Classic No-Bake Blueberry Cheesecake

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Ingredients

1. Graham Cracker Crust

  • 1 ½ cups Graham cracker crumbs (or crushed digestive biscuits)

  • ⅓ cup Granulated sugar

  • 6 tbsp Unsalted butter, melted

2. Creamy Cheesecake Layer

  • 16 oz (2 blocks / 450g) Cream cheese, softened to room temperature

  • 1 cup Powdered sugar (confectioners’ sugar)

  • 1 tsp Vanilla extract

  • 1 tbsp Fresh lemon juice

  • 1 cup Heavy whipping cream, cold (or 8 oz whipped topping/Cool Whip)

3. Blueberry Topping

  • 2 cups Fresh or frozen blueberries

  • ⅓ cup Granulated sugar

  • 1 tbsp Cornstarch mixed with 2 tbsp cold water (slurry)

  • 1 tbsp Lemon juice

  • ¼ cup Water (Optionally, substitute with one 21 oz can of store-bought blueberry pie filling)

Instructions

Step 1: Prepare the Crust

  1. Mix the graham cracker crumbs, sugar, and melted butter together in a bowl until the mixture feels like wet sand.

  2. Press the mixture firmly into an even layer along the bottom of an 8×8-inch or 9×9-inch dish.

  3. Refrigerate for 15–20 minutes to let the crust set.

Step 2: Make the Blueberry Topping

  1. Combine the blueberries, sugar, water, and lemon juice in a small saucepan over medium heat.

  2. Bring to a soft simmer for 3–4 minutes until the berries begin to break down and release juice.

  3. Stir in the cornstarch slurry and simmer for 1–2 minutes while stirring until the mixture thickens.

  4. Remove from heat and allow it to cool completely before adding to the dessert.

Step 3: Make the Cheesecake Filling

  1. Beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract together in a bowl using a mixer until completely smooth.

  2. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.

  3. Gently fold the whipped cream into the cream cheese mixture using a spatula until well blended and light.

Step 4: Layer and Chill

  1. Spread the cream cheese filling evenly over the chilled graham cracker crust.

  2. Pour and spread the cooled blueberry topping over the top cream layer.

  3. Cover and chill in the refrigerator for at least 4 hours (or overnight) so it sets firm enough to slice cleanly.

Tip: Wipe your knife clean with a damp towel between cuts to get neat, picturesque slices like the one shown in the photo.