Cream cheese, graham cracker crust, Cool Whip, and fresh blueberries come together in this easy No Bake Blueberry Cheesecake recipe!
Okay, real talk—there’s something about summer that makes me want to swear off my oven entirely. Maybe it’s the heat. Maybe it’s the fact that I’ve already cleaned the kitchen twice, and I don’t want to deal with any more mess (anyone else? Just me?). Either way, when the family BBQ rolls around, I’m always the one who volunteers to bring dessert… and then regrets it immediately.
Enter this No Bake Blueberry Cheesecake. It saved my sanity one sticky July afternoon when I had zero desire to bake and even less desire to leave the house. I cobbled it together from pantry staples and some fresh blueberries I snagged at the farmers market the weekend before. And guess what? It disappeared faster than Uncle Joe’s famous ribs.
I didn’t even get to sneak a second slice—lesson learned.
Why You’ll Love This No Bake Blueberry Cheesecake Recipe?
Here’s the deal. If you love dessert but don’t love sweating in front of the oven (or are just looking for something ridiculously easy), this No Bake Blueberry Cheesecake is your jam.
- No oven. Yep, you read that right. You can leave your oven off and your house cool.
- It’s crazy simple. We’re talking minimal ingredients, no fussy steps, and no baking disasters.
- It’s make-ahead friendly. This bad boy gets better after chilling for a few hours, which means you can totally make it the day before.
- It tastes like summer in dessert form. Creamy, tangy, sweet, and that pop of blueberry? Heaven.
- You’ll look like a rockstar. People will think you spent hours on it. Don’t worry, I won’t tell.
Ingredient Notes:
You don’t need a fancy grocery list for this one. It’s simple but oh-so-good. Here’s what you’re working with:
- Graham cracker crumbs (2 cups): Classic, right? You can smash them yourself or buy the pre-made crumbs. I’ve done both. One is more fun. One is faster. I’ll let you guess which.
- Melted butter (½ cup): Helps glue those crumbs together for a crust that stays put.
- Sugar (2 tbsp for the crust, ½ cup for the blueberry topping): A little sweetness in the crust makes a difference, trust me.
- Cream cheese (24 oz): I go full-fat because life’s short. And yes, you want it softened so you’re not battling lumps.
- Cool Whip (4 cups): This makes the filling light and fluffy. If you’re a whipped cream purist, you can swap it out (but we’ll chat about that later).
- Icing sugar (1¼ cups): Sifted. No clumps, no drama.
- Vanilla extract (1 tsp): The unsung hero of this cheesecake.
- Lemon juice (1 tsp in the filling, 1 tbsp in the topping): That citrus kick cuts through the richness.
- Blueberries (3 cups): Fresh is best, but frozen works too. Just don’t skip them—this is a blueberry cheesecake, after all!
- Cornstarch (1½ tbsp): Thickens the topping so it doesn’t slide off. We’ve all been there, right?
- Water (½ cup): It’s just there to make things flow.
How To Make No Bake Blueberry Cheesecake?
I promise you won’t need a PhD in baking to pull this off. Here’s the lowdown:
Step 1: Blueberry Topping
You’re gonna start with the blueberry sauce because it needs time to cool. Toss the blueberries, sugar, cornstarch, lemon juice, and water into a saucepan. Low heat. Stir. Chill. You’ll know it’s done when the berries burst and it thickens into a glossy, deep purple goodness. If you’re anything like me, you’ll “taste test” it… repeatedly.
Step 2: Crust
Mix the graham crumbs, melted butter, and sugar. Press it into a springform pan like you mean it. Use the bottom of a measuring cup if you want to get fancy. Chill it while you make the filling. Easy, right?
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Step 3: Cheesecake Filling
Beat the softened cream cheese until it’s smooth—no one wants lumps! Then fold in the Cool Whip, icing sugar, vanilla, and lemon juice. It should be fluffy and light, kinda like a cloud if clouds were made of delicious cheesecake.
Step 4: Put It All Together
Spread the cheesecake filling over the crust. Spoon the cooled blueberry topping over that, and try not to get too excited. Cover it up and let it chill in the fridge for at least 3 hours. Overnight is better, but hey, I’m not judging if you can’t wait that long.
Step 5: Slice and Serve
Pop it out of the springform, cut yourself a big slice, and enjoy the fact that you didn’t have to turn on the oven.
Storage Options:
- Fridge: Keeps well for up to 4 days. After that, the crust gets a little soft—but it’s still tasty.
- Freezer: Totally freezable! Slice it first, wrap in plastic wrap, then foil, and freeze. Thaw in the fridge when the craving hits.
Variations and Substitutions:
- Different fruit toppings: Strawberries, raspberries, blackberries… or mix them all for a berry explosion.
- Crust options: Swap the grahams for Oreos (yum) or even a pretzel crust if you like salty-sweet vibes.
- Whipped cream instead of Cool Whip: Whip up 2 cups of heavy cream with ¼ cup powdered sugar if you want to go homemade.
- Add a citrus kick: More lemon zest in the filling? Yes, please!
What to Serve with No Bake Blueberry Cheesecake?
It’s a showstopper on its own, but if you’re going all out:
- Coffee or espresso: Balances the sweetness perfectly.
- A sparkling rosé: Because why not?
- Extra fresh berries: For color and a little fancy flair.
Frequently Asked Questions:
Can I use frozen blueberries?
You bet! No need to thaw, just cook them a bit longer for the topping.
Does it have to chill that long?
At least 3 hours, yes. Overnight? Even better. Patience pays off here.
There you have it. My favorite No Bake Blueberry Cheesecake. It’s the perfect dessert when you want to impress but don’t feel like sweating it out in the kitchen. It’s creamy, fruity, and just plain good. If you give it a whirl, let me know! Did you add a twist? Did your kids fight over the last piece? I need the details.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No Bake Blueberry Cheesecake
Ingredients
For the crust:
- 2 c graham crumbs
- 1/2 c butter melted
- 2 tbsp sugar
For the cheesecake layer:
- 24 oz approximately 750 grams cream cheese, softened
- 4 c Cool Whip
- 1 1/4 c icing sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the blueberry topping:
- 3 c blueberries
- 1/2 c sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 c water
Instructions
- To make the blueberry topping combine blueberries, sugar, cornstarch, lemon juice and water in a saucepan. Cook on low heat for 5 to 10 minutes until the mixture thickens. Allow it to cool down before refrigerating.
- For the crust mix graham cracker crumbs, melted butter and sugar together. Press this mixture into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill.
- Next prepare the cheesecake layer by whipping cream cheese until it becomes fluffy. Add Cool Whip (whipped topping) icing sugar, vanilla extract and lemon juice to the cream cheese mixture. Spread this concoction, over the chilled crust in the pan.
- Now it's time to assemble your cheesecake! Spoon the blueberry topping over the cheesecake layer. Let everything come together by chilling it in the refrigerator, for 3 to 4 hours.
- When you're ready to serve your creation carefully slice it into pieces. Enjoy your homemade No Bake Blueberry Cheesecake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
