No-Bake Blueberry Cheesecake

Silky cream cheese filling meets a buttery graham cracker crust in this no-fuss cheesecake that requires zero oven time. Bright lemon juice and fresh blueberries cut through the richness, while whipped cream keeps every bite impossibly light and fluffy. Perfect for summer entertaining or when you need an elegant dessert without the baking stress.

Ingredients

1 3/4 cups graham cracker crumbs (from 14 whole crackers)

1 tbsp granulated sugar (for crust)

8 tbsp unsalted butter, melted

16 oz cream cheese (2 blocks), room temperature

2/3 cup granulated sugar (for filling)

2 tbsp sour cream

2 tbsp lemon juice, freshly squeezed (for filling)

1 cup heavy whipping cream

1/3 cup water (or 1/4 cup for frozen berries)

1 tbsp freshly squeezed lemon juice (for topping)

2 tbsp granulated sugar (for topping)

1 tbsp cornstarch

4 cups fresh or frozen blueberries (16-18 oz)

Instructions

Make the blueberry topping: In a medium saucepan, add water, lemon juice, sugar, and cornstarch. Use a spatula to stir until the cornstarch is dissolved. Set over medium heat and continue stirring until the mixture starts to thicken, about 1 minute.

Add blueberries and bring to a boil, stirring occasionally and gently as they cook. When done, the berries will release some of their juice and turn syrupy, about 5 to 6 minutes. Remove from heat and set aside to cool to room temperature.

Make the crust: In the bowl of a food processor, coarsely break up graham crackers, then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 tbsp sugar and 8 tbsp melted butter. Stir to evenly moisten crumbs.

Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan, going 1/2 inch up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.

In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium-high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.

Wash the mixer attachments. In a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.

Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.

Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.

Pour the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top.

Cover and refrigerate for 6 hours or overnight to fully set.

To serve, top individual slices of cheesecake with the remaining blueberry sauce.