When the heat climbs and you just can’t face turning on that oven, you know it’s time for a chilled dessert, right? And let me tell you, nothing beats the sheer joy of a perfect slice of creamy heaven without lifting a finger anywhere near the stove except the cooktop for five minutes for the topping!

This recipe for No Bake Blueberry Cheesecake is, hands down, the easiest showstopper I have in my back pocket. I whipped this up last summer when my old college roommate popped by unexpectedly, and honestly, the whole thing disappeared before dinner was even over. It’s completely foolproof, which is why I just had to share all my secrets with you. Forget waiting hours for it to bake perfectly; we skip the cracks and go straight to spectacular chilling!

If you’re looking for more easy, chilled treats, you might want to check out my little collection of four exquisite no-bake cake recipes—but trust me, this cheesecake is the star!

Why This No Bake Blueberry Cheesecake is Your New Favorite Dessert

I have so many reasons why this chilled wonder is going to become essential in your repertoire. Honestly, after you try it once, you’ll see why I’m obsessed with keeping it ready for spur-of-the-moment requests. It just screams summer perfection!

It sets up beautifully without needing the oven, saving you energy on a hot day.
You get that intensely rich, decadent cheesecake flavor you crave.
There are absolutely zero chances of it cracking on top, which is a major win!
The graham cracker crust is buttery and provides the perfect crunchy base.

Seriously, check out my tips on making other light and velvety cheesecake variations when you have a little more time, but for speed, this chilled recipe can’t be beaten.

Effortless Preparation for the No Bake Blueberry Cheesecake

The best part? It’s mostly hands-off waiting time once you assemble it. You don’t need to worry about water baths or hovering over the oven dreading that inevitable crack down the center—we skip all that drama completely. It’s ready whenever you are, provided you let it chill long enough to get properly firm!

Perfect Creamy Texture in Every Bite of No Bake Blueberry Cheesecake

The secret to truly luxurious results here is two-fold: good technique with the cream cheese and making sure your heavy cream gets those stiff peaks. When you gently fold that airy cream into the tangy filling base, you lock in that smooth, melt-in-your-mouth texture that’s so hard to achieve otherwise.

Gathering Ingredients for the Perfect No Bake Blueberry Cheesecake

Okay, now that we’re excited, let’s talk stuff! For your No Bake Blueberry Cheesecake, the ingredients are straightforward, but quality really matters here since we aren’t baking anything to hide behind. Make sure your cream cheese is truly softened—like, leave it out an hour or two before you start soft!

You’ll need these goodies:

1 1/2 cups graham cracker crumbs for that classic base.
1/4 cup granulated sugar, kept separate for the crust!
6 tablespoons unsalted butter, and please, make sure it’s fully melted.
16 ounces of full-fat cream cheese, softened, that’s the heavy lifter!
1 cup of powdered sugar for sweetening the filling.
1 teaspoon vanilla extract—use the real stuff if you have it!
1/4 cup fresh lemon juice, because that little bit of tang is essential.
1 cup heavy whipping cream, which we’ll whip up separately.

And for that beautiful purple crown topping:

1 1/2 cups fresh blueberries—don’t skimp on them!
1/4 cup granulated sugar reserved just for the sauce.
1 tablespoon cornstarch to get it thick and glossy.
1/4 cup water to help it all combine during cooking.

If you’re looking for other ways to use those lovely berries, I’ve got a fantastic blueberry cookie recipe that’s perfect for pairing with a slice of this cheesecake!

Step-by-Step Instructions for Your No Bake Blueberry Cheesecake

Alright, buckle up! This is where we turn a pile of ingredients into a magnificent, chilled masterpiece. The whole process goes surprisingly fast, but pay attention to the timing, especially that chilling! If you’re ready to rock, you can see my thoughts on other decadent dessert ideas right here.

Creating the Graham Cracker Crust for the No Bake Blueberry Cheesecake

First up, let’s build the foundation! Just toss your graham cracker crumbs, that quarter cup of sugar, and your melted butter together in a bowl until it looks like wet sand. Press this mixture down super firmly into the bottom of your 9-inch springform pan. I like to use the bottom of a measuring cup to really pack it in there. Then, pop it into the fridge for just 15 minutes to firm up before we move on.

Making the Creamy Filling for the No Bake Blueberry Cheesecake

This step is crucial for that smooth texture! Take your softened cream cheese and beat it alone first until it’s absolutely velvety smooth—no lumps allowed! Then, slowly beat in your powdered sugar, vanilla, and that bright lemon juice. Don’t rush this bit! Meanwhile, whip your heavy cream in a separate bowl until you’ve got firm peaks. Now, here’s the gentle part: fold that beautiful fluffy cream into the cheese mixture. We’re folding, not beating, to keep all that lovely air in there!

Preparing the Bright Blueberry Topping for the No Bake Blueberry Cheesecake

While the cheesecake chills (or after!), it’s topping time. Get your blueberries, the remaining sugar, cornstarch, and water into a small saucepan. Heat it over medium heat, stirring all the time. You want it to bubble up and get nice and thick, coating the back of a spoon. Once it does that, pull it off the heat immediately. And this is key: you must let this topping cool down completely—almost room temperature—before you put it on the cheesecake, or it’ll melt your beautiful filling!

Expert Tips for the Best No Bake Blueberry Cheesecake Results

I know the basic steps are easy, but these little tweaks are what take your No Bake Blueberry Cheesecake from ‘good’ to ‘OMG, who made this perfection?’ My grandma always said that recipes are just starting points—the real heart comes from knowing *why* you do things certain ways. I’ve picked up a few tricks over the years that keep my chilled desserts flawless.

If you want the richness to really shine through, I always lean on my favorite resources, even when making simpler recipes like this one. For instance, if you want to see how cream cheese is used in baking for structure, have a look at my notes on cream cheese pound cake. Knowledge is power in the kitchen!

Ingredient Quality for a Superior No Bake Blueberry Cheesecake

Seriously, don’t even think about using the low-fat option here; it just won’t set up right, and the texture will be sad. You absolutely must use full-fat cream cheese, and it needs to be softened completely to room temperature so it blends instantly and stays lump-free. If it’s cold, you get little white chunks, and nobody wants chunky cheesecake!

Customizing Your No Bake Blueberry Cheesecake Crust

Most people stick to graham crackers here, and they are great, but I always want to give you options for flavor variety! If you run out of crackers, don’t panic. You can swap them out entirely for vanilla wafers if you want a slightly subtler, sweeter crust. Just crush them up the same way you would your graham crackers. I promise, nobody will guess the difference!

Serving Suggestions for Your No Bake Blueberry Cheesecake

Since this No Bake Blueberry Cheesecake is so gorgeous with its bright purple topping, presentation is half the fun! Once that blueberry sauce has cooled completely, it looks stunning just poured right over the top, letting it drip a little down the sides of the perfectly white filling. It looks fancy, but remember, we did almost no work, right?

If you want to go the extra mile, try a few fresh lemon zest shavings right over the center before you slice it—that smell is unbeatable! For an extra layer of crunch and color, a scattering of finely crushed vanilla wafers around the edge of the crust looks amazing. It keeps things light and complements the blueberry perfectly. If you’re making this for an event, these simple touches make all the difference. For more ideas involving those sweet berries, I always refer back to my blueberry delight post for inspiration!

Storage and Reheating for Leftover No Bake Blueberry Cheesecake

Now, the hard part: having leftovers! Since this is a No Bake Blueberry Cheesecake, we don’t have to worry about reheating anything—which is great because no one wants warm, runny cheesecake, right? The priority here is keeping it happy and chilled in the fridge.

You need to store this tightly covered; plastic wrap pressed gently against the surface of the topping works best to prevent any fridge smells from creeping in! It stays fantastic for about three to four days in the cold. If you want to store individual slices, take them out of the springform pan first, place them in airtight containers, and keep them chilled. This recipe is so easy, it’s almost criminal—much like the simplicity of making my famous no-bake eclair cake!

Frequently Asked Questions About No Bake Blueberry Cheesecake

I always get so many questions after sharing recipes like this, mainly because everyone wants to know how to customize it or troubleshoot any potential issues. Dealing with a no bake cheesecake is different than baking, so there are a few specific things that pop up frequently. Don’t stress if you need to make a swap; this recipe is pretty forgiving once you know the rules!

