This no-bake blueberry cheesecake is a light, creamy version of its baked counterpart and comes together so much faster! A quick blueberry jam is generously swirled throughout the cheesecake for a burst of summer flavor.
Prep Time:
25 minutes plus chilling time
Cook Time:
8 minutes
Serves:
8
Ingredients
Quick jam
1 package (6 ounces) Driscoll’s Blueberries
2 tablespoons sugar
Zest of 1 medium lemon
Juice of 1 medium lemon
Crust
14 tablespoons (1 ¾ sticks) unsalted butter
1 box (14.4 ounces) cinnamon graham crackers
1 teaspoon kosher salt
Filling
4 packages (8 ounces each) cream cheese
1 cup sugar
1 tablespoon vanilla extract
3/4 teaspoon kosher salt
1 1/4 cups heavy cream
Assembly
Half of 1 package (6 ounces) Driscoll’s Blueberries
Quick jam
1
PLACE 1 package (6 ounces) blueberries into a saucepan.
2
ADD 2 tablespoons sugar.
3
ADD zest of 1 medium lemon.
4
ADD juice of 1 medium lemon.
5
COOK over medium high and STIR and MASH occasionally until mixture thickens, about 8 minutes.
6
ALLOW quick jam to cool to room temperature.
Crust
1
PLACE 14 tablespoons (1 ¾ sticks) unsalted butter into a heat proof bowl.
2
MELT butter in microwave and SET ASIDE to cool somewhat.
3
PLACE 1 box (14.4 ounces) cinnamon graham crackers into a blender or food processor.
4
ADD 1 teaspoon kosher salt.
5
PROCESS until very finely ground.
6
ADD melted butter.
7
PULSE until mixture resembles texture of wet sand.
8
TRANSFER graham cracker mixture to an 8-inch or 9-inch springform pan.
9
PRESS DOWN crumbs with the back of a measuring cup to tightly COMPACT crumbs all around sides and bottom of pan.
Filling
1
PLACE 4 packages (8 ounces each) cream cheese into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
2
BEAT until softened and even and SCRAPE DOWN sides of bowl as needed.
3
ADD 1 cup sugar.
4
ADD 1 tablespoon vanilla extract.
5
ADD 3/4 teaspoon kosher salt.
6
BEAT until thoroughly combined.
7
ADD 1 ¼ cups heavy cream.
8
BEAT on lowest speed until thoroughly combined.
9
BEAT on medium speed until mixture is fluffy, about 2 minutes.
Assembly
1
SPOON one third of filling into the graham cracker crust and SMOOTH into an even layer.
2
DROP one third of quick jam in spoonfulls onto filling.
3
SWIRL together using a toothpick or a paring knife.
4
REPEAT for a total of three layers.
5
CUT wax paper or parchment paper to fit surface of cheesecake.
6
PRESS paper onto cheesecake.
7
PLACE a small plate onto cheesecake.
8
REFRIGERATE at least 6 hours or up to overnight.
9
PEEL AWAY paper.
10
GARNISH with half of 1 package (6 ounces) blueberries.
11
SERVE chilled.
