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No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake - Creamy, Bright, and Effortless

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Graham crackers (about 10 full sheets or 1 1/2 cups crumbs)
  • Unsalted butter (6 tablespoons), melted
  • Granulated sugar (2 tablespoons for crust, 1/2 cup for filling, plus 1/4–1/3 cup for blueberry topping)
  • Fine sea salt (a pinch)
  • Cream cheese (16 ounces), softened to room temperature
  • Sour cream (1/2 cup)
  • Heavy whipping cream (3/4 cup), cold
  • Vanilla extract (1 1/2 teaspoons)
  • Lemon zest (1 teaspoon) and lemon juice (1–2 tablespoons), divided
  • Fresh or frozen blueberries (2 cups), plus extra for garnish
  • Cornstarch (1 tablespoon)
  • Water (2–3 tablespoons)

Instructions
 

  • Prepare the pan. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides to help the cheesecake release cleanly.
  • Make the crust. Pulse graham crackers into fine crumbs. Stir in melted butter, 2 tablespoons sugar, and a pinch of salt until the crumbs look like wet sand.
  • Press and chill. Firmly press the crumbs into an even layer on the bottom (and slightly up the sides if you like). Use a flat-bottomed glass to compact. Chill for at least 20 minutes while you make the filling.
  • Whip the cream. In a cold bowl, beat heavy cream to medium-stiff peaks. Set aside in the fridge. This adds lift and helps the cheesecake set.
  • Beat the cream cheese. In a separate bowl, beat softened cream cheese with 1/2 cup sugar until smooth and fluffy, 1–2 minutes. Scrape the bowl often to avoid lumps.
  • Add flavor and tang. Beat in sour cream, vanilla, lemon zest, and 1 tablespoon lemon juice. Taste as you go. Add the second tablespoon of lemon juice if you want more brightness.
  • Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it airy; don’t deflate it.
  • Fill the crust. Spoon the filling into the chilled crust and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  • Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. Cold time equals clean slices.
  • Cook the blueberry topping. In a small saucepan, combine blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat until the berries release juices, 3–5 minutes.
  • Thicken the sauce. Mix cornstarch with 1 tablespoon water to make a slurry. Stir into the berries and cook 1–2 minutes more, until glossy and thick. If too thick, add a splash of water; if too thin, simmer another minute.
  • Cool completely. Transfer the blueberry sauce to a bowl and cool to room temperature. Do not add hot topping to the chilled cheesecake.
  • Top and garnish. Once the cheesecake is fully set and the topping is cool, spoon the blueberry mixture over the top. Swirl gently. Add a few fresh berries for texture if you like.
  • Release and serve. Run a warm knife around the edge, release the springform, and slice with a sharp, warm knife, wiping between cuts for neat pieces.