Summer is the perfect time for fresh, fruity desserts, and nothing says refreshing quite like a No-Bake Blueberry Cheesecake. This delightful treat combines the rich creaminess of cheesecake with the sweet-tart flavor of fresh blueberries, resulting in a dessert that is both indulgent and light.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons sugar
16 oz (2 packages) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup fresh blueberries (plus extra for topping)
Instructions
Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are thoroughly coated with butter and the mixture resembles wet sand.
Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for at least 10 minutes to set.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fluffy.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
Combine mixtures: Gently fold the whipped cream into the cream cheese mixture in three additions.
Add blueberries: Fold in the fresh blueberries, being careful not to break them too much.
Fill the crust: Pour the cheesecake filling into the chilled graham cracker crust and smooth the top.
Chill: Cover the cheesecake and refrigerate for at least 4 hours, or overnight.
Serve: Once set, carefully remove the sides of the springform pan and top with additional fresh blueberries.
