No-Bake Blueberry Cheesecake
Chill out this summer with a no-bake blueberry cheesecake topped with homemade blueberry sauce. This dessert has a thick and rich cheesecake filling and buttery graham cracker crust. It’s quick and easy to make ahead of time too!
Hot summer days call for a no-bake dessert. This blueberry cheesecake is the perfect cool-down treat. The thick and creamy cheesecake filling tastes delicious with the sweet blueberry sauce on top! Try this recipe for the Fourth of July or next time you have a backyard barbecue.
Why You’ll Love This Recipe
- No oven required. Since there are no eggs, this cake needs no baking!
- Perfect for hot days. This dessert is meant to served chilled, which makes it ideal for summer.
- Super simple. The recipe uses basic ingredients and easy steps to make a delicious treat!
- Flavorful. The sweet and tangy cheesecake filling pairs perfectly with the fruity blueberry sauce on top.
Ingredient Notes
- Graham crackers: Use about 12 graham cracker sheets to make finely crushed crumbs for the crust.
- Cream cheese: Block-style cream cheese is best for this recipe since it’s thick and creamy. Thekind sold in a tub and low-fat varieties melt more easily.
- Heavy cream: For a richer flavor, add heavy cream to the filling. This also helps the cheesecake keep it’s shape once frozen.
- Confectioners’ sugar: Also known as powdered sugar, this sweetens the cheesecake while maintaining a silky smooth texture.
- Lemon juice: Fresh lemon juice adds the signature tangy taste cheesecakes are known for.
- Blueberry sauce: You can use homemade blueberry sauce or canned blueberry pie filling. Make sure it’s chilled before topping the cake.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Make mini cheesecakes. Grease a 12-cup muffin tin and fill each cup with 2 tablespoons graham cracker crust and 1/4 cup cheesecake filling. Chill 2 hours before serving.
Use a different crust. Swap out the graham cracker crumbs for your favorite type of cookie crumbs. I suggest vanilla wafers or shortbread cookies.
How to Make No-Bake Blueberry Cheesecake
- Make the crust. Combine graham cracker crumbs, melted butter and sugar in a bowl. Press crust mixture into the bottom and up the sides of a springform pan. Place in the refrigerator while making the filling.
- Make the filling. Beat cream cheese. heavy cream, confectioners’ sugar, lemon juice and vanilla until smooth and creamy.
- Spread filling mixture over crust. Chill for 4 hours or until firm.
- Before serving, top cake with chilled blueberry sauce. Slice and serve.
Expert Tips
Chill the crust before adding the filling. Just 15 minutes or chilling the crust helps solidify it. This prevents the crumbs from getting into the filling when you spread it on top.
Use block-style cream cheese. I prefer this over the kind in the tub. The blocks are thicker, creamier and hold their form better when beaten with an electric mixer.
Refrigerate the cake for at least 4 hours. The longer the cake chills, the better structure it has. I prefer letting it set overnight in the refrigerator.
Make Ahead and Storage Tips
Make ahead the cake a keep it stored in the refrigerator for up to 48 hours before serving. The homemade blueberry sauce may also be made ahead of time and kept in the refrigerator before serving.
Freeze no-bake cheesecake for up to 3 months. Flash freeze for an hour or until firm, then wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before serving. I suggest keeping the blueberry sauce separate when freezing to prevent separation and texture inconsistencies.
Recipe FAQ
Most likely it wasn’t chilled long enough or the wrong type of cream cheese was used. It’s essential to use the block-style cream cheese that is fill fat. It’s thicker and maintains a sturdy consistency.
The filling won’t be as sturdy, but it will still taste delicious. I suggest adding a few dollops of blueberry sauce to the top of the cheesecake and swirling it in before chilling. Reserve the remaining sauce as a topping when serving.
A 9-inch round cake pan will work just as well, but it may be a little challenging to get the first slice out of the pan.
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Get the Recipe: No Bake Blueberry Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs, (about 12 sheets)
- 6 Tablespoons (85 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Filling
- 1 ¼ cups (10 oz) block-style cream cheese
- 1 cup (120 g) confectioners’ sugar
- 1 cup (240 ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- 1 recipe homemade blueberry sauce, or canned blueberry pie filling, chilled
Instructions
Crust
- Whisk together graham cracker crumbs, melted butter and sugar until a wet sand-like mixture forms.
- Press mixture into the bottom and slightly up the sides of a springform pan. Transfer to the refrigerator while you make the filling.
Filling
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese, heavy cream, confectioners’ sugar, vanilla, lemon juice and salt. Beat until well combined and mixture is stiff. Scrape down the bottom and sides of the bowl as necessary.
- Spread mixture over chilled crust. Be gentle so not to break the crust.
- Place in the refrigerator to chill for at least 3 hours.
- Top with chilled blueberry pie filling before serving.
