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With wild Maine blueberries at our fingertips, this no-bake blueberry cheesecake is a recipe summer calls for. There’s no need to turn on the hot oven. Just make a cream cheese filling, layer it over a buttery graham cracker crust, and top it with a glossy heap of those tiny wild Maine blueberries we wait for all year long. It comes together in minutes, chills while you go about your day, and tastes like it took far more effort than it did. Whether you’re feeding a porch full of guests or simply treating yourself on a warm evening, this last-minute summer dessert is perfect for any occasion.
To watch me make this recipe, head to the Harpswell Anchor’s Instagram or Facebook page.
No-bake blueberry cheesecake
Graham cracker crust:
- 12 sheets graham crackers (2 packages)
- 4 tablespoons butter, melted
- 2 tablespoons brown sugar
Cream cheese filling:
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla bean paste
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1/2 cup heavy cream, whipped to stiff peaks
Blueberry topping:
- 2 cups frozen wild Maine blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons sugar
Directions:
To make the crust, crush the graham crackers into fine crumbs. In a medium bowl, combine the crumbs with the brown sugar and melted butter until evenly moistened. Press firmly into a 9-inch springform pan that’s been sprayed with oil, using the bottom of a measuring cup to pack the base and edges. Chill while you make the filling.
Using an electric mixer, beat the cream cheese, powdered sugar, vanilla bean paste, sour cream and lemon juice until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture just until combined. Pour over the crust, smooth the top, and return to the fridge while you make the blueberry topping.
In a small saucepan, combine all the topping ingredients. Bring to a boil, then lower the heat and simmer for 5 minutes, stirring, until thickened. Remove from heat and let cool completely.
Once the topping has cooled, spoon it evenly over the cheesecake. Refrigerate for at least 1 hour, or overnight, until fully set. Slice and enjoy!
