Prep time: 30 mins | Cook time: 10 mins | Chill Time: 8 hrs | Total time: 8 hours 40 mins | Servings: 12
I love no-bake desserts. They are super easy to whip up, and the result is superb! I particularly adore this blueberry cheesecake. It is the perfect treat for any occasion. Irresistible and beautiful with intense blueberry flavour!
INGREDIENTS :
Blueberry sauce:
- 2 c. blueberries, fresh or thawed
- 1 tbsp cornstarch
- 2 tbsp water
- ⅓ c. granulated white sugar
- juice of 1 lemon
- ½ c. water
Crust:
- ½ c. unsalted butter, melted
- 2 c. (7 ounces) graham cracker crumbs
Filling:
- ½ c. granulated sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 3 c. cream cheese, softened
- 1 c. heavy whipping cream (36% – 39% fat content)
DIRECTIONS :
Step 1: Whisk the cornstarch with 2 tbsp water until the lumps are gone and set aside.
Step 2: Place the blueberries, sugar, ½ cup (120ml) water, and lemon juice in a heavy-bottomed pan and bring to a simmer over medium-high heat. Cook until the blueberries break apart and the sauce stops foaming, stirring constantly. This takes about 5 minutes. Now, stir in the cornstarch mixture. Bring to a boil and continue to cook for an additional 2 to 3 minutes or until the mixture has thickened and reduced. To a shallow heat-proof bowl, transfer the sauce when done and allow it to cool for about 30 minutes, uncovered. After 30 minutes, cover the bowl and place it in the fridge to chill the sauce for at least 1 to 2 hours or overnight.
Step 3: For the crust, line using parchment paper the bottom and sides of a 9-inch (23cm) springform pan and set aside. Place the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix well until the crumbs are evenly moist. To the prepared pan, transfer the crust and press it into the bottom and halfway up the sides. I use the base of a flat-bottomed cup to do this. Place in the freezer while prepping the filling.
Step 4: Whisk the whipping cream with 2 tbsp sugar in a large mixing bowl using an electric mixer fitted with a whisk attachment for about 2 to 3 minutes on medium-high speed until stiff peaks form. Place in the fridge for now.
Step 5: Beat the cream cheese, half c. sugar, and vanilla in a different large mixing bowl for about 2 minutes on medium-high speed until creamy and the lumps are gone. Fold in the chilled blueberry sauce until well incorporated.
Step 6: Into the blueberry mixture, gently fold 1/3 of the whipped cream, then add the rest of the 2/3 of the whipped cream. Mix until just combined and be careful not to overwork the filling. Into the prepared crust, pour the filling and evenly spread without depreciating the filling. Place in the fridge and chill overnight. Place the cheesecake in an airtight container and store it in the fridge for up to 2 days or you can freeze the cheesecake for a month.
Nutrition Facts:
Calories: 577kcal, Carbohydrates: 53g, Protein: 7g, Fat: 38g, Saturated Fat: 21g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 452mg, Potassium: 185mg, Fiber: 2g, Sugar: 29g, Vitamin A: 1303IU, Vitamin C: 3mg, Calcium: 104mg, Iron: 2mg
NO-BAKE BLUEBERRY CHEESECAKE
Ingredients
- Blueberry sauce:
- 2 c. blueberries, fresh or thawed
- 1 tbsp cornstarch
- 2 tbsp water
- ⅓ c. granulated white sugar
- juice of 1 lemon
- ½ c. water
- Crust:
- ½ c. unsalted butter, melted
- 2 c. (7 ounces) graham cracker crumbs
- Filling:
- ½ c. granulated sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 3 c. cream cheese, softened
- 1 c. heavy whipping cream (36% – 39% fat content)
Instructions
Step 1: Whisk the cornstarch with 2 tbsp water until the lumps are gone and set aside.
Step 2: Place the blueberries, sugar, ½ cup (120ml) water, and lemon juice in a heavy-bottomed pan and bring to a simmer over medium-high heat. Cook until the blueberries break apart and the sauce stops foaming, stirring constantly. This takes about 5 minutes. Now, stir in the cornstarch mixture. Bring to a boil and continue to cook for an additional 2 to 3 minutes or until the mixture has thickened and reduced. To a shallow heat-proof bowl, transfer the sauce when done and allow it to cool for about 30 minutes, uncovered. After 30 minutes, cover the bowl and place it in the fridge to chill the sauce for at least 1 to 2 hours or overnight.
Step 3: For the crust, line using parchment paper the bottom and sides of a 9-inch (23cm) springform pan and set aside. Place the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix well until the crumbs are evenly moist. To the prepared pan, transfer the crust and press it into the bottom and halfway up the sides. I use the base of a flat-bottomed cup to do this. Place in the freezer while prepping the filling.
Step 4: Whisk the whipping cream with 2 tbsp sugar in a large mixing bowl using an electric mixer fitted with a whisk attachment for about 2 to 3 minutes on medium-high speed until stiff peaks form. Place in the fridge for now.
Step 5: Beat the cream cheese, half c. sugar, and vanilla in a different large mixing bowl for about 2 minutes on medium-high speed until creamy and the lumps are gone. Fold in the chilled blueberry sauce until well incorporated.
Step 6: Into the blueberry mixture, gently fold 1/3 of the whipped cream, then add the rest of the 2/3 of the whipped cream. Mix until just combined and be careful not to overwork the filling. Into the prepared crust, pour the filling and evenly spread without depreciating the filling. Place in the fridge and chill overnight. Place the cheesecake in an airtight container and store it in the fridge for up to 2 days or you can freeze the cheesecake for a month.
