This no-bake blueberry cheesecake is the easiest way to enjoy creamy, rich cheesecake without turning on the oven. With a buttery graham cracker crust, smooth cream cheese filling, and sweet blueberry sauce on top, it’s the perfect summer dessert.
Whether you’re new to making cheesecake desserts or just want a simple, delicious option, this recipe is quick, refreshing, and packed with bright blueberry flavor. Using simple ingredients, you’ll create a light, creamy cheesecake that looks impressive but is super easy to make. Perfect for parties, holidays, or when you crave an easy blueberry treat.
Table of Contents
Ingredients No Bake Blueberry Cheesecake
This no-bake blueberry cheesecake comes together with simple, fresh ingredients that create the perfect balance of creamy filling, buttery crust, and sweet blueberry topping.
For the Graham Cracker Crust:
• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 2 tablespoons sugar
For the Cheesecake Filling:
• 16 ounces cream cheese, softened to room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream
For the Blueberry Sauce Topping:
• 2 cups blueberries (fresh or frozen)
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water
These simple ingredients create a buttery graham cracker crust, a rich cream cheese mixture, and a sweet homemade blueberry sauce, everything you need for a creamy, smooth, and flavorful blueberry cheesecake.
Instructions
Follow these easy steps to make your creamy, delicious no-bake blueberry cheesecake:
Step 1: Make the Graham Cracker Crust
• In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
• Mix until the crumbs are fully coated and resemble wet sand.
• Press the mixture firmly into the bottom of the pan and slightly up the sides of the pan using a spoon or glass.
• Refrigerate the crust for at least 15 minutes to set.
Step 2: Prepare the Cheesecake Filling
• In a large bowl, beat the cream cheese and powdered sugar with a hand mixer until smooth.
• Add vanilla and lemon juice, then mix again until creamy.
• In a separate bowl, whip the heavy whipping cream until stiff peaks form.
• Fold the whipped cream gently into the cream cheese mixture to create a light, smooth cheesecake filling.
Step 3: Assemble the Cheesecake
• Spread the cream cheese mixture evenly over the chilled graham cracker crust.
• Smooth the top with a spatula.
• Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
Step 4: Make the Blueberry Sauce
• In a small saucepan, add blueberries, sugar, and lemon juice.
• Cook over medium heat until the berries start to soften, about 5 minutes.
• Stir in the cornstarch slurry and cook for 1-2 more minutes, until thickened.
• Set aside to cool, then top with blueberry sauce before serving.
Your no-bake blueberry cheesecake is now ready to slice, serve, and enjoy with that sweet blueberry topping and creamy filling.
Pro Tips and Variations
These tips will help you get the perfect no-bake blueberry cheesecake every time and offer easy recipe variations to make it your own.
Pro Tips for Best Results
• Use Full-Fat Cream Cheese: For a rich, creamy cheesecake, always use full-fat, brick-style cream cheese, softened to room temperature.
• Firm Whipped Cream: Beat the heavy whipping cream until stiff peaks form to help thicken the cheesecake filling.
• Chill Time Matters: Refrigerate for at least 4 hours, or overnight, to ensure the no-bake cheesecake sets properly.
• Graham Cracker Crust Tip: Press the buttery graham cracker crust firmly so it holds together when slicing.
Easy Variations to Try
• Blueberry Cheesecake Bars: Press the crust into a square pan for easy-to-slice dessert bars.
• Blueberry Puree Drizzle: Blend blueberries into a smooth blueberry puree and swirl it into the filling for extra blueberry flavor.
• Fresh Fruit Topping: Add fresh blueberries on top of the homemade blueberry sauce for a beautiful finish.
• Keto Cheesecake Option: Swap the sugar for a low-carb sweetener to make a keto cheesecake.
These simple tweaks let you enjoy easy blueberry desserts with minimal effort, perfect for summer or any time of year.
Serving Suggestions
This no-bake blueberry cheesecake is light, creamy, and makes the perfect summer dessert for gatherings, holidays, or a simple sweet treat.
Best Ways to Serve:
• Add extra blueberry sauce on top right before serving for added sweetness.
• Garnish with fresh blueberries or a dollop of whipped cream.
• For individual portions, slice carefully after fully chilled, so the graham cracker crust stays firm.
• Pair with coffee or iced tea for a refreshing finish to your meal.
Storage Tips:
• Keep leftovers covered in the refrigerator for up to 5 days.
• The blueberry topping can be stored separately in the fridge and added just before serving.
• This no-bake dessert is perfect for making ahead for parties or summer celebrations.
The creamy filling, buttery graham cracker crust, and sweet blueberry topping make this cheesecake dessert ideal for any occasion.
Conclusion
This no-bake blueberry cheesecake is creamy, light, and packed with sweet blueberry flavor, all without turning on the oven. The combination of a buttery graham cracker crust, smooth cream cheese mixture, and homemade blueberry sauce makes this cheesecake dessert perfect for summer parties, holidays, or anytime you want an easy, impressive dessert. With simple ingredients and minimal effort, you’ll create a blueberry cheesecake that looks bakery-worthy but is super easy to make at home. If you love blueberry desserts and creamy, rich texture, this recipe is a must-try.
No Bake Blueberry Cheesecake
Ingredients
Method
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and refrigerate for 15 minutes to set the crust.
- In a large bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice with a hand mixer until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture to create a light cheesecake filling.
- Spread the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight to fully set.
- For the blueberry sauce, cook blueberries, sugar, and lemon juice over medium heat until berries soften. Stir in cornstarch slurry and cook until thickened. Let cool before topping the cheesecake.
Notes
- Calories: 320
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 210mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Total Sugars: 18g
- Added Sugars: 15g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 4% Daily Value
FAQs
What thickens a no-bake cheesecake?
Heavy whipping cream beaten until stiff peaks form thickens a no-bake cheesecake. It helps create a light, stable filling along with full-fat cream cheese.
Why won’t no-bake cheesecake harden?
If your no-bake cheesecake won’t harden, it may be due to under-whipped heavy cream, using low-fat cream cheese, or not chilling long enough. Always refrigerate for at least 4 hours.
How to make a no-bake cheesecake firmer?
To make it firmer, whip the heavy cream properly, use brick-style cream cheese, and chill overnight. You can also add a bit more lemon juice to help stabilize the filling.
What kind of cheese is best for cheesecake?
Full-fat, brick-style cream cheese is best for cheesecake recipes. It creates the smoothest, richest texture, especially for no-bake blueberry cheesecake.
How to tell if no-bake cheesecake is set?
The cheesecake is set when the filling is firm to the touch and holds its shape when sliced. It should be chilled for several hours to achieve the right consistency.
What is the best base for cheesecake?
A buttery graham cracker crust is the classic base for cheesecake. It’s simple, holds its shape well, and pairs perfectly with the creamy filling and blueberry topping.
