Description
Creamy and refreshing no-bake blueberry cheesecake with a crunchy oat crust, topped with juicy berries and a glossy blueberry glaze. Perfect for warm days or any time you want a fuss-free dessert.
Ingredients
Scale
- 1 ½ cups old-fashioned oats
- ½ cup melted butter
- 2 tablespoons brown sugar
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 ½ cups fresh blueberries
- ½ cup blueberry jam or preserves
- 1 tablespoon lemon juice
Instructions
- Line a springform pan with parchment paper and set aside.
- In a food processor, pulse oats until coarsely ground. Mix with melted butter and brown sugar until well combined.
- Press the oat mixture firmly into the base of the pan and chill while preparing the filling.
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Spread the filling evenly over the chilled crust and smooth the top.
- Refrigerate the cheesecake for at least 6 hours or overnight for best results.
- Mix blueberries with blueberry jam and lemon juice. Spoon the topping over the cheesecake before serving.
- Carefully release the cheesecake from the pan, slice, and serve chilled.
Notes
- Use room temperature cream cheese to avoid lumps in the filling.
- For a firmer crust, toast the oats slightly before mixing with butter.
- Chilling overnight provides the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg