No Bake Cheesecake with Blueberries

No Bake Cheesecake with Blueberries is smooth, full of flavor, and super simple to make.

Course Dessert

Cuisine American

Keyword No Bake Cheesecake with Blueberries

Prep Time 15

Chill Time 8

Total Time 8 15

Servings servings

Calories 547kcal

Author Dana DeVolk

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.

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.