This post may contain affiliate links.
No Bake Blueberry Cheesecake is the summer dessert flex that never turns on the oven, a mousse light cream cheese filling swirled with blueberry pie filling over a buttery graham crust, and when I sliced the first one on a sweltering June afternoon, Lizzie declared it better than the bakery version. If you already love our classic no bake cheesecake, this is the berry crowned upgrade.
Fifteen minutes of mixing, an overnight chill, and the refrigerator hands you a bakery cheesecake.
No Bake Blueberry Cheesecake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 8 hours 15 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 547kcal
- 🌶️ Flavor Profile: Tangy cream cheese, sweet jammy blueberries, buttery graham crunch
- ✋ Difficulty: Easy, simpler than our pineapple upside down cheesecake
Quick Answer
Stir graham cracker crumbs with melted butter and sugar, press into a 9 inch springform pan, and freeze while you make the filling. Whip cream cheese until smooth, mix in powdered sugar, vanilla, and lemon juice, then whip in heavy cream half a cup at a time for 2 minutes. Swirl in a quarter cup of blueberry pie filling, spread the filling over the crust, and chill 4 hours. Top with the remaining pie filling and refrigerate overnight before slicing.
Jump to:
- No Bake Blueberry Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make No Bake Blueberry Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- No Bake Blueberry Cheesecake FAQs
- Other Recommended Cheesecake Recipes
- No Bake Blueberry Cheesecake
Why This Recipe Works
Click to see the technique science
- Whipped cream is the structure. Whipping the heavy cream directly into the cream cheese builds a mousse that sets firm in the refrigerator, no gelatin, no eggs, no oven.
- The freezer sets the crust fast. Fifteen minutes in the freezer firms the butter in the graham crust so it holds a clean edge when the soft filling goes in.
- Lemon juice sharpens the tang. Two teaspoons brighten the cream cheese so the cheesecake tastes bakery tangy instead of flat and sweet.
- A swirl inside plus topping on top doubles the berry. Folding a little pie filling through the batter perfumes every bite, while the thick top layer gives that glossy bakery finish.
- The overnight chill is non negotiable. The filling needs the long cold rest to firm from mousse to sliceable cheesecake, rushing it gives you delicious soup.
- A springform pan makes the reveal. The ring releases the sides without flipping or digging, so the swirled layers show off on every slice.
Why You’ll Love This Recipe
- The oven stays off, which makes it the dessert answer to every heat wave and packed holiday oven.
- It slices like a bakery cheesecake but the active work is 15 minutes with one mixer.
- Make it a full day ahead and it only gets better, the same trick as our icebox cake.
Key Ingredients
Nine staples stack into a bakery case showpiece.
- Cream cheese: Three full fat blocks, truly softened, are the body of the cheesecake. Cold cream cheese means lumps.
- Heavy whipping cream: Whipped straight into the filling, it is what lets the cheesecake set without gelatin or eggs.
- Blueberry pie filling: One can does double duty, a swirl inside the filling and the glossy topping.
- Graham cracker crumbs: Mixed with melted butter and sugar for the classic press in crust.
- Lemon juice and vanilla: The flavor sharpeners that make the filling taste like cheesecake instead of sweet cream.
See recipe card for exact quantities.
Variations and Substitutions
One creamy base, a whole bakery case of directions.
- Swap the blueberry pie filling for cherry or strawberry pie filling, the method does not change.
- Stir a cup of fresh blueberries into the filling in summer for bursts of fresh fruit alongside the jammy swirl.
- Use chocolate graham crackers or crushed golden sandwich cookies for the crust.
- Add a teaspoon of lemon zest to the filling for a blueberry lemon cheesecake.
- Craving a different fruit and chocolate combo? Our white chocolate raspberry cheesecake is the no bake sibling to try.
How to Make No Bake Blueberry Cheesecake
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined.
- Press the crust evenly into the bottom and slightly up the sides of a 9 inch springform pan. Place it in the freezer while you make the filling.
- Add the cream cheese to a large bowl with an electric hand mixer or a stand mixer with the paddle attachment. Whip the cream cheese until completely smooth.
- Add the powdered sugar, vanilla, and lemon juice and mix until smooth, scraping down the sides as needed.
- Add the heavy cream half a cup at a time, then whip everything for 2 minutes until light and fluffy. Stir in a quarter cup of the blueberry pie filling to swirl.
- Spread the filling over the crust and smooth the top. Cover and chill 4 hours, then smooth the remaining pie filling on top, cover, and refrigerate overnight to set before slicing.
