Do you want a delicious but easy dessert to prepare? We bring you this recipe for No Bake Blueberry Cheesecake.
With the No Bake Blueberry Cheesecake you will have a lot of free time in the kitchen to prepare many more dishes.
The whole family will love it, so stay with us so you know all the details.
Prep time: 25 minutes | Cill Time: 3 hours | Total Time: 3 hours 25 minutes | Make: 12 servings
Ingredients:
Crust:
Ready-Made 9 Inch Graham Cracker Crust
Cheesecake Layer:
3 Packages Of Cream Cheese (Room Temp)
4 cup Cool Whip
1 ¼ cup Powdered Sugar
1 tsp Pure Vanilla Extract
1 tsp Fresh Lemon Juice
Blueberry Topping:
3 cup Fresh Blueberries
½ cup White Sugar
1 ½ tbsp Cornstarch
1 tbsp Fresh Lemon Juice
½ cup Water
Directions for the Crust:
Step 1. Set out the ready made graham cracker crust.
Blueberry Topping:
Step 1. Add fresh blueberries, sugar, cornstarch, lemon juice and water in a large saucepan.
Step 2. Simmer on low heat until the mixture is thick and syrup like.(5-10 minutes)
Step 3. Remove from heat, allowing to cool.
Step 4. Once cooled, put in a refrigerator until chilled.
Step 5. Leave in the refrigerator until ready to use for the recipe.
Cheesecake layer:
Step 1. Add the softened cream cheese in a large mixing bowl. Beat with an electric mixer until the cream cheese is fluffy. Continue beating the cream cheese while adding the cool whip, powdered sugar, vanilla, and lemon juice until smooth.
Step 2. Spoon this onto the crust.
Step 3. Use an offset spatula to evenly spread this over the crust.
Blueberry layer:
Step 1. Spoon the blueberry mixture on top of the cheesecake layer.
Step 2. Use the offset spatula to spread the blueberry layer over the cheesecake layer.
Step 3. Put in the refrigerator for 3-4 hours.
Step 4. Remove from the refrigerator to cut into slices to serve.
Step 5. Return any leftovers to the refrigerator.
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No Bake Blueberry Cheesecake
Ingredients
- Ready Made 9 Inch Graham Cracker Crust
Cheesecake Layer:
- 3 Packages Of Cream Cheese Room Temp
- 4 cup Cool Whip
- 1 ¼ cup Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 1 tsp Fresh Lemon Juice
Blueberry Topping:
- 3 cup Fresh Blueberries
- ½ cup White Sugar
- 1 ½ tbsp Cornstarch
- 1 tbsp Fresh Lemon Juice
- ½ cup Water
Instructions
- Set out the ready-made graham cracker crust.
Blueberry Topping:
- Add fresh blueberries, sugar, cornstarch, lemon juice and water in a large saucepan.
- Simmer on low heat until the mixture is thick and syrup like.(5-10 minutes)
- Remove from heat, allowing to cool.
- Once cooled, put in a refrigerator until chilled.
- Leave in the refrigerator until ready to use for the recipe.
Cheesecake layer:
- Add the softened cream cheese in a large mixing bowl. Beat with an electric mixer until the cream cheese is fluffy. Continue beating the cream cheese while adding the cool whip, powdered sugar, vanilla, and lemon juice until smooth.
- Spoon this onto the crust.
- Use an offset spatula to evenly spread this over the crust.
Blueberry layer:
- Spoon the blueberry mixture on top of the cheesecake layer.
- Use the offset spatula to spread the blueberry layer over the cheesecake layer.
- Put in the refrigerator for 3-4 hours.
- Remove from the refrigerator to cut into slices to serve.
- Return any leftovers to the refrigerator.
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