Very Blueberry Cheesecake

No oven, no water bath, no cracks to fret over. This no-bake cheesecake sets up in the fridge, which makes it a summer hero when you’d rather not turn on the heat.

What sets it apart is how light it eats. The cream cheese base gets lifted with marshmallow creme and whipped topping, folding it into something closer to a fluffy mousse than a dense baked cheesecake.

Two cups of fresh blueberries get pureed and folded right in, so the whole filling turns a soft lavender and tastes genuinely of blueberries, not just blueberry topping. A hit of lemon juice and zest keeps it bright and stops it from being one-note sweet.

Unflavored gelatin is the quiet workhorse, giving the chilled filling enough structure to slice cleanly. A buttery vanilla wafer crust holds it all together.

Pro Tips

• Bloom the gelatin in cold water, then warm it until fully dissolved and clear, so the filling sets smooth with no rubbery bits.
• Soften the cream cheese to room temperature first so it blends lump-free.
• Chill until completely firm, several hours or overnight, before unmolding and slicing.
• Run a thin knife around the springform edge before releasing for clean sides.

Variations

• Swap blueberries for raspberries, blackberries, or strawberries.
• Use a graham cracker or gingersnap crust in place of vanilla wafers.
• Finish with a glossy blueberry sauce or fresh berries instead of the jelly garnish.