Introduction
Delight in the creamy, dreamy layers of this blueberry cheesecake, perfectly blending tart and sweet. With a buttery graham cracker crust, a luscious cream cheese filling, and a vibrant blueberry topping, every bite is a burst of flavor that evokes the essence of summer. Ideal for gatherings or a special treat, this no-bake cheesecake is as enjoyable to make as it is to eat.
Detailed Ingredients with measures
2 cups finely crushed graham cracker crumbs (about 14 double crackers)
1/4 cup sugar
6 tablespoons butter, melted
3 cups fresh or frozen wild blueberries (regular blueberries can be used)
1 cup sugar
Juice and zest of 1 lemon, divided
2 tablespoons water
3 tablespoons cornstarch
2 tablespoons heavy cream
1/2 cup white or pink candy melts (or chopped white chocolate)
16 ounces cream cheese, softened
2 cups powdered sugar
1/4 cup sour cream
8-ounce tub whipped topping, thawed (plus additional for decorating, if desired)
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
4 hours 45 minutes
Yield
Serves 12
Directions
1. Prepare the Crust:
Preheat oven to 325°F (163°C). Lightly spray the sides of a 9-inch springform pan and line the bottom with a round piece of parchment paper. In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir well. Press the crumb mixture firmly into the prepared pan, covering the bottom and about halfway up the sides. Bake for 12 minutes, then transfer to a cooling rack.
2. Prepare the Blueberry Mixture:
In a medium pot, combine blueberries and 1 cup sugar. Heat over medium until the mixture boils. Adjust the heat to maintain a low boil and cook for 3 minutes, stirring frequently. In a small bowl, mix the juice from one lemon, 2 tablespoons water, and 3 tablespoons cornstarch until combined. Slowly pour this mixture into the boiling blueberries while stirring continuously. Continue to cook and stir until thickened, about 2 minutes. To test thickness, scrape a line along the bottom of the pan with a spoon; the mixture should take a few seconds to fill back in. Remove from heat. Transfer 1/4 cup of the hot mixture to a shallow dish to cool quickly. Set the remaining sauce aside, stirring occasionally.
3. Prepare the Cheesecake Filling:
In a microwave-safe bowl (or small pan over low heat), combine 2 tablespoons heavy cream and 1/2 cup candy melts. Heat slowly until melted and smooth. Set aside. In a large bowl, beat 16 ounces softened cream cheese until smooth. Add 2 cups powdered sugar and beat well. Add the zest of one lemon, 1/4 cup sour cream, and the melted chocolate mixture. Beat until combined. Add the reserved 1/4 cup of cooled blueberry mixture and the 8-ounce tub of whipped topping. Beat on low speed just until incorporated. Drop the filling by large spoonfuls into the prepared crust. Spread gently, taking care not to disturb the crust.
4. Assemble and Freeze:
Check the temperature of the remaining blueberry mixture. If it’s warm, it’s fine to proceed. If it’s hot, place the pan in a larger pan of cold water to cool quickly. Spread the remaining blueberry mixture over the cream cheese filling. Cover and place in the freezer for at least 4 hours.
5. Serve:
Before serving, allow the dessert to sit at room temperature for 10-15 minutes. Decorate with additional whipped topping and berries if desired.
Detailed Directions and Instructions
Prepare the Crust:
– Preheat oven to 325°F (163°C). Lightly spray the sides of a 9-inch springform pan and line the bottom with a round piece of parchment paper.
– In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir well until fully mixed.
– Press the crumb mixture firmly into the prepared pan, ensuring it covers the bottom and rises about halfway up the sides.
– Bake for 12 minutes, then remove from the oven and transfer to a cooling rack.
Prepare the Blueberry Mixture:
– In a medium pot, combine blueberries and 1 cup sugar. Heat over medium heat until the mixture starts to boil.
– Lower the heat to maintain a gentle boil and cook for 3 minutes, stirring frequently to prevent sticking.
– In a separate small bowl, mix the juice from one lemon, 2 tablespoons water, and 3 tablespoons cornstarch until smooth.
– Gradually pour this mixture into the boiling blueberries while continuously stirring.
– Continue to cook and stir until the mixture thickens, about 2 minutes; test thickness by scraping a line along the bottom of the pot; the mixture should take a few seconds to fill back in.
– Remove from heat and transfer 1/4 cup of the hot mixture to a shallow dish to cool quickly. Stir the remaining sauce occasionally and set aside.
Prepare the Cheesecake Filling:
– In a microwave-safe bowl, combine 2 tablespoons heavy cream and 1/2 cup candy melts. Heat slowly until fully melted and smooth, then set aside.
– In a large bowl, beat 16 ounces of softened cream cheese until smooth.
– Gradually add 2 cups powdered sugar and beat well until fully incorporated.
