No Bake Blueberry Cheesecake
Silky no-bake cheesecake with a buttery graham crust and vibrant blueberry compote swirls. A chilled, make-ahead dessert dream.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup sugar
- Pinch salt
- For the Blueberry Compote:
- 2 cups blueberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
- For the Filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 1¼ cups heavy cream cold
Instructions
- Mix crust; press into 9-inch springform. Chill.
- Cook blueberries, sugar, lemon juice; thicken with slurry. Cool.
- Whip cream to stiff peaks.
- Beat cream cheese, sugar, vanilla until smooth.
- Fold in whipped cream.
- Layer half filling, half compote (swirl), repeat.
- Chill 6+ hours. Garnish and serve.
Notes
- Cool compote completely before layering.
- Use a cold bowl and beaters for whipped cream.
- Run knife under hot water for clean slices.
- Freezes up to 2 months; thaw in fridge.
- Press crust firmly to prevent crumbling.