Easy No Bake Blueberry Cheesecake Recipe: Creamy & Delicious with Graham Cracker Crust

There’s nothing quite like a luscious, creamy cheesecake to cap off a meal, especially when it doesn’t require you to turn on the oven. This No Bake Blueberry Cheesecake is an absolute dream come true for dessert lovers, combining the ease of a no-bake recipe with the rich, tangy flavors of homemade cheesecake. Featuring a classic graham cracker crust and a generous topping of vibrant blueberry pie filling, this dessert is a true crowd-pleaser that comes together effortlessly.

I distinctly remember the first time I made this no-bake blueberry cream cheese pie. It was for a Fourth of July celebration, and I needed a dessert that could be prepared in advance, wouldn’t contribute to the summer heat by using the oven, and was easy to transport. While I have several beloved no-bake recipes like my No Bake Mini Cheesecakes, No Bake Cheesecake Bars, and No Bake Peach Cheesecake, that particular day I wanted an excuse to use my favorite pie plate – the one that literally says “pie.” And indeed, this dessert beautifully bridges the gap between a classic cheesecake and a fruit-topped pie, offering the best of both worlds.

Slice cut out of no bake blueberry cheesecake

What truly sets this recipe apart is its commitment to homemade goodness. You won’t find any Cool Whip here! Instead, the incredibly rich and smooth no-bake cheesecake filling is made with fresh heavy whipping cream, providing a superior texture and a pure, delightful flavor that store-bought alternatives simply can’t match. Topping it all off is a generous layer of homemade blueberry pie filling, bursting with sweet and slightly tart blueberries.

Once you’ve assembled this beautiful blueberry no-bake cheesecake and allowed it to chill thoroughly, preferably overnight, you’ll be rewarded with the perfect summer treat. Its vibrant colors and refreshing taste make it ideal for any gathering. For an extra festive touch, especially around holidays like the Fourth of July, consider adding some fresh sliced strawberries on top alongside the blueberries for a stunning red, white, and blue dessert, much like my no bake cheesecake cups.

It’s always a special moment when a new dessert invention is such a hit at a party that it demands a place on the blog. This No Bake Blueberry Cheesecake was undoubtedly one of those successes. Its ease of preparation and undeniable deliciousness make it a recipe I’m thrilled to share with you, confident that it will become a staple in your dessert repertoire.

The Essential Ingredients for Your No Bake Blueberry Cheesecake

Crafting a truly spectacular no-bake blueberry cheesecake starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need to create this creamy masterpiece, along with some helpful tips:

Graham cracker crumbs: The foundation of our crust. While traditional, you have creative freedom here! For a different flavor profile, you can absolutely use Oreo cookies (or similar chocolate sandwich cookies) or even vanilla wafers. A food processor makes quick work of turning them into fine, uniform crumbs.
Butter: Melted butter is crucial for binding the graham cracker crumbs together, forming a firm and flavorful crust that won’t crumble when sliced.
Granulated sugar: Adds a touch of sweetness to the crust, balancing the buttery richness. If you opt for an Oreo crust, you can omit this sugar as the cookies are already sweet.
Salt: A small pinch of salt enhances the overall flavor of the crust, especially when using unsalted butter. It helps to bring out the sweetness and prevents it from tasting flat.
Heavy cream: This is where the magic happens for our luscious filling. Whipped to stiff peaks, heavy cream provides the necessary body and airy texture, making it a superior alternative to store-bought whipped toppings like Cool Whip for our no-bake dessert. Ensure it’s very cold for the best results.
Cream cheese: The star of any cheesecake! For the creamiest, most stable filling, always use a block of full-fat cream cheese. Low-fat and fat-free versions contain more water, which can lead to a less firm and less flavorful cheesecake. Make sure it’s at room temperature before mixing to prevent lumps.
Powdered sugar: Also known as confectioners’ sugar, this fine sugar not only sweetens the cream cheese filling but also helps to stabilize it, contributing to that perfectly smooth and set consistency. It balances the tanginess of the cream cheese beautifully.
Vanilla extract: A must-have flavor enhancer for any cheesecake. Pure vanilla extract adds warmth and depth, complementing both the cream cheese and the blueberry flavors.

Feeling adventurous or prefer another fruit? This recipe is incredibly versatile! Instead of blueberry, try my homemade strawberry pie filling, cherry pie filling, peach pie filling, or even apple pie filling for a delightful twist!

