No Bake Blueberry Cheesecake
A creamy and delightful no bake blueberry cheesecake, perfect for summer gatherings and easy to make with minimal ingredients.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Adds a delightful crunch.
- 0.5 cups unsalted butter, melted Binds the crumbs together.
For the filling
- 16 oz cream cheese, softened Essential for a creamy texture.
- 1 cup sour cream Adds tang and depth.
- 2/3 cup powdered sugar Provides sweetness.
- 2 tsps vanilla extract Enhances overall flavor.
- 1.5 cups blueberries (fresh or frozen) Adds a burst of flavor.
- 1 tbsp gelatin (optional) For firmer texture.
Instructions
Preparation
- In a mixing bowl, combine graham cracker crumbs with melted butter and blend until combined into a thick mixture.
- Press the mixture firmly into the bottom of a springform pan and chill in the refrigerator until firm.
Mixing the filling
- In another bowl, beat softened cream cheese and sour cream together until smooth.
- Gradually incorporate powdered sugar and vanilla extract until fluffy.
- Gently fold in the blueberries into the cream cheese mixture.
Assembly and Chilling
- Spread the filling evenly over the chilled crust, smoothing the top.
- Cover the cheesecake and refrigerate for at least four hours, preferably overnight.
Serving
- Before slicing, adorn the top with additional blueberries for a decorative touch.
Notes
Store in the refrigerator for 3-5 days. Consider freezing individual slices for later enjoyment.