This Blueberry Cheesecake Delight is a no-bake layered dessert that combines a buttery graham cracker crust, a rich and creamy cheesecake filling, and a vibrant blueberry topping. Served chilled, it’s perfect for summer gatherings, cozy dinners, or when you just want to treat yourself to something indulgent. The contrast of textures—from the crumbly base to the velvety middle and the fruity topping—makes every bite a celebration. It’s easy to make, doesn’t require an oven, and can be prepared ahead of time, making it ideal for entertaining.
🧂 Ingredients
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream (chilled)
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
🧑🍳 Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9×13 inch glass baking dish to form an even layer.
- Place the dish in the refrigerator to chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, and continue beating until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream.
- Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
- Return the dish to the refrigerator and let it chill for at least 2 hours, or until the filling is set.
Step 3: Prepare the Blueberry Topping
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- In a small bowl, mix cornstarch and water until smooth, then add to the saucepan.
- Cook the mixture, stirring frequently, until it thickens and the blueberries begin to burst (about 5–7 minutes).
- Remove from heat and let the topping cool to room temperature.
Step 4: Assemble the Dessert
- Once the cheesecake layer is firm and the blueberry topping has cooled, spoon the topping evenly over the cheesecake layer.
- Cover the dish with plastic wrap and refrigerate for another hour to let the flavors meld.
Step 5: Serve
- Slice into squares and serve chilled.
- Garnish with fresh mint leaves or a dollop of whipped cream if desired.
💡 Tips & Variations
- Make it gluten-free: Use gluten-free graham crackers for the crust.
- Add lemon zest to the cheesecake layer for a citrusy twist.
- Swap the topping: Try cherry pie filling, raspberry compote, or even mango puree for a tropical version.
- Individual servings: Layer the dessert in small mason jars for a fun party presentation.
This dessert is a crowd-pleaser and looks stunning when served. Whether you’re hosting a dinner or just craving something sweet, this Blueberry Cheesecake Delight is sure to impress. Let me know if you’d like a version with strawberries or a baked alternative!