No-bake cheesecakes are one of the easiest desserts to make and serve during hot summer months when you don't want to turn on your oven. Whether you're hosting a backyard BBQ or tasked with bringing dessert to a Fourth of July party, this blueberry cheesecake is an easy winner (just don't forget to keep it refrigerated until ready to serve!)
Ingredients:
* 2 cups fresh blueberries (or frozen)
* 1 tsp lemon zest, fresh
* 2 tbsp lemon juice, fresh
* 1 cup confectioner's sugar
* 1 tsp cornstarch
* 1/2 tbsp butter
* 1/4 cup granulated sugar
* 1 tbsp vanilla extract
* 1 premade graham cracker crust
* 2 packages cream cheese (8 oz each), room temp
* 1 cup heavy whipping cream
Directions:
COOK THE BLUEBERRY TOPPING
1. In a small saucepan over low heat, add 1 cup blueberries, the granulated sugar, and butter and cook until butter dissolves. Increase heat to medium and heat for 7-9 minutes or until blueberries start to burst (this will vary depending on stovetop).
2. Add the cornstarch and stir the mixture until it has dissolved. Add in the rest of the blueberries and lemon zest and cook another few minutes. Don't let all the blueberries burst or turn into mush. Cool completely by letting sit out on the counter or transfer from saucepan to bowl and place in fridge.
MAKE THE FILLING
For best results, chill a large bowl and your whisk attachment before starting this process.
1. Using your Kitchenaid or a large bowl with electric mixer, beat the cream cheese until it is smooth and lump free. Scrape down the sides.
2. Add in the confectioners sugar, vanilla extract, and lemon juice and continue mixing until combined. Transfer to a large bowl.
3. In a separate bowl, add the heavy cream and whisk on high speed until there are stiff peaks beginning to form. This can take several minutes depending on the temperature. Once the cream has been whipped, fold it into the bowl with the cream cheese filling until it is completely combined.
ASSEMBLE
1. Spread the filling in the graham cracker crust evenly. Cover and put in the refrigerator 4 hours to overnight (in a pinch, I've put in the freezer for 1 hour and it has hardened well).
2. Once hardened, add cooled blueberry topping mixture over the top. Sprinkle in a few fresh blueberries if desired.
Keep chilled until ready to serve.
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