Hey there, fellow dessert lovers! Are you ready to dive into a world of creamy, tangy, and oh-so-delicious bliss? Today, I’m thrilled to share with you my secret recipe for the best no-bake blueberry cheesecake that’s sure to become a crowd-pleaser at your next gathering. Perfect for summer, this recipe is quick, easy, and requires no baking—what’s not to love?!
Why You’ll Love This Recipe
- Perfect for hot summer days when you don’t want to heat up the kitchen
- Light and refreshing, with a beautiful balance of tangy cream cheese and sweet blueberries
- Easy to make ahead and chill, making it a great option for dinner parties
- No complicated steps—just mix, layer, and chill
- A show-stopping dessert that’s sure to impress your guests
Ingredients
Here’s what you’ll need to make this stunning no-bake blueberry cheesecake. Don’t worry—it’s simpler than you think!
For the Crust:
- 2 cups graham crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 4 cups Cool Whip
- 1 1/4 cups icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the Blueberry Topping:
- 3 cups blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started! This no-bake blueberry cheesecake is a breeze to make, but here’s a step-by-step guide to ensure it turns out perfectly every time.
Step 1: Prepare the Blueberry Topping
In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Simmer on low heat for about 5-10 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency. Remove from heat, let it cool, and refrigerate until ready to use.
Step 2: Prepare the Crust
Line the bottom of a 9-inch springform pan with parchment paper. In a large bowl, mix together the graham crumbs, melted butter, and sugar until well combined. Press the mixture evenly onto the bottom of the pan and refrigerate to chill for at least 15 minutes.
Step 3: Make the Cheesecake Filling
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s light and fluffy. Add the Cool Whip, icing sugar, vanilla extract, and lemon juice. Mix until smooth and creamy. Spread the filling evenly over the chilled graham crust.
Step 4: Assemble and Chill
Top the cheesecake with the cooled blueberry topping and refrigerate for at least 3-4 hours to allow it to set. The longer it chills, the better it will hold its shape when sliced.
Pro Tips for Making the Recipe
Here are some tips to ensure your no-bake blueberry cheesecake turns out perfectly:
- Use high-quality ingredients, especially fresh blueberries for the best flavor.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Don’t overmix the filling—stop once everything is well combined.
- Let the blueberry topping cool completely before adding it to the cheesecake to prevent melting the filling.
- Chill the crust thoroughly before adding the filling to ensure it holds its shape.
How to Serve
Once chilled, remove the cheesecake from the springform pan and slice it into servings. You can garnish with additional fresh blueberries or a sprinkle of powdered sugar for an extra touch of elegance. Serve chilled and enjoy the oohs and aahs from your guests!
Make Ahead and Storage
This no-bake blueberry cheesecake is perfect for making ahead of time. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Thaw in the fridge overnight before serving.
Looking for more delicious blueberry dessert ideas? Check out my How to Make the Best Blueberry Crumble Cheesecake and How to Make the Best Blueberry Cheesecake Creamy Delight for more inspiration!
There you have it—my secret recipe for the best no-bake blueberry cheesecake. It’s quick, easy, and perfect for any occasion. Give it a try and let me know how it turns out!
No Bake Blueberry Cheesecake
Ingredients
- 2 cups graham crumbs
- 0.5 cup butter (melted)
- 2 tablespoons sugar
- 24 oz cream cheese (softened (750g or 3 packages))
- 4 cups cool whip ((a 1L container))
- 1.25 cups icing sugar (i.e. confectioners sugar or powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 cups blueberries
- 0.5 cup sugar
- 1.5 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.5 cup water
Instructions
- In a saucepan, add the blueberries and other topping ingredients. Simmer on low heat for 5-10 minutes until thick and syrupy. Let cool, then refrigerate until ready to use.
- Line the bottom of a 9-inch springform pan with parchment paper.
- Mix graham crumbs, melted butter, and sugar. Press mixture into the pan and chill in the fridge.
- Mix softened cream cheese until fluffy. Add cool whip, sugar, vanilla, and lemon juice. Spread evenly over the crust.
- Top the cheesecake with the cooled blueberry topping and refrigerate for 3-4 hours before serving.
