No-Bake Blueberry Cheesecake

• Prep Time: 25 minutes

• Cook Time: 0 minutes (No-Bake)

• Chill Time: 6 hours (or overnight)

• Total Time: 6 hours 25 minutes

• Yield: 1 (9-inch) cheesecake (12 servings)

• Intensity Level: Easy

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs (about 14-16 full sheets)

• 1/2 cup (115g) unsalted butter, melted

• 1/4 cup (50g) granulated sugar

• Pinch of salt

For the Cheesecake Filling:

• 24 oz (680g) full-fat cream cheese, softened to room temperature

• 1 cup (120g) powdered sugar (confectioners’ sugar)

• 1 1/2 cups (360ml) heavy whipping cream, cold

• 1/4 cup (60g) sour cream or plain Greek yogurt, at room temperature

• 1 1/2 teaspoons vanilla extract

• 1 tablespoon fresh lemon juice (optional, for brightness)

• 1/4 teaspoon salt

For the Blueberry Topping:

• 2 cups (about 300g) fresh or frozen blueberries (if frozen, do not thaw)

• 1/4 cup (50g) granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon water

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon vanilla extract

Equipment

• 9-inch springform pan

• Food processor (or a zip-top bag and rolling pin)

• Stand mixer or electric hand mixer

• Mixing bowls

• Spatula

• Small saucepan

• Whisk

Instructions

Step 1: Prepare the Crust

1. Make the Crumbs: If using whole graham crackers, pulse them in a food processor until they are fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.

2. Mix: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand and all crumbs are moistened.

3. Press: Pour the crumb mixture into the bottom of a 9-inch springform pan. Using the flat bottom of a measuring cup or your fingers, press the crumbs firmly and evenly into the bottom and about 1 inch up the sides of the pan.

4. Chill: Place the crust in the refrigerator to set while you make the filling.

Step 2: Make the Cheesecake Filling

1. Beat Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.

2. Add Sugar & Flavorings: Add the powdered sugar, sour cream, vanilla extract, lemon juice (if using), and salt. Beat on medium-low speed until fully combined and smooth, about 1-2 minutes. Scrape down the bowl again.

3. Whip the Cream: In a separate chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip.

4. Fold: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and fold until no white streaks remain, being careful not to deflate the whipped cream.

5. Assemble: Pour the filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon.

6. Chill: Cover the pan with plastic wrap (ensure it doesn’t touch the surface) and refrigerate for at least 6 hours, or preferably overnight, until completely firm.

Step 3: Prepare the Blueberry Topping

1. Combine: In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.

2. Cook: Cook over medium heat, stirring constantly, until the blueberries begin to release their juices and the mixture comes to a gentle simmer, about 5-7 minutes. The sauce will thicken.

3. Finish: Remove from heat and stir in the vanilla extract. Let the topping cool completely before using. It will continue to thicken as it cools.

Step 4: Serve and Store

1. Unmold: Before serving, run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully release the springform ring.

2. Top: Spoon the cooled blueberry topping over the chilled cheesecake.

3. Serve: Slice and serve immediately.

4. Store: Store leftover cheesecake in the refrigerator, covered, for up to 4 days.

Recipe Notes & Tips

• Room Temperature is Key: Ensure your cream cheese and sour cream are truly at room temperature before beating. This prevents lumps in your filling.

• Don’t Over-Whip: When folding the whipped cream into the cream cheese mixture, use a gentle hand. You want to keep as much air in the cream as possible for a light, fluffy texture.

• Waterproof Your Crust (Optional): For extra security, you can wrap the outside of the springform pan with a layer of aluminum foil before pressing in the crust. This is especially helpful if your pan tends to leak.

• Make-Ahead: This cheesecake is perfect for making ahead. You can prepare the entire cake (without the topping) up to 2 days in advance. The topping can be made 3-4 days ahead and stored in a separate container in the fridge.

Nutrition Information

Disclaimer: The following nutrition information is an estimate and is provided for informational purposes only. It is not a substitute for professional dietary advice. Calculations are based on 12 servings.

• Serving Size: 1 slice (1/12 of recipe)

• Calories: ~450 kcal

• Total Fat: 35g

• Saturated Fat: 21g

• Trans Fat: 0.5g

• Cholesterol: 105mg

• Sodium: 280mg

• Total Carbohydrates: 32g

• Dietary Fiber: 1g

• Total Sugars: 24g

• Protein: 5g

• Vitamin D: 0mcg

• Calcium: 80mg

• Iron: 0.5mg

• Potassium: 120mg