When someone makes a cheesecake you know they really love you, right? A cheesecake can be that delicious dessert that most people love to eat but are intimidated to make. This recipe will put any hesitation to rest. What I love about this blueberry cheesecake recipe is:
- Umm, it’s cheesecake!
- No baking
- No cracking
- Gorgeous presentation
- Decadent taste
This might end up being your new favorite special occasion recipe for cheesecake. You won’t have to worry about a sinking cheesecake or one that cracks while baking. Why does a cheesecake crack? This has a lot to do with the temperature and the rate at which your cheesecake heats up in the oven, but the good news is that it can be fixed. How? No-bake cheesecake!
I recently brought this dessert to an Easter get-together and can I tell you that every person who laid eyes on this beauty had their jaw drop to the floor. It’s gorgeous. They couldn’t wait to eat it and when they did, there was silence until they ate the last graham cracker crumb.
Just as important as the dessert is the stand it’s presented on. Let’s talk a little about this crystal-draped cake stand, shall we? A luxury dessert calls for a luxurious crystal cake stand. I couldn’t think of anything classier to hold this cheesecake than our antique gold square cake stand. The deep purple from the blueberries and the antique gold finish are a killer combo. The gold is also echoed in the graham cracker crust. The tear-drop crystal accents give this dessert stand so much aesthetic appeal that any dessert you put atop this piece will be visually transformed. Perfect for any wedding or event to show off your favorite dessert!
Prep Time: 20 minutes
Cook Time: 10 minutes for the crust + chill time for the cheesecake
Assembly Time: 20 minutes
For the crust
- 9 whole graham crackers
- 1/2 cup old-fashioned oats
- 3 Tablespoons brown sugar
- 1/8 teaspoon salt
- 5 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the filling
- 1/4 cup water
- 1 Tablespoon unflavored gelatin (measured from 2 envelopes)
- 12 ounces (1 ½ blocks) cream cheese, room temperature*
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 Tablespoon fresh lemon juice
- 3 cups fresh or frozen blueberries
For the topping
- 4 ½ cups fresh or frozen blueberries, divided
- 2 Tablespoon sugar, divided
- 1 cup chilled heavy whipping cream
- For the crust: Preheat oven to 350°F (Don’t worry, we’re only baking the crust, not the cheesecake). Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch diameter springform pan. Bake crust until lightly golden brown, about 10 minutes. Set aside to cool.
- For the filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over water. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
- Blend cream cheese, heavy cream, sugar and lemon juice in the food processor until smooth. Add blueberries (if using frozen, allow to defrost slightly) to processor and puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover and chill overnight.
- Run knife around pan sides to loosen cake. Release pan sides. Transfer to cake stand.**
- For the topping: In a small saucepan over medium-low heat, add ½ cup of the blueberries and 1 tablespoon of sugar. Heat until blueberries start to burst and give off their liquid; about 5-10 minutes. Drain blueberry sauce into a fine mesh strainer over a bowl. Press mixture against the strainer with a spoon to get all the liquid out. Set blueberry sauce aside to cool slightly.
- Beat heavy cream and remaining 1 tablespoon of sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place remaining blueberries in bowl and toss with the prepared blueberry sauce to coat. Mound coated blueberries in the center of the cream, leaving 1-inch plain border. Chill cake at least 1 hour before serving.
*Cold cream cheese will make a lumpy mixture so make sure to use room temperature cream cheese.
**If you’re nervous about transferring the cheesecake from the pan to cake stand, leave the cheesecake on the base of the springform pan (sides removed) and after you’ve placed it on the dessert stand, pipe some of the prepared whipped topping along with the bottom edges so the springform base doesn’t show.