No Bake Blueberry Cheesecake
A creamy and refreshing no-bake cheesecake with a sweet blueberry topping, perfect for warm weather desserts.
Ingredients
- 2 cups graham crumbs
- 0.5 cup butter (melted)
- 2 tablespoons sugar
- 24 oz cream cheese (softened (750g or 3 packages))
- 4 cups cool whip ((a 1L container))
- 1.25 cups icing sugar (i.e. confectioners sugar or powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 cups blueberries
- 0.5 cup sugar
- 1.5 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.5 cup water
Instructions
- In a saucepan, add the blueberries and other topping ingredients. Simmer on low heat for 5-10 minutes until thick and syrupy. Let cool, then refrigerate until ready to use.
- Line the bottom of a 9-inch springform pan with parchment paper.
- Mix graham crumbs, melted butter, and sugar. Press mixture into the pan and chill in the fridge.
- Mix softened cream cheese until fluffy. Add cool whip, sugar, vanilla, and lemon juice. Spread evenly over the crust.
- Top the cheesecake with the cooled blueberry topping and refrigerate for 3-4 hours before serving.
Notes
Let the cheesecake chill for at least 4 hours to set properly. You can prepare the blueberry topping ahead of time and store it in the fridge for up to 24 hours.