This delicious no bake blueberry cheesecake is a decadent yet easy to make dessert.
Prep Time20 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Servings: 16
Ingredients
Cheesecake Crust
6bakery style blueberry muffinsstore bought
1/3cupbutter
Blueberry Cheesecake Filling
3 1/2poundscream cheese7 8 ounce packages, softened to room temperature
1/2cuphalf and half
1cupheavy cream
3cupspowdered sugar
2Tablespoonsgranulated sugar
2Tablespoonsvanilla
1pintfresh blueberries
Blue food coloring geloptional
Purple food coloring geloptional
extra blueberries for serving
Instructions
Cheesecake Crust
Line the bottom of the springform pan with parchment paper.
Melt 1/3 cup of butter in the microwave, and set aside.
1/3 cup butter
In a large bowl, crumble the blueberry muffins, until they are in small crumb like pieces. Pour the butter over the crumbled muffins, and mix with your fingers until the muffin mixture is coated in the butter.
6 bakery style blueberry muffins
Press the muffin mixture into the bottom of the springform pan. Press it down evenly with your fingers or a spatual. Put the springform pan in the freezer.
Blueberry Cheesecake Filling
In the mixing bowl of a stand mixer, place the packages of softened cream cheese, and blend the cream cheese on low speed until it's smooth and creamy. Scrape the sides of the mixing bowl.
3 1/2 pounds cream cheese
Add the half and half in three separate additions, blending between each. Add the heavy cream in three separate additions, blending between each. Turn the mixer off and scrape the sides of the mixing bowl as needed while you add the half and half and cream.
1/2 cup half and half, 1 cup heavy cream
Next add the vanilla, and granulated sugar, and blend well. Then add the powdered sugar about 1/3 of a cup at a time, blending between addition. Scrape the sides of the bowl again and mix again until the mixture is smooth and creamy. The mixer bowl will be very full! Make sure all the cream cheese is blended together.
Pour half of the mixture into another bowl, and put it in the refrigerator. This will be the white layer on top of the cheesecake.
Rinse the pint of blueberres and pick through it to remove any stems. Then put the blueberries in the mixing bowl and blend.
1 pint fresh blueberries
If you are using the food coloring add 1/2 teaspoon of blue food coloring gel, and blend. Add 1/2 teaspoon of purple food coloring gel, and blend. Color should resemble the blue color in the photo of the finished cheesecake. If you want it to be brighter add more food coloing until you get the color you like.
Blue food coloring gel, Purple food coloring gel
When you're done blending, pour the blueberry cheesecake mixture into the springform pan, on top of the blueberry muffin crust. Smooth it out and put it back in the freezer for 2 hours to set.
When the blue layer is set, take the bowl of white cheesecake from the refrigerator, and pour it into the springform pan on top of the blue layer. The pan will be very full! Spread the white layer evenly and then and place it back in the freezer for at least 4 hours, or overnight for best results.
Serving
When you are ready to serve remove the outside of the springform pan. Top the cheesecake off with crumb topping or blueberry sauce or fresh blueberries. Cut the Cheesecake into 2 to 3 inch pieces, and serve. Add more crumbles, blueberry sauce or fresh blueberries to the cheesecake as desired.
extra blueberries for serving
Notes
Graham Cracker Crust
If you prefer to make a graham cracker crust use 10 full sheet graham crackers and crush them in a food processor. Add 1/3 cup granulated sugar and 5 Tablespoons melted butter to a bowl with the crushed graham crackers. Press the mixture into the bottom of the springform pan and freeze. Continue the recipe as written.
Frozen Blueberries
You can substitute 1 1/2 cups frozen blueberries for the fresh berries in the filling. Do not thaw the berries before mixing them in.