Blueberry Cheesecake Recipe

For the Blueberry Sauce:

1 lb fresh or frozen blueberries

½ cup white granulated sugar

⅓ cup water

2 tbsp lemon juice

1 tbsp cornstarch

For the Graham Cracker Crust:

2½ cups graham cracker crumbs (about 2 packets of graham crackers)

¼ cup white granulated sugar

10 tbsp unsalted butter, melted

For the Cheesecake:

24 oz cream cheese, room temperature

½ cup white granulated sugar

1 tsp pure vanilla extract

⅛ cup sour cream (or plain yogurt), room temperature

⅔ cup blueberry sauce (cooled)

1¼ cups heavy cream, cold

⅓ cup powdered sugar

Step 1: Prepare the Blueberry Sauce

In a medium saucepan, combine blueberries, sugar, water, lemon juice, and cornstarch.

Heat over medium heat until the blueberries release their juice and the mixture starts to simmer.

Cook for about 5 minutes until thickened, then transfer to a heat-safe bowl.

Cool the blueberry sauce in the fridge, or for faster cooling, place it in the freezer.

Step 2: Make the Graham Cracker Crust

Spray a 9-inch springform pan with baking non-stick spray, and line the bottom with parchment paper.

Blend graham crackers into fine crumbs using a food processor or blender.

Mix the crumbs with sugar and melted butter using a fork until well combined.

Press the mixture firmly into the bottom and up the sides of the prepared pan. Use a measuring cup to compact the crust.

Freeze the crust while you prepare the cheesecake filling.

Step 3: Prepare the Cheesecake Filling

Place a metal mixing bowl with the whisk attachment in the freezer for 10 minutes.

In a separate bowl, beat cream cheese and granulated sugar on high speed for 2 minutes until smooth and creamy.

Add vanilla extract, sour cream, and ⅔ cup of the cooled blueberry sauce. Mix on low until combined.

In the chilled bowl, beat the cold heavy cream and powdered sugar on high speed until stiff peaks form.

Gently fold half of the whipped cream into the cream cheese mixture using a rubber spatula. Once partially combined, fold in the remaining whipped cream. Be gentle to avoid knocking out the air from the whipped cream.

Step 4: Assemble the Cheesecake

Pour the cheesecake batter into the prepared graham cracker crust.

Cover the pan with foil and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.

Step 5: Add Toppings and Serve

Once the cheesecake is set, remove the springform pan and parchment paper.

Top the cheesecake with the remaining blueberry sauce. For extra blueberries, you can mix in an additional ½ cup of fresh blueberries into the sauce.

Slice and serve chilled. Enjoy!

Tips

Chilling time: The cheesecake needs at least 6 hours to set, but overnight is best for the perfect texture.

Storage: Keep the cheesecake in the fridge for up to 5 days, or freeze it for up to 1 month.

Optional garnish: Add whipped cream or extra fresh blueberries for a decorative touch!

Enjoy your delicious no-bake blueberry cheesecake!