No Bake Blueberry Cheesecake

October 18, 2025 by youssef

1. Make the Blueberry Topping:

In a medium saucepan, whisk together the sugar, cornstarch, lemon juice, and water until the cornstarch is dissolved.
Add 1 ½ cups of the blueberries. Cook over medium-low heat, stirring frequently, for 5-10 minutes until the mixture bubbles and thickens into a syrup.
Remove from heat and gently stir in the remaining 1 ½ cups of fresh blueberries. This creates a wonderful mix of cooked and fresh berry textures.
Let the topping cool completely at room temperature, then cover and refrigerate until chilled.

2. Prepare the Cheesecake Filling:

In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and fluffy.
Beat in the powdered sugar, vanilla extract, and lemon juice until well combined and no lumps remain.
Using a spatula, gently fold in the thawed Cool Whip until the mixture is uniform, creamy, and smooth. Be careful not to overmix.

3. Assemble the Cheesecake:

Spoon the cheesecake filling into the graham cracker crust. Use an offset spatula or the back of a spoon to spread it into a smooth, even layer.
Once the blueberry topping is chilled, spoon it over the cream cheese layer and spread it gently to the edges.

4. Chill and Serve:

Cover the cheesecake loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, until it is firmly set.
Slice with a sharp knife wiped clean between cuts for neat slices. Serve chilled. Store any leftovers in the refrigerator.

Plan Ahead: For the best results, make the blueberry topping the day before to ensure it’s completely cold.
Cream Cheese is Key: Ensure your cream cheese is truly at room temperature for a lump-free, silky filling.
Lemon Zest: For an extra burst of citrus flavor, add the zest of one lemon to the cheesecake filling.
Clean Slices: For picture-perfect slices, dip your knife in hot water and wipe it dry before each cut.