Categorized:

  • Brownies & Bars
  • Cake & Cupcakes
  • Desserts

Tagged:

  • blueberries
  • butter
  • cornstarch
  • cream
  • cream cheese
  • gelatin
  • graham crackers
  • lemon juice
  • powdered sugar
  • sour cream
  • sugar
  • vanilla extract
No - 1

No-Bake Cheesecake

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.

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