If you’re craving something sweet, this no-bake Wild Blueberry Cheesecake is the way to go. It’s not just delicious—it’s actually good for you too, packed with antioxidants that hit your sweet tooth and keep you feeling great.
In under 30 minutes, you’ll whip up a dessert with a buttery, crunchy crust and a creamy, smooth blueberry filling. Perfect to share with friends, family, or to treat yourself just because you deserve it!
Wild Blueberry Cheesecake
- Prep: 20 mins
- Cook: 0 mins
- Total: 20 mins
- Servings: 8
Ingredients
Base:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar (optional)
- 6 tbsp unsalted butter
Filling:
- 8 oz cream cheese (softened)
- 500 ml whipped cream
- ¾ cups powdered sugar
- 2 tbsp Ancient Choice Wild Blueberry Powder
Preparation
Step 1 - Prepare The Crust
Add the graham crackers to a blender or food processor and process until you have finecrumbs.
Transfer to a mixing bowl, add the melted butter and sugar (if you’re using it), and mix until everything is well combined.
Step 2 - Press into Pan
Pour the mixture into a 9-inch springform pan and press it down firmly.
Use the bottom of a measuring cup to pack it tightly into an even layer, covering the bottom and slightly up the sides.
Refrigerate for 20-30 minutes while preparing your filling.
Step 3 - Make The Filling
Using a hand mixer, beat together 8 oz of softened cream cheese with 3/4 cup powdered sugar and 2 tbsp Ancient Choice Wild Blueberry Powder.
Step 4 - Whip The Cream
In a separate bowl, whip 500 ml of whipping cream to stiff peaks.
Step 5 - Combine Mixtures
Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 6 - Let It Chill
Spread the creamy filling evenly over the crust, then refrigerate for at least 1 hour to set.
Step 7 - Decorate & Enjoy!
Decorate with blueberries and enjoy!
