Recently updated recipe!!! This No Bake Blueberry Cheesecake is smooth, creamy and decadent dessert that so easy to make! It comes together in just minutes with just a few common ingredients! We use a store-bought blueberry topping, but we’ve also included a recipe homemade blueberry topping if you’d rather use that!
Why You’ll Love No Bake Cheesecakes!
- EASY – We all love cheesecake. But the No Bake Cheesecake recipe is extra special because it is such a breeze to make! No springform pans. No water bath. Just mix the easy, common ingredients together and let them chill in the fridge for a couple of hours.
- PERFECT SUMMER DESSERT – This is a great dessert for pitch ins, potlucks, BBQs or Cookouts. It’s not too heavy and, served chilled, tastes great on a hot day! For another great no bake dessert like this, check out our Million Dollar Pie!
What Is A No Bake Cheesecake?
Wait…. Did I just say “no bake” cheesecake? What is that? A no bake cheesecake is much like your traditional cheesecake but you don’t have to worry about baking it. If you’ve ever baked a cheesecake before, you know that it can sometimes be a little tricky and stressful. But, with this no-bake version, all you need to do is mix together the ingredients and throw them in the fridge to firm up! No bake cheesecakes comes generally come out lighter and less filling that regular cheesecake.
What Ingredients Will You Need For This Recipe?
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- GRAHAM CRACKERS – To make our crust. You’ll crush these up as fine as possible. You can also use different cookies for the crust. Vanilla Oreos or Nilla Wafers would be great. Or make a chocolate crust from regular Oreos.
- BROWN SUGAR – Technically, this is optional. We love putting brown sugar into the crust, but it will taste fine without it.
- BUTTER – Unsalted. Melted.
- HEAVY WHIPPING CREAM – To mix in with our cream cheese to get that creamy, cheescakey deliciousness. To shave some calories, you can use half and half, but we wouldn’t lower the fat content any more than that.
- CREAM CHEESE – It is very important that you use softened cream cheese. So make sure you bring it to room temperature. If you want to try to use low fat cream cheese to lighten this dish up, you can try. But we honestly don’t recommend it.
- POWDERED SUGAR – Also called confectioners sugar. Measure it the same way you measure flour. Spoon it into the measuring cup and use a straight edge to brush the excess off the top.
- SOUR CREAM – Again, you want this to be room temperature as well.
- LEMON JUICE – You can use fresh lemon juice of the kind that comes in a bottle.
- BLUEBERRY PIE FILLING – Any store-bought brand will work. See below for a homemade pie filling recipe.
Storage, Leftovers and Freezing
Do you need to store cheesecake in the refrigerator? Yes, you do. Do not store cheesecake a room temperature. Cheesecake should be good in your refrigerator for up to 5 days.
You can freeze no bake cheesecake. It actually freezes very well. Freeze the whole thing or slice it into individual portions. Thaw out in your refrigerator.
Notes, Tips and FAQs
- BEATING THE HEAVY CREAM – Make sure you are beating your heavy cream until it is very thick and fluffy. This is the ingredient that will go a long way to getting your cheesecake to the right consistency
- ROOM TEMPERATURE – Again, be sure to get your cream cheese and sour cream to room temperature before mixing it with the other ingredients
- ACCOUNT FOR CHILLING TIME – Start this recipe well ahead of time! From getting the ingredients to room temperature to letting the cheesecake firm up in the refrigerator, this is a recipe that you can’t throw together at the last minute.
- DO YOU NEED TO BAKE PIE CRUST? – Nope. To bake or not bake a pie crust is really just personal preference. No bake pie crusts are generally softer and baked pie crusts will be a little firmer and cripier. If you really WANT to bake this crust before you put the cheesecake filling in, you can.
- MAKE INTO CHEESECAKE BARS – Instead of a pie pan, use a baking dish. Once it is firmed up in the fridge, use a sharp knife to cut it into individual cheesecake bars. This is a great way to serve a crowd. You could also buy mini pie crusts and make this recipe into mini no-bake dessert.
- ADD OTHER TOPPINGS – Of course, you don’t need to use blueberry pie filling. Any pie filling will work to give different flavors. Cherry pie filling, mixed berries pie filling, anything would be delicious.
- TOP WITH WHIPPED CREAM – Add some dollops of whipped cream or cool whip for some extra flair and flavor.
- CAN YOU USE A STORE BOUGHT PIE CRUST? – Absolutely! That would make this recipe even easier!
Homemade Blueberry Topping For Cheesecake
For this recipe, we simply use a store bought pie filling for our cheesecake topping. But, if you want to make your own homemade version, it is pretty easy. You can use fresh blueberries OR frozen blueberries.
- Just heat about two cups of blueberries and 2 tablespoons of sugar over a medium heat.
- Add one tablespoon of cornstarch and 1 teaspoon of lemon juice.
- You can either mash up the blueberries or keep them relatively whole, however you prefer.
- If you need to thin the blueberry sauce a bit, add some warm water as desired.
I hope you enjoy this recipe! Let me know how it turns out for you!
LOOKING FOR MORE CHEESECAKE FUN? CHECK OUT:
- PHILADELPHIA CHEESECAKE BARS
- BLUEBERRY CHEESECAKE COOKIES
- CHOCOLATE MOUSSE CHEESECAKE
- CRANBERRY CHEESECAKE CRESCENT ROLLS
- HAWAIIAN CHEESECAKE SALAD
Blueberry No Bake Cheesecake Recipe
Ingredients for Crust:
- 2 cups Ingredients for Crust: around 14 graham crackers, crushed
- ¼ cup brown sugar
- 1 stick 1/2 cup unsalted butter, melted
Ingredients for the Cheesecake:
- 1 cup heavy whipping cream
- 2 8- ounce packages cream cheese room temperature
- 1 ½ cup powdered sugar
- 1 cup sour cream room temperature
- 2 teaspoons lemon juice
- 1 20- ounce can blueberry pie filling
- To make the crust, combine the graham cracker crumbs and brown sugar.
- .Pour in the melted butter and stir to coat all the crumbs.
- Press the crust into a 9-inch springform pan until solid. Place crust in freezer for around 10 minutes.
- To make the cheesecake, whip the heavy whipping cream with a hand mixer on high until thick and fluffy. Set aside.
- In a separate bowl, combine the cream cheese, powdered sugar, sour cream, and lemon juice. Beat until smooth and well combined.
- Slowly fold in the whipped cream.
- Spread the cream cheese mixture over the chilled crust until smooth.
- Place the cheesecake in the refrigerator to chill for at least four hours or up to overnight.
- Before serving, spread the blueberry pie filling over the top of the cheesecake.
Be sure to get your cream cheese to room temperature before mixing it with the other ingredients.
Start this recipe well ahead of time! From getting the ingredients to room temperature to letting the cheesecake firm up in the refrigerator, this is a recipe that you can't throw together at the last minute. You may want to make this one a day ahead (but wait to add the blueberry topping til just before serving!).
- Springform Pan