No-Bake Blueberry Crumble Cheesecake

Purdue has decided that the college kids will not be permitted to have any breaks until the Thanksgiving holiday, so Mariah decided to drive up last week to spend a day with the family before getting stuck on campus until November. Since we won't be seeing her again for quite some time, I thought I'd make a cheesecake for after dinner since it's one of her favorite desserts. The temps are back on the rise again and I didn't want to have the oven on for over an hour while a traditional cheesecake was baking up. I decided it would be best to stick with a no-bake cheesecake to keep things cool and simple during her stay. I still have quite a few blueberries leftover from our berry picking last month, so I pulled out my copy of No-Bake Treats (affiliate link) to see if there was a good recipe to use them in. There I came across this Blueberry Crumble Cheesecake that sounded too good to pass up.

I usually save crumble toppings for parfaits or crisps, but I was intrigued enough to pop it on top to see how it would all come together. Now, I love cheesecake more than anyone I know, but I have to admit that the crumble topping was the star of the show here. It gives the whole pie an extra hit of sweetness with an added texture element that I never would have thought would pair well with a creamy dessert. Bottom line, it was the shizznit! 

Allison, who is crazy and says she's not a fan of blueberries, ended up gobbling up 2 pieces herself.

This is a perfect recipe to serve for Labor Day or to send summer off on a high note before pumpkin spice and peppermint make their annual comeback real soon.

Yield: Serves 8-10 Author: Original Recipe from No-Bake Treats

No-Bake Blueberry Crumble Cheesecake

INGREDIENTS:

 Crust

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 6 tablespoons unsalted butter, melted
  

Cheesecake

• 1 cup heavy whipping cream
• 1/2 cup powder sugar
• 4 ounces white chocolate chips
  
• 16 ounces full fat cream cheese, softened
• 1/2 cup + 1 tablespoon granulated sugar, divided
  
• 2 tablespoons all purpose flour
• 3/4 cup fresh or frozen blueberries, washed and dried
• 1 tablespoon fresh lemon juice

Crumb Topping

• 2/3 cup light brown sugar
• 1/3 cup all purpose flour
• 1/3 cup quick oats
• 6 tablespoons unsalted butter, cold
  
• 1/2 cup blueberries for garnish (optional)
  

INSTRUCTIONS:

1. Lightly grease a 9 inch springform pan with cooking spray. 
2. Grind graham cracker crumbs in a food processor, then mix with brown sugar in a medium sized bowl. Pour in the melted butter and stir until mixture is just moistened. Pour crumb mixture into the prepared springform pan and press onto the bottom and up the sides to form your cake crust.
   
3. Place mixing bowl and whisk attachment into the freezer for 5 - 10 minutes. 
4. Pour the heavy whipping cream into the chilled bowl, then beat with the chilled whisk until bubbles start to form. Slowly beat in the powdered sugar and continue to beat on high speed until stiff peaks form. Set aside. 
5. Melt the chocolate over a double broiler or in the microwave in 30 second increments, stirring after each one until chocolate is completely melted and smooth. Allow to cool.
6. Beat the cream cheese on medium-high speed until it is light and fluffy, about 2 to 3 minutes. Add 1/2 sugar and the flour, beating until just incorporated. Pour the melted chocolate into the cream cheese mixture and stir until incorporated, scraping down the sides of the bowl as necessary.
7. Combine the blueberries, lemon juice and 1 tablespoon of sugar in a food processor or blender, then blend until it is a liquid consistency. Pour the blueberry juice into the cream cheese batter and beat on low speed until well combined, scraping the sides of the bowl down as needed.
8. Fold the whip cream into the blueberry cream cheese mixture, gently folding until combined. Pour the filling over the crust, smoothing the top with a rubber spatula.
9. Prepare the topping by combining all of the dry topping ingredients in a medium sized bowl. Cut the cold butter into the dry ingredients with a pastry cutter or 2 forks until combined or crumbly. You can use your hands to break apart any clumps. Sprinkle crumb topping over cheesecake, pressing down gently into the batter to help hold it in place.
10. Cover cheesecake and freeze for 4 hours before serving. *The original recipe called for refrigeration, but I find that the cheesecake did not set well in the fridge. It set and held its density best in the freezer.
11. Run a warm butter knife along the edge of the springform pan just before serving to loosen from the sides of the pan. Garnish with blueberries. Serve immediately after removing from freezer. Store remaining cheesecake in an airtight container in the freezer.
    

 

This cheesecake is a refreshing treat to help get through these last few weeks of scorching temps. If you make this cheesecake, be sure to tag me on social media and let me know how it turned out for you!

How have you been using your blueberries up this season?