Nothing beats the classic combo of cheesecake with a luscious blueberry topping!
This no-bake Blueberry Cheesecake is creamy, rich, and bursting with fresh blueberry flavor.
Perfect for any occasion and super easy to make!
Ingredients
Crust:
- 15 digestive cookies, crushed
- 7 tbsp melted butter
Cream cheese filling:
- 500g cream cheese
- 1/3 cup condensed milk
- 60ml whipping cream
Blueberry jam topping:
- 2 cups frozen/fresh blueberries
- 1/4 cup sugar
- 1 tsp lemon juice
- 2 tsp cornstarch mixed with 60ml water
Instructions
Step 1:
In a mixing bowl, combine the crushed digestive cookies with the melted butter.
Press this mixture firmly into the base of a cake pan to form the crust.
Chill the crust in the refrigerator for 20 minutes.
Step 2:
In another bowl, beat together the cream cheese, condensed milk, and whipping cream until smooth.
Spread this cream cheese mixture evenly over the chilled crust.
Refrigerate for 5-6 hours or overnight to let it set.
Step 3:
For the blueberry topping, combine the blueberries, sugar, and a squeeze of lemon in a saucepan.
Cook over low heat and bring it to a boil.
Step 4:
In a small bowl, mix cornstarch with water. Add this to the blueberry mixture and stir until it thickens.
Remove from heat and let the mixture cool.
Step 5:
Once the blueberry jam has cooled, pour it over the set cheesecake.
Spread evenly and return to the fridge to chill for 30 minutes before serving.
Frequently Asked Questions (FAQs)
1. Can I use a different type of cookie for the crust?
Yes! You can use graham crackers or any other crunchy cookies you like.
2. Can I use fresh blueberries instead of frozen?
Absolutely! Fresh or frozen blueberries work equally well in this recipe.
3. How long does the cheesecake need to chill?
For best results, chill the cheesecake for at least 5-6 hours, but overnight is ideal.
4. Can I make this cheesecake in advance?
Yes! You can make the cheesecake a day ahead, allowing the flavors to set and deepen. Just keep it refrigerated until serving.
5. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Blueberry Cheesecake
Print ThisIngredients
- Crust:
- 15 digestive cookies, crushed
- 7 tbsp melted butter
- Cream cheese filling:
- 500g cream cheese
- 1/3 cup condensed milk
- 60ml whipping cream
- Blueberry jam topping:
- 2 cups frozen/fresh blueberries
- 1/4 cup sugar
- 1 tsp lemon juice
- 2 tsp cornstarch mixed with 60ml water
Instructions
Step 1:
In a mixing bowl, combine the crushed digestive cookies with the melted butter.
Press this mixture firmly into the base of a cake pan to form the crust.
Chill the crust in the refrigerator for 20 minutes.
Step 2:
In another bowl, beat together the cream cheese, condensed milk, and whipping cream until smooth.
Spread this cream cheese mixture evenly over the chilled crust.
Refrigerate for 5-6 hours or overnight to let it set.
Step 3:
For the blueberry topping, combine the blueberries, sugar, and a squeeze of lemon in a saucepan.
Cook over low heat and bring it to a boil.
Step 4:
In a small bowl, mix cornstarch with water. Add this to the blueberry mixture and stir until it thickens.
Remove from heat and let the mixture cool.
Step 5:
Once the blueberry jam has cooled, pour it over the set cheesecake.
Spread evenly and return to the fridge to chill for 30 minutes before serving.
