No Bake Blueberry Cheesecake step by step

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!
5 from 17 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cooling: 2 hours
Total Time: 10 minutes
Servings: 12
Calories: 362kcal
Author: Kylee Cooks



  • 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.



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. 


Calories: 362kcal | Carbohydrates: 42g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 306mg | Potassium: 136mg | Fiber: 1g | Sugar: 28g | Vitamin A: 12.8% | Vitamin C: 0.4% | Calcium: 6.9% | Iron: 6.5%
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!