Description
A creamy, luscious no-bake cheesecake topped with a vibrant, homemade blueberry topping. Perfectly balanced with a crunchy graham cracker crust and tangy lemon flavors, this dessert is simple to make and always a crowd-pleaser.
Ingredients
For the Crust:
-
1 3/4 cups graham cracker crumbs (from about 14 whole crackers)
-
1 tablespoon granulated sugar
-
8 tablespoons unsalted butter, melted
For the Cheesecake Filling:
-
16 oz cream cheese (2 blocks, 8 oz each), softened to room temperature
-
2/3 cup granulated sugar
-
2 tablespoons sour cream
-
2 tablespoons freshly squeezed lemon juice
-
1 cup heavy whipping cream
For the Blueberry Topping:
-
1/3 cup water (use 1/4 cup if using frozen berries)
-
1 tablespoon freshly squeezed lemon juice
-
2 tablespoons granulated sugar
-
1 tablespoon cornstarch
-
4 cups fresh or frozen blueberries (16–18 oz)
Instructions
-
Prepare the crust:
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling. -
Make the cheesecake filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add sour cream and lemon juice, mixing well. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set. -
Prepare the blueberry topping:
In a small saucepan, combine water, lemon juice, sugar, and cornstarch. Stir over medium heat until thickened. Add blueberries and cook for 2-3 minutes until the berries soften and the sauce thickens slightly. Let cool to room temperature. - Serve:
Spoon the blueberry topping over the cheesecake before serving. Keep refrigerated.
Notes
-
For best results, use full-fat cream cheese and heavy cream.
-
If using frozen blueberries, thaw before making the topping.
- Can be made a day ahead to allow flavors to meld.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American