No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake has a creamy filling in a graham cracker crust and a juicy blueberry topping. It's the perfect summer dessert!
Nutrition Facts
Ingredients
Instructions
Lightly spray a 9-inch round springform pan with nonstick cooking spray. In a medium bowl stir together the graham crumbs, sugar and melted butter. Press the mixture into the bottom of the springform pan (I like to use the back of a dry measuring cup) forming a slight lip around the edge about 1/2 inch tall. Put the base in the freezer as you make the filling.
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Continue Reading at Yellowblissroad →Chef's Notes
Notes*If you don’t like whipped topping, measure 1 cup of whipping cream. Beat the cream until stiff peaks form. Then gently fold the whipped cream into the cheesecake filling in the step when the whipped topping is added in (Step 3 of making the Cheesecake Filling).
Store leftovers in the fridge for up to 3 days. I recommend only topping the cheesecake with blueberry topping right before serving.
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Reviews from the Original Source
Loved this recipe. Very easy to follow directions. Delicious!
The friends I made this for love,love,loved it. I made a pecan/macadamia nut crust in place of the graham cracker but otherwise changed nothing. I've made it twice in the last month! Thanks so much!
This cheesecake looks so delicious and perfect for upcoming Shavuot!
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