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No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake
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A delightfully easy, creamy, and refreshing no-bake cheesecake with a buttery graham cracker crust and a sweet-tart blueberry topping.

Ingredients

Scale
  • 2 cups graham crumbs
  • 1/2 cup butter melted
  • 2 tablespoons sugar
  • 24 oz cream cheese softened (3 packages)
  • 4 cups cool whip (a 1L container)
  • 1 1/4 cups icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 cups blueberries
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 cup water

Instructions

  1. In a saucepan, add the blueberries, 1/2 cup sugar, 1 1/2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1/2 cup water.
  2. Simmer on low heat for 5-10 minutes until the mixture is thick and syrupy.
  3. Remove the blueberry topping from heat and let it cool completely.
  4. Once cooled, refrigerate the blueberry topping until ready to use.
  5. Line the bottom of a 9 inch springform pan with parchment paper.
  6. In a large bowl, add the graham crumbs, melted butter, and 2 tablespoons sugar.
  7. Mix the graham crumbs, butter, and sugar together until combined.
  8. Press the graham crust mixture evenly onto the bottom of the prepared pan.
  9. Place the crust in the fridge to chill.
  10. In a separate large bowl, using a hand mixer or stand mixer, mix the softened cream cheese until fluffy.
  11. Add the cool whip, 1 1/4 cups icing sugar, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice to the cream cheese mixture.
  12. Mix until the cheesecake filling is smooth and well combined.
  13. Spread the cheesecake filling evenly over the chilled graham crust.
  14. Top the cheesecake with the completely cooled blueberry topping.
  15. Place the cheesecake back in the fridge.
  16. Chill the cheesecake for 3-4 hours before slicing and serving.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Chill the blueberry topping completely before adding to the cheesecake.
Press the graham cracker crust firmly into the pan.
Allow the cheesecake to chill for the full 3-4 hours for best setting.

Find it online: https://timelesscrumb.com/no-bake-blueberry-cheesecake/