Description
This No Bake Blueberry Cheesecake is a delightful and creamy dessert featuring a unique blueberry muffin crust and a luscious cream cheese filling swirled with fresh blueberries and optional blue and purple food coloring for a vibrant look. Perfect for summer gatherings or any special occasion, it requires no baking and sets in the freezer for a refreshing treat.
Ingredients
Crust
- 6 bakery style blueberry muffins (store bought)
- 1/3 cup butter
Cheesecake Filling
- 3 1/2 pounds cream cheese (7 8-ounce packages, softened to room temperature)
- 1/2 cup half and half
- 1 cup heavy cream
- 3 cups powdered sugar
- 2 tablespoons granulated sugar
- 2 tablespoons vanilla extract
- 1 pint fresh blueberries
- Blue food coloring gel (optional)
- Purple food coloring gel (optional)
For Serving
- Extra fresh blueberries
Instructions
- Prepare the Cheesecake Crust: Line the bottom of a springform pan with parchment paper. Melt 1/3 cup butter in the microwave and set aside. Crumble the blueberry muffins into small crumb-like pieces in a large bowl. Pour the melted butter over the crumbs and mix thoroughly with your fingers until the crumbs are evenly coated. Press this muffin mixture firmly and evenly into the bottom of the springform pan. Place the pan in the freezer to set while preparing the filling.
- Make the Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on low speed until smooth and creamy. Gradually add the half and half, heavy cream, powdered sugar, granulated sugar, and vanilla extract. Continue beating on medium speed until the mixture is smooth, fluffy, and well combined.
- Incorporate the Blueberries and Color (Optional): Reserve some fresh blueberries for the swirl; if desired, mix these with blue or purple food coloring gel to enhance color vibrancy. Gently fold the colored blueberries into the cream cheese filling to create a marbled effect.
- Assemble the Cheesecake: Pour the cream cheese mixture over the set crust in the springform pan. Using a spatula or knife, gently swirl the colored blueberry mixture through the filling to create a marbled design.
- Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to firm up thoroughly. For best results, place the cheesecake in the freezer after initial freezing of the crust, then move to refrigerator chilling stage for texture perfection.
- Serve: Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform pan sides. Top the cheesecake with extra fresh blueberries for garnish. Slice and serve chilled for a refreshing and creamy dessert experience.
Notes
- Softening the cream cheese to room temperature before mixing ensures a smooth, lump-free filling.
- If you prefer, you can substitute blueberry muffins with another berry-flavored muffin, but this may alter the flavor.
- The food coloring gels are optional and serve only to enhance the visual appeal; be careful not to overuse.
- Ensure the crust is firmly packed to avoid crumbling when serving.
- Storing the cheesecake covered will help retain freshness and prevent it from absorbing fridge odors.
- For a firmer cheesecake, you may freeze it for up to 24 hours before serving, but allow it to thaw slightly for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
