Description

A light, creamy no-bake cheesecake swirled with a vibrant homemade blueberry sauce and set on a buttery graham cracker crust. This dessert is as gorgeous as it is delicious—and you don’t even need to turn on the oven.

Perfect for summer gatherings, holiday parties, or just a sweet weekend treat. It’s easy to make, naturally egg-free, and full of fresh, fruity flavor.

Ingredients

1. For the Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon ground cinnamon (optional)

2. For the Blueberry Swirl:

1½ cups fresh or frozen blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch + 1 teaspoon water (for slurry)

3. For the Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup heavy cream, whipped to stiff peaks

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Instructions

Prepare the blueberry swirl: In a saucepan, cook blueberries, sugar, and lemon juice over medium heat for 8–10 minutes until soft. Stir in the cornstarch slurry and cook another 2 minutes until thickened. Let cool completely.
Make the crust: Combine graham crumbs, sugar, cinnamon, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
Make the filling: Beat softened cream cheese until smooth. Add sugar, vanilla, and lemon juice, beating until fluffy. In a separate bowl, whip heavy cream until stiff peaks form. Fold into the cream cheese mixture gently.
Assemble: Spread half of the filling over the crust. Spoon some blueberry sauce and swirl gently with a skewer or knife. Add remaining filling and repeat the swirl.
Chill: Cover and refrigerate for at least 6 hours or overnight.
Serve: Run a knife around the edge and release the springform. Garnish with fresh blueberries if desired. Slice and serve cold.

Notes

Always use full-fat cream cheese and whip your cream to stiff peaks for best results.
Make the blueberry sauce ahead and let it cool before adding to the cheesecake.
Swirl lightly—don’t overmix or you’ll lose the marbled look.
For a citrus twist, add a little lemon zest to the filling.

Prep Time: 30 minutes
Cook Time: 6–8 hours
Category: Dessert
Method: No-Bake
Cuisine: American