Easy No Bake Blueberry Cheesecake
This Easy No Bake Blueberry Cheesecake is the most perfect summer dessert! Make it ahead of time for parties, barbecues or dinner! It's fresh and lovely (and the recipe DOESN'T call for gelatin!). Everyone loves it!
Servings: 12 servings
Calories: 274kcal
Ingredients
For Crust
- 1 and 1/2 cups graham cracker crumbs
- 3 tbsp sugar
- pinch salt
- 1/3 cup butter (melted)
For No Bake Blueberry Filling
- 2 cups blueberries
- 1/2 cup heavy whipping cream (very cold)
- 8 oz cream cheese (softened to room temperature)*
- 6 tbsp sugar
- 1 tsp vanilla extract
For Serving (optional)
- 1/2 cup heavy whipping cream
- 1 tsp sugar (or more or less, to taste)
Instructions
For Crust
- Mix all ingredients together and press firmly into a tart pan, springform pan, pie plate or 8x8 baking dish.** Refrigerate for at least 30 minutes.
For No Bake Blueberry Filling
- Puree blueberries in a food processor. Pour into a measuring cup or bowl and set aside.
- Whip cold heavy cream with a hand mixer until stiff peaks form. Set aside.
- Beat cream cheese with a hand mixer until smooth and creamy. Add sugar and vanilla. Mix well. Add 1 cup of blueberry puree and mix well to combine.
- Use a spatula to gently fold whipped cream into blueberry cream cheese mixture. Pour into chilled crust, smooth top, and refrigerate at least 6 hours (but preferably overnight).
For Serving
- Whip cream with sugar until stiff peaks form. Slice cold tart into pieces and serve cold, topped with whipped cream.
- Enjoy! :)
Notes
*If your cream cheese is cold, open the package, cut the cream cheese into small cubes and spread them out on a large plate. It should soften fairly quickly at room temperature.
**Use a small measuring cup or glass to press crust VERY firmly into the bottom of the pan.
Nutrition
Calories: 274kcal | Carbohydrates: 22g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 182mg | Potassium: 78mg | Sugar: 14g | Vitamin A: 715IU | Vitamin C: 2.4mg | Calcium: 43mg | Iron: 0.6mg