How to make No-Bake Blueberry Cheesecake (Full printable recipe card below, just scroll down!) How To Make No-Bake Blueberry Cheesecake STEP 1: Cook the blueberry sauce Combine blueberries, sugar, and lemon juice in a heavy-bottomed pot and bring over medium heat to a simmer. You can make the cheesecake the day before or the morning of when you plan to serve it. package cream cheese, softened 1 (14 oz.) Beat the cream until stiff peaks form. Very easy to follow directions. Combine frozen blueberries, 3 tablespoons sugar and 2 teaspoons lemon juice in a bowl. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Store leftovers in an airtight container in the fridge up to 2 days. Transfer filling to crust and spread evenly. We use a store bought blueberry pie filling for our recipe, but I’ve also included a recipe to make your own, homemade topping as well! The friends I made this for love,love,loved it. Pour into a measuring cup or bowl and set aside. graham cracker pie crust 1 (8 oz.) This no bake blueberry cheesecake is extra creamy with a crunchy graham cracker crust and juicy blueberry topping! Top the cheesecake with the cooled blueberry topping, and optionally decorate with whipped cream. Things I love about this recipe: It includes ingredients you can easily keep on hand. Add the cornstarch mixture to the blueberries, gently stirring as the mixture thickens. Yet there’s a secret. This no bake blueberry cheesecake is perfect for making ahead of time because it’s required to be chilled in the fridge for at least 6 hours. For more blueberry recipes, try these other favorites: Fiona blogs over at Just So Tastywhere she shares easy, classic recipes for desserts & sweet treats. in mind. When making a traditional cheesecake, most of the pitfalls happen in the baking and cooling process. Mash cream cheese until soft and creamy. The blueberries will start to soften. Chill in the fridge for at least 4 hours or until firm (preferably overnight). There’s no gelatin in this recipe, however it’s imperative that you pop the cheesecake in the fridge to chill for at least 6 hours before serving so it can firm up. Take the cream cheese out of the fridge about 20 minutes before getting started so it can warm up to room temperature before getting started (this helps to avoid lumps). Boil for 5 minutes while stirring. Cream cheese and sweetened condensed milk make for a creamy filling, which can be … Add the lemon juice, blueberries, and sugar to a saucepan. *If you don't like whipped topping, measure 1 cup of whipping cream. Press the mixture into pan lined with aluminum foil. I recommend only topping the cheesecake with blueberry topping right before serving. This cheesecake has a surprisingly delicious tropical flavour. Use full fat, brick-style cream cheese. This helps it hold together. Need a dessert to bring to your next picnic or backyard barbecue? This White Chocolate Blueberry Lemon Cheesecake is simply heavenly. This no bake blueberry cheesecake is perfect for making ahead of time because it’s required to be chilled in the fridge for at least 6 hours. Loved this recipe. This blueberry cheesecake is completely no-bake, from its graham crust to the sweet berry topping. Beat in the powdered sugar, lemon juice and vanilla extract. I do not recommend freezing this cheesecake, because it will get little ice crystals and will no longer be as smooth and creamy. This Easy No Bake Blueberry Cheesecake Dessert is a light and delicious dessert! 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