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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 2 cups fresh blueberries (with reserved for topping) For this no-bake blueberry cheesecake, I love using fresh ingredients. The creamy texture of cream cheese pairs well with sweet blueberries. The graham cracker crumbs form a delicious crust that holds everything together. - ¼ cup blueberry preserves - 1 tablespoon lemon juice Adding blueberry preserves gives a burst of flavor. Lemon juice brightens the taste, making it fresh and lively. You can mix and match these based on your taste. - Electric mixer - Mixing bowls - 9x9 inch baking dish These tools help make the process smooth. An electric mixer saves time, and a 9x9 inch baking dish is perfect for setting your cheesecake. Having the right tools makes cooking more fun and easy! - Mixing Graham Cracker and Butter Start by taking a medium bowl. Add 1 ½ cups of graham cracker crumbs into the bowl. Pour in ½ cup of melted unsalted butter. Mix it well with a fork. You want all the crumbs to be coated in butter. - Pressing into Baking Dish Grab a lined 9x9 inch baking dish. Take the crumb mixture and press it firmly into the bottom. Use your fingers or a measuring cup to pack it down evenly. This forms a solid crust. Once done, place the dish in the fridge while you work on the filling. - Beating Cream Cheese and Sugar In a large mixing bowl, take 2 cups of softened cream cheese. Use an electric mixer to beat it until it is smooth and creamy. Gradually add in 1 cup of powdered sugar. Keep mixing until it is well combined and fluffy. - Incorporating Vanilla Extract Now, add 1 teaspoon of vanilla extract to the cream cheese mixture. Mix it in well. This will give your cheesecake a lovely flavor. - Achieving Stiff Peaks In a separate bowl, pour in 1 cup of heavy whipping cream. Use a mixer to whip it until stiff peaks form. This means when you lift the beaters out, the cream stands tall without falling. - Folding into Cream Cheese Mixture Gently fold the whipped cream into your cream cheese mixture. Use a spatula to combine them carefully. You want to keep it light and airy. This will make your cheesecake fluffy and delicious. Tips for Cream Cheese Consistency To ensure smooth cream cheese, let it sit at room temperature. This step helps it blend easily. Beat the cream cheese until it is creamy and free of lumps. Mixing well makes a big difference in texture. Perfecting Whipped Cream Technique When whipping cream, start with cold heavy cream. This helps you get stiff peaks faster. Use a clean bowl and beaters to avoid any grease. Whip the cream until it holds its shape, then gently fold it into the cream cheese mix. This keeps the cheesecake light and airy. Using Fresh vs. Frozen Blueberries Fresh blueberries are best for flavor and texture. They add a bright taste to the cheesecake. Frozen blueberries can work too, but they may be a bit mushy. If you use frozen, thaw and drain them first. Optional Ingredients for Extra Taste You can add a tablespoon of blueberry preserves for a richer flavor. Lemon juice adds a nice zing to the mix. Both options enhance the taste while making the cheesecake even yummier. Ways to Garnish the Cheesecake For a pretty touch, top each square with fresh blueberries. You can also sprinkle some lemon zest for extra color and flavor. A drizzle of blueberry sauce can make it look fancy too. Serving Suggestions Cut the cheesecake into squares for easy serving. Pair it with a dollop of whipped cream on the side. This adds a fun element and makes each bite special. Enjoy your delightful cheesecake squares! {{image_2}} You can twist the classic recipe to create new flavors. Here are two ideas: - Lemon Blueberry Cheesecake: Mix in some lemon zest and juice for a bright, zesty kick. The tartness pairs well with the sweet blueberries. Adjust the sugar to balance the flavors. - Chocolate Blueberry Cheesecake: Add melted chocolate to the cream cheese mixture. This gives it a rich, decadent twist. Use dark chocolate for a deeper flavor and let it cool before mixing. You can make this cheesecake fit different diets easily. - Gluten-Free Options: Use gluten-free graham cracker crumbs. Check labels to ensure they are safe. This keeps the crust delicious without gluten. - Vegan Adaptations: Replace cream cheese with cashew cream or vegan cream cheese. Use coconut cream instead of heavy cream. Sweeten with maple syrup for a great taste. Serve your cheesecake squares in fun ways. - Individual Portions: Use small cups or jars to create single servings. This makes it easy for guests to grab their dessert. - Layered Desserts: Layer the cheesecake with fresh blueberries and whipped cream in a glass. This adds a beautiful look and different textures. Plus, it’s fun to eat! - How Long It Lasts in the Fridge These cheesecake squares stay fresh for up to five days in the fridge. Store them in an airtight container for best results. - Best Practices for Storing Always keep the squares covered. Use plastic wrap or a lid to keep them moist. Avoid placing them near strong-smelling foods, as they can absorb odors. - Steps for Freezing Cheesecake Squares To freeze, cut the cheesecake into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. Squeeze out as much air as possible to prevent freezer burn. - Thawing Tips When ready to eat, take out a square and place it in the fridge overnight. For a quicker option, leave it at room temperature for about 30 minutes. - Ideas for Repurposing Spare Ingredients If you have leftover graham cracker crumbs, use them for topping yogurt or ice cream. Extra blueberries can go into smoothies or oatmeal. - Alternate Recipes to Use Remaining Ingredients You can make a blueberry sauce with any leftover blueberries by cooking them with a bit of sugar. This sauce is great on pancakes or waffles. Yes, you can! Other berries work great in this recipe. You can use strawberries, raspberries, or blackberries. Each berry adds a unique flavor. Just remember to adjust the sugar if your berries are tart. You can mash them like the blueberries. Add them to the cream cheese mix for a colorful treat. The cheesecake needs time to set properly. It takes at least 4 hours in the fridge. This time allows the filling to firm up. For best results, leave it overnight. The longer it chills, the better the texture. Make sure to cover it well to avoid odors from the fridge. Yes, making this cheesecake dairy-free is simple. Use dairy-free cream cheese as a substitute. You can find it at most stores. For the whipped cream, use coconut cream instead. Chill a can of coconut milk overnight, then scoop out the solid part. Whip it to get a fluffy texture. Enjoy a creamy dessert without dairy! This blog post covered how to make a delicious blueberry cheesecake. We explored essential ingredients like cream cheese and graham cracker crumbs, and learned about tools you'll need. I shared step-by-step instructions for the crust and filling, along with tips for great texture and flavor. You can try variations or adjust for dietary needs too. Remember to store leftovers properly, so nothing goes to waste. With these tips, you can create a tasty cheesecake that impresses. Enjoy making this treat!

