No Bake Blueberry Cheesecake

This no bake blueberry cheesecake is a dreamy, creamy dessert that comes together without even turning on the oven. With a buttery graham cracker crust, a smooth cheesecake filling, and a glossy blueberry topping, it’s a perfect treat for warmer days or when I want something easy yet impressive.

Why You’ll Love This Recipe

I love how effortless this no bake cheesecake is. There’s no water bath, no worrying about cracks, and no need for baking. It’s rich and creamy, yet light enough to enjoy in the summer. The blueberry topping adds a fresh, tangy burst that perfectly balances the sweetness of the cheesecake. Plus, I can make it ahead of time, which makes entertaining stress-free.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Unsalted butter, melted

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Heavy cream or whipping cream

• Fresh or frozen blueberries

• Lemon juice

• Cornstarch

• Water

• Powdered sugar (optional, for the topping if I want extra sweetness)

directions

1. I start by making the crust: I mix the graham cracker crumbs with melted butter until it resembles wet sand, then press it firmly into the bottom of a springform pan. I pop it in the fridge to set while I prepare the filling.

2. For the filling, I beat the cream cheese with sugar and vanilla until smooth and fluffy. In a separate bowl, I whip the cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light, airy texture.

3. I spread the filling evenly over the crust and smooth the top with a spatula. Then it goes back into the fridge for at least 6 hours, or overnight, to firm up.

4. While the cheesecake chills, I prepare the blueberry topping. I combine blueberries, lemon juice, sugar, and a bit of water in a saucepan. Once it starts to simmer, I add a cornstarch slurry to thicken it into a glossy compote. I let it cool completely before spooning it over the chilled cheesecake.

5. Before serving, I remove the cheesecake from the springform pan and let it sit at room temperature for about 10 minutes for easy slicing.

Servings and timing

This cheesecake serves 8 to 10 people. It takes about 20 minutes to prepare and at least 6 hours to chill. I often let it sit overnight to get the best texture.

Variations

I like swapping out the blueberries for strawberries, raspberries, or a mix of berries for different flavor profiles. If I want a citrus twist, I add lemon zest to the cheesecake filling. For a chocolatey base, I’ve used crushed Oreos instead of graham crackers. A touch of almond extract in the filling also adds a lovely depth.

storage/reheating

I keep leftovers covered in the refrigerator for up to 5 days. I don’t recommend freezing the assembled cheesecake, as the texture can become grainy when thawed. However, I’ve frozen the crust and filling separately with good results. Since it’s a no-bake dessert, reheating isn’t necessary.

FAQs

How do I make sure the cheesecake sets properly?

I make sure the whipped cream is stiff before folding it in, and I let the cheesecake chill for at least 6 hours—preferably overnight.

Can I use store-bought blueberry pie filling?

Yes, I’ve used it when I’m short on time. It’s a convenient shortcut and still tastes great.

Can I make this cheesecake gluten-free?

Absolutely. I use gluten-free graham crackers or cookies for the crust to keep it gluten-free.

What if I don’t have a springform pan?

I’ve made it in a deep-dish pie pan or a square baking dish. I just serve it straight from the pan instead of unmolding it.

Can I use frozen blueberries?

Yes, I’ve used both fresh and frozen. I just don’t thaw them before cooking the topping to avoid excess water.

Conclusion

This no bake blueberry cheesecake is one of my favorite go-to desserts when I want something that’s simple yet satisfying. It’s rich, tangy, and bursting with blueberry flavor—perfect for sharing, or keeping all to myself for a few days of sweet indulgence.

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