No-Bake Blueberry Cheesecake Dessert

Ingredients

Biscuit Base

• 1½ cups graham cracker or digestive biscuit crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• ¼ tsp cinnamon
• Pinch of salt

Creamy Cheesecake Layer

• 8 oz (225 g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• ½ cup sour cream or Greek yogurt
• ¾ cup heavy whipping cream, cold

Blueberry Topping

• 1½ cups blueberries, fresh or frozen
• 3 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 tbsp water
• ½ tsp vanilla extract
• ½ cup additional fresh blueberries for topping

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👩‍🍳 Instructions

1. Make the biscuit base
Mix biscuit crumbs, melted butter, brown sugar, cinnamon, and salt until evenly combined. Press firmly into the bottom of a 9 × 7-inch rectangular container. Chill for 15 minutes.

2. Make the blueberry sauce
Add blueberries, sugar, and lemon juice to a saucepan. Cook over medium heat for 5–7 minutes. Mix cornstarch with water and stir it into the blueberries. Cook for another 1–2 minutes until thickened. Remove from heat and cool completely.

3. Prepare the cheesecake filling
Beat cream cheese and powdered sugar until smooth. Add vanilla, lemon juice, and sour cream. Mix until creamy.

In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.

4. Assemble the dessert
Spread half of the cheesecake mixture over the chilled biscuit base. Spoon some cooled blueberry sauce over it and gently swirl.

Add the remaining cheesecake mixture and smooth the top.

5. Add the blueberry topping
Drizzle the remaining blueberry sauce across the surface and gently swirl it with a spoon. Scatter fresh blueberries over the top, matching the look of the photo.

6. Chill
Cover and refrigerate for at least 4–6 hours, preferably overnight.

Scoop directly from the rectangular container and serve chilled. 🫐🥄

⏱️ Details

• Prep: 25 minutes
• Cooking: 7 minutes
• Chilling: 4–6 hours
• Servings: 8
• Difficulty: Easy
• Oven: ❌ No oven required

🥜 Nut & Allergy Information

• Peanuts: None in the basic recipe
• Tree nuts: None in the basic recipe
• Dairy: Contains cream cheese, butter, sour cream/yogurt, and heavy cream
• Gluten: Usually present in regular graham crackers/digestive biscuits
• Eggs: None
• Nut-free: ✅ Yes, when using nut-free biscuits
• Gluten-free: Use certified gluten-free biscuits
• Dairy-free: Use dairy-free cream cheese, yogurt, whipping cream, and vegan butter

Allergy note: Always check packaged biscuit labels for peanuts, tree nuts, and cross-contact warnings.

📊 Approximate Nutrition

Per serving (1/8 of recipe):

• Calories: 380–410 kcal
• Protein: 5–6 g
• Carbohydrates: 38–42 g
• Fat: 23–26 g
• Saturated fat: 14–16 g
• Fiber: 2 g
• Sugar: 24–27 g
• Sodium: 220–280 mg

Nutrition is approximate and depends on the specific brands and ingredients used.

❓ Q&A

Q: Can I use frozen blueberries?
Yes. Frozen blueberries work perfectly for the sauce.

Q: Do I need to bake the biscuit base?
No. Press it firmly into the container and refrigerate it.

Q: Can I prepare it the night before?
Yes. Overnight chilling gives the dessert an even better texture.

Q: Can I use strawberries instead?
Yes. Strawberries, raspberries, or blackberries can be used.

Q: How long does it last?
Keep covered in the refrigerator for up to 3–4 days.

Q: Can I freeze it?
Yes. Freeze tightly covered for up to 1 month. Thaw overnight in the refrigerator.

Q: Why is my cheesecake layer too soft?
Make sure the heavy cream is whipped to stiff peaks and chill the finished dessert for at least 4–6 hours.

Q: Does this recipe contain nuts?
No. The recipe itself is nut-free, but check your biscuits for allergen warnings.