Description
This no-bake blueberry cheesecake is a simple and delicious dessert that combines a buttery graham cracker crust with a creamy, sweetened cream cheese filling blended with whipped topping and studded with frozen blueberries. Perfect for warm days or whenever you want a beautiful, easy-to-make treat without turning on the oven.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons white sugar
- ½ cup butter, melted
Filling
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 1 (8 ounce) tub frozen whipped topping, thawed
- 3 cups frozen blueberries
Instructions
- Prepare the crust: In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter until the mixture is well combined. Evenly sprinkle this mixture into the bottom of a 9-inch square baking dish and press down firmly to create a solid crust. Set aside.
- Make the filling: In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy. Add the vanilla extract, lemon juice, and salt, mixing until well incorporated. Gently stir in the thawed whipped topping until blended smoothly, then carefully fold in the frozen blueberries, ensuring they are evenly distributed.
- Assemble the cheesecake: Spoon the blueberry cream cheese filling onto the prepared crust. Use a spatula to spread the filling evenly and smoothly across the crust.
- Chill: Cover the baking dish loosely with plastic wrap and refrigerate for at least 1 hour to allow the cheesecake to set properly before slicing.
- Serve: After chilling, slice the cheesecake into squares and serve chilled as a refreshing dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Use thawed whipped topping to avoid watery filling.
- The blueberries can be substituted with fresh or other types of berries if desired.
- Refrigerate the cheesecake for longer than 1 hour if you prefer a firmer texture.
- For easier slicing, run a knife under hot water and dry it before cutting.
