This No Bake Blueberry Cheesecake is extra creamy with a crunchy graham cracker crust and juicy blueberry topping! Because it’s no bake, it’s way easier to make than traditional cheesecake and perfect for warmer temperatures.
Need a dessert to bring to your next picnic or backyard barbecue? This Blueberry Cheesecake is perfect!
No Bake Blueberry Cheesecake
Cheesecake is one of those incredible desserts that’s always a crowd pleaser. This no bake blueberry cheesecake is no exception. It’s light in texture, extra creamy, and has that classic cheesecake tanginess. Then the blueberry sauce is sweet, juicy and the perfect topping.
Tips for Making No Bake Cheesecake
When making a traditional cheesecake, most of the pitfalls happen in the baking and cooling process. So by making a no bake cheesecake, you automatically avoid a lot of those challenges. However, there are definitely some helpful tips for making this no bake cheesecake.
- Use full fat, brick-style cream cheese. Lite cream cheese and spreadable cream cheese are too thin, and therefore your cheesecake won’t set.
- Take the cream cheese out of the fridge about 20 minutes before getting started so it can warm up to room temperature before getting started (this helps to avoid lumps).
- Make the graham cracker crust first, then pop it in the freezer as you make the filling. This helps it hold together.
- A touch of freshly squeezed lemon juice helps to give the cake its tangy flavor.
- We’re using whipped topping (such as Cool Whip) in this recipe. However, if you prefer to use fresh whipped cream instead – measure out 1 cup of heavy whipping cream. Beat the cream until stiff peaks form, then gently fold it into the batter when the recipe calls for folding in the whipped topping.
- There’s no gelatin in this recipe, however it’s imperative that you pop the cheesecake in the fridge to chill for at least 6 hours before serving so it can firm up.
- Do not freeze the cheesecake. It will lose its smooth and creamy texture.
Blueberry Topping for Cheesecake
The blueberry flavor comes from topping the cheesecake with blueberry sauce. I typically make the sauce in advance, then pop it in the fridge until I’m ready to serve the cake. Only top the cheesecake with the blueberry sauce before serving, because if the cheesecake hasn’t properly set yet the sauce can weigh it down and it will sink. As well – you don’t want the sauce to be warm when you spoon it on top of the cheesecake – otherwise, it can melt the cheesecake.
The blueberry topping can be made with fresh or frozen berries, and adding just a little lemon juice actually helps to bring out the sweetness of the berries (don’t worry – you can’t taste the lemon juice).
Make Ahead Tips for No Bake Cheesecake
This no bake blueberry cheesecake is perfect for making ahead of time because it’s required to be chilled in the fridge for at least 6 hours. You can make the cheesecake the day before or the morning of when you plan to serve it. Store covered in the fridge. I do not recommend freezing this cheesecake, because it will get little ice crystals and will no longer be as smooth and creamy.
For more blueberry recipes, try these other favorites:
- Lemon Blueberry Cake
- Blueberry Sour Cream Coffee Cake Muffins
- Lemon Cheesecake with Blueberry Sauce
- Grilled Blueberry Dessert Pizza
No Bake Blueberry Cheesecake
Graham Cracker Crust
- 1 1/2 cups graham crumbs (about 10-12 sheets)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
No Bake Cheesecake
- 24 oz cream cheese full-fat, brick style
- 3/4 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups whipped topping* thawed
- 2 1/2 cups blueberries
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons water
Graham Cracker Base
- Lightly spray a 9-inch round springform pan with nonstick cooking spray.
- In a medium bowl stir together the graham crumbs, sugar and melted butter.
- Press the mixture into the bottom of the springform pan (I like to use the back of a dry measuring cup) forming a slight lip around the edge about 1/2 inch tall.
- Put the base in the freezer as you make the filling.
- In a large bowl, beat the cream cheese until smooth.
- Beat in the powdered sugar, lemon juice and vanilla extract.
- Using a rubber spatula, gently fold in the whipped topping until the mixture looks smooth.
- Spoon the batter into the prepared crust, and smooth the top.
- Place in the fridge to chill for at least 6 hours, or overnight.
- Add the blueberries, sugar, lemon juice and 1/4 cup water to a medium saucepan over low-medium heat.
- Gently stir the mixture as it begins to boil gently. The blueberries will start to soften. Boil for 5 minutes while stirring.
- In a small cup, dissolve the cornstarch in the 2 tablespoons of water.
- Add the cornstarch mixture to the blueberries, gently stirring as the mixture thickens.
- Once the blueberry sauce looks thick and no longer watery, remove from the heat and cool fully. The sauce will continue to thicken as it cools.
Serving the Cheesecake
- Take the cheesecake out of the fridge. Trace around the inside of the springform pan with a thin, sharp knife. Then unclamp the pan.
- Top the cheesecake with the cooled blueberry topping, and optionally decorate with whipped cream.