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Here’s what you need for these No-Bake Blueberry Cheesecake Squares: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 2 cups fresh blueberries (with extra for topping) - 1 tablespoon freshly squeezed lemon juice - ¼ cup blueberry preserves (optional, for enhanced flavor) Each ingredient plays a key role in creating this dessert. The graham cracker crumbs form a crunchy base. The butter adds richness and helps the crust hold together. Cream cheese gives the cheesecake its creamy texture, while powdered sugar sweetens the filling perfectly. Vanilla extract adds depth of flavor. Heavy whipping cream is essential for a light and airy texture. Fresh blueberries bring a burst of fruity flavor and a lovely color. Lemon juice brightens the taste. If you choose to add blueberry preserves, it enhances the blueberry flavor even more. Having these ingredients ready makes the prep easy and fun! You’ll enjoy mixing and matching flavors as you create this delightful treat. To start, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter in a medium bowl. Stir well until all the crumbs are coated. Press this mixture firmly into the bottom of a lined 9x9 inch baking dish. Make sure it is even. Then, place the dish in the refrigerator while you make the cheesecake filling. This will help the crust firm up nicely. Next, in a large bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until everything is blended well. You want to avoid any lumps for a perfect texture. In a separate bowl, whip 1 cup of heavy cream using electric beaters until stiff peaks form. This step is key for a light and fluffy cheesecake. Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream. You want to keep that fluffy texture. Now, take 2 cups of fresh blueberries and mash them in a small bowl with a fork or potato masher. You can leave some whole for extra texture. Add 1 tablespoon of freshly squeezed lemon juice and ¼ cup of blueberry preserves if you like. Mix this well, then gently fold the blueberry mixture into the cheesecake batter. Make sure it is fully combined. Pour the blueberry cheesecake filling over the chilled crust in the baking dish. Use a spatula to spread it out evenly. Smooth the top and gently tap the dish on the counter to release any air bubbles. Cover it with plastic wrap and refrigerate for at least 4 hours. This will help the cheesecake set perfectly. When the cheesecake is set, lift it out of the baking dish using the edges of the parchment paper. Cut it into 12 squares. For a lovely touch, top each square with extra fresh blueberries before serving. Enjoy this delightful treat! - To avoid lumps in the cream cheese mixture, make sure the cream cheese is very soft. Leave it out for an hour before you start. Use an electric mixer on medium speed. Mix until it's smooth, with no lumps left. This step is key for a creamy filling. - When you whip the cream, use a clean bowl and beaters. Whip the cream until it forms stiff peaks. This keeps the cheesecake light and fluffy. Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix. You want to keep that airy texture. - For blueberry preserves, I recommend brands like Smucker’s or Bonne Maman. They have great flavor and quality. If you want to use fresh blueberries instead, try different types. You can mix in raspberries or blackberries for a fun twist. Each berry adds a unique taste. - For an elegant touch, serve the squares on a pretty platter. You can line the platter with fresh mint leaves or edible flowers. This adds color and freshness. - Use extra blueberries for garnishing. You can also drizzle some blueberry preserves on top. This makes each square look special. A sprinkle of lemon zest also brightens the presentation. {{image_4}} You can change up the fruit in your cheesecake squares. Try using strawberries or raspberries instead of blueberries. These fruits add a nice twist and bring their own flavors. You can also use fruit purees. Blend some strawberries or mangoes for a smooth, fruity layer. If you need a gluten-free treat, swap regular graham crackers for gluten-free ones. Many brands offer tasty options that work great in this recipe. Just make sure to check the label to keep it gluten-free. Want to take your cheesecake to the next level? Add chocolate chips for a sweet touch. You can also mix in lemon zest for a fresh, zesty flavor. If you want a lighter option, try using Greek yogurt instead of cream cheese. It gives a nice tang and keeps it creamy. You can store your no-bake blueberry cheesecake squares in the fridge for up to five days. It’s best to cover them tightly with plastic wrap or place them in an airtight container. This keeps them fresh and prevents any fridge odors from sneaking in. If you want to save some for later, you can freeze the cheesecake squares. First, cut the squares and place them on a baking sheet. Freeze them until firm, about one hour. Then, wrap each square in plastic wrap, and put them in a freezer bag. They can last up to three months in the freezer. When you’re ready to enjoy them, take out the squares and thaw them in the fridge for several hours or overnight. This way, they stay creamy and delicious when you serve them. Yes, you can use frozen blueberries. They work in this recipe. However, frozen blueberries may release more juice than fresh ones. This can make the cheesecake a bit wetter. To avoid this, let the frozen blueberries thaw and drain any excess liquid. If you prefer a firmer texture, fresh blueberries are best. The cheesecake needs at least 4 hours to set. I recommend chilling it overnight for the best results. The longer it chills, the firmer it becomes. This gives the flavors time to meld nicely. Make sure to cover it well to prevent it from absorbing other fridge smells. Yes, you can use a different crust. If you want a gluten-free version, try almond flour or gluten-free cookies. A chocolate crust adds a rich flavor. You can also use a cookie crust made from Oreos or digestive biscuits. Just follow the same steps for mixing and pressing the crust. If you don't have blueberry preserves, don't worry! You can skip it entirely. The cheesecake will still taste great with just the fresh blueberries. For a sweeter touch, try using honey or maple syrup. You can also mix in a bit of jam from another fruit. This will add flavor and color to your cheesecake. This blog post covered every step to make a delicious blueberry cheesecake. We detailed the ingredients, from graham crackers to fresh blueberries, and explained how to prepare each part. You also learned tips for perfecting the texture and creative variations to try. Experimenting with flavors can make your cheesecake unique. Remember to refrigerate it well and enjoy it fresh. Now, you are ready to impress friends and family with your tasty dessert!