No-Bake Blueberry Cheesecake Squares

Indulge in the sweetness of summer with these no-bake blueberry cheesecake squares! This easy recipe features a buttery graham cracker crust topped with a creamy filling made from fresh blueberries, cream cheese, and whipped cream. Perfect for warm days, these delightful desserts are a hit at gatherings and make for a refreshing treat. Click to explore this delicious recipe and impress your friends and family with your baking skills!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 cups fresh blueberries (with reserved for topping)

1 tablespoon lemon juice

¼ cup blueberry preserves (optional for extra flavor)

Instructions
 

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a lined 9x9 inch baking dish to form a crust. Refrigerate while preparing the filling.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well incorporated.

      Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.

        Add blueberries: Mash the fresh blueberries in a small bowl using a fork or a potato masher; you can leave some as whole for texture. Stir in the lemon juice and blueberry preserves (if using) and fold it into the cheesecake batter until fully integrated.

          Combine and chill: Pour the blueberry cheesecake filling over the prepared crust in the baking dish, spreading it evenly. Smooth the top with a spatula, and gently tap the dish on the counter to release any air bubbles. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

            Serve: Once set, lift the cheesecake out of the baking dish using the edges of the parchment paper. Cut into squares and top with additional fresh blueberries for garnish before serving.

              Prep Time: 20 min | Total Time: 4.5 hrs | Servings: 12 squares