– Add the zest of one lemon, 1/4 cup sour cream, and the melted chocolate mixture. Beat until well combined.
– Incorporate the reserved 1/4 cup of cooled blueberry mixture and the 8-ounce tub of whipped topping. Beat on low speed just until everything is incorporated.
– Spoon the filling in large dollops into the prepared crust and gently spread it out without disturbing the crust.
Assemble and Freeze:
– Check the temperature of the remaining blueberry mixture; if it’s warm, you can proceed. If hot, cool it quickly by placing the pan in a larger pan filled with cold water.
– Spread the remaining blueberry mixture evenly over the cream cheese filling.
– Cover the pan and place it in the freezer for at least 4 hours to set.
Serve:
– Before serving, allow the dessert to sit at room temperature for 10-15 minutes to soften slightly.
– Decorate with additional whipped topping and fresh berries if desired.
Notes
Ingredient Substitutions:
– You can substitute regular blueberries for wild blueberries if preferred.
– Candy melts can be replaced with chopped white chocolate if necessary.
Storage:
– This cheesecake can be stored in the freezer for up to a month. Thaw in the refrigerator when ready to serve.
Serving Suggestions:
– Consider serving with a drizzle of blueberry sauce or paired with a scoop of vanilla ice cream for an extra treat.
Cook techniques
Preparing the Crust
To create a firm base for your dessert, combine finely crushed graham cracker crumbs with sugar and melted butter. Press the mixture tightly into the bottom and sides of a springform pan before baking, ensuring a sturdy crust.
Cooking the Blueberry Mixture
In a medium pot, combine blueberries with sugar and heat until boiling. Stir frequently to prevent burning while cooking for a few minutes. To thicken, mix lemon juice, water, and cornstarch, then slowly add to the boiling blueberries until the desired thickness is reached.
Making the Cheesecake Filling
Soften cream cheese before mixing it with powdered sugar, lemon zest, sour cream, and a melted chocolate mixture. Gently fold in whipped topping and a portion of the cooled blueberry mixture for a creamy and flavorful filling.
Assembling and Freezing
Layer the blueberry mixture over the cream cheese filling after ensuring it’s not too hot. Cover and freeze the assembled dessert for at least four hours for a firm texture.
Serving the Dessert
Allow the dessert to sit at room temperature for 10-15 minutes before serving. This helps in cutting and enhances the flavor. Optionally, decorate with extra whipped topping and berries for a beautiful presentation.
FAQ
Can I use different types of berries?
Yes, you can substitute wild blueberries with other types of berries, such as raspberries or strawberries, depending on your taste preferences.
How long can I keep the cheesecake in the freezer?
The cheesecake can be kept in the freezer for up to two months. Just ensure it is well-wrapped to prevent freezer burn.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but the texture and flavor may slightly differ from using regular cream cheese.
How can I thicken the blueberry mixture if it doesn’t thicken enough?
If the mixture doesn’t thicken as desired, mix an additional teaspoon of cornstarch with water and heat it briefly, then stir it into the blueberries.
Is there a substitute for heavy cream?
You can use whole milk or a dairy-free alternative, but the texture and richness may not be the same as with heavy cream.
Conclusion
This delightful blueberry cheesecake combines the creaminess of the filling with the tangy sweetness of the blueberry topping, all nestled in a buttery graham cracker crust. It’s a perfect dessert for any occasion, guaranteed to impress your guests and satisfy your sweet tooth. Enjoy the freshness of blueberries paired with a velvety texture, creating a refreshing treat that’s sure to be a favorite.
More recipes suggestions and combination
Mixed Berry Cheesecake
Swap out blueberries for a combination of strawberries, raspberries, and blackberries for a mixed berry cheesecake that bursts with flavors.
Lemon Blueberry Parfait
Layer the cheesecake filling and blueberry mixture in individual cups with crushed graham crackers for a stunning and easy-to-serve dessert.
Chocolate Chip Cheesecake
Incorporate chocolate chips into the cream cheese filling for a richer flavor and a delightful contrast to the blueberry topping.
Peach Melba Cheesecake
Replace the blueberry topping with a fresh peach and raspberry sauce for a summer-inspired version.
No-Bake Berry Tart
Use a tart shell instead of a cheesecake for a lighter version, filling it with cream cheese, whipped topping, and fresh berries.
Nutty Graham Cracker Crust
Add crushed nuts or oats to the graham cracker crust for an extra crunchy texture and a nutty flavor.
Citrus Cream Cheese Swirl
Incorporate other citrus zests, like lime or orange, into the cream cheese filling for a zesty twist.
Caramel Drizzle Addition
Drizzle caramel sauce over the blueberry mixture before serving for a sweet contrast to the tartness of the berries.
