The Easiest Blueberry Cheesecake – this no bake recipe with graham cracker layer and creamy cheesecake with blueberry Jell-O is quick to make and you’ll surely enjoy its incredible taste. Whenever you wish for a blueberry dessert and you don’t have any blueberries at hand, make this quick and easy cheesecake and enjoy every bite of it.
The Easiest Blueberry Cheesecake
This light, creamy dessert with whipped topping is all it takes for a real treat. A few simple ingredients and a little free time is all you need and blueberry cheesecake is ready to win you over with its irresistible taste.
Why do I like this cheesecake so much? It’s quick and easy to make, perfect if you are busy and can’t spend a lot of time in the kitchen. You don’t need to turn on the oven, which is a big plus for hot days. It is enough to make it and leave it in the fridge to set and cool down. I love blueberries and blueberry desserts and I’m sure that all blueberry fans will enjoy this cheesecake.
Ingredients you need to make this light cheesecake:
- Graham cracker crumbs
- Brown sugar
- Unsalted butter
- Blueberry Jell-O
- Water
- Cream cheese
- Granulated sugar
- Vanilla extract
- Heavy whipping cream
- Powdered sugar
- Fresh blueberries to decorate
The amount of ingredients and preparation details are at the bottom of the post in the recipe card.
How to make The Easiest Blueberry Cheesecake?
Make the crust with graham cracker crumbs, brown sugar and melted butter. Very easy and without baking, this crust is ready in no time.
Cheesecake filling from blueberry Jell-O, cream cheese, sugar, vanilla and heavy whipping cream is easy to make, in only a few steps, again- no baking. You only have to let this cheesecake cool in the fridge for a few hours.
Finally, make whipped topping of heavy whipping cream, powdered sugar and vanilla. Decorate blueberry cheesecake with whipped topping and fresh blueberries.
The Easiest Blueberry Cheesecake – no bake dessert recipe
Tips and tricks:
Cream cheese needs to be softened at room temperature. Take it out of the fridge at least 1 hour before using. If cream cheese hasn’t softened enough, it will be harder to beat and lumps will remain. Try to follow this advice and your cheesecake will have a smooth texture.
Mix Blueberry Jell-O with hot water until it melts completely, then cool it to warm before adding it to cheesecake filling. Let it set at room temperature for about 20 minutes. Also, make sure it’s not too cooled because it will turn into jelly and then it will be difficult to beat it , lumps of jelly will remain and the cheesecake will lose its smooth texture. So the dissolved Jell-O should be warm and runny before you add it to the cheesecake filling.
How to store it? Cover with plastic foliage and keep in the fridge for up to 5 days.
Can I freeze it? Yes, for no longer than 3 months, Thaw it in the fridge overnight.
The Easiest Blueberry Cheesecake
There are many blueberry recipes on the blog, for more ideas take a look at BLUEBERRY SEASON. If you are a fan of quick and easy recipes, check out EASY RECIPES.
You can also try to make this fabulous NO BAKE BLUEBERRY CHEESECAKE from a famous blogger KYLEE COOKS.
Fresh blueberries season is almost over, but don’t worry, you can make this blueberry cheesecake whenever you want! Enjoy!
The Easiest Blueberry Cheesecake
The Easiest Blueberry Cheesecake - this no bake recipe with graham cracker layer and creamy cheesecake with blueberry Jell-O is quick to make and you’ll surely enjoy its incredible taste. Whenever you wish for a blueberry dessert and you don’t have any blueberries at hand, make this quick and easy cheesecake and enjoy every bite of it.
Ingredients
CRUST:
- 2 1/4 cups graham cracker crumbs
- 2 tablespoon brown sugar
- 1/2 cups unsalted butter, melted
CHEESECAKE FILLING:
- 1 pack. 3 Oz blueberry Jell-O
- 1 cup hot water
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup heavy whipping cream
WHIPPED TOPPING:
- 3/4 cup heavy whipped cream
- 2 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- fresh blueberries - optional
Instructions
TO MAKE THE CRUST:
- Line a 9 inch springform pan with parchment paper. In a medium sized bowl, combine graham cracker crumbs, brown sugar and melted butter. Keep stirring until all the crumbs are evenly coated.
- Transfer the mixture into the prepared pan and spread it over the bottom and edges, then press down gently with a solid object to form a crust.
TO MAKE THE CHEESECAKE FILLING:
- To make blueberry Jell-O: In a heatproof pan pour hot water and blueberry Jell-O. Mix until Jell-O melts completely. Let it cool for about 20 minutes at room temperature.
- In a larger bowl, beat softened cream cheese and sugar until smooth.
3. Add completely cooled Jell-O, gradually and beat on low speed until it is used up and completely combined with the cream cheese mixture.
4. In a separate, larger bowl, beat heavy whipping cream and vanilla until soft peaks form.
5. Add the whipped cream to the cream cheese and Jell-O mixture, folding with a spatula until combined and smooth.
6. Spread the filling over the crust and smooth the top. Wrap and chill for 6 hours, preferably overnight.
TO MAKE WHIPPED TOPPING:
- In a medium bowl beat heavy whipping cream, powdered sugar and vanilla until stiff peaks form Transfer to a piping bag and pipe the cheesecake. Decorate with fresh blueberries.
Notes
- Cream cheese needs to be softened at room temperature. Take it out of the fridge at least 1 hour before using. If cream cheese hasn’t softened enough, it will be harder to beat and lumps will remain. Try to follow this advice and your cheesecake will have a smooth texture.
- Mix Blueberry Jell-O with hot water until it melts completely, then cool it to warm before adding it to cheesecake filling. Let it set at room temperature for about 20 minutes.
- Also, make sure it’s not too cooled because it will turn into jelly and then it will be difficult to beat it, lumps of jelly will remain and the cheesecake will lose its smooth texture. So the dissolved Jell-O should be warm and runny before you add it to the cheesecake filling.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 411Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 89mgSodium: 201mgCarbohydrates: 28gFiber: 1gSugar: 18gProtein: 4g