Discover a Delightful Dessert: No-Bake Blueberry Swirl Cheesecake
Why You’ll Adore This Cheesecake
This No-Bake Blueberry Swirl Cheesecake is a treat that everyone will love. It’s creamy, smooth, and has a burst of fruity flavor thanks to the fresh blueberries. The best part? You don’t need to turn on the oven! Perfect for hot days or whenever you want something sweet without all the fuss, this cheesecake makes a delightful dessert for any occasion.
Let’s Dive into Making No-Bake Blueberry Swirl Cheesecake
Ingredients:
- 300 g blueberries (fresh or frozen)
- 70 g granulated sugar
- 15 ml lemon juice
- 7 g cornstarch
- 45 ml water
- 200 g graham cracker/digestive biscuit crumbs
- 50 g powdered sugar
- 115 g melted butter
- 450 g cream cheese (softened at room temperature)
- 100 g powdered sugar (sifted)
- 5 ml vanilla extract
- 350 ml cold heavy cream
- 30 g blueberry sauce (for swirl)
Directions:
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To create the blueberry sauce, combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until the blueberries soften. In a separate bowl, mix the cornstarch and water to create a slurry. Add this to the blueberry mixture and cook for an additional 1–2 minutes until it thickens. Remove from the heat and let it cool completely.
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For the biscuit base, mix graham cracker crumbs and powdered sugar in a bowl. Add the melted butter and combine well. Press this mixture into the bottom and up the sides of a springform pan. Chill it in the refrigerator for 30 minutes.
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Next, for the cheesecake filling, beat the cream cheese, sifted powdered sugar, and vanilla extract together until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
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Pour about 90% of the cheesecake mixture onto the chilled biscuit base. Dot the top with the remaining blueberry sauce, then use a toothpick to create a swirl pattern. Cover the cheesecake and refrigerate it for at least 6 hours, but letting it sit overnight is best.
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When you’re ready to serve, carefully remove the cheesecake from the mold. Pour the remaining blueberry sauce on top. You can also dress it up with whipped cream or fresh blueberries for that extra touch.
Enjoying Your Blueberry Swirl Cheesecake
This no-bake cheesecake is best served chilled. It makes a wonderful centerpiece for family gatherings, barbecues, or just a sweet treat to enjoy at home. You can cut it into slices and share with friends or keep it all to yourself—no one will judge you!
Storing Your Cheesecake
Keep any leftover cheesecake covered in the refrigerator. It will stay fresh for about 3 to 4 days. Just make sure to keep it tightly sealed to avoid it absorbing any unwanted odors from the fridge.
Handy Tips for the Perfect Cheesecake
- Ensure the cream cheese is at room temperature for a smooth filling.
- Use fresh blueberries when in season for the best flavor.
- If using frozen blueberries, let them thaw and drain excess water before cooking to avoid extra moisture in your sauce.
Delicious Variations to Try
Feel free to swap out the blueberry sauce for other fruits like strawberries or raspberries. You can also change the biscuit base by using chocolate cookies or vanilla wafers for a different flavor profile.
Nutritional Information
(If available, please insert the nutritional breakdown here; information should include calories, fat, carbohydrates, and protein per serving).
Serving Ideas for the Family
Pair this cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit on the side also adds a tasty touch.
What Pairs Perfectly With This Cheesecake?
Consider serving this dessert alongside strong coffee, sweet tea, or a chilled glass of sparkling water. A light salad beforehand would balance the sweetness perfectly.
FAQs
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Just wrap it well in plastic wrap and foil and it should last for up to 2 months. Let it thaw in the refrigerator before serving.
How can I tell if the cheesecake is set?
The cheesecake should be firm to the touch but slightly jiggly in the center when you take it out. It will firm up more once it sets in the fridge.
What’s the best way to cut the cheesecake?
Use a warm knife to cut the cheesecake. Dip the knife in hot water, wipe it dry, and then slice. This helps make clean cuts without cracking the cheesecake.
No-Bake Blueberry Swirl Cheesecake
Ingredients
For the blueberry sauce
- 300 g blueberries (fresh or frozen)
- 70 g granulated sugar
- 15 ml lemon juice
- 7 g cornstarch
- 45 ml water
For the biscuit base
- 200 g graham cracker/digestive biscuit crumbs
- 50 g powdered sugar
- 115 g melted butter
For the cheesecake filling
- 450 g cream cheese (softened at room temperature)
- 100 g powdered sugar (sifted)
- 5 ml vanilla extract
- 350 ml cold heavy cream
- 30 g blueberry sauce (for swirl) Use from the prepared blueberry sauce
Instructions
Prepare the blueberry sauce
- Combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until the blueberries soften.
- In a separate bowl, mix the cornstarch and water to create a slurry. Add this to the blueberry mixture and cook for an additional 1–2 minutes until it thickens.
- Remove from the heat and let it cool completely.
Make the biscuit base
- Mix graham cracker crumbs and powdered sugar in a bowl. Add the melted butter and combine well.
- Press this mixture into the bottom and up the sides of a springform pan. Chill it in the refrigerator for 30 minutes.
Prepare the cheesecake filling
- Beat the cream cheese, sifted powdered sugar, and vanilla extract together until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the cheesecake
- Pour about 90% of the cheesecake mixture onto the chilled biscuit base.
- Dot the top with the remaining blueberry sauce, then use a toothpick to create a swirl pattern.
- Cover the cheesecake and refrigerate it for at least 6 hours, but letting it sit overnight is best.
Serve the cheesecake
- Carefully remove the cheesecake from the mold.
- Pour the remaining blueberry sauce on top. Optionally, dress it up with whipped cream or fresh blueberries.
