This Blueberry No Bake Cheesecake Recipe is so easy to make! A light and cream cheesecake layer is paired with a buttery graham cracker crust and topped with a tangy and sweet blueberry topping. We use a store bought blueberry pie filling for our recipe, but I’ve also included a recipe to make your own, homemade topping as well!
If you ask me, any time of year is a great time for Cheesecake. In fact, for a couple of years, I actually worked at the Cheesecake Factory. From then on, I considered myself a cheesecake expert of sorts. While I love a lot of desserts at the Cheesecake Factory, I do believe that some of them cross the line from being a “cheesecake” to “some other species of dessert”.
I love a little flavor to my cheesecake, but some of them go a little overboard. For instance, I recently made these mini-strawberry cheesecakes and they are delicious! I nice, light and sweet strawberry topping is perfect for these little, bite-sized cheesecakes. Or, for the holidays, I made a St. Patrick’s Day Cheesecake and a Halloween Pumpkin Cheesecake. They both have just the right amount of flavor added to that classic cheesecake recipe! For this recipe, I thought I’d turn my attention to a classic blueberry no bake cheesecake!
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!
This blueberry no bake cheesecake come out lighter and less filling that regular cheesecake. While it’s great for any occasion or time of year, it would be fantastic for picnic or a cookout in the summer!
What Ingredients Will You Need For This Recipe?
This recipe will make one 9 inch cheesecake. And you will need:
- Graham crackers
- Brown sugar
- Unsalted butter, melted
- Heavy whipping cream
- Cream cheese, room temperature
- Powdered sugar
- Sour cream, room temperature
- Lemon juice
- Blueberry pie filling
Tips For Making a Blueberry No Bake Cheesecake
When I first heard about no bake cheesecakes, I was wondering how exactly they would work. Doesn’t baking them “firm” them up? What would the constancy be like if we aren’t baking them? There are just a couple of things that you need to do to make sure that you are getting your cheesecake layer nice and firm and creamy.
- 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.
- 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!).
Can I Make My A 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 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 sauce a bit, add some warm water as desired.
I hope you enjoy this recipe! Let me know how it turns out for you!
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.
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.
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!).