No Bake Blueberry Cheesecake ready to serve with forks

The Secret to a Creamy Filling: How To Substitute For Cool Whip

Many no-bake dessert recipes frequently list Cool Whip or other whipped toppings as a primary ingredient, celebrated for their convenience and stability. However, for those who prefer fresh, natural ingredients and a superior flavor and texture, there’s a simple and far more delicious alternative: homemade whipped cream.

I’ve long advocated for making homemade whipped cream from scratch. It’s surprisingly easy and elevates any dessert, especially a no-bake cheesecake. The secret to a perfect no-bake cheesecake without the need for additional stabilizers lies in beating your heavy cream until it forms firm, stiff peaks. This robust, airy whipped cream then folds beautifully into the cream cheese mixture, providing all the structure and luxurious creaminess you need.

You don’t need to fret about adding gelatin or other thickeners between the cream cheese filling and the chilling time. The combination of full-fat cream cheese and properly whipped heavy cream creates a wonderfully stable and incredibly luscious filling. Just ensure your heavy cream is very cold before you start beating it, and continue to whip until the peaks hold their shape when you lift the beaters. This method not only results in a more flavorful cheesecake but also one with a much more desirable, melt-in-your-mouth texture.

Step-by-Step Guide: How To Make A No Bake Blueberry Cheesecake

Making this blueberry cheesecake pie is much simpler than you might imagine. Follow these steps for a perfect, impressive dessert every time:

Prepare the Graham Cracker Crust: In a medium bowl, combine your graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your 9-inch pie plate. Use the bottom of a glass or a flat measuring cup to get an even, compact layer. Chill the crust in the refrigerator for at least 30 minutes. This crucial step helps the crust set and prevents it from tearing apart when you add the creamy filling.
Whip the Heavy Cream: Using a large mixing bowl and either an electric hand mixer or a stand mixer with a whisk attachment, beat the cold heavy cream on medium-high speed. Continue beating until the cream thickens and stiff peaks form. This usually takes about 3-4 minutes. When you lift the beaters, the peaks should stand upright and not collapse. Transfer this whipped cream to a separate bowl and keep it cold in the refrigerator while you prepare the cream cheese mixture.
Prepare the Cream Cheese Filling: In the same mixing bowl (no need to wash it!), beat together the softened, room-temperature cream cheese, powdered sugar, and vanilla extract. If using a stand mixer, switch to the paddle attachment. Beat on medium speed for about 2-3 minutes, until the mixture is completely smooth and creamy, with no lumps. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is well combined.
Gently Fold in Whipped Cream: This step is key to a light and airy cheesecake. Carefully fold the chilled whipped cream into the cream cheese mixture until it is just fully incorporated. Use a spatula to gently scoop from the bottom and fold over, turning the bowl as you go. Be careful not to overmix, as this can deflate the whipped cream and result in a denser filling.
Assemble the Cheesecake: Spread about half of your blueberry pie filling evenly over the chilled graham cracker crust. Then, carefully spoon the cream cheese mixture on top of the blueberry layer, spreading it gently to create a smooth, even surface. Finish by spooning the remaining blueberry pie filling over the cream cheese layer, spreading it to the edges.
Chill Thoroughly: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or ideally, overnight. This extended chilling time is essential for the cheesecake to firm up and set properly, making it easy to slice and serve.

New to baking terms? If you’re unsure what “folding” means, check out this helpful guide on how to fold whipped cream from The Kitchn.

Troubleshooting & Tips for the Perfect No Bake Cheesecake

Why is my blueberry cheesecake lumpy?

A common culprit for a lumpy no-bake blueberry cheesecake filling is cold cream cheese. If your cream cheese isn’t soft and at room temperature, it won’t blend smoothly with the sugar and can create persistent lumps. To avoid this, make sure your cream cheese sits out on the counter for at least an hour (or longer, depending on your kitchen temperature) until it’s no longer cold to the touch and easily yields to a gentle press.

If you’re in a hurry and forgot to take it out, you can carefully microwave the cream cheese (without its foil wrapper!) in 5-10 second increments. Check it after each interval, gently pressing it to gauge its softness. The goal is to get it to room temperature, not to melt it, so proceed with caution!

Why isn’t my no-bake cheesecake setting?

If your cheesecake isn’t setting, there could be a few reasons:

Not enough chilling time: The most common reason! No-bake cheesecakes truly need ample time in the refrigerator, often 4 hours minimum, but overnight is always best for a perfectly firm slice.
Cream cheese issue: Using low-fat or fat-free cream cheese can lead to a softer set due to higher water content. Always opt for full-fat cream cheese.
Whipped cream issue: If your heavy cream wasn’t whipped to stiff peaks, it won’t provide enough structure to the filling. Ensure the cream is very cold and whipped until it holds its shape firmly.
Overmixing the filling: While you want the cream cheese smooth, overmixing after adding the whipped cream can deflate it, leading to a less stable and airy texture.

