No Bake Blueberry Cheesecake Recipe
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.
- 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
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
- 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.
- Prepare Pan: Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and for easy removal of the cheesecake.
- 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.
- 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.
- 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
