Cheesecake may be one of my favorite desserts, but making it on a hot summer day is not ideal. My waistline usually will cry out a bit with so many calories and my pocketbook says, seriously, why so many bricks of cream cheese? While it isn’t the same as the “real” thing, a no-bake cheesecake is a great way to enjoy what I love about cheesecake (cream cheese of course) without all the things I don’t. Nothing wrong with skipping the the oven and instead splurging with a delicious homemade sauce instead. Try this unique no-bake cheesecake with homemade blueberry ginger sauce from photographer Joanna Andrea.
I’ve never paired blueberries and ginger together, but now I feel like I’ve been missing out.
Joanna made four different toppings to accompany this cheesecake and according to her, this one was definitely her favorite. By using ginger marmalade, it is easy to add some sweetened ginger flavor to the blueberry sauce.
This is a great way to use up all those fresh blueberries. Don’t limit your sauce to cheesecake. I love pouring it over ice cream and pancakes.
- 1 pepared graham cracker crust (6 oz)
- 8 oz tube whipped topping
- 8 Oz cream cheese
- 1/ 2 cup powdered sugar
- 1 cup fresh blueberries
- 1 tablespoon ginger marmalade
- ¼ cup water + 1 tablespoon water
- 1 /2 teaspoon cornstarch
- Thaw the tub of whipped topping, and bring the cream cheese to room temperature.
- Whip the cream cheese until fluffy with mixer.
- Add the powdered sugar and continue to whip until incorporated.
- Add the tub of whipped topping, first folding it into the cream cheese, and then whipping it briefly with the mixer.
- Put into the graham cracker crust, and with a spatula, smooth out the filling.
- Cool in the refrigerator until set, approximately 3 hours or overnight.
- To make blueberry sauce, place blueberries and marmalade into a pot with the ¼ cup of water.
- Bring fruit mixture to a low boil and mash the berries up roughly.
- Mix cornstarch and a tablespoon of water together and add to fruit mixture.
- Allow to thicken and then cool.
- After cheesecake is set, you may cut the cake into separate servings and garnish individually, or spread the fruit mixture over the entire cake before serving.
If you love blueberries, try my favorite blueberry sauce found on my lifestyle blog too!
Sydney @Tastefully Frugal says
August 4, 2015 at 4:41 pmI LOVE Cheesecakes and when they are no bake it is even better! Can’t wait to give this one a try. Thanks a bunch for sharing with us at Dream. Create. Inspire. I hope we see you again tonight!!
Joan Hayes says
August 10, 2015 at 3:14 pmThis looks phenomenal, I LOVE cheesecakes! Loving that beautiful sauce too!
Gwen Watson says
August 31, 2015 at 12:38 pmBlueberries and ginger taste great together! They certainly make a great topping for cheesecake. I also like to use my fruit sauces as a topping for ice cream.