NO-BAKE BLUEBERRY CHEESECAKE
This No-Bake Blueberry Cheesecake is the perfect, delicious dessert to serve family and friends for those who do not like to bake.
Servings: 16 servings
Calories: 348kcal
Ingredients
GRAHAM CRACKER CRUST
- 3 cup Graham Cracker Crumbs 2 packs if grinding yourself
- 3/4 cup butter melted
- 1/3 cup honey may substitute sugar
CHEESECAKE FILLING
- 16 oz cream cheese softened to room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 cup powdered sugar
- 8 oz Cool Whip thawed
HOMEMADE FRUIT TOPPING
- 3 cups blueberries fresh or frozen
- 1/4 cup honey
- 2 tablespoons lemon juice approximately 1/2 lemon
- 1 teaspoon lemon zest approximately 1 lemon
- 1 tablespoon corn starch
- 2 tablespoons water
Instructions
- Combine the graham cracker crumbs, butter, and honey in a large bowl until thoroughly combined. Press evenly into the bottom of a 9x13 pan.
- Bake in a preheated 350-degree oven for 10 minutes.
- Remove from the oven and cool completely.
CHEESECAKE FILLING
- Using a hand mixer, combine the cream cheese, vanilla, lemon juice, and powdered sugar.
- Gently fold in the Cool Whip.
- Spread the filling evenly over the cooled Graham Cracker Crust.
HOMEMADE FRUIT TOPPING
- Combine blueberries, honey, lemon juice, and lemon zest in a large saucepan.
- Heat to a low boil.
- Mix the corn starch into the water. Add to the blueberry mixture.
- Cook for 5-10 minutes until the sauce begins to thicken. It will continue to thicken once it cools. Cool completely before adding it to the cheesecake.
- Spread the blueberry mixture over the cheesecake.
- Refrigerate for 4 hours before slicing.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 282mg | Potassium: 118mg | Fiber: 1g | Sugar: 27g | Vitamin A: 687IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg