Easy No Bake Blueberry Cheesecake Recipe

Instructions

1. Make the Blueberry Sauce – In a medium saucepan, combine water, lemon juice, sugar, and cornstarch while the pan is off the heat (this prevents the cornstarch from clumping). Whisk until the cornstarch is completely dissolved, then place over medium heat. Stir constantly for about one minute until the mixture begins to thicken, then gently fold in the blueberries. Cook for 5-6 minutes, stirring occasionally and being careful not to crush the berries. The sauce is ready when the blueberries release their juices and the mixture becomes syrupy. Remove from heat and let cool to room temperature.
2. Prepare the Graham Cracker Crust – Crush the graham crackers into fine crumbs using either a food processor, or by placing them in a large zip-top bag and crushing with a rolling pin. You should have about 1¾ cups of crumbs. Mix the crumbs with 1 tablespoon of sugar, then add the melted butter and stir until the mixture is evenly moistened and holds together when pressed.
3. Assemble the Crust – Line a 9-inch springform pan with parchment paper to prevent sticking. Press the graham cracker mixture evenly into the bottom of the pan, making sure to press it slightly up the sides as well. Use the back of a large spoon to create an even, compact surface. Place the crust in the freezer for 15 minutes (or refrigerate for 30 minutes) to set.
4. Make the Cheesecake Filling – In a large mixing bowl, beat the softened cream cheese and sugar with an electric hand mixer on medium-high speed for about 3 minutes, until the mixture is fluffy and completely smooth. Scrape down the sides of the bowl as needed to ensure no lumps remain. Add the sour cream and fresh lemon juice, then beat for another minute until everything is well incorporated.
5. Whip the Cream – In a separate large mixing bowl with clean beaters, whip the cold heavy cream on medium-high speed for about 3 minutes, until it’s thick and holds its shape. Be careful not to over-beat, as it will become buttery. Gently fold the whipped cream into the cream cheese mixture using a spatula, making sure to scrape the bottom of the bowl to combine everything thoroughly.
6. Layer the Cheesecake – Remove the crust from the freezer. Spread half of the cheesecake filling evenly over the crust, making sure to go all the way to the edges. Spoon about 1/4 of the cooled blueberry sauce over this first layer, then use the back of a wooden skewer to create gentle swirl patterns throughout the surface.
7. Complete the Assembly – Add the remaining cheesecake filling in dollops over the first layer, then spread evenly to the edges to seal. Dot the top with another 1/4 of the blueberry sauce, then create more swirl patterns with a clean skewer. Gently press any protruding blueberries down into the surface so they don’t stick up above the cheesecake.
8. Chill and Set – Cover the cheesecake and refrigerate for at least 6 hours, but preferably overnight. This chilling time is crucial for the cheesecake to set properly and slice cleanly.
9. Serve and Enjoy – When ready to serve, run a thin knife around the edges of the pan to loosen the cheesecake, then unclip and remove the springform ring. Transfer to a serving platter and remove the parchment paper if desired. Serve slices topped with the remaining blueberry sauce, which can be thinned with a splash of water if it has thickened too much in the refrigerator.

Nutrition Information (Per Slice)