Blueberry No Bake Cheesecake
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Blueberry No Bake Cheesecake is a very smooth, velvety, and creamy dessert that doesn’t require baking. This dessert is perfect for summer when you want to take a break from the oven but still make something delicious for tea or coffee. The texture and colors of this cheesecake are so amazing and natural that I am sure you will be making this cheesecake again and again. If you are a cheesecake lover, then this recipe is what you need.
Why You’ll Love This Recipe
- No bake. No need to bake cheesecake. Try also Apple or Pumpkin Zephyr.
- The texture of no-bake cheesecake is lighter than regular cheesecake. Try Pumpkin or Strawberry Cheesecake Macarons.
- No gelatin is used in this recipe. Cheesecake sets perfectly in the refrigerator.
- No eggs in the recipe. Save to eat for kids and pregnant women.
- This is a dessert that can be adapted with different berry toppings. Try Blackberry Lemon Macarons.
- Tastes like mousse. Check Raspberry Mousse Cups.
How to Make This Recipe
- Make crust. For the crust, you can use Graham crackers or vanilla wafers. For gluten free option, use gluten free crackers.
- Prepare Cheesecake Filling. While the crust is chilling in the fridge, make the cheesecake filling.
- Blueberry sauce. It can be made the same day or the next day.
Blend the graham crackers into fine crumbs using a food blender or Thermomix.
Use your hands to press the crust up the sides of the ring. Then use the bottom of the measuring cup to compact the bottom of the crust.
Pour the cheesecake mixture into the cake ring with the crust. Cover with the plastic wrap “to contact” and chill in the fridge for at least 6 hours or overnight.
Pour the blueberry sauce over the cheesecake and refrigerate.
Expert Tips
- Whip cold heavy cream into peaks. This is important for the consistency of the filling.
- When folding whipped cream into the cheesecake mixture, do not rush. Fold gently so you don’t deflate the air. The air creates a delicious mousse-like texture.
- Give time for the cheesecake to set. Do not speed up the process by placing the cheesecake in the freezer.
- Use fresh blueberries. You can also mix berries.
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Recipe FAQs
Store cheesecake in the fridge for 4-5 days. Make sure you cover it with plastic wrap or keep it in an air-tight container.
You can freeze cheesecake for 2-3 months. I would recommend freezing without blueberry sauce.
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If you make this Blueberry No Bake Cheesecake, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Blueberry No Bake Cheesecake
Equipment
- 1 stand mixer or electric hand mixer
- 1 rubber spatula
- 1 saucepan
- 1 cake ring
Ingredients
Crust
- 2 ½ cup Graham crackers or vanilla wafers
- ½ cup white granulated sugar
- 10 Tbsp unsalted butter melted
- 1 Tbsp lemon zest
Cheesecake
- 24 oz cream cheese room temperature
- ½ cup white granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp lemon juice
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar sifted
Blueberry Sauce
- ⅓ cup water
- 1 Tbsp cornstarch
- ½ cup white granulated sugar
- 1 lb fresh blueberries
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
Instructions
How to Make Graham Cracker Crust
- Blend the graham crackers into fine crumbs using a food blender or Thermomix.
- In the mixing bowl, add crumbs, sugar, lemon zest, and melted butter and mix all to combine.
- On the cake board, place the cake ring and plastic cake color.
- Pour the crumb mixture into the ring. Use your hands to press the crust up the sides of the ring. Then use the bottom of the measuring cup to compact the bottom of the crust.
- Place the crust in the refrigerator or the freezer.
How to Make Cheesecake
- In the mixing bowl of a stand mixer, add cream cheese and sugar. Using a pedal attachment beat for a few minutes.
- Add sour cream and lemon juice. Mix until all is combined.
- In another mixing bowl, add cold heavy cream and powdered sugar. Using a whisk attachment, whip on high speed until stiff peaks form.
- Using a rubber spatula, fold in the whipped cream into the cream cheese mixture. Be very gentle during the process.
- Pour the cheesecake mixture into the cake ring with the crust. Cover with the plastic wrap "to contact" and chill in the fridge for at least 6 hours or overnight.
How to Make Blueberry Sauce
- In the saucepan, add water, cornstarch, and sugar. Mix with the whisk until all combine.
- Add fresh blueberries. Lemon juice and lemon zest.
- Let it cook over medium heat until thickened. This will take about 5-7 minutes.
- Pour the sauce into a jar or bowl and let it cool. Refrigerate until use.
- Once the cheesecake is chilled, take it out of the cake ring and cake color. Top with blueberry sauce. You can also cut into pieces and pour blueberry sauce on individual plates right before serving.