granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 2 cups cream cheese, softened
- 1 cup blueberries, fresh or frozen
- 1 pre-made graham cracker crust
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add the granulated sugar, powdered sugar, vanilla extract, and lemon juice. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling into the pre-made graham cracker crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours, or until set.
- Top with fresh blueberries before serving.
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