Of course! Based on our previous conversations, here is a recap of a classic, no-bake Fresh Blueberry Cheesecake recipe. This style fits perfectly with your family’s tradition of beloved, shareable dishes.
This recipe is a crowd-pleaser, featuring a creamy filling and a stunning blueberry topping.
Fresh Blueberry Cheesecake (No-Bake)
Yields: One 9-inch cheesecake
Prep time: 30 minutes
Chill time: 6 hours or overnight
Ingredients
For the Graham Cracker Crust:
· 1 ½ cups graham cracker crumbs
· ⅓ cup granulated sugar
· 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
· 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
· 1 cup powdered sugar
· 1 teaspoon vanilla extract
· 1 cup heavy whipping cream, cold
For the Fresh Blueberry Topping:
· 3 cups fresh blueberries, divided
· ⅓ cup granulated sugar
· 1 tablespoon fresh lemon juice
· 1 teaspoon lemon zest
· 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
Step-by-Step Instructions
- Make the Crust:
· In a medium bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
· Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press it down tightly.
· Place the crust in the refrigerator to set while you make the filling.
- Make the Cheesecake Filling:
· In a large bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth and creamy.
· Add the powdered sugar and vanilla extract, and beat again until well combined and smooth.
· In a separate, clean bowl, whip the cold heavy cream until stiff peaks form.
· Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Be careful not to deflate the mixture.
- Assemble the Cheesecake:
· Retrieve the pan from the refrigerator. Pour the cheesecake filling over the crust and smooth the top with a spatula.
· Cover the pan with plastic wrap and chill for at least 4-6 hours, or preferably overnight, until firm.
- Make the Blueberry Topping:
· In a medium saucepan, combine 1 ½ cups of the blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until the blueberries break down and release their juices (about 5-7 minutes).
· Stir the cornstarch slurry and add it to the simmering blueberry mixture. Cook for another 1-2 minutes, stirring constantly, until the mixture thickens and becomes glossy.
· Remove the saucepan from the heat. Gently stir in the remaining 1 ½ cups of fresh blueberries. This gives you a wonderful mix of cooked sauce and whole, fresh berries.
· Let the topping cool completely to room temperature before spreading it over the chilled cheesecake.
- Final Assembly and Serve:
· Once the topping is cool, spread it evenly over the top of the chilled cheesecake.
· Return the cheesecake to the refrigerator for at least 1 more hour to let the topping set.
· To serve, carefully run a knife around the edge of the springform pan before releasing the clamp. Slice, serve, and enjoy!
Pro-Tips for Success
· Room Temperature is Key: Ensuring your cream cheese is truly soft will prevent a lumpy filling.
· Don’t Over-whip the Cream: Whip the cream just until stiff peaks form. Over-whipping can lead to a grainy texture.
· Cool the Topping Completely: A hot topping will melt your beautiful creamy filling.
· Variation – Lemon Blueberry: Add 2 tablespoons of lemon juice and an extra teaspoon of zest to the filling for a brighter, zesty flavor.
This recipe is a modern classic, sure to become a new favorite in your family’s collection. Thank you for the inspiration
