BLUEBERRY NO BAKE CHEESECAKE

WHY YOU'LL LOVE THIS!

Creamy cheesecake filling atop a buttery graham cracker crust, crowned with a luscious blueberry compote—a heavenly dessert that's both easy to make and impossible to resist.

INSTRUCTIONS

- To make the crust, combine the graham cracker crumbs and brown sugar.

INSTRUCTIONS

- Pour in the melted butter and stir to coat all the crumbs.

INSTRUCTIONS

- Press the crust into a 9-inch springform pan until solid. Place crust in freezer for around 10 minutes.

INSTRUCTIONS

- To make the cheesecake, whip the heavy whipping cream with a hand mixer on high until thick and fluffy. Set aside.

INSTRUCTIONS

- In a separate bowl, combine the cream cheese, powdered sugar, sour cream, and lemon juice. Beat until smooth and well combined.

INSTRUCTIONS

– Slowly fold in the whipped cream. – Spread the cream cheese mixture over the chilled crust until smooth.

INSTRUCTIONS

– Place the cheesecake in the refrigerator to chill for at least four hours or up to overnight. – Before serving, spread the blueberry pie filling over the top of the cheesecake.

Floral Pattern
Floral Pattern

This blueberry no-bake cheesecake  is a perfect dessert for its creamy texture, burst of fruity flavor, and the convenience.

Floral Pattern
Floral Pattern