Easy No Bake Creamy Blueberry Swirl Cheesecake
You can make this easy no bake blueberry cheesecake for a quick and delicious dessert. It features a creamy filling and a bright blueberry swirl, perfect for any gathering.
- Prep Time: 25 min
- Cook Time: 10 min
- Total Time: 6 hours 45 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 cup heavy whipping cream, cold
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar (for blueberry topping)
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until fully incorporated. Mix in the vanilla extract and lemon juice.
- Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Create the swirl: In a small saucepan, combine blueberries, 2 tablespoons sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens into a sauce, about 5-7 minutes. Let the blueberry sauce cool slightly.
- Assemble the cheesecake: Pour half of the cream cheese filling over the chilled crust. Drizzle half of the blueberry sauce over the filling. Top with the remaining filling. Dollop the remaining blueberry sauce over the top. Use a knife or skewer to gently swirl the sauce into the filling.
- Chill: Cover the pan loosely and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
- Serve: Release the sides of the springform pan. Slice and serve this creamy cheesecake chilled.
Notes
- For a firmer crust, you can bake it at 350°F for 8 minutes before chilling.
- If using frozen blueberries, do not thaw them before making the sauce.
- This recipe works well as a make ahead dessert since it requires significant chilling time.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg