This No Bake Blueberry Cheesecake is made with a super easy homemade blueberry topping and is sure to be a hit with all cheesecake lovers! The best part? No baking is required!
As a cheesecake lover, I am confident in telling you all that this cheesecake is an absolute dream! It hits all the cheesecake musts- a buttery graham crust, a velvety cream cheese layer, and one killer blueberry topping! I mean, as far as I am concerned, that is all you need in a good cheesecake recipe.
The clincher though? This beauty is made without turning on your oven! I mean, how can you beat that?
Just 25 minutes of hands-on time (and I think that’s a generous estimate) and some time chilling in the fridge. Then voila! Dessert is ready.
Sit back, enjoy a slice and let the compliments roll in.
Be warned, this dessert is pretty darn delicious, so it’ll be pretty much impossible to resist.
Decadent, creamy and ultra delicious! Feel free to invite me over when you make it!
What you’ll need to make no bake blueberry cheesecake
For the crust:
- graham crumbs
- butter, melted
For the cheesecake layer:
- cream cheese, softened
- cool whip
- icing sugar (i.e. confectioners sugar or powdered sugar)
- vanilla extract
- lemon juice
For the blueberry topping:
- lemon juice
How to make no bake blueberry cheesecake
No bake cheesecake comes down to 3 easy layers: a buttery graham cracker base, a cream cheese layer, and the topping.
To start, I make the blueberry topping so it has time to cool. You can even do this step a day or even a few days in advance. Place all the topping ingredients in a saucepan, simmer until nice and thick, then let it cool. That is it.
Then you make your graham cracker base by combining the graham crumbs, melted butter and sugar. Once mixed, press the graham crust mixture evenly onto the bottom of springform pan that has been lined with parchment paper and place in the fridge to chill while you work on the next layer. Tip: you can use the back of a measuring cup to help press the graham crumbs to the bottom of the pan.
Next, start making the cream cheese layer by beating the softened cream cheese until it is smooth. Once smooth and fluffy, add the remaining ingredients and beat until they are combined and smooth. Spread the mixture of the graham crust.
Finally, you add the homemade blueberry topping. Then pop it all into the fridge to set for 3-4 hours.
Homemade blueberry topping
While I am all about that cream cheesy layer and graham crust, a good topping is a must. And the homemade topping I included in this recipe is so delicious and so darn easy to make, you’ll wonder why you haven’t been making your own blueberry sauce this whole time.
Sure, you can open up a can of blueberry pie filling if you are looking for a quick alternative. But this homemade topping is so easy, quick and uses simple ingredients you probably already have on hand. Plus, it doesn’t have any questionable ingredients you can’t pronounce.
It takes just 5-10 minutes to make. Such a small time investment but such a great reward. Get ready to have the best blueberry topping that beats anything out of a can, you guys!
I use fresh berries but you can absolutely use frozen ones too.
How long does no bake cheesecake take to set?
The recipe for the cream cheese layer produces a pretty thick layer but it still needs time in the fridge to firm up. 3-4 hours is enough to achieve the perfect firmness that makes it easy to slice and serve.
I often make this cheesecake in advance the night before which gives it ample time to firm up and set. If you are able to, I highly recommend this option.
How to get a luscious, smooth cheesecake
I am all about a smooth cheese layer and so that is definitely a priority when I make cheesecake. In order to achieve this, your cream cheese needs to be softened first. If you use cream cheese right out of the fridge, it will be too thick and solid and you will wind up with chunks in your cheese layer. Make sure you let your cream cheese soften before getting started.
Secondly, I recommend beating the cream cheese on its own before adding any of the other ingredients. This helps to smoothen it out. If you notice that it is lumpy and hard to beat, you can give it a super quick blast in the microwave for a few seconds to soften it a bit and that should help you beat it until it smooth.
Once its smooth, you beat in the other ingredients and it should be absolutely perfect.
Can you make this cheesecake recipe into individual portions?
Absolutely, you can! The number of portions you create will depend entirely on the size of your individual ramekins, jars, or if you use a muffin tin. I listed this recipe as having 12 servings but those servings are pretty generous. Aim to have about the same individual portions or use smaller containers if you like to get more.
How to store cheesecake
The fridge is a must for cheesecake because it will spoil if it isn’t refrigerated (it is primarily cream cheese, after all).
Refrigeration also helps keep it firm enough to slice and serve easily so even though you can keep it out for a bit before serving, I recommend keeping it in the fridge until just before you serve it so that it is nice and firm.
Can you freeze no bake blueberry cheesecake?
Yes, you can freeze cheesecake! Wrap it up nicely to protect it from freezer burn and it should last you a couple of months in the freezer. Just thaw in the fridge overnight before enjoying.
You may also like:
Mini Blueberry Galettes
Chocolate Greek Yogurt Cupcakes
I hope you enjoy this recipe! If you try it and love it as much as I do, I would love to hear about it! Leave a rating and/or comment below to let me know!
No Bake Blueberry Cheesecake
For the crust:
- 2 cups graham crumbs
- 1/2 cup butter melted
- 2 tablespoons sugar
For the cheesecake layer:
- 24 oz cream cheese softened (750g or 3 packages)
- 4 cups cool whip (a 1L container)
- 1 1/4 cups icing sugar (i.e. confectioners sugar or powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the blueberry topping:
- 3 cups blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
- In a saucepan, add the blueberries, and other topping ingredients. Simmer on low heat for 5-10 minutes until they are thick and syrupy.* Remove from heat and let them cool. Once cooled, refrigerate until ready to use.
- Line the bottom of a 9 inch springform pan with parchment paper.
- In a large bowl, add the graham crumbs, melted butter and sugar and mix together. Press the graham crust mixture evenly onto the bottom of the pan and place in the fridge to chill.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), mix the softened cream cheese until fluffy. Add the cool whip, sugar, vanilla and lemon juice and mix until smooth. Spread evenly over the graham crust.
- Top the cheesecake with the cooled blueberry topping and place back in the fridge. Chill for 3-4 hours before slicing and serving.
Made this recipe for Easter dinner and was a crowd pleaser!! Super easy to make, tasty and the blueberries held together great.
I made for a family dinner. OMG! It was a smash hit! I will add this dessert to my holiday meals! So fast and easy!
I’m Australian with Greek background married to a Canadian from Toronto so yr recipes will satisfy all parties. Now we don’t have cool whip or at least I don’t think so. Substitute?
I always use cool whip so I am not sure what alternative would work from experience. It is essentially a stabilized whip cream type product so you can likely replace it with stabilized whip cream though I can’t say for sure.
can i use 33% real whip cream instead of cool whip?
I haven’t tried substituting- I always use cool whip in my no-bake cheesecakes. I would think you should be able to substitute your own whipped cream provided its a stabilized whipped cream. I can’t say for sure though. If you try, please let us know! I’m sure it would be helpful to many! 🙂
I made this no bake cheesecake for Easter and it was absolutely delicious..and gone in no time…Everyone loved it….I usually make the baked one , but ths was sooo good…Thank you for the recipe.
That makes me so happy to hear! No bake cheesecakes are my personal favourites- so much easier to make and they always turn out 🙂