No-Bake Blueberry Cheesecake Squares

Indulge in the deliciousness of No-Bake Blueberry Cheesecake Squares! This easy recipe combines a buttery graham cracker crust with a creamy blueberry filling that's sure to impress. With fresh blueberries and a hint of lemon, these squares are perfect for any occasion. Ready in just 4.5 hours, they are a delightful treat you can make ahead. Click through to explore the full recipe and treat yourself to this refreshing dessert!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 cups fresh blueberries (with extra for topping)

1 tablespoon freshly squeezed lemon juice

¼ cup blueberry preserves (optional, for enhanced flavor)

Instructions
 

Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until the crumbs are thoroughly coated. Firmly press this mixture into the bottom of a lined 9x9 inch baking dish, forming an even crust. Place the dish in the refrigerator while you work on the cheesecake filling.

    Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy. Gradually incorporate powdered sugar and vanilla extract, mixing until everything is fully blended and there are no lumps.

      Whip the cream: In a separate bowl, whip the heavy cream using electric beaters until stiff peaks form. This will create a light and fluffy texture. Gently fold the whipped cream into the cream cheese mixture, mixing just until combined—be careful not to deflate the whipped cream.

        Add blueberries: In a small bowl, take the fresh blueberries and mash them with a fork or a potato masher—feel free to leave some whole for added texture. Mix in the lemon juice and blueberry preserves (if using). Once combined, fold this blueberry mixture gently into the cheesecake batter until fully integrated.

          Combine and chill: Pour the blueberry cheesecake filling over the prepared crust in the baking dish, using a spatula to spread it out evenly. Smooth the top and gently tap the dish on the counter to release any trapped air bubbles. Cover with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set.

            Serve: Once the cheesecake has set, lift it out of the baking dish using the edges of the parchment paper. Cut into 12 squares and top each square with extra fresh blueberries for a beautiful garnish before serving.

              Prep Time: 20 min | Total Time: 4.5 hrs | Servings: 12 squares

                - Presentation Tips: For an elegant touch, serve the squares on a platter lined with fresh mint leaves, and drizzle a little blueberry preserves over the top for added color and flavor.