No Bake Cheesecake with Blueberry Compote
The best no bake cheesecake with blueberry compote made easy and quick complete with gram cracker crust
Ingredients
- 2 cups graham cracker crumbs (or remade crust) for crust
- 1/2 cup butter melted for crust
- 2 tabs sugar for crust
- 24 oz cream cheese softened (750g or 3 packages) for filling
- 4 cups cool whip (a 1L container) for filling
- 1 1/4 cups icing sugar (i.e. confectioners sugar or powdered sugar) for filling
- 1 tsp vanilla extract for filling
- 1 tsp lemon juice for filling
- 3 cups blueberries for compote
- 1/2 cup sugar for compote
- 1 1/2 tbsp cornstarch for compote
- 1 tbsp lemon juice for compote
- 1/2 cup water for compote
Instructions
- Start by warming a sauce pan on medium-low to prepare the blueberry compote. You can use any juicy fruit you like including: strawberries, blackberries, and raspberries etc. I just prefer blueberries for their color and balance of tang and sweetness.
- Add together blueberries, water, sugar, lemon juice, and cornstarch. Don’t cook on high. Stir to combine for about 8-10 minutes and until thick and bubbly. Careful not to burn and be sure to scrape the bottom of your pan with a wooden spoon. Once done, pour into a container of choice and let cool - at least 1 hour.
- Now we want to make the no bake cheesecake recipe filling. It’s super easy. In a large mixing bowl, combine using an electric hand mixer the room temperature cream cheese, cool whip, and confectioners sugar.
- Be sure to use a cool whip with at least 35% fat so the filling will set nice and firm. If you use anything less, it will be a bit loose and no one wants that. If you are making your own “cool chip,” be sure to use heavy cream as this has the right amount of fat content.
- Also, please don’t fold in cream cheese if it’s cold, or you will get lumpy filling. If you want that flawless look - make sure the cream cheese is softened and room temperature before mixing. In addition, be sure to use real cream cheese, and not spread. The spreadable cream cheese is too soft.
- Once you have smooth filling throw in the lemon juice and vanilla at the very end and mix til smooth. Don’t skip these ingredients - they give the final no bake cheesecake filling the kick it needs.
- Next, grab your favorite no bake cheese cake recipe graham cracker crust. You can totally make your own crust, but we are trying to make this fast and easy aren’t we? This is my favorite no bake graham cracker crust for a no bake blueberry cheesecake. Honestly, it tastes almost as good as the real thing - so why not.
- Fill your crust with you no bake blueberry cheesecake filling and let set for at least 3-4 hours in the fridge. I cover it with plastic wrap first - but make sure the wrap isn’t touching the filling.
- Now the fun part, simple top you no bake blueberry cheesecake with your cooled compote and set cheesecake. Iet rest for 1 hour. Serve with a cup of your favorite nespresso, and garnish with a scoop of vanilla ice cream, a splash of powdered sugar and mint leaf. Enjoy!