No-Bake Blueberry Cheesecake —rsquo; The Summer Starts Here

Three weeks of school left. I can feel the year winding down in the particular way that late May always feels: the light lasting until eight, the kids wearing their summer energy into the classroom, the lesson plans getting slightly less ambitious because I have done what I can do and now it is about bringing it home with what we built together. This is the good part of late May: you can see the work.

Owen said a two-word sentence on Thursday. "More please." He said it looking at his banana, which he had finished, and he turned to me and said "more please" and I gave him more banana and tried to act like this was not the most impressive thing I had seen since Nora took her first steps. It was the most impressive thing I had seen since Nora took her first steps.

Nora's vocabulary is expanding at a rate that Ryan says is alarming and I say is normal for a child with her personality. She has thirty-two words. I counted again. She uses them in combinations now: "Mama up," "Dada shoe," "no Owen," which is her most frequently deployed two-word sentence. Owen is taking this in stride, which is consistent with his general approach to Nora's opinions.

Summer is coming and I am already planning the cooking strategy. Last summer was survival mode with infant twins. This summer is different: I have a plan, I have routines, I have a slow cooker that I trust completely and a Costco membership that Ryan bought us for Christmas and which has already paid for itself three times in rotisserie chickens alone. Summer meal plan: going up on the blog the first week of June. This is who I am now. I plan ahead and I write it down and I share it because other people need it too.

Summer meal planning means leaning into the recipes that work with you instead of against you — and when it’s hot and the kids are home and the whole point is to stop surviving and start actually enjoying it, I am not turning on my oven to make dessert. This no-bake blueberry cheesecake has been in my summer rotation since before the twins, and it’s one of the first things going into the June meal plan: it comes together fast, it chills overnight while everyone is asleep, and it makes the kind of impression that feels like you did something impressive even though you absolutely did not stress about it.

No-Bake Blueberry Cheesecake

Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 4 hours 20 minutes (includes chilling) | Servings: 10

Ingredients

• 2 cups graham cracker crumbs (about 16 full crackers)
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 1/2 cups heavy whipping cream, cold
• 2 cups fresh or frozen blueberries
• 3 tablespoons granulated sugar (for topping)
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Make the crust. In a medium bowl, stir together the graham cracker crumbs, 1/3 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Place in the refrigerator while you prepare the filling.
2. Whip the cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cold heavy whipping cream on medium-high speed until stiff peaks form, about 3–4 minutes. Set aside.
3. Beat the cream cheese mixture. In a separate large bowl, beat the softened cream cheese and powdered sugar together on medium speed until completely smooth and fluffy, about 2 minutes. Add the vanilla extract, lemon juice, and lemon zest and mix until combined.
4. Fold together. Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula and a light hand to keep the filling airy. Do not overmix.
5. Fill and chill. Spread the cheesecake filling evenly over the chilled crust, smoothing the top with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
6. Make the blueberry topping. In a small saucepan over medium heat, combine the blueberries, 3 tablespoons sugar, cornstarch, and water. Stir and cook for 5–7 minutes until the berries burst and the sauce thickens. Remove from heat and let cool completely to room temperature, then refrigerate until ready to use.
7. Assemble and serve. When ready to serve, run a thin knife around the edge of the springform pan and release the sides. Spoon the cooled blueberry topping over the cheesecake. Slice with a sharp knife, wiping clean between cuts, and serve immediately.

Nutrition (per serving)

Calories: 420 | Protein: 5g | Fat: 29g | Carbs: 38g | Fiber: 1g | Sodium: 240mg