Bake Blueberry Cheesecake.



For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the Filling:

1 cup heavy cream

1 (8 oz.) package cream cheese, softened

1 teaspoon vanilla extract

1/2 cup powdered sugar

1 cup blueberry jam or preserves (for a more natural flavor, you can blend fresh or frozen blueberries with a little sugar to taste)

For the Topping:

Fresh blueberries (optional)

Additional blueberry jam or fresh blueberry sauce


Prepare the Crust:

In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish. Chill in the refrigerator while preparing the filling.

Make the Filling:

In a large bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip.

In another bowl, beat the softened cream cheese until smooth. Add the vanilla extract and powdered sugar, and continue beating until well combined.

Gently fold the whipped cream into the cream cheese mixture until smooth.

Swirl in the blueberry jam or blended blueberries to create a marbled effect. Do not overmix if you want to maintain some jam streaks.

Assemble the Cheesecake:

Pour the filling over the prepared crust and smooth the top with a spatula.

Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.

Add the Topping:

Just before serving, top the cheesecake with fresh blueberries and additional blueberry jam or sauce if desired.


Carefully remove the cheesecake from the springform pan (if used).

Slice, serve, and enjoy!

This No-Bake Blueberry Cheesecake is a fantastic dessert that's both refreshing and rich. It's perfect for summer gatherings, or anytime you crave a sweet treat without turning on the oven!

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