Dazzle your guests at your next party with this beautiful no-bake blueberry cheesecake. This delicious no-bake dessert is sweet and special in every way. Perfectly curated to impress with both its presentation and taste. As they say, one slice is never enough!
No-bake Cheesecake
Ingredients
- For the crust:
- 2 cups graham crumbs
- 1/2 cup butter melted
- 2 tablespoons sugar
- For the cheesecake layer:
- 24 oz cream cheese softened (750g or 3 packages)
- 4 cups cool whip (a 1L container)
- 1 1/4 cups icing sugar (i.e. confectioners sugar or powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- For the blueberry topping:
- 3 cups blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
Instructions
In a saucepan, add the blueberries, and other topping ingredients. Simmer on low heat for 5-10 minutes until they are thick and syrupy.* Remove from heat and let them cool. Once cooled, refrigerate until ready to use.
Line the bottom of a 9inch springform pan with parchment paper.
In a large bowl, add the graham crumbs, melted butter and sugar and mix together. Press the graham crust mixture evenly onto the bottom of the pan and place in the fridge to chill.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), mix the softened cream cheese until fluffy. Add the cool whip, sugar, vanilla and lemon juice and mix until smooth. Spread evenly over the graham crust.
Top the cheesecake with the cooled blueberry topping and place back in the fridge. Chill for 3-4 hours before slicing and serving.
ALSO SEE: Lemon ripple honey cheesecake
