This post may contain affiliate links.
No Bake Cheesecake with Blueberries is smooth, full of flavor, and super simple to make.
I’ve got a sweet treat for you that’s rich, creamy, and packed with blueberry goodness! This no bake cheesecake with blueberries is calling your name!
Just a few ingredients, a little chilling time, and boom—you’ve got a dessert that everyone will think took hours to make!
I love all the textures in this creamy cheesecake.
You’ve got the buttery graham cracker crust, the fluffy cream cheese layer, and the saucy blueberry topping that brings a burst of fruity flavor in every bite.
And guess what? No need for a water bath, muffin tin, or even an oven.
Just a springform pan, a large bowl, and your trusty hand mixer or stand mixer with the whisk attachment.
So whether you’re planning for a holiday party, a birthday bash, or just need a sweet bite at the end of the day, this no bake cheesecake with blueberries is the way to go.
Some of our other favorite CHEESECAKE RECIPES we have on our site include: Cheesecake Stuffed Strawberry Bundt Cake Recipe, Easy Strawberry Cheesecake Dip Recipe, and No Bake Peppermint Cheesecake Recipe.
WHY THIS RECIPE WORKS:
- No Oven Needed: You don’t have to bake anything! That makes this perfect for hot days or busy schedules.
- Easy but Fancy: The creamy filling and fruity topping look impressive but come together with just a few steps.
- Tastes Amazing: Between the buttery graham cracker crust, smooth cream cheese mixture, and sweet blueberry topping, it’s hard to beat this flavor combo!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Graham cracker crumbs
- Unsalted butter
- Granulated sugar
- Cream cheese
- Powdered sugar
- Vanilla extract
- Lemon juice
- Heavy whipping cream
- Blueberry pie filling
HOW TO MAKE NO BAKE CHEESECAKE WITH BLUEBERRIES:
- In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.
- 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.
- Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
- Add the heavy cream to the mixture ½ cup at a time. Whip everything for 2 minutes.
- Stir in ¼ cup of the 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.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CRUST IS THE BEST TO USE?
A buttery graham cracker crust is classic and easy!
It’s pretty much my go-to for any cheesecake.
You can use graham crackers crushed into fine crumbs, then mixed with melted butter and a bit of sugar.
Press it into the bottom of the pan and you’re good to go.
You can also try crushed cookies (golden Oreos are another favorite of mine) or even salty pretzels for a twist!
CAN I USE FRESH BLUEBERRIES INSTEAD OF PIE FILLING?
Yes! In a small saucepan, you can make a homemade blueberry topping with fresh blueberries, lemon zest, and a little sugar on medium heat.
Or simply sprinkle cups of blueberries on top for that fresh blueberry flavor.
ANY ADDITIONS?
You KNOW there are plenty of options when it comes to cheesecake.
Bring it on!
- Fresh blueberries
- Lemon zest
- Whipped cream
- Shaved white chocolate
- Crushed graham crackers
- Toasted coconut
- Blueberry puree
- Sliced almonds
- Raspberry sauce
- Mint leaves
ANY SUBSTITUTIONS?
Yes, indeed! I love swaps and you can try any of these, or come up with some ideas of your own.
- Use Cool Whip instead of heavy whipping cream
- Try a cookie crust instead of graham crackers
- Use Greek yogurt instead of sour cream for a tangier taste
- Use vanilla essence if you don’t have vanilla extract
- Try a strawberry or cherry pie filling instead of blueberry
HOW TO STORE:
ROOM TEMPERATURE: This cheesecake should not sit out for more than 2 hours.
The creamy filling can soften too much.
REFRIGERATOR: Cover the cheesecake with plastic wrap or keep it in an airtight container.
It’ll stay fresh for up to 5 days.
FREEZER: You can freeze it!
Wrap the whole cheesecake or individual slices tightly with plastic wrap and aluminum foil. Freeze for up to 2 months.
Thaw in the fridge before serving.
DANA’S TIPS AND TRICKS:
- 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.
No bake cheesecake with blueberries is the perfect dessert when you want something easy, pretty, and super tasty.
The creamy cheesecake, paired with a buttery graham cracker base and sweet topping, makes this a recipe you’ll want to save to your recipe card again and again.
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
No Bake Cheesecake with Blueberries
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!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These were so much fun to make and tasted delicious.