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Need a delicious, no-bake refreshing dessert? Look no further and give this No-Bake Blueberry Cheesecake a try! Based off of my original recipe of No-Bake Cheesecake, this is a delicious variation and perfect summer dessert for all you cheesecake lovers out there.
Why You’ll Love This No Bake Blueberry Cheesecake Recipe
No-Bake Cheesecake is one of the easiest desserts! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required.
Ingredients Needed For No Bake Blueberry Cheesecake
I’ve included directions to making your own graham cracker crust, but if you are short on time you can use a premade crust from the grocery store. Also, feel free to use a different flavor pie filling if you aren’t feeling like blueberry! You’ll only need a few basic ingredients to whip up this classic dessert.
- Graham Cracker Crumbs: The base of our classic graham cracker crust. You can buy crumbs, or crumble your own in a food processor.
- Melted Butter: Helps bind the graham cracker crumbs together.
- Cream Cheese: The star of the cheesecake filling. I prefer full fat Philadelphia brand because I think it’s a little more tangy that others. This needs to be at room temperature to avoid lumps, so plan ahead.
- Granulated Sugar: Adds sweetness and balances the tartness of the cream cheese.
- Vanilla Extract: Enhances the flavor of the cheesecake filling.
- Cold Heavy Cream: Whipped to create a light and fluffy texture in the filling.
- Canned Blueberry Pie Filling: The perfect topping, adding a sweet and fruity finish to the cheesecake.
Variations
- Gluten-Free: Use gluten-free graham cracker crumbs for the crust.
- Vanilla Wafers: Instead of graham crackers, use vanilla wafers for a fun twist!
- Lemon Zest: Add a teaspoon of lemon zest to the filling for a zesty kick.
- Chocolate Sauce: Drizzle with chocolate sauce instead of blueberry topping for a decadent twist.
- Fresh Fruit or Berries: Substitute canned filling with a mix of fresh berries for a fresher taste.
How to Make No Bake Blueberry Cheesecake
For full recipe details, including ingredients measurements, see the printable recipe card at the bottom of this post. Here are 3 simple steps for making this no bake cheesecake:
Step 1: Make the Crust
In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.
Pro Tip: While a traditional cheesecake does call for pre-baking the crust, I find it isn’t necessary for a no-bake cheesecake because the melted butter works as glue to hold the graham cracker crumbs together for neat and tidy slices. The melted butter hardens in the refrigerator and works perfectly. I wouldn’t bother baking the crust. It’s an extra step that I think is unnecessary.
Step 2: Make the No-Bake Cheesecake Filling
In a large bowl of a stand mixer or large mixing bowl and a hand mixer, mix cream cheese and 1/2 cup of sugar together until smooth and well combined. Scrape the sides of the bowl and mix again to ensure there are no lumps. Stir in vanilla extract.
With the mixer on low speed, add very cold heavy whipping cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides and bottom of the bowl to ensure even mixing and whip again if needed.
Pro Tip: Using cold heavy whipping cream is an important ingredient that adds a light and airy texture as well as helps thicken the filling. “Heavy whipping cream” has a higher fat content (at least 36%) than just “whipping cream”, so be sure to find the containers that say “heavy whipping cream” for ultimate success.
Step 3: Refrigerate and Serve
Pour the cream cheese layer into prepared pie shell and smooth the top to create an even layer. Refrigerate anywhere from 2 hours to overnight, covered in plastic wrap. To serve, cut into pieces and top with two tablespoons of blueberry pie filling and more whipped cream, if desired.
My Filling Isn’t Thickening! What do I do?
If you are familiar with no bake cheesecake, you may know that getting a thick and smooth texture can seem harder than all us online folks make it look. It’s not hard, you just need to know how to make your filling properly.
Be sure to use room temperature cream cheese and blend with sugar and vanilla extract to get a smooth base to mix the whipped cream into. Next, using COLD heavy whipping cream, slowly incorporate it by thirds into the cream cheese mixture, letting it mix in completely and scraping the sides of the bowl after each addition. Once all the whipped cream has been incorporated, you want to whip it until its thick enough to hold its shape, completely smooth and creamy. You’re essentially whipping the cream within the cream cheese mixture.
Like I mentioned above, over mixing can turn your thick filling into soup. So once it’s thick, turn the mixer off and spoon it into your crust.
Storing a No-Bake Cheesecake
Leftover cheesecake should be covered in plastic wrap or an airtight container and stored in the fridge for 3-5 days. Cheesecakes make great make ahead desserts since they are stored in the fridge anyway!
To Freeze: Cheesecake can be frozen as a whole or cut into individual pieces. Be sure to wrap in plastic wrap and then wrap in foil before placing it in the freezer. Cheesecake will stay fresh for up to 1 month.
To Thaw: Place Cheesecake in the fridge overnight. The foil can be removed, but leave the plastic wrap on it until ready to serve. You can also microwave individual pieces for about 30 seconds at a time and then check it. I wouldn’t microwave an entire cake though.
Other Cheesecake Recipes You Need To Try:
- Classic Cheesecake Recipe (no water bath!)
- Oreo Cheesecake
- Cheesecake Brownies
- No-Bake Brownie Batter Cheesecake
- Pumpkin Cheesecake
- Nutella Cheesecake
- Lemon Meringue Cheesecake
- Strawberry Cheesecake
- Vanilla Bean Cheesecake (Cheesecake Factory Copycat)
This No Bake Cheesecake recipe is an easy cheesecake recipe that doesn’t require an oven or a water bath. With a perfect balance of creamy filling and a buttery graham cracker crust, it’s sure to become your go-to dessert for any special occasion. The printable recipe card is below. Have a good day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
No Bake Blueberry Cheesecake
Ingredients
Graham Cracker Crust:
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons butter melted
No Bake Cheesecake Filling:
- 16 oz cream cheese softened (two 8 oz packages)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream cold
- 2 cups blueberry canned pie filling
Equipment
- 1 12" pie plate
Instructions
- In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.
- In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla.
- With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.
- Pour into prepared pie shell and smooth the top. Refrigerate 2 hours to overnight, covered in plastic wrap.
- To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.
Can you double the ingredients and make a larger pie ?
Victor, yes you can if you have a dish large enough to hold.
Going to try this with splenda. I’m diabetic