If you’re looking for a delicious dessert that’s super easy to make, then this No Bake Blueberry Cheesecake is for you! It’s perfect for warm days when you want something sweet without turning on the oven. This creamy cheesecake is topped with sweet blueberry filling, making it a treat that everyone will love.
Why Make This Recipe
There are countless reasons to make this No Bake Blueberry Cheesecake! First, it’s incredibly simple to put together, even if you’ve never baked before. Second, it’s a great way to impress your family and friends with minimal effort. Plus, who can resist a dessert that’s cool, creamy, and filled with delicious blueberries? It’s perfect for gatherings, celebrations, or just a sweet treat at home.
How to Make No Bake Blueberry Cheesecake
Ingredients:
- 9 graham cracker sheets (one sleeve)
- 1/2 cup of melted butter
- 1 tablespoon of sugar
- 16 ounces of cream cheese, softened
- 8-ounce container of Cool Whip
- 1 cup of powdered sugar
- 1 teaspoon of lemon juice
- 1 can (21 ounces) of blueberry pie filling
Directions:
- Preheat your refrigerator.
- In a bowl, combine the graham cracker sheets, melted butter, and sugar. Press this mixture into the bottom of a pie dish to create the crust.
- In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and lemon juice, then mix well.
- Gently fold in the Cool Whip until everything is fully combined.
- Pour the cream cheese mixture over the crust and smooth it out evenly.
- Top with the blueberry pie filling.
- Refrigerate for at least 4 hours, or until set.
- Serve chilled and enjoy!
How to Serve No Bake Blueberry Cheesecake
This cheesecake is best served cold right out of the refrigerator. You can slice it into wedges and plate it up for a beautiful dessert presentation. It pairs wonderfully with whipped cream or a sprinkle of fresh blueberries for extra flair!
How to Store No Bake Blueberry Cheesecake
To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3 to 5 days. If you plan to store it for a longer time, consider freezing it, but note that the texture may change once thawed.
Tips to Make No Bake Blueberry Cheesecake
- Make sure your cream cheese is softened before you start mixing; this will help avoid lumps in your cheesecake.
- Don’t rush the chilling process! Letting it set in the fridge for at least 4 hours ensures the best texture.
- If you love a fruity twist, try adding fresh blueberries on top right before serving.
Variation
If you want to switch things up, consider using different pie fillings like cherry, strawberry, or even a mixed berry topping. You could also experiment with different kinds of cookies for the crust, such as Oreos or ginger snaps!
FAQs
Can I make this cheesecake ahead of time?
Absolutely! You can make this cheesecake a day or two in advance. Just keep it covered in the refrigerator until you’re ready to serve.
Can I use fresh blueberries instead of pie filling?
Yes! Fresh blueberries are a great option. You can either use them as a topping or make a quick blueberry sauce by heating them lightly with sugar and a bit of lemon juice.
How do I know when the cheesecake is set?
The cheesecake is set when it feels firm to the touch and holds its shape. If it jiggles slightly, that’s okay; it will firm up more as it chills.
