No-Bake Blueberry Cheesecake

This no-bake blueberry cheesecake is creamy, luscious, and topped with juicy berries for a stunning dessert that tastes as good as it looks.

Ingredients

• 200 g graham crackers, crushed
• 90 g unsalted butter, melted
• 450 g cream cheese, softened
• 120 g powdered sugar
• 1 tsp vanilla extract
• 240 ml heavy whipping cream, cold
• 2 tbsp lemon juice
• 250 g fresh blueberries, divided
• 120 g blueberry jam or preserves
• 1 tbsp water

Instructions

1. Mix the crushed graham crackers with melted butter until evenly combined, then press firmly into the bottom of an 8-inch springform pan. Chill for 15 minutes.
2. In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
3. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until light and fluffy.
4. Fold in about half of the fresh blueberries, then spoon the filling over the chilled crust and smooth the top.
5. Stir the blueberry jam with water until loosened, then spread or drizzle it over the cheesecake. Top with the remaining fresh blueberries.
6. Cover and refrigerate for at least 6 hours, or overnight, until fully set.
7. Release from the pan, slice, and serve chilled for the cleanest, creamiest texture.

Tip: For neat slices, chill the cheesecake overnight and wipe your knife clean between each cut.