No-Bake Blueberry Cheesecake

Flip it!


For the blueberry sauce:

      • 2 cups blueberries (thawed if frozen)
      • Juice of 1 lemon
      • 1/4 cup granulated sugar

For the crust:

      • 2 cups graham cracker crumbs
      • 1/2 cup unsalted butter, melted
      • Pinch of salt

For the cheesecake filling:

      • 1 cup heavy whipping cream, chilled
      • 2 (8 oz) packages cream cheese, room temperature
      • 1/2 cup powdered sugar
      • 1 teaspoon vanilla extract


      1. Line a 9-inch springform pan with parchment paper and set aside.
      2. First, make the blueberry sauce:
      3. In a medium heavy-bottomed saucepan, combine blueberries, lemon juice, and 1/4 cup sugar over medium heat. Cook until blueberries have softened and the sauce has reduced about 5-7 minutes. Place in refrigerator to chill.
      4. While the sauce cools, make the crust:
      5. In a large bowl, mix together graham cracker crumbs, salt, and melted butter until well combined. Press crumbs firmly into prepared pan.
      6. Place in freezer while you make the filling.
      7. In a medium bowl, beat whipping cream with an electric mixer until stiff peaks form. Set aside.
      8. In a separate large bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla and beat until smooth.
      9. Add whipped cream and fold in gently. Fold in chilled blueberry sauce.
      10. Spread blueberry filling over prepared crust and chill in the refrigerator until firm, at least 4 hours and up to overnight. Slice, serve, and enjoy!

From: Allrecipes