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Happy fourth of July! The fourth of July usually comes with barbecues, and of course with a barbecue you need to prepare a cool refreshing dessert. This no bake blueberry cheesecake does just that, it is creamy and cool, a great addition to your summer parties. Cheesecake is my favorite dessert, but with the weather so hot outside I don’t want to heat the kitchen up. This no bake blueberry cheesecake solves that problem. No heating the house up, but still all of the flavors of a creamy blueberry cheesecake with a graham cracker crust. This is the perfect dessert for your fourth of July or summer barbecues. It is easy and simple to make, the only cooking required is to make the blueberry sauce. It is a great dessert to make on those hot days when you want a sweet dessert, but it is too hot to actually cook anything.
The graham cracker crust is made by crushing enough graham crackers to get 2 cups of crumbs. And mixed with melted butter and sugar. Press the crust into a 9×13-inch baking dish. For the filling, cream cheese and cool whip are beat together along with powdered sugar until creamy and fluffy. Evenly spread the cheesecake filling over the graham cracker crust.
For the blueberry topping, combine fresh blueberries with sugar, cornstarch and lemon juice in a medium saucepan over medium heat. Cook the blueberry mixture until boiling and thickened. Let the blueberries cool slightly before pouring the mixture into a blender or food processor. Puree the mixture until blended. Evenly pour the blueberry sauce over the cheesecake mixture. Cover and refrigerate for at least 4 hours or until ready to serve.
No Bake Blueberry Cheesecake
Ingredients
- 2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 3/4 cup melted butter
Ingredients for Cheesecake
- 2 ( 8 oz.) packages cream cheese, softened
- 1 tub cool whip
- 1/2 cups powdered sugar
Ingredients for Blueberry Topping
- 1 pint fresh blueberries
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
Instructions
- For the graham cracker crust, mix graham cracker crumbs with granulated sugar and melted butter. Press mixture into a 9x13-inch baking dish.
- In a large bowl using a mixer, beat softened cream cheese with cool whip and powdered sugar. Beat until smooth and creamy. Spread cheesecake mixture over the graham cracker crust.
- For the blueberry topping, combine blueberries, sugar, cornstarch and lemon juice in a medium saucepan. Bring blueberries to a boil over medium heat, cook until thickened. Let cool slightly.
- Pour blueberries over cheesecake mixture. Cover and refrigerate for at least 4 hours or until ready to serve.