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No-Bake Blueberry Cheesecake

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A creamy and delicious cheesecake with a burst of blueberry flavor, no baking required!

This no-bake blueberry cheesecake is smooth, creamy, and bursting with fresh blueberry flavor. With a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant blueberry topping, it’s the perfect dessert for any occasion, especially during blueberry season!

No-Bake Blueberry Cheesecake

Course: Cake, DessertsDifficulty: Easy


Prep time






  • For the Crust:
  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, melted

  • For the Filling:
  • 16 oz (2 packages) cream cheese, softened

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy cream, whipped to stiff peaks

  • For the Blueberry Topping:
  • 1 1/2 cups fresh blueberries

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon water

  • 1 teaspoon cornstarch


  • Prepare the Crust:
  • In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  • Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
  • Prepare the Blueberry Topping:
  • In a small saucepan, combine the fresh blueberries, granulated sugar, lemon juice, and water.
  • Cook over medium heat, stirring occasionally, until the blueberries start to burst and release their juices, about 5-7 minutes.
  • In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
  • Stir the cornstarch slurry into the blueberry mixture and cook for another 2-3 minutes until thickened.
  • Remove from heat and let it cool completely.
  • Prepare the Filling:
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the powdered sugar and vanilla extract, and beat until well combined.
  • Gently fold in the whipped heavy cream until smooth and no streaks remain.
  • Assemble the Cheesecake:
  • Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
  • Chill the cheesecake in the refrigerator for at least 4 hours, or until firm.
  • Top and Serve:
  • Once chilled and set, carefully remove the cheesecake from the springform pan.
  • Spoon the cooled blueberry topping over the cheesecake.
  • Slice and serve chilled. Enjoy!


  • Indulge in this delightful No-Bake Blueberry Cheesecake, a creamy and refreshing dessert that’s perfect for any occasion!

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