Craving a delightful dessert that requires zero baking? This no-bake blueberry cheesecake is an incredibly easy cake recipe, perfect for satisfying your sweet tooth without turning on the oven. You’ll love how simple it is to prepare, offering a creamy, fruity treat that’s always a crowd-pleaser.
Key Ingredients & Substitutions:
- Graham Cracker Crumbs: You can use digestive biscuits or other cookie crumbs.
- Cream Cheese: Full-fat cream cheese works best for a rich texture.
- Blueberries: Fresh or frozen blueberries are both excellent choices for this easy cake recipe.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (including chilling)
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Servings: 8-10
- Tools Needed: 9-inch springform pan, mixing bowls, electric mixer, small saucepan
Step-by-Step Instructions:
1. Prepare the Crust
Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Cream Cheese Filling
In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and mix well. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the Cheesecake
Spread the cream cheese filling evenly over the chilled graham cracker crust. Cover the pan loosely with plastic wrap. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely. This ensures your easy cake recipe holds its shape.
4. Prepare the Blueberry Topping
In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, until the blueberries soften and release their juices. Stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce thickens. Remove from heat and let cool completely.
5. Serve Your No-Bake Cheesecake
Once the cheesecake is fully set, carefully remove it from the springform pan. Spoon the cooled blueberry topping over the cheesecake before serving. Enjoy your delicious and easy cake recipe!
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of fresh lemon zest to the cream cheese filling for a brighter flavor.
- Other Fruit Toppings: Instead of blueberries, use sliced strawberries, raspberries, or a mixed berry compote.
- Chocolate Drizzle: Drizzle melted chocolate over the top for an extra treat.
Storage Instructions:
Store any leftover no-bake blueberry cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. This easy cake recipe does not freeze well, as the texture can become grainy upon thawing.
Frequently Asked Questions (FAQ):
Q: Can you use frozen blueberries for the topping?
A: Yes, you can use frozen blueberries for the topping. There’s no need to thaw them first; just add them directly to the saucepan.
Q: Why is my cheesecake not setting properly?
A: Ensure your heavy cream is very cold before whipping it, and make sure to chill the cheesecake for the full recommended time. Using full-fat cream cheese also helps with setting.
Q: Can you make this cheesecake ahead of time?
A: Absolutely! This easy cake recipe is perfect for making a day in advance. Prepare it the day before and let it chill overnight.
Q: What if you don’t have a springform pan?
A: You can use a 9×13 inch baking dish for a bar-style cheesecake. Line it with parchment paper for easy removal.
Q: Can you reduce the sugar content?
A: You can slightly reduce the sugar in the filling and topping to your preference. However, some sugar is necessary for structure and flavor.
Q: Is this recipe gluten-free?
A: To make this an easy cake recipe gluten-free, use gluten-free graham cracker crumbs or other gluten-free cookie crumbs for the crust.