If you love individual portions, you absolutely have to see how I make a simple cheesecake in a jar—perfect for parties!

Can I use frozen blueberries for the topping on this No Bake Blueberry Cheesecake?

Oh yes, you totally can, especially if fresh berries aren’t in season or they look sad at the store! When you use frozen ones, they release a lot more liquid as they cook down. You might want to add just a tiny splash more cornstarch—maybe half a teaspoon extra—to make sure that blueberry topping gets nice and thick without being watery. You generally don’t need to thaw them first; just toss them right in with the sugar and water, stirring frequently.

How long does the No Bake Blueberry Cheesecake need to chill to set properly?

Four hours is the absolute minimum time required for this chilled cheesecake to set up well enough that you can slice it without major structural collapse. But here’s my honest advice: if you can wait until the next day, do it! Leaving it in the fridge overnight allows the filling to become supremely firm and makes scooping out those perfect, clean slices so much easier. Patience really pays off here.

What is the best alternative crust for this No Bake Blueberry Cheesecake?

The sweetness of the graham cracker crust is classic, but you have options! If you’re looking for a slight flavor shift, vanilla wafers make a wonderful substitute—they bake up slightly sweeter and hold together beautifully. You could also crush up some shortbread cookies for a buttery, richer base. The key rule is keeping the crumb-to-melted-butter ratio the same as listed in the main steps for your graham cracker crust base!

Estimated Nutritional Data for No Bake Blueberry Cheesecake

Okay, let’s talk numbers briefly, though honestly, tasting this dessert is way more important than counting calories! Since we’re dealing with full-fat cream cheese and a buttery crust, you know it’s going to be rich. This data is just an estimate based on the standard ingredients listed, so treat it as a fun ballpark figure rather than a strict lab result.

For one glorious slice (1/10th of the cake!), here’s roughly what you’re looking at:

Calories: 350
Fat: 22g (with 14g of that being saturated, just so you know!)
Carbohydrates: 35g
Sugar: 30g
Protein: 5g

It’s definitely a treat, not an everyday snack, but totally worth it! If you want to geek out on where that sugar comes from, I did a whole deep dive on the surprising sugar content of fruits, which gives great perspective!

Share Your Experience Making This No Bake Blueberry Cheesecake

Now it’s your turn! I have given you all the tricks and secrets to making the most perfect, effortless, chilled bite of bliss, but I want to know what you think. Did your cream cheese whip up smoothly? Did your blueberries get that perfect gelled texture? Don’t keep all that delicious feedback to yourself!

Go ahead and drop a rating down below—five stars if you think this deserves a spot in your summer rotation! I read every single comment that comes through, and hearing how much your family loved this No Bake Blueberry Cheesecake truly makes my day. It’s why I share these old family favorites, you know?

And please, if you snap a picture of your gorgeous, perfectly set cheesecake with that bright blue topping, tag me on social media! I love seeing how my recipes travel around the world. If you’re looking for another quick win for your next gathering, check out this tasty recipe I think you’ll also adore!

No Bake Blueberry Cheesecake

Author: ferecipe.com
Total Time: 35 min
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for a creamy, no-bake cheesecake topped with a fresh blueberry sauce.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup lemon juice, fresh
1 cup heavy whipping cream
1 1/2 cups fresh blueberries
1/4 cup granulated sugar (for topping)
1 tablespoon cornstarch
1/4 cup water

Instructions

Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Chill crust for 15 minutes.
In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla extract, and lemon juice until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spread the cream cheese filling evenly over the chilled crust. Refrigerate for at least 4 hours, or until firm.
Prepare the blueberry topping: In a small saucepan, combine blueberries, 1/4 cup sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool completely.
Once the cheesecake is firm, spoon the cooled blueberry topping over the top before serving.

Notes

Use full-fat cream cheese for the best texture.
You can substitute vanilla wafers for graham crackers in the crust.
If you prefer a thicker topping, increase the cornstarch to 1 1/2 tablespoons.

Prep Time: 25 min
Cook Time: 10 min
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg

Keywords: no bake cheesecake, blueberry topping, graham cracker crust, easy dessert, chilled cheesecake