Description
A creamy no-bake cheesecake swirled with homemade blueberry sauce atop a crunchy Oreo crust. Perfect for special occasions or everyday indulgence.
Ingredients
Scale
- 24 Oreo cookies, crushed finely
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 ½ cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Crush the Oreo cookies into fine crumbs using a food processor or zip-top bag and rolling pin. Mix crumbs with melted butter and press into the bottom of a springform pan. Chill in the fridge.
- In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until blueberries release juices and soften (5-7 minutes). Stir in cornstarch mixture and cook for 2 more minutes until thickened. Cool completely.
- Beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Whip heavy cream until stiff peaks form and fold into cream cheese mixture.
- Pour half of the cheesecake filling onto the chilled crust. Add spoonfuls of blueberry sauce and swirl with a toothpick. Repeat with remaining filling and sauce.
- Cover and refrigerate for at least 6 hours or overnight.
- Release cheesecake from springform pan, slice, and serve chilled.
Notes
[‘Ensure cream cheese is fully softened to avoid lumps.’, ‘Press Oreo crust firmly for stability; use a flat-bottomed glass or measuring cup.’, ‘Allow cheesecake to chill fully for proper setting.’, ‘Swirl blueberry sauce gently to maintain a clean design.’]
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25
- Fat: 24
- Carbohydrates: 35
- Protein: 5
Keywords: no-bake cheesecake, blueberry swirl cheesecake, Oreo crust, easy dessert, summer dessert