Can I make this cheesecake ahead of time?

Absolutely! This no-bake cheesecake is an excellent make-ahead dessert. In fact, chilling it overnight often yields the best results, allowing all the flavors to meld and the filling to firm up perfectly. You can prepare it up to 2 days in advance.

How should I store leftover no-bake blueberry cheesecake?

Store any leftovers in an airtight container in the refrigerator for up to 5-7 days. This will help maintain its freshness, flavor, and texture.

Can I freeze no-bake cheesecake?

Yes, you can freeze no-bake cheesecake! Wrap individual slices or the whole cheesecake (after it’s fully set) tightly in plastic wrap, then again in aluminum foil. It can be stored in the freezer for up to 1-2 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions and Variations:

Fresh Berries: Garnish with extra fresh blueberries, or a mix of blueberries and raspberries/strawberries for added visual appeal and freshness.
Lemon Zest: A little lemon zest added to the cream cheese filling or sprinkled on top can brighten the flavors and add a delightful citrusy note.
Chocolate Shavings: For a decadent touch, sprinkle some dark or white chocolate shavings over the top.
Different Crusts: Experiment with crushed vanilla wafers, gingersnaps, or even shortbread cookies for the crust instead of graham crackers.

More Irresistible No Bake Dessert Recipes

Loved the simplicity and deliciousness of this no bake blueberry cheesecake? You’re in for a treat! Explore these other fantastic no-bake desserts that are perfect for any occasion:

No Bake Biscoff Cheesecake

No Bake Chocolate Pie

Strawberry Cream Pie

No Bake Peanut Butter Pie

No Bake Blueberry Cheesecake

Yield:
8 servings

Prep Time:
20 minutes

Chill Time
:
4 hours

Total Time:
4 hours 20 minutes

This No Bake Blueberry Cheesecake, featuring a rich graham cracker crust and homemade blueberry pie filling, is a luscious cream cheese pie made with fresh blueberries and without Cool Whip.

Ingredients

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
Pinch of salt (omit if using salted butter)
3/4 cup heavy whipping cream, cold
8 ounces full-fat cream cheese (1 block or 8 tablespoons), room temperature and not cold to the touch (do not substitute with low-fat or fat-free)
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups blueberry pie filling (get homemade recipe here)

Instructions

In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Pat the mixture firmly into the bottom of a 9-inch pie plate to form the crust. Chill for at least 30 minutes before proceeding with the filling.
In a large mixing bowl (using a whisk attachment if you have a stand mixer), beat the cold heavy cream until it thickens and stiff peaks form. This typically takes about 3-4 minutes; when you lift the beaters, the peaks should stand firm and not fall over. Transfer the whipped cream to another bowl and keep it cold in the refrigerator.
In the same mixing bowl (no need to clean it; switch to a paddle attachment if using a stand mixer), beat together the room-temperature cream cheese and powdered sugar until the mixture is completely smooth and creamy, about 2-3 minutes. Beat in the vanilla extract. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Gently fold the chilled whipped cream into the cream cheese mixture until it is just fully incorporated and no streaks remain. Be careful not to overmix, which can deflate the whipped cream.
Spread about half of the blueberry pie filling into the bottom of the chilled pie crust. Carefully spread the cream cheese mixture on top of the blueberry layer. Finish by topping with the remaining blueberry pie filling, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before slicing and serving.
Refrigerate any leftovers in an airtight container for up to 5-7 days.

Notes

Want to change the flavor? Feel free to use strawberry pie filling, cherry pie filling, peach pie filling, or apple pie filling as a delicious alternative to blueberry.
For a patriotic red, white, and blue dessert, add fresh sliced strawberries on top alongside the blueberries!
Ensure your cream cheese is at room temperature to prevent a lumpy filling.
Chill the cheesecake for at least 4 hours, or overnight, for the best set.

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First published: July 25, 2016

This No Bake Blueberry Cheesecake is more than just a dessert; it’s a celebration of simplicity, flavor, and the joy of homemade baking (without the oven!). Its creamy texture, rich blueberry topping, and easy preparation make it an instant favorite for any occasion, especially when you want to impress without the stress. Give this recipe a try, and prepare to fall in love with your new go-to cheesecake!

Divine No Bake Blueberry Cheesecake