Dreamy No-Bake Blueberry Cheesecake (Print Version)
Chilled, creamy blueberry cheesecake with a buttery graham cracker crust and fresh, fruity topping.
# Ingredients:
→ Crust
01 -
1 cup crushed graham crackers (gluten-free option if desired)
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar (substitute with brown sugar for enhanced flavor)
→ Filling
04 -
8 ounces cream cheese, softened (Neufchâtel cheese can be used for a lighter filling)
05 -
1/2 cup confectioners' sugar
06 -
1 teaspoon pure vanilla extract (vanilla bean paste for a richer profile)
07 -
1 tablespoon fresh lemon juice
08 -
8 ounces whipped topping (homemade optional for an artisanal touch)
→ Topping
09 -
21 ounces blueberry pie filling (homemade with fresh berries and sugar optional)
# Instructions:
01 -
In a mixing bowl, blend crushed graham crackers with melted butter and granulated sugar until fully combined. Firmly press the crumb mixture into the base of a 9-inch springform pan. Refrigerate for a minimum of 30 minutes to establish structure.
02 -
In a large bowl, beat softened cream cheese, confectioners' sugar, pure vanilla extract, and fresh lemon juice until silky and smooth. Gently fold in the whipped topping, ensuring the mixture remains light and airy.
03 -
Transfer the cream cheese filling onto the chilled graham cracker crust, smoothing evenly with a spatula. Spoon the blueberry pie filling over the cream layer, distributing for uniform coverage.
04 -
Refrigerate for a minimum of 3 to 4 hours—or ideally overnight—until the dessert has fully set and flavors are thoroughly integrated.
05 -
Gently release and remove the springform pan ring. Slice and plate chilled portions, serving immediately for optimal texture and enjoyment.
# Notes:
01 -
Allowing the cheesecake to chill overnight ensures optimal firmness and flavor development.