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–+ servings

No-Bake Cheesecake

This is a light and fluffy, deliciously creamy cheesecake and the fresh blueberry sauce takes makes it over-the-top delicious! And here no turning on a hot oven and waiting the extra hour+ for a cheesecake to bake, and chill time is half what a standard cheesecake takes!
Servings: 9
Prep30 minutes
Chill3 hours
Ready in: 3 hours 30 minutes

Ingredients

  • 1 1/4 cups (138g) graham cracker crumbs (from about 9 full sheets)
  • 5 Tbsp (70g) salted butter, melted
  • 2 Tbsp cold water
  • 2 tsp powdered gelatin
  • 2/3 cup (155ml) heavy cream
  • 16 oz cream cheese, brought to room temperature
  • 1 1/4 cups (150g) powdered sugar
  • 1/3 cup (80g) sour cream brought to room temperature
  • 1 1/2 tsp vanilla extract

Instructions

  • Line an 8 by 8-inch baking dish with aluminum foil or parchment paper leaving a 2-inch overhang on all sides. Spray foil with non-stick cooking spray (parchment doesn't need to be sprayed).
  • In a bowl, using a fork, stir together graham crackers and butter until evenly moistened. Pour mixture into prepared baking dish and press firmly into an even layer. Transfer to refrigerator.
  • Pour 2 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over water and immediately whisk. Allow to rest while preparing filling.
  • In a mixing bowl using an electric hand mixer (or 2-cup liquid measuring cup if your hand mixer will fit), whip heavy cream until stiff peaks form (it should get to the point it starts to loose that wet sheen).
  • In a separate mixing bowl mix cream cheese and powdered sugar on low speed until combined, then increase speed to high and whip until smooth, light and fluffy, about 2 minutes. Mix in sour cream and vanilla extract.
  • Heat gelatin mixture in microwave 10 to 15 seconds on high power until just dissolved, then whisk for 15 seconds. Cool until just warm, about 2 minutes. Then while mixing cream cheese mixture with hand mixer, drizzle gelatin mixture into cream cheese mixture and mix until combined.
  • Fold in whipped cream.
  • Spread cream cheese mixture over graham cracker layer in prepared baking dish. Cover with plastic wrap and chill until set, about 3 hours. Cut into squares and serve with blueberry sauce.

Notes

For the Blueberry Sauce

  • 10 oz (2 cups) fresh blueberries (can substitute raspberries)
  • 5 Tbsp juice (grape, berry or apple), or water
  • 1/3 cup (66g) granulated sugar
  •  2 1/2 tsp cornstarch
  • Directions: In a medium sauce pan stir together blueberries, 4 Tbsp juice and the sugar. Bring mixture to a simmer over medium-high, stirring frequently.
  • Reduce heat and simmer about 5 minutes until about half of the blueberries have burst. Stir together remaining 1 Tbsp juice and the cornstarch, whisk into blueberries, cook and stir 30 seconds longer.
  • Allow to cool and chill before serving over cheesecake.