In this recipe, you will learn how to make Blueberry No-Bake Cheesecake from scratch, its origin, health benefits, and much more. Stay curious and find out below.
Origin of Blueberry No-Bake Cheesecake
The blueberry no-bake cheesecake is a popular dessert that has been around for many years. It is believed that this recipe originated in the United States in the early 20th century. At that time, many households did not have ovens, so this recipe was created as an alternative to traditional baked cheesecakes.
Blueberry No-Bake CheesecakeCourse: DessertCuisine: AmericanDifficulty: Medium
Blueberry No-Bake Cheesecake is a classic American dessert that is loved by many. It features a creamy, tangy cheesecake filling nestled on a buttery graham cracker crust and topped with a sweet and juicy blueberry compote. This dessert is perfect for those who want to indulge in something delicious yet easy to make, without the need for baking.
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
1 cup blueberry pie filling
Fresh blueberries for garnish (optional)
- In a large mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated with the butter.
- Press the mixture into the bottom of a 9-inch springform pan, using a flat-bottomed glass to press it firmly and evenly.
- In another large mixing bowl, beat the cream cheese with an electric mixer until it is smooth and creamy.
- Add the powdered sugar and vanilla extract to the cream cheese and beat until well combined.
- In a separate bowl, beat the heavy cream with an electric mixer until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon the cream cheese mixture into the prepared crust and spread it evenly.
- Pour the blueberry pie filling over the top of the cream cheese mixture and spread it out evenly.
- Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or until it is firm.
- Once the cheesecake is chilled, remove it from the refrigerator and carefully remove the springform pan.
- Garnish the cheesecake with fresh blueberries, if desired.
- Serve and enjoy your delicious no-bake blueberry cheesecake!
- Adding a sprinkle of lemon zest to the blueberry compote can enhance the flavor of the Blueberry No-Bake Cheesecake.
- The total time for making Blueberry No-Bake Cheesecake is approximately 4 hours and 30 minutes, which includes both the time needed for preparation and the chilling time required for the cheesecake to be set.
Nutrition Facts (per serving)
Note: The below nutritional values are approximate and may vary depending on the specific ingredients and serving size used. Nutritional calculators were used to estimate these values based on the recipe’s ingredients and their quantities.
➤ Show Full Nutrition Label
8 servings per container
- Amount Per ServingCalories344
- % Daily Value *
- Total Fat
- Saturated Fat 16g 80%
- Trans Fat 0g
- Cholesterol 92mg 31%
- Sodium 132mg 6%
- Potassium 0mg 0%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 13g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tips and Tricks to Make Blueberry No-Bake Cheesecake
Here are some handy pointers for making a fantastic Blueberry No-Bake Cheesecake:
- Warm It Up: Before diving in, let your cream cheese, heavy cream, and eggs warm up to room temperature. This makes mixing a breeze and gets you a silky-smooth cheesecake.
- Whip it Good: When you’re whipping that heavy cream, go all the way to stiff peaks. That’s the secret to a light and airy cheesecake. Just be careful not to go overboard and end up with butter!
- Give It Time: Don’t rush the chill time. Let your cheesecake hang out in the fridge overnight. That’s the key to a solid, firm dessert. If you’re in a hurry, a minimum of four hours will do.
- Top It Fresh: Hold off on adding the blueberry topping until the very end. That way, your cheesecake stays dreamy, not soggy. Put it on just before serving, either spooned on top or served on the side.
- Get Creative: Don’t be afraid to mix things up. While graham cracker crust and blueberries are classic, play around! Crushed Oreos or pretzels make cool crusts, and fresh strawberries or raspberries can be delicious toppings. Make it your own!
Remember, these tricks can make your Blueberry No-Bake Cheesecake seriously awesome. Give ’em a go!
Serving Suggestions for Blueberry No-Bake Cheesecake
One time I served this to my guests with these serving suggestions. They really loved it. These are optional but you should definitely consider them.
- Fresh Blueberry Boost: Amp up that blueberry goodness by adding fresh blueberries on top. It makes the flavor pop and adds a cool splash of color.
- Sauce it Up: For an extra jolt of blueberry taste, drizzle on some homemade blueberry sauce. Just simmer fresh or frozen blueberries with sugar and water until it thickens – easy peasy.
- Whipped Cream Dream: Plop some whipped cream on that cheesecake. It’s light and creamy against the rich cheesecake, and it’s quite the looker!
- Minty Fresh: Spruce it up with mint leaves. They give a refreshing twist and a fancy touch. They are not just pretty, but they add a hint of minty flavor too.
- Coffee or Tea Mate: This cheesecake is a great match with coffee or tea. Their bitterness balances out the sweetness of the dessert, making it a sweet ending to dinner.
Give these a whirl – they can take your Blueberry No-Bake Cheesecake from yum to YUM!
Dietary Information for Blueberry No-Bake Cheesecake
Storage Tips for Blueberry No-Bake Cheesecake
To store Blueberry No-Bake Cheesecake, cover it with plastic wrap and place it in the refrigerator. It will keep for up to five days in the refrigerator.
If you need to store the cheesecake for a longer period of time, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil, and place it in the freezer. It will keep for up to two months in the freezer.
To thaw the cheesecake, remove it from the freezer and let it thaw in the refrigerator overnight. Do not try to thaw it at room temperature, as this can cause the texture to become grainy.
Once the cheesecake has thawed, it may be slightly softer than it was before freezing. If you’re serving it for a special occasion, you may want to decorate it with fresh blueberries or other toppings to make it look more attractive.
Overall, It is a great dessert that is easy to store and transport, making it a great choice for parties, potlucks, and other events.
For a smoother and creamier texture, make sure your cream cheese and heavy cream are at room temperature before making the cheesecake filling. Also, be sure to whip the heavy cream to stiff peaks, but be careful not to overwhip it or it may turn into butter. Finally, adding the blueberry topping just before serving will prevent the cheesecake from becoming soggy. Enjoy!
Frequently Asked Questions
Yes, you can use frozen blueberries for this recipe. Just be sure to thaw them first and drain any excess liquid before using them in the filling and topping.
Yes, you can use other types of fruit to make a no-bake cheesecake. Strawberries, raspberries, and blackberries are all good options.
Yes, you can use a different type of crust if you prefer. A graham cracker crust or a cookie crust would also work well with this cheesecake.
Cream cheese is the best option for this recipe, as it provides a smooth and creamy texture. However, you can experiment with other types of cheese, such as ricotta or mascarpone, for a different flavor profile.
While it is possible to use low-fat cream cheese and whipped cream, it may affect the texture and flavor of the cheesecake. The cheesecake may not be as rich and creamy as it would be with full-fat ingredients.
While it is possible to use a blender to mix the cheesecake filling, it is not recommended. Blending the ingredients can cause the mixture to become too thin and may also incorporate too much air, which can affect the texture of the cheesecake. It is best to use a hand mixer or stand mixer to ensure a smooth and creamy texture.