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No Bake Blueberry Cheesecake
No Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cooling
2
hours
hours
Total Time
10
minutes
minutes
Servings
12
Calories
362
kcal
Author
Kylee Ayotte
Ingredients
18
graham crackers
whole
1/2
cup
butter
1 stick, melted
8
oz
cream cheese
brought to room temperature
1
cup
heavy cream
1
cup
powdered sugar
1
teaspoon
vanilla extract
1 ½
cups
blueberry pie filling
US Customary
-
Metric
Instructions
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.
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 cream cheese, cream, powdered sugar and vanilla in 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 with 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.
Nutrition
Calories:
362
kcal
|
Carbohydrates:
42
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Cholesterol:
57
mg
|
Sodium:
306
mg
|
Potassium:
136
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
640
IU
|
Vitamin C:
0.3
mg
|
Calcium:
69
mg
|
Iron:
1.2
mg