No Bake Blueberry Cheesecake

This No Bake Blueberry Cheesecake is extra creamy with a crunchy graham cracker crust and juicy blueberry topping! Because it’s no bake, it’s way easier to make than traditional cheesecake and perfect for warmer weather.

Need a dessert to bring to your next picnic or backyard barbecue? This Blueberry Cheesecake is perfect! If you love blueberries, you have got to try our Blueberry French Toast Casserole!

No Bake Blueberry Cheesecake

Cheesecake is one of those incredible desserts that’s always a crowd pleaser. This no bake blueberry cheesecake is no exception. It’s light in texture, extra creamy, and has that classic cheesecake tanginess. Then the blueberry sauce is sweet, juicy and the perfect topping.

Expert Tips and FAQs for Making No Bake Cheesecake

When making a traditional cheesecake, most of the pitfalls happen in the baking and cooling process. So by making a no bake cheesecake, you automatically avoid a lot of those challenges. However, there are definitely some helpful tips for making this no bake cheesecake.

• Use full fat, brick-style cream cheese. Lite cream cheese and spreadable cream cheese are too thin, and therefore your cheesecake won’t set.
• Take the cream cheese out of the fridge about 20 minutes before getting started so it can warm up to room temperature before getting started (this helps to avoid lumps).
• Make the graham cracker crust first, then pop it in the freezer as you make the filling. This helps it hold together.
• A touch of freshly squeezed lemon juice helps to give the cake its tangy flavor.
• We’re using whipped topping (such as Cool Whip) in this recipe. However, if you prefer to use fresh whipped cream instead – measure out 1 cup of heavy whipping cream. Beat the cream until stiff peaks form, then gently fold it into the batter when the recipe calls for folding in the whipped topping.
• Do not freeze the cheesecake. It will lose its smooth and creamy texture.

Blueberry Topping for Cheesecake

The blueberry flavor comes from topping the cheesecake with blueberry sauce. I typically make the sauce in advance, then pop it in the fridge until I’m ready to serve the cake. Only top the cheesecake with the blueberry sauce before serving, because if the cheesecake hasn’t properly set yet the sauce can weigh it down and it will sink. As well – you don’t want the sauce to be warm when you spoon it on top of the cheesecake – otherwise, it can melt the cheesecake.

The blueberry topping can be made with fresh or frozen berries, and adding just a little lemon juice actually helps to bring out the sweetness of the berries (don’t worry – you can’t taste the lemon juice). In a pinch, you can use blueberry pie filling instead.

Make Ahead Tips for No Bake Cheesecake

This no bake blueberry cheesecake is perfect for making ahead of time because it’s required to be chilled in the fridge for at least 6 hours. You can make the cheesecake the day before or the morning of when you plan to serve it. Store covered in the fridge. I do not recommend freezing this cheesecake, because it will get little ice crystals and will no longer be as smooth and creamy.

More Blueberry recipes You’ll Love

• Lemon Blueberry Cake
• Blueberry Sour Cream Coffee Cake Muffins
• Lemon Cheesecake with Blueberry Sauce 
• Grilled Blueberry Dessert Pizza
• Lemon Blueberry Muffins

Recipe

No Bake Blueberry Cheesecake

5 from 3 votes

No Bake Blueberry Cheesecake has a creamy filling in a graham cracker crust and a juicy blueberry topping. It's the perfect summer dessert!

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 12 people

Print RecipePin RecipeReview Recipe

Ingredients

  

1x2x3x

Graham Cracker Crust

• 1 1/2 cups graham crumbs (about 10-12 sheets)
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter melted

No Bake Cheesecake

• 24 oz cream cheese full-fat, brick style
• 3/4 cup powdered sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 cups whipped topping* thawed

Blueberry Topping

• 2 1/2 cups blueberries
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 2 tablespoons water

Save this recipe

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Cook ModePrevent your screen from going dark

Instructions

 

Graham Cracker Base

• Lightly spray a 9-inch round springform pan with nonstick cooking spray.
• In a medium bowl stir together the graham crumbs, sugar and melted butter.
• Press the mixture into the bottom of the springform pan (I like to use the back of a dry measuring cup) forming a slight lip around the edge about ½ inch tall. 
• Put the base in the freezer as you make the filling.

Cheesecake Filling

• In a large bowl, beat the cream cheese until smooth.
• Beat in the powdered sugar, lemon juice and vanilla extract. 
• Using a rubber spatula, gently fold in the whipped topping until the mixture looks smooth. 
• Spoon the batter into the prepared crust, and smooth the top.
• Place in the fridge to chill for at least 6 hours, or overnight. 

Blueberry Topping

• Add the blueberries, sugar, lemon juice and ¼ cup water to a medium saucepan over low-medium heat.
• Gently stir the mixture as it begins to boil gently. The blueberries will start to soften. Boil for 5 minutes while stirring.
• In a small cup, dissolve the cornstarch in the 2 tablespoons of water. 
• Add the cornstarch mixture to the blueberries, gently stirring as the mixture thickens. 
• Once the blueberry sauce looks thick and no longer watery, remove from the heat and cool fully. The sauce will continue to thicken as it cools. 

Serving the Cheesecake

• Take the cheesecake out of the fridge. Trace around the inside of the springform pan with a thin, sharp knife. Then unclamp the pan.
• Top the cheesecake with the cooled blueberry topping, and optionally decorate with whipped cream. 

Notes

*If you don’t like whipped topping, measure 1 cup of whipping cream. Beat the cream until stiff peaks form. Then gently fold the whipped cream into the cheesecake filling in the step when the whipped topping is added in (Step 3 of making the Cheesecake Filling). 

Store leftovers in the fridge for up to 3 days. I recommend only topping the cheesecake with blueberry topping right before serving.

 

Keyword No Bake Blueberry Cheesecake

Nutrition

Calories: 382kcalCarbohydrates: 32gProtein: 4gFat: 26gSaturated Fat: 15gCholesterol: 79mgSodium: 261mgPotassium: 134mgFiber: 1gSugar: 22gVitamin A: 975IUVitamin C: 4.3mgCalcium: 81mgIron: 0.7mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Have you tried this recipe?

Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad