The Dreamiest No Bake Blueberry Cheesecake Recipe Ever

Summers call for delightful blueberry cheesecake desserts that require zero oven time.

Cool kitchen vibes mean less stress and more delicious moments.

Creamy textures blend perfectly with sweet berry bursts in this no-bake wonder.

Minimal ingredients create maximum flavor sensations that surprise everyone at the table.

Sweet graham cracker crusts provide a crispy foundation for silky smooth fillings.

Chilled desserts always spark conversations and bring smiles around any gathering.

Let’s whip up this simple yet impressive treat that promises pure indulgence.

FAQs

• Can I use fresh blueberries instead of frozen ones?

Yes, fresh blueberries work perfectly. Just adjust the cooking time slightly when making the topping, as fresh berries break down faster than frozen ones.

• Is it possible to make this cheesecake gluten-free?

Absolutely! Simply replace the graham cracker crumbs with gluten-free graham crackers or use crushed gluten-free cookies as a crust alternative.

• How long can I keep this no-bake cheesecake in the refrigerator?

The cheesecake stays fresh for up to 4-5 days when stored in an airtight container in the refrigerator. Just make sure to keep it covered to prevent it from absorbing other food odors.

No-Bake Blueberry Cheesecake That Delights

• Craft a No-Bake Delight: Escape the heat with this hassle-free dessert that requires zero oven time, making it perfect for summer gatherings or when you want a sweet treat without extra kitchen work.
• Burst with Blueberry Flavor: Enjoy a vibrant blueberry topping that transforms the classic cheesecake into a fruity sensation, adding a tangy and sweet dimension to every creamy bite.
• Kid-Friendly Kitchen Adventure: Engage the whole family in preparing this simple dessert, with easy steps that even young helpers can participate in, creating delicious memories together.
• Crowd-Pleasing Dessert: Impress guests with a professional-looking cheesecake that looks and tastes like it came from a fancy bakery, without the complicated preparation or expensive ingredients.

What You Need for No-Bake Blueberry Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds a touch of sweetness to the crust mixture.
• Butter: Helps bind the crust ingredients and creates a rich, cohesive texture.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and tangy flavor.
• Sugar: Balances the tanginess of the cream cheese and adds sweetness.
• Vanilla Extract: Provides a warm, aromatic flavor that complements the cream cheese.
• Lemon Juice: Adds a subtle citrusy brightness to the filling.
• Whipped Topping: Creates a light and airy texture in the cheesecake filling.

• Frozen Blueberries, Sugar, Lemon Juice: Form the base of a sweet and slightly tart blueberry sauce.
• Cornstarch, Water: Help thicken the blueberry mixture and create a syrupy consistency.

Instructions for No-Bake Blueberry Cheesecake

Step 1: Make the Crust

Mix graham cracker crumbs with sugar. Stir in melted butter until mixture resembles wet sand.

Press evenly into a 9-inch square dish and chill to firm.

Step 2: Prepare the Blueberry Sauce

Combine frozen blueberries, sugar, lemon juice, cornstarch, and water in a saucepan.

Cook over medium heat, stirring until thick and glossy (5–6 minutes). Cool to room temperature.

Step 3: Whip the Cheesecake Filling

Beat cream cheese with sugar until smooth. Add vanilla and lemon juice.

Fold in thawed whipped topping gently for a light, airy texture.

Step 4: Assemble and Chill

Spread filling over chilled crust. Drizzle blueberry sauce on top and swirl to create a marbled effect.

Cover and refrigerate at least 1 hour to set.

Insider Tips for No-Bake Blueberry Cheesecake

• Refrigerate the crust for at least 15 minutes to ensure a firm, crisp base that won't crumble when slicing.
• Use room temperature cream cheese to prevent lumps and create a silky, creamy texture in the cheesecake mixture.
• Stir the blueberry topping constantly while cooking to prevent burning and achieve the ideal syrupy consistency.
• Let the blueberry mixture cool completely before adding to the cheesecake to avoid excess liquid seeping into the filling.
• This no-bake dessert can be prepared a day in advance, making it perfect for stress-free entertaining and meal planning.

Ways to Change Up Blueberry Cheesecake

• Raspberry Remix: Swap blueberries with fresh raspberries for a tangy, vibrant alternative that brings a bright red color to the classic dessert.
• Gluten-Free Option: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs to make the recipe suitable for those with gluten sensitivities.
• Vegan Transformation: Use coconut cream cheese, cashew cream, and coconut whipped topping to create a plant-based version that maintains the creamy texture of the original recipe.
• Low-Sugar Adaptation: Substitute sugar with stevia or monk fruit sweetener and use fresh blueberries instead of adding extra sugar to reduce overall sugar content while keeping the dessert's delicious flavor profile.

Foods That Go Well with Blueberry Cheesecake

• A crisp prosecco or champagne cuts through the rich, creamy cheesecake and complements the tangy blueberry topping with its effervescent bubbles.
• A light chamomile or lavender tea balances the dessert's sweetness and provides a delicate, soothing contrast to the creamy cheesecake texture.
• A scoop of smooth vanilla ice cream enhances the cheesecake's creamy profile and adds an extra layer of coolness to the blueberry dessert.

Storing No-Bake Blueberry Cheesecake Correctly

• Store the no-bake blueberry cheesecake in an airtight container or cover tightly with plastic wrap. Keep it in the refrigerator for up to 4-5 days to maintain its fresh texture and flavor.
• Wrap the cheesecake securely in plastic wrap and aluminum foil. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut the cheesecake into slices, wrap each slice separately in plastic wrap, then store in a freezer bag for convenient single-serving portions.
• This no-bake dessert is best enjoyed cold. Let it sit at room temperature for 10-15 minutes before serving to soften slightly and enhance its creamy texture.

No Bake Blueberry Cheesecake Recipe

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4.5 from 24 reviews

• Total Time: 31 minutes
• Yield: 8 1x

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Description

Silky smooth no bake blueberry cheesecake emerges as a delightful dessert that promises pure indulgence. Fresh blueberries and creamy cheese blend seamlessly, offering you a cool, refreshing slice of summer sweetness.

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Ingredients

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Main Ingredients:

• 16 ounces (454 grams) cream cheese, softened
• 1 cup (240 milliliters) heavy cream
• 1 1/2 cups (340 grams) fresh blueberries

Crust Ingredients:

• 1 1/2 cups (150 grams) graham cracker crumbs
• 3 tablespoons (45 grams) white sugar
• 1/2 cup (115 grams) unsalted butter, melted

Sweetening and Flavoring Ingredients:

• 1/2 cup (100 grams) granulated sugar
• 2 teaspoons (10 milliliters) vanilla extract
• 2 tablespoons (30 milliliters) lemon juice

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Instructions

1. Pulverize graham crackers with sugar in a medium bowl, creating a fine, uniform texture.
2. Incorporate melted butter into crumb mixture, ensuring complete and even coating.
3. Press the buttery crumb blend firmly into a 9-inch square dish, forming a compact, smooth base layer.
4. Chill the crust in the refrigerator for 15 minutes to solidify.
5. Combine frozen blueberries, sugar, lemon juice, and cornstarch in a saucepan.
6. Pour water into the mixture, whisking until cornstarch fully dissolves.
7. Simmer the blueberry mixture over medium heat for 5-6 minutes, stirring intermittently until it transforms into a glossy, thickened syrup.
8. Remove from heat and allow the blueberry compote to cool to room temperature.
9. Whip cream cheese and sugar using an electric mixer until achieving a silky, lump-free consistency.
10. Introduce vanilla extract and lemon juice, blending thoroughly.
11. Gently fold whipped topping into the cream cheese mixture, creating a light, airy filling.
12. Spread the creamy filling uniformly across the chilled crust.
13. Drizzle and distribute the cooled blueberry compote evenly over the cheesecake surface.
14. Seal with plastic wrap and refrigerate for minimum 60 minutes to set and enhance flavors.

Notes

• Opt for fresh blueberries when in season for a more vibrant, intense flavor and natural sweetness that elevates the entire dessert.
• Experiment with different cookie crusts like chocolate graham crackers or gingersnaps to add unique depth and personality to the cheesecake base.
• Chill the cheesecake for at least 4 hours or overnight to ensure a firm, sliceable texture that holds its shape perfectly when served.
• For a gluten-free version, substitute graham cracker crumbs with almond flour or crushed gluten-free cookies to accommodate dietary restrictions.

• Prep Time: 25 minutes
• Cook Time: 6 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 203
• Sugar: 3.8g
• Sodium: 55mg
• Fat: 11.4g
• Saturated Fat: 6.9g
• Unsaturated Fat: 4.5g
• Trans Fat: 0.1g
• Carbohydrates: 22.3g
• Fiber: 0.7g
• Protein: 1.7g
• Cholesterol: 30mg