Description
This delightful No Bake Blueberry Cheesecake is a creamy, indulgent dessert featuring a buttery graham cracker crust, a smooth cream cheese filling blended with cool whip and delicate flavors of vanilla and lemon, topped with a luscious homemade blueberry compote. Perfect for warm weather or when you want a delicious treat without turning on the oven.
Ingredients
Crust
- 2 cups graham crumbs
- 1/2 cup butter (melted)
- 2 tablespoons sugar
Cheesecake Filling
- 24 oz cream cheese (softened, about 3 packages)
- 4 cups cool whip (a 1L container)
- 1 1/4 cups icing sugar (confectioners or powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Blueberry Topping
- 3 cups blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
Instructions
- Prepare the Blueberry Topping: In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Simmer on low heat for 5-10 minutes, stirring occasionally, until the mixture thickens and becomes syrupy. Remove from heat and let it cool completely, then refrigerate until ready to use.
- Prepare the Crust: Line the bottom of a 9-inch springform pan with parchment paper. In a large bowl, mix together graham cracker crumbs, melted butter, and sugar until evenly combined. Press this mixture firmly and evenly onto the bottom of the pan. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until fluffy and smooth. Add the cool whip, icing sugar, vanilla extract, and lemon juice, and continue mixing until the filling is smooth and creamy.
- Assemble the Cheesecake: Spread the cream cheese filling evenly over the chilled graham crust. Smooth the top with a spatula.
- Add the Blueberry Topping and Chill: Spoon the cooled blueberry topping evenly over the cheesecake filling. Place the assembled cheesecake back in the refrigerator and chill for 3-4 hours to allow it to set properly before slicing and serving.
Notes
- To ensure a smooth filling, use cream cheese at room temperature.
- Press the crust firmly to avoid it crumbling when sliced.
- The blueberry topping can be prepared a day ahead and stored in the refrigerator.
- For extra flavor, zest some lemon peel into the filling.
- Use fresh or frozen blueberries for the topping; if frozen, thaw before cooking.
