Calling all the cheesecake lovers…this No-Bake Blueberry Cheesecake recipe is a must-try summer dessert! This easy refrigerator blueberry cheesecake consists of a buttery Graham cracker crust, creamy cheesecake filling, and homemade blueberry topping.
Layer this irresistible cheesecake in traditional pie form, make mini cheesecakes, or serve it in individual glasses, garnished with whipped cream, fresh blueberries, and lemon zest.
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❤️ Why you'll love this recipe
- No-bake desserts save you from the extra oven heat in the kitchen during those warm summer months!
- This no-bake blueberry cheesecake is easily adaptable. Make strawberry, raspberry, or lemon cheesecake from this recipe!
- Use the homemade blueberry pie filling as a topping for other foods such as pancakes, waffles, or ice cream.
This blueberry no bake cheesecake is a decadent dessert that comes together effortlessly. Even better…no baking is required! We use brown sugar in the crust which makes the crust stay together better.
🛒 Ingredients
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Homemade blueberry topping
Graham cracker crust and cheesecake
Note: The full list of this recipe ingredients with their amounts and options are in the recipe card below.
- Blueberries -- you may use frozen berries also.
- Brown sugar -- we used dark brown sugar but you may substitute with light brown.
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Add granulated sugar to a saucepan.
- Whisk in the cornstarch until there are no lumps.
- Add water, blueberries, and lemon juice. Cook over medium heat and stir until thick. Remove from the heat and cool.
- In a mixing bowl, combine melted butter, Graham cracker crumbs, and brown sugar.
- Mix well.
- Press the crumb mixture into the bottom of a 9x13-inch baking dish.
- In a separate bowl, add softened cream cheese, powdered sugar, milk, vanilla, and whipped topping.
- Combine well.
- Carefully spread the cheesecake filling over the crust.
- Add the dessert to the fridge for 10 minutes to help set the filling.
- Carefully spread the blueberry filling on top of the cheesecake. Chill the desert for at least 6 hours before serving.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Electric Hand Mixer -- whipping the cream cheese and adding the whipped topping.
- Glass Pan - 13X9-inch - for the cheesecake dessert
- Saucepan - for making the blueberry pie filling
📚 Variations
- Use store-bought pie crust that doesn’t require baking instead of making a pie crust from scratch.
- I’ve made my own blueberry pie filling for this blueberry no bake cheesecake, but you could use store-bought pie filing instead and cut down on recipe time.
- You can use strawberry pie filling, raspberry pie filling, blackberry pie filling, or lemon pie filling to make a different fruity cheesecake.
- Use a different sweet cracker or Golden Oreos for the crust.
- Get creative and make mini cheesecakes by dividing the ingredients into mini cheesecake pans or layer the cheesecake into individual glasses instead of a larger pie form.
🤔 FAQs
These are the questions we are most frequently asked about making a no-bake cheesecake with blueberry pie topping.
Absolutely! No-bake blueberry cheesecake is just as creamy and delicious as traditional baked cheesecake.
It’s important to refrigerate the blueberry no bake cheesecake for the filling to set, otherwise, it can take on the texture of mousse.
Keeping a no-bake cheesecake first is as easy as storing it in the refrigerator. It should be chilled for at least 6 hours before being served.
New York cheesecake consists of a cream cheese-rich filling, which makes it dense and thick, while regular cheesecake relies more on cream cheese and sour cream for the creamy filling.
Philadelphia cream cheese is a great cream cheese brand that creates lush and silky cheesecake.
👩🏻🍳 Tips
- Allow the cream cheese to soften at room temperature for easy mixing.
- You can make the blueberry pie filling ahead of time and store it in an airtight container in the fridge for up to one week.
- Adding a greater quantity of butter to the cheesecake crust is a trick to avoid having to bake the crust. You can add the crust to the fridge or freezer while preparing the cheesecake filling, which will help it to set.
🥫 Storage
This blueberry no-bake cream cheese dessert can be stored in the fridge for 3 days. It’s best to cover the no-bake blueberry cheesecake with plastic wrap or store it in an airtight container to prevent it from absorbing odors in the fridge.
This cheesecake can also be stored in the freezer for 2-3 months. Allow it to soften slightly in the fridge before serving.
📗 Related Recipes
- Creamy Blueberry Bottom Pie - This stunning fruity and creamy pie is perfect for special occasions or a midweek treat. The combination of lemon and blueberry makes it great for summer!
- No-Bake Cherry Delight Dessert - This is another no-bake dessert made with a buttery Graham cracker crust, cream cheese filling, and fruity pie topping!
- Raspberry Cream Cheese Coffee Cake - This simple raspberry cream cheese coffee cake is eye-catching and delicious.
🍽 Serve with
Enjoy a slice of this sweet and creamy cheesecake with a mug of hot coffee or a scoop of vanilla ice cream as a refreshing summer dessert. Fresh blueberries can also be added to this cheesecake before serving.
📞 Chiacchierata (chat)
I remember the first time I made this blueberry cheesecake, it was for a family cookout. It was blueberry season and I was trying to use up the ten pounds of blueberry I ordered.
I didn't have much time to put a dessert together. But you know how it goes, when family gets together you want to make something a bit special Once I made the blueberry pie sauce I knew that it would be a real winner.
The cheesecake part was simple, it was from an old refrigerator no bake cheesecake with whipped topping recipe. It was bing, bam, boom and into the fridge the dessert went.
With each bite there were oohs, aahs, and requests for the recipe. I almost felt guilty admitting to everyone how simple it was to make. Almost!! We all need an easy no-bake blueberry cheesecake recipe in our back pocket.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
This easy no bake blueberry cheesecake is a sweet and creamy summer dessert, made with just 3 easy layers – a buttery Graham cracker crust, a cheesecake filling, and homemade blueberry pie filling.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Quick and Easy No-Bake Blueberry Cheesecake
Ingredients
Homemade blueberry pie filling:
- 2 Tbs cornstarch
- ½ cup granulated sugar
- 2 cups fresh or frozen blueberries
- ½ cup water
For the crust:
- ½ cup unsalted butter (8 Tablespoons; 113g)
- ⅓ cup dark brown sugar (67g) may use light brown sugar
- 2 cups graham cracker crumbs finely crushed (240g)
For the cheesecake:
- 1½ cups powdered sugar
- 12 ounces cream cheese softened
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 16 ounce whipped topping may use homemade sweetened whipped cream.
Instructions
For the blueberry topping:
- In a heavy, medium saucepan, whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, blueberries, and lemon juice.
- Cook over medium heat, stirring frequently until thick. Remove from heat and cool. Use as desired. It stores tightly covered in the fridge for one week.
For the crust:
- Stir together the melted butter, graham cracker crumbs, and brown sugar.
- Press into the bottom of a 9X13 inch baking dish. Put in the refrigerator as you make the filling. This helps to set the crust.
For the Cheesecake:
- In a large mixing bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth.Carefully spread the cheesecake filling on top of the crust, being carefully not to pick up the crumb bottom.
- Place in the refrigerator for about 10 minutes to help set the cheesecake for the topping.
- Carefully spread the blueberry filling on top of the cheesecake. Chill for at least 6 hours before serving. Keep in the refrigerator and it is best eaten within 3 days.
Notes
- Allow the cream cheese to soften at room temperature for easy mixing.
- You can make the blueberry pie filling ahead of time and store it in an airtight container in the fridge for up to one week.
- Adding a greater quantity of butter to the cheesecake crust is a trick to avoid having to bake the crust. You can add the crust to the fridge or freezer while preparing the cheesecake filling, which will help it to set.
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