Quick and Easy No-Bake Blueberry Cheesecake

Blueberry Cheesecake with graham cracker crust a no-bake refrigerator dessert.

5 from 2 votes

Quick and Easy No-Bake Blueberry Cheesecake

Enjoy this easy no-bake blueberry cheesecake as a chilled summer dessert. It’s layered with a Graham cracker crust, a cream cheese filling, and homemade blueberry topping!

Prep Time20

Cook Time0

Chill in the Refrigerator6

Total Time6 20

Course: refrigerator dessert, Summer dessert

Cuisine: American

Servings: servings

Calories: 421kcal

Author: Marisa Franca @ All Our Way

Equipment

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.

Get Recipe Ingredients

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

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.

Nutrition