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Blueberry No Bake Cheesecake Recipe

This Blueberry No Bake Cheesecake Recipe is so easy to make! Rich and creamy cheesecake is paired with a buttery graham cracker crust and topped with a tangy and sweet blueberry topping. 
Course Dessert
Cuisine American
Keyword Blueberry Banana Muffins, no bake cheesecake
Prep Time 20 minutes
Chilling Time 4 hours
Servings 12 people

Equipment

  • Springform Pan

Ingredients

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

Instructions

  • To make the crust, combine the graham cracker crumbs and brown sugar.
    To make the crust, combine the graham cracker crumbs and brown sugar.
  • .Pour in the melted butter and stir to coat all the crumbs.
    .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.
    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.
    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.
    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.
    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.
    Before serving, spread the blueberry pie filling over the top of the cheesecake.

Notes

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!).