A slice of no bake blueberry cheesecake with a graham cracker crust and juicy blueberry topping.
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5 from 1 vote

No Bake Blueberry Cheesecake

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.
Prep Time15 mins
Chilling6 hrs
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: No Bake Blueberry Cheesecake
Servings: 12 people
Calories: 382kcal


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

Blueberry Topping

  • 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.

Cheesecake 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. 

Blueberry Topping

  • 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. 


*If you don't like whipped topping, measure 1 cup of whipping cream. Beat the cream until stiff peaks form. Then gently fold the whipped cream into the cheesecake filling in the step when the whipped topping is added in (Step 3 of making the Cheesecake Filling). 
Store leftovers in the fridge for up to 3 days. I recommend only topping the cheesecake with blueberry topping right before serving.


Calories: 382kcal | Carbohydrates: 32g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 261mg | Potassium: 134mg | Fiber: 1g | Sugar: 22g | Vitamin A: 975IU | Vitamin C: 4.3mg | Calcium: 81mg | Iron: 0.7mg