Easy Steps to Make a No Bake Blueberry Cheesecake

Indulge in the effortless elegance of our “Berry Bliss” No-Bake Blueberry Cheesecake, a dessert that combines the creamy, tangy delight of cheesecake with the sweet, luscious burst of fresh blueberries. This recipe is a dream come true for those who crave the decadence of cheesecake without the hassle of baking. Perfect for warm weather gatherings, special occasions, or whenever you need a refreshing and impressive dessert, this no-bake cheesecake promises to be a crowd-pleaser with its smooth texture and vibrant berry flavor.

Why You’ll Love “Berry Bliss” No-Bake Blueberry Cheesecake:

  • No Oven Needed: Keep your kitchen cool with a dessert that sets up beautifully without baking.
  • Simple Ingredients: Made with easily accessible ingredients for a hassle-free preparation.
  • Versatile: Easily swap blueberries for other berries or a mix for a different flavor profile.
  • Make-Ahead Friendly: Perfect for preparing in advance, allowing you to enjoy your event stress-free.

Ingredients Notes For “Berry Bliss” No-Bake Blueberry Cheesecake:

  • Graham Cracker Crust: A buttery, crumbly base made from crushed graham crackers mixed with melted butter and a touch of sugar.
  • Cream Cheese: The key to the creamy filling, softened to ensure a smooth texture.
  • Heavy Cream: Whipped into stiff peaks to give the cheesecake its light, airy consistency.
  • Blueberries: Use fresh blueberries for the topping, and consider a blueberry compote or jam for swirling into the filling for added flavor.
  • Sugar: Adjust the sweetness of both the filling and the topping to your taste.

Recipe Steps:

  1. Prepare the Crust: Mix crushed graham crackers with melted butter and sugar, press firmly into the bottom of a springform pan, and chill to set.
  2. Whip the Filling: Beat softened cream cheese with sugar until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture gently.
  3. Assemble: Pour the filling over the prepared crust, smoothing the top with a spatula. If desired, swirl in some blueberry compote for a marbled effect.
  4. Chill to Set: Refrigerate the cheesecake for at least 4 hours, or overnight, until firm.
  5. Top with Blueberries: Before serving, arrange fresh blueberries on top of the cheesecake and brush with a little melted jam or honey for a glossy finish.

Serving Suggestions:

  • Serve chilled, cut into slices, and garnish with additional whipped cream or a sprinkle of lemon zest for a citrusy contrast.
  • Pair with a cup of coffee or a glass of dessert wine for a truly indulgent experience.

Storage Options:

  • Refrigerate: Store the cheesecake in the refrigerator, covered, for up to 3 days.
  • Freeze: For longer storage, freeze the cheesecake without the fresh blueberry topping. Wrap tightly and freeze for up to a month. Thaw in the refrigerator before topping with blueberries and serving.



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Easy Steps to Make a No Bake Blueberry Cheesecake


For the Crust:

  • Graham cracker crumbs: 1 1/2 cups – forms the base.
  • Unsalted butter, melted: 1/3 cup – binds the crumbs.
  • Granulated sugar: 1/4 cup – adds sweetness.

For the Filling:

  • Cream cheese, softened: 16 ounces (two 8-ounce packages) – the main component of the cheesecake filling.
  • Powdered sugar: 1 cup – sweetens the filling.
  • Vanilla extract: 1 teaspoon – enhances flavor.
  • Heavy cream: 1 cup – whipped into stiff peaks, adds lightness and creaminess.
  • Fresh or frozen blueberries: 1 cup – for the blueberry mixture.
  • Granulated sugar: 2 tablespoons – sweetens the blueberries.
  • Water: 2 tablespoons – helps create a sauce.
  • Lemon juice: 1 tablespoon – adds brightness.
  • Cornstarch: 1 tablespoon mixed with 2 tablespoons of water – thickens the blueberry sauce.


  1. Prepare the Crust:
    • Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until well combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish, creating an even layer. Chill in the refrigerator while preparing the filling.
  2. Make the Blueberry Sauce:
    • In a saucepan over medium heat, combine the blueberries, granulated sugar, water, and lemon juice. Cook until the blueberries start to soften and release their juices, about 5 minutes.
    • Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking until the sauce thickens, about 2 minutes. Remove from heat and let cool to room temperature.
  3. Prepare the Filling:
    • In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
    • In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
  4. Assemble the Cheesecake:
    • Spread half of the cream cheese filling over the chilled crust.
    • Spoon half of the cooled blueberry sauce over the filling and gently swirl with a knife or spatula.
    • Top with the remaining cream cheese filling, smoothing the top with a spatula.
  5. Chill and Serve:
    • Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
    • Before serving, top with the remaining blueberry sauce and fresh blueberries if desired.
  • Author: Maria

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