Recipe Tips & Tricks
- Soften the cream cheese completely. Leave the blocks out 1 to 2 hours, cold cream cheese whips into lumps that never smooth out.
- Whip the full 2 minutes after the cream goes in. That is what builds the structure that lets the cheesecake slice cleanly.
- Press the crust with a flat bottomed cup. A measuring cup packs the crumbs tight so slices lift out without crumbling.
- Swirl gently, do not stir the color in. A few folds keep ribbons of blueberry visible instead of tinting the filling purple.
- Chill overnight for clean slices. The 4 hour minimum works in a pinch, but overnight gives that firm bakery texture.
- Dip your knife in hot water between cuts. Wipe and re dip for picture perfect slices through the soft filling.
Serving Ideas and Suggestions
Serve chilled slices with a pile of fresh berries, or go full dessert table with our vanilla bean cheesecake for a baked and no bake duo.
It is the make ahead hero of showers and summer cookouts, riding to the party in its own pan like our icebox cake.
For a dinner party finale, plate it beside a caramel drizzled slice of our dulce de leche cheesecake and let guests choose their team.
Store leftovers covered in the refrigerator for up to 4 days. You can also freeze the whole cheesecake, without the top layer of pie filling, for up to a month, then thaw overnight in the fridge and add the topping fresh before serving.
No Bake Blueberry Cheesecake FAQs
Yes. The structure comes from whipping heavy cream directly into the cream cheese, which builds a mousse that firms up beautifully after an overnight chill. Full fat cream cheese and a full 2 minutes of whipping are the keys, skip either and the filling stays soft.
A runny filling usually means low fat ingredients, under whipping, or not enough chill time. Use full fat cream cheese and real heavy whipping cream, whip the full 2 minutes after the cream goes in, and give it the overnight rest. If it is still loose the next day, slide it into the freezer for an hour before slicing.
You can, with one extra step. Simmer 2 cups of fresh blueberries with a third cup of sugar, a tablespoon of lemon juice, and a cornstarch slurry until thick and jammy, then cool it completely before swirling and topping. Raw berries alone slide off the top and release juice into the filling.
Plan on 4 hours minimum after the filling goes into the crust, then overnight after the topping goes on, about 8 hours total in the refrigerator. The longer cold rest is what takes the filling from mousse soft to bakery sliceable, so make it the day before you need it.
A 9 inch springform gives the classic tall sides and easy release, but a 9×13 dish works for bar style slices and a deep pie dish works for a wedge style dessert. In either swap, keep the layer thickness in mind, thinner layers set a little faster and serve more people.
They are different desserts with the same flavors. A baked cheesecake uses eggs and an oven for a dense, rich texture, while this no bake version whips cream into the filling for a lighter, mousse like slice. If a searing summer kitchen is the enemy, the no bake wins every time.
Made this No Bake Blueberry Cheesecake? Leave a comment and a star rating below, I would love to hear how your swirl turned out!
No Bake Blueberry Cheesecake
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the filling:
- 24 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice fresh squeezed
- 1 ¼ cups heavy whipping cream
- 21 ounces blueberry pie filling
Instructions
- In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.1 ½ cups graham cracker crumbs, 7 tablespoons unsalted butter melted, 2 tablespoons granulated sugar
- Press the crust into the bottom of the pan in an even layer and slightly up the sides of a 9-inch spring-form pan. Place in the freezer while you make the filling.
- Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth.24 ounces cream cheese softened
- Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.1 1/2 cups powdered sugar, 2 teaspoons vanilla extract, 2 teaspoons lemon juice fresh squeezed
- Add the heavy cream to the mixture ½ cup at a time. Whip everything for 2 minutes.1 ¼ cups heavy whipping cream
- Stir in ¼ cup of the blueberry pie filling.21 ounces blueberry pie filling
- Add the filling to the crust and smooth out the top. Cover with plastic wrap and place in the fridge for 4 hours.
- Smooth the remaining pie filling on top. Cover in plastic wrap and place in the fridge overnight to set.
- Slice and serve immediately.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Whip the heavy cream until soft peaks or stiff peaks form—it helps keep your filling nice and fluffy.
- Don’t skip chilling the cheesecake overnight. This helps it firm up just right.
- A rubber spatula is perfect for folding ingredients together gently.
- To avoid air bubbles, tap the pan on the counter before refrigerating.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
These were so much fun to make and tasted delicious.