No Bake Blueberry Cheesecake

 

close up shot of No Bake Blueberry Cheesecake with a slice missing
No-bake blueberry cheesecake is a creamy dessert that combines sweet blueberries with tangy cheesecake. No need to turn on the oven for this easy dessert.
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Table of Contents
  1. No Bake Blueberry Cheesecake Ingredients
  2. Substitutions and Additions
  3. How to Make No Bake Blueberry Cheesecake Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

No bake blueberry cheesecake combines sweet, tart blueberries with creamy, tangy cheesecake. This irresistible, no-bake blueberry cheesecake is easy to make dessert recipe that’s perfect for your next party, holiday, or get-together. Scrumptious to eat and simple to make, this creamy dessert comes together with just 25 minutes of prep time and doesn’t even require that you turn on the oven. 

If you love no-bake desserts you’ll want to make No-Bake Lemon Pie, No-Bake Orange Creamsicle Cheesecake, and No Bake Oreo Pie

close up shot of a slice of No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake Ingredients

No Bake Blueberry Cheesecake raw ingredients that are labeled

You will need:

  • 9 graham cracker sheets one sleeve
  • ½ cup melted butter
  • 1 tablespoon sugar
  • 16 ounces cream cheese softened
  • 8 ounces Cool Whip
  • 1 cup  powdered sugar
  • 1 teaspoon lemon juice
  • 21 ounces blueberry pie filling

Substitutions and Additions

BLUEBERRY PIE FILLING: You can also try different flavors of pie filling here to give a completely different flavor to this no-bake dessert. Cherry would be a great one to try or peach. You can even get a mixed berry pie filling to use. 

GRAHAM CRACKERS: if you are a chocolate fan, you can always add a layer of melted chocolate immediately above the buttery graham cracker crust. Melt some semi-sweet chocolate and pour on top then pop in the fridge for 15-20 minutes to let it set before continuing the recipe. 

BISCUIT BASE: if you can’t get graham crackers, you can use digestive biscuits in their place, and they work just as well.

WHIPPED TOPPING: For the creamy filling, you can either use a whipped topping such as Cool Whip or make your own homemade fresh whipped cream using our recipe found here.

How to Make No Bake Blueberry Cheesecake Recipe

STEP ONE: Place graham crackers in the food processor and pulse into fine crumbs.

PRO TIP: To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.

graham crackers in a bowl and then pulsed into crumbs in a bowl

STEP TWO: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

STEP THREE: Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.

graham cracker in a baking dish

STEP FOUR: In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.

PRO TIP: Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is in a classic cheesecake filling.

cream cheese, cool whip, powdered sugar and lemon juice blended together in a bowl

STEP FIVE: Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.

No Bake Blueberry Cheesecake on a baking dish

STEP SIX: Chill for at least 4 hours. Slice and enjoy!

PRO TIP: Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.

How to Serve

Cheesecake bars are a great dessert to serve at a potluck or party. Make your no-bake cheesecake extra indulgent by serving it with a scoop of vanilla ice cream or spoonful of whipped cream. Enjoy your blueberry cheesecake with raspberry iced tea or pineapple lemonade. 

Storage

IN THE FRIDGE: People often ask, ‘does the cheesecake need to be refrigerated’ and the answer is definitely yes. Store any leftovers of this delicious treat in an airtight container or in the baking dish covered in plastic wrap in the fridge until they are eaten so that the cream cheese stays at a safe temperature. 

IN THE FREEZER: You can freeze the cheesecake for up to 3 months. You can freeze them either in big sections or cut up into individual bars. Pop them on a plate and freeze them without any covering on. Once frozen, place in a freezer bag and seal. Don’t forget to thoroughly defrost them before eating.

a spoonful of No Bake Blueberry Cheesecake

No bake blueberry cheesecake is a creamy, decadent dessert bursting with the flavors of sweet blueberries and tangy cheesecake. No need to turn on the oven for this easy dessert that’s destined to become a family favorite. You can even swap out the blueberry pie filling for other fruit flavors and make this no-bake cheesecake over and over again. 

Frequently Asked Questions

Can I freeze this cheesecake? 

The cheesecake can be frozen in an airtight container for up to three months.

Can I use a different flavor of pie filling? 

You could use any flavor of pie filling that is available in your local grocery store. Any kind would be delicious!

How do you get the cream cheese to room temperature quickly? 

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

More Recipes You’ll Love

close up shot of No Bake Blueberry Cheesecake with a slice missing

No Bake Blueberry Cheesecake

No-bake blueberry cheesecake is a creamy dessert that combines sweet blueberries with tangy cheesecake. No need to turn on the oven for this easy dessert.
5 from 1 vote
Prep Time 25 mins
Chill Time 4 hrs
Total Time 4 hrs 25 mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

  • 9 graham cracker, sheets one sleeve
  • ½ cup butter, melted
  • 1 tablespoon sugar
  • 16 ounces cream cheese, softened
  • 8 ounces cool whip
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 21 ounces blueberry pie filling

Instructions
 

  • Place graham crackers in the food processor and pulse into fine crumbs.
  • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  • Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
  • In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
  • Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
  • Chill for at least 4 hours. Slice and enjoy!

Video

Notes

  • To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.
  • Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is in a classic cheesecake filling.
  • Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.

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