No Bake Blueberry Cheesecake Recipe

Introduction

This no-bake blueberry cheesecake is a creamy, refreshing dessert perfect for warm days or when you want a simple yet impressive treat. With a buttery graham cracker crust and a luscious blueberry topping, it’s sure to please any crowd.

Ingredients

• 2 cups graham crumbs
• 1/2 cup butter (melted)
• 2 tablespoons sugar
• 24 oz cream cheese (softened, about 750g or 3 packages)
• 4 cups Cool Whip (approximately 1L container)
• 1 1/4 cups icing sugar (confectioners or powdered sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 3 cups blueberries
• 1/2 cup sugar (for blueberry topping)
• 1 1/2 tablespoons cornstarch
• 1 tablespoon lemon juice (for blueberry topping)
• 1/2 cup water

Instructions

1. Step 1: In a saucepan, combine the blueberries, 1/2 cup sugar, cornstarch, 1 tablespoon lemon juice, and 1/2 cup water. Simmer on low heat for 5-10 minutes until the mixture thickens and becomes syrupy. Remove from heat, let cool, then refrigerate until ready to use.
2. Step 2: Line the bottom of a 9-inch springform pan with parchment paper for easy removal.
3. Step 3: In a large bowl, mix the graham crumbs, melted butter, and 2 tablespoons sugar until well combined. Press this mixture evenly onto the bottom of the prepared pan. Place in the fridge to chill while preparing the filling.
4. Step 4: Using a hand or stand mixer, beat the softened cream cheese until fluffy. Add the Cool Whip, icing sugar, vanilla extract, and 1 teaspoon lemon juice. Mix until smooth and well incorporated.
5. Step 5: Spread the cream cheese mixture evenly over the chilled graham crust. Spoon the cooled blueberry topping over the cheesecake layer.
6. Step 6: Return the cheesecake to the fridge and chill for 3-4 hours before slicing and serving.

Tips & Variations

• For a tangier flavor, add more lemon juice to the cream cheese mixture.
• Use fresh or frozen blueberries for the topping; frozen ones just need a bit longer to cook down.
• Try swapping graham crumbs for digestive biscuits or vanilla wafers for a different crust flavor.
• For an extra decorative touch, garnish with fresh blueberries or mint leaves just before serving.

Storage

Store any leftovers in an airtight container or cover the springform pan tightly with plastic wrap. Keep refrigerated for up to 3 days. To serve, let the cheesecake sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen for the topping?

Yes, fresh blueberries work perfectly and often yield the best flavor. If using frozen, thaw and drain briefly before cooking to avoid excess water.

Do I have to use a springform pan?

A springform pan makes removing the cheesecake easier, but you can use any cake pan lined with parchment paper. Just be careful when lifting the dessert out for serving.

No Bake Blueberry Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

A creamy, no-bake blueberry cheesecake featuring a buttery graham cracker crust, fluffy cream cheese filling, and a homemade blueberry topping simmered to a thick, syrupy finish. Perfect for an easy, refreshing dessert without needing an oven.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham crumbs
• 1/2 cup butter (melted)
• 2 tablespoons sugar

Cheesecake Filling

• 24 oz cream cheese (softened, about 750g or 3 packages)
• 4 cups cool whip (approximately a 1L container)
• 1 1/4 cups icing sugar (confectioners or powdered sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Blueberry Topping

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

Instructions

1. Prepare Blueberry Topping: In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Simmer on low heat for 5 to 10 minutes until the mixture thickens and becomes syrupy. Remove from heat and let it cool completely. Once cooled, refrigerate until ready to use.
2. Prepare Pan: Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and for easy removal of the cheesecake.
3. Make Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, melted butter, and sugar until the mixture is evenly combined. Press this mixture firmly and evenly onto the bottom of the prepared springform pan. Place the crust in the refrigerator to chill and set while you prepare the filling.
4. Prepare Cheesecake Filling: Using a hand mixer or stand mixer, beat the softened cream cheese in a large bowl until fluffy and smooth. Add the cool whip, icing sugar, vanilla extract, and lemon juice; continue mixing until everything is fully incorporated and the mixture is creamy and smooth. Spread this cheesecake filling evenly over the chilled graham cracker crust.
5. Assemble and Chill: Spoon the cooled blueberry topping evenly over the surface of the cheesecake filling. Return the assembled cheesecake to the refrigerator and chill for 3 to 4 hours or until firm. Once set, slice and serve chilled for best flavor and texture.

Notes

• You can substitute fresh or frozen blueberries for the topping as desired.
• If you prefer a less sweet cheesecake, reduce the sugar in the filling or topping accordingly.
• For best results, allow the cheesecake to chill for at least 4 hours or overnight.
• Ensure the cream cheese is softened to room temperature before mixing to avoid lumps in the filling.
• Parchment paper helps prevent the crust from sticking and makes removing the cheesecake easier.

Keywords: no bake cheesecake, blueberry cheesecake, easy dessert, no bake dessert, graham cracker crust, summer dessert, cream cheese dessert