Summer is the perfect time for light and refreshing desserts, and what could be better than a No-Bake Blueberry Cheesecake? This delicious treat captures the essence of summer with its creamy blueberry filling, making it an ideal dessert for gatherings or a sweet indulgence on a warm day.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 ½ cups fresh blueberries (plus extra for topping)
Instructions
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill the crust in the refrigerator for at least 30 minutes to set.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and vanilla extract, beating until combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fold in the fresh blueberries until evenly distributed. Pour the blueberry cheesecake filling over the chilled crust and spread it evenly. Refrigerate for at least 4 hours, or overnight for the best results.
Once set, carefully remove the sides of the springform pan. Top with additional fresh blueberries before serving.
