Last week we implored you to beat the heat by keeping your oven on low to cook a delicate, olive-oil poached halibut. This week, we aren’t turning on the oven at all! This no-bake blueberry cheesecake is the perfect recipe to pull out when summer’s in full swing and picnicking is on the menu. Stack the decadent graham-cracker crust and light cream cheese filling in small mason jars, top with seasonal blueberries, and you’re ready to delight old friends and make new ones.
We recommend refrigerating the blueberry topping up to a day in advance, but in a pinch a few hours will work fine. You can even top these with store-bought berry preserves, and use a store-bought crust; it’s summer! Don’t work too hard!
Follow the recipe below and enjoy! We paired this with a Roberto Negri Lambrusco Secco. You can find this wine and so many more on Golden Ram Imports’ Where to Buy page.
- In a food processor, grind together graham crackers to a fine powder. Now add melted butter, pulse again and roughly fill up a third of a dessert cup or parfait glass with this mixture. This step can be skipped and store bought crust can be used instead.
- To prepare the cheesecake mixture, combine sugar & cream cheese in a large bowl using a hand-held mixer or stand mixer. Once this mixture seems light & fluffy, add condensed milk & lemon juice. Mix together till everything comes together. Spoon this mix onto the graham cracker base till the cup/glass is filled three fourths.
- Prepare blueberry topping a day in advance by boiling together blueberries, sugar, lemon juice & cornstarch on a low to medium heat. Continue to stir the mixture till everything comes together and the mix becomes slightly thick. Chill this filling for a couple of hours or a day in the refrigerator. This step can be skipped and a store-bought blueberry filling can be purchased instead.
- Now spoon over some blueberry filling on each cup. Chill this easy no-bake blueberry cheesecake for at least half an hour before serving.