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No-bake blueberry cheesecake topped with fresh blueberries

No-Bake Blueberry Cheesecake

A creamy, fruity cheesecake topped with fresh blueberries and made without baking, perfect for warm summer evenings and impressing guests.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups crushed graham crackers (about 10 full sheets)
  • 0.5 cups unsalted butter, melted
Filling
  • 8 ounces cream cheese, softened
  • 0.5 cups granulated sugar adjust to taste
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream whipped until stiff peaks form
  • 1 cup fresh blueberries plus a few extra for garnish
  • 1 tablespoon lemon juice to brighten the flavor

Method
 

Preparation of Crust
  1. In a medium bowl, mix together the crushed graham crackers and melted butter until combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Refrigerate while preparing the filling.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until incorporated.
Finishing Touches
  1. Fold in the fresh blueberries and lemon juice, reserving some blueberries for later garnish.
  2. Pour the filling over the crust in the springform pan and smooth the top.
  3. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serving
  1. Carefully remove the sides of the springform pan.
  2. Top with additional blueberries, slice, and enjoy!

Notes

You can substitute cream cheese with mascarpone cheese or Greek yogurt for a lighter version. Keep chilled; the longer it sets, the better the flavors meld together.