no bake blueberry cheesecake recipe

Written BySheba G Updated On
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The Best no bake blueberry cheesecake recipe

I have been making this no bake blueberry cheesecake for years and it is always a hit with my family. My kids love the creamy texture and the sweet blueberry topping. I love that it does not require turning on the oven which is perfect for hot summer days. This recipe is great for gatherings or just a special treat at home. Blueberries are packed with antioxidants so I feel a little better about serving dessert. The cream cheese filling is rich and satisfying without being too heavy. It comes together quickly and sets in the fridge so you can make it ahead of time.

No Bake Blueberry Cheesecake

4.6 from 1681 votes

A creamy and luscious no bake cheesecake with a buttery graham cracker crust and a homemade blueberry topping. This easy dessert is perfect for any occasion and requires no oven time.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins (includes chilling)
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

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

For the Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Blueberry Topping

2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

👨‍🍳Directions

1Make the crust. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and stir until all crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator while you prepare the filling.
2Make the cheesecake filling. In a large bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla extract with an electric mixer until smooth and creamy.
3In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
4Spread the filling evenly over the crust. Smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until firm.
5Make the blueberry topping. In a small saucepan, combine blueberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a simmer.
6In a small bowl, whisk together cornstarch and water. Pour into the blueberry mixture and stir constantly. Cook for 1-2 minutes until the sauce thickens. Remove from heat and let cool completely.
7Once the cheesecake is set and the topping is cool, spread the blueberry topping over the cheesecake. Return to the refrigerator for at least 30 minutes before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 260mg🌾Total Carbs: 33g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 5g

📝Notes

You can use store-bought blueberry pie filling to save time. For a lighter version, use reduced fat cream cheese and whipped topping instead of heavy cream.

Watch Video Of How No Bake Blueberry Cheesecake Works

This no bake blueberry cheesecake is a simple and elegant dessert that always gets compliments. It is perfect for family dinners, potlucks, or any time you want a cool and creamy treat without the fuss of baking. I hope your family enjoys it as much as mine does.

❓ Frequently Asked Questions About No Bake Blueberry Cheesecake

1. Can I use frozen blueberries for the topping?

Yes, you can use frozen blueberries straight from the freezer. You may need to cook them a minute or two longer to break down.

2. How long does this cheesecake need to set?

It needs at least 4 hours in the refrigerator to firm up properly. Overnight is even better for a cleaner slice.

3. Can I make this cheesecake ahead of time?

Yes, you can make it a day in advance. Keep it covered in the refrigerator until ready to serve.

4. How do I store leftovers?

Store any leftover cheesecake covered in the refrigerator for up to 3 days.

5. Can I use a different fruit for the topping?

Absolutely. Strawberries, raspberries, or a mix of berries work great. Adjust the sugar to taste.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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