No Bake Blueberry Cheesecake
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This no-bake cheesecake is everything I want in a summer dessert. It’s creamy, decadent, and so easy to make. You get a buttery graham cracker crust, a smooth and tangy filling, and a simple fruit topping that brings it all together.
I love dessert recipes that look impressive without needing a ton of effort. Especially when it’s already hitting the 100s here in Arizona, and I have absolutely no interest in turning on the oven. Check out some “vintage” shots of one of my boys eating this dessert, below!
A quick spin in the food processor for the crust, a few minutes with the hand mixer for the filling, and that’s it. Let it chill in the fridge for a few hours, then top with blueberry pie filling, slice it up, and enjoy.
It’s perfect for summer barbecues, Mother’s Day, or any time you want something sweet and easy. You can swap the topping for cherry, strawberry, or apple – whatever you’ve got on hand will work great.
Try my no bake Tiramisu Cheesecake, Dulce de Leche Cheesecake, Caramel Pecan Cheesecake, or my Apple Crisp Cheesecake, too!
We LOVE cheesecake, and dessert in general if I’m honest… but this was a massive hit with everyone! Exhibit H…
I can’t take credit for this recipe, it comes from my friend Lisa at Lisa’s Dinnertime Dish. I knew as soon as I saw this Cheesecake, I would be making it. Over and over. Lisa’s original recipe is for Cherry Cheesecake, but on her recommendation, I switched out the cherry for blueberry to suit our tastes.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Graham crackers. This is the base/crust for the cheesecake. Use vanilla wafers instead if you want to!
- Butter. I use salted butter.
- Powdered sugar. Pack this into the cup!
- Vanilla extract. Use a good quality one. This is a key flavor in the pudding.
- Cream. I use heavy whipping cream in my cheese cake.
- Cream cheese. Use full fat. The reduced fat one will work, but won’t taste as good.
- Blueberry pie filling. This is not the same as canned blueberries. The blueberry topping is a specific product that is thickened already with cornstarch and will hold shape when glopped (yes that’s a word) onto the cheesecake. If you want to use fresh blueberries, you will need to cook them to make the blueberry sauce.
How to make No-Bake Blueberry Cheesecake
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMake the crust
Crush graham crackers in a food processor or blender until you have a fine crumb.
Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.
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Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
Make the cheesecake filling
Combine cream cheese, cream, powdered sugar and vanilla in a bowl.
Beat with a mixer until completely creamy and the mixture is stiff.
Pour cream cheese mixture into crust and spread until even.
Refrigerate at least two hours.
Top with blueberry pie filling.
Slice and devour.
Kylee’s Notes
- Make this into mini cheesecakes: Halve the recipe, and use a mini cheesecake pan. SO FUN AND CUTE!!
- You could use any kind of cookie for a crust – vanilla wafer cookies work really well as a base too!
- Use cherry pie filling or apple – if using apple – add a little cinnamon to the cheesecake batter.
Check out these other delicious cheesecake recipes:
- Mini Pumpkin Cheesecakes With Gingersnap Crust. These yummy, couple-of-bites pumpkin cheesecakes are perfect for after a big meal, when you want something delicious, but don’t have room for more!
- The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecakey banana deliciousness. It’s the perfect finale to any meal!
- Coconut Pineapple Cheesecake (Minis). Coconut Pineapple Cheesecake minis – have pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top completing the deliciousness… oh MY.
- Toffee Caramel Cheesecake (no water bath). It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits in the topping and, whipped cream and caramel sauce to finish.
- Lemon Mini Cheesecakes with Berry Swirl. Mini Lemon Cheesecakes with a homemade Raspberry Puree swirled into the top. Enjoy 1, or 5 (I won’t tell!). Great for making ahead!
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No Bake Blueberry Cheesecake
Ingredients
- 18 graham crackers whole
- 1/2 cup melted butter 1 stick
- 8 ounces softened cream cheese
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cup blueberry pie filling
Instructions
- Crush 18 graham crackers in a food processor or blender until you have a fine crumb.
- Pour melted 1/2 cup melted butter into processor and pulse until incorporated with graham cracker crumbs.
- Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
- Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
- Combine 8 ounces softened cream cheese, 1 cup heavy cream, 1 cup powdered sugar and 1 teaspoon vanilla extractin a bowl.
- Beat with a mixer until completely creamy and mixture is stiff.
- Pour cream cheese mixture into crust and spread until even.
- Refrigerate at least two hours.
- Top with1 ½ cup blueberry pie filling.
Video
Notes
Top Tips for No Bake Cheesecake:
- Make this into mini cheesecakes: Halve the recipe, and use a mini cheesecake pan. SO FUN AND CUTE!!
- You could use any kind of cookie for a crust – vanilla wafer cookies work really well as a base too!
- Use cherry pie filling or apple – if using apple – add a little cinnamon to the cheesecake batter.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Thank you for the recipe, my family loved it
I’m the only one in the house that likes cheesecake so if I make the mini ones, can these be frozen after making?
I have not tried freezing these, but I am sure it would work just fine!
We doubled our cream cheese, added a little lemon and made our own blueberry filling. It turned out great!
Hi. Thanks for this recipe! Totally saved me. I’m just wondering what’s the size of the pan to be used? Thanks!
I use a 9 inch cheesecake pan (affiliate link)
What measurement is 18 graham crackers if using crumbs?
Around 2 cups of crumbs
Is it okay to use tupperware instead of pan?
sure, since we don’t bake it – you could use tupperware. You would just have a little trouble slicing and removing it, but it will still be good!