No Bake Blueberry Cheesecake

Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
• ½ cup (115g) unsalted butter, melted
• 3 tablespoons sugar (optional)

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup (240ml) heavy whipping cream
• ½ cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice (optional, for a subtle tang)

For the Blueberry Topping:

• 1 ½ cups (225g) fresh or frozen blueberries
• ¼ cup (50g) sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker topping)

Step-by-Step Method

Step 1: Prepare the Crust

1. Combine Ingredients: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
2. Press into Pan: Pour the mixture into a 9-inch (23cm) springform pan. Use the back of a spoon or a flat-bottomed glass to press it firmly and evenly across the bottom.
3. Chill: Place the crust in the refrigerator for at least 15–20 minutes to firm up while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Whip Cream: In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
2. Blend Cream Cheese: In another bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.
3. Fold Together: Gently fold the whipped cream into the cream cheese mixture, ensuring it’s fully combined but still airy. This keeps your cheesecake light and fluffy.
4. Assemble: Spoon the filling onto the chilled crust, smoothing the top with a spatula.

Step 3: Prepare the Blueberry Topping

1. Cook the Blueberries (Optional): In a small saucepan, combine blueberries, sugar, and lemon juice. Heat over medium heat until the blueberries start to release their juices.
2. Thicken (Optional): If you prefer a thicker topping, add the cornstarch mixture and cook for another minute, stirring constantly.
3. Cool: Allow the blueberry topping to cool to room temperature.

Step 4: Assemble the Cheesecake

1. Top the Cheesecake: Once the topping has cooled, spoon it evenly over the cheesecake filling.
2. Chill: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.

Step 5: Serve

1. Release from Pan: Carefully remove the cheesecake from the springform pan.
2. Slice & Enjoy: Use a sharp knife, warmed slightly under hot water, to make clean slices. Serve as-is or garnish with extra fresh blueberries or a sprig of mint for an elegant touch.

Tips for the Perfect No-Bake Blueberry Cheesecake

• Softened Cream Cheese: Make sure your cream cheese is at room temperature for a smoother filling.
• Whipped Cream: Fold gently to maintain a light and airy texture.
• Chilling Time: Don’t rush! A full chill ensures the cheesecake slices neatly.
• Fresh Blueberries: Using fresh blueberries enhances flavor and presentation, but frozen works well too.

This No-Bake Blueberry Cheesecake strikes the perfect balance between creamy sweetness and fruity freshness. Its simplicity and elegance make it an ideal dessert for any occasion, and the best part? No oven required! Your friends and family will be amazed by a dessert that looks like it took hours to make—but came together in just a few easy steps.

If you want, I can also create a quick 5-minute version of the blueberry topping that doesn’t require cooking—perfect for when you’re in a rush.

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