No Bake Blueberry Cheesecake Recipe

Portions: porciones

Calories: 363kcal

This smooth, creamy no bake blueberry cheesecake is low fat, and easy to make. Just combine a few simple ingredients and you can treat yourself to a dreamy, creamy, delicious dessert in a short time. The perfect ending to a great dinner.

Why I ❤️ it • Recipe • Ingredients • Preparation

Blueberry cheesecake recipe no bake.

Why I ❤️ it

If you're looking for easy dessert recipes, you got it. And if you're looking for a a cheesecake filling so luscious that it melts in your mouth, the lovely flavor of a simple blueberry sauce, and the texture of a lovely buttery Graham cracker crust, you found it.

The combination of the tartness of lemon juice, the aroma and burst of flavor the the simple blackberry sauce in the cheesecake filling makes it a showstopper even on weekdays dinner.

No bake blueberry cheesecake recipe

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How do you make no bake blueberry cheesecake that just melts in your mouth? Let me show you just how easy it is to have my favorite dessert and favorite berries combined in this showstopper of a dish.

Course: Dessert

Inspiration: American

Category: blueberry cheesecake recipe, blueberry cheesecake recipe no bake, no bake blueberry cheesecake, no bake blueberry cheesecake recipe

Author: Clara Gonzalez

Prep Time3 hrs 1 min

Total Time3 hrs 1 min

Utensils and tools

No bake blueberry cheesecake recipe — No bake blueberry cheesecake.

Ingredients

1.5 ounce [42 grams] of whole-wheat graham crackers
6 tablespoons melted butter
1 tablespoon unflavored gelatin powder
1 cup boiling-hot water, plus ¼ cup at room temperature
1 cup [236 ml] heavy whipping cream, divided
16 ounces [500 g] cream cheese, room temperature
2 tablespoons of lemon juice
⅓ cup condensed milk
1 tablespoon pure vanilla extract
⅓ cup blueberries (plus extra to garnish)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Making the Graham cracker crust

Mix the crackers, and butter in a food processor and grind until it has a fine crumb resembling brown sugar.

Line the bottom and sides of the baking pan with parchment paper and pour the graham cracker crumbs into the baking pan. Press the mix with the back of a spoon to form an even crust. Set aside on the counter

Step 2: Dissolving the gelatin

In a small bowl, add room-temperature water. Whisking continuously, add the gelatin powder in a fine mist to avoid forming clumps.

Pour the boiling water into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.

Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.

Step 3: Making the blueberry sauce

In a medium bowl, crush lightly the blueberries (minus the ones for garnishing) with the bottom of glass, just enough to break the skins.

Mix it with the dissolved gelatin, stir to combine, and set aside.

Step 4: Mixing

Pour the heavy cream into the mixer bowl. Whip at high speed until it forms stiff peaks (3-4 mins). Don't overdo it, or it'll turn into butter.

Add the cream cheese, and whisk to mix. At this point, it will be a bit dry and lumpy. Add lemon juice, condensed milk, and vanilla extract, and whisk at high speed until it's fluffy and smooth (2-3 mins).

With a spatula, fold in the blueberry and gelatin mix making sure it's well mixed.

Step 5: Filling

Pour the cream cheese mixture into the pie crust, level into an even layer with a spatula.

Step 6: Chilling

Cover the mold with plastic film or eco-friendly reusable waxed fabric (to prevent it from overdrying or getting unwanted odors in the fridge) and chill in the refrigerator for at least 4 hours or, best, overnight

Once chilled thoroughly, garnish with the remaining blueberries and serve.

Top tips

The cheesecake is big enough to serve 6 generous portions or to cut into 8 decent pieces.
Remove the cream cheese from the refrigerator and let it sit at room temperature for at least 2 hours. The softened cream cheese will help create a smooth and creamy cream cheese layer.
To ensure that the cream forms peaks, chill the mixing bowl and the wire whisk attachment, but only do this if your kitchen is hot, or during the summer.

Variations

Instead of fresh blueberries, you can use one half a cup of blueberry jam to mix with the cream cheese filling. Another cup of blueberry jam will be enough to cover the cheesecake.

More cheesecake recipes

If you are looking for more no bake cheesecake recipes, you'll love the marvelous tropical taste of this lime and mango cheesecake or this amazing no bake dulce de leche cheesecake.

If you are looking for traditional baked cheesecake, try this amazing passionfruit cheesecake, or this blueberry delight.

Nutritional information

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FAQs

How to make blueberry cheese pie no bake?

You can make an even easier no bake blueberry cheese pie by buying a graham cracker crust premade in the supermarket and using the filling in this recipe as the blueberry pie filling. Then chill as instructed in the recipe.

FAQs

How do you keep no-bake cheesecake firm?

If you make no-bake cheesecake with gelatin it will remain firm even after taking it out of the refrigerator.

Is no bake cheesecake better than baked cheesecake?

They are different, with similar texture and flavors, but I can't say that one is better than the other. I have to say, though, that I prefer making no-bake cheesecake during the warmer months when baking makes the kitchen too hot. No-bake cheesecake also takes less time to make.

Can I freeze no-bake cheesecake to make it set faster?

This is not a good idea, as the outer layer will be frozen by the time the core has set. Water crystals will also form, changing the texture. It's best to let it set in the refrigerator even if it takes more time.

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