Blueberry No Bake Cheesecake

5 from 2 votes

Blueberry No Bake Cheesecake is a very smooth, velvety, and creamy dessert that doesn't require baking. Perfect for summer!

Prep Time20

chill time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 426kcal

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.

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.

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.

For the crust, you can use Graham crackers or vanilla wafers.

When folding whipped cream into the cheesecake mixture, do not rush.