This light and airy No-Bake Blueberry Cheesecake is one of our favorite summer desserts because it’s easy to make and doesn’t require heating up your oven. The texture is luxurious and it’s insanely delicious.
I think it’s such a beautiful cake swirled with juicy, saucy blueberries and topped with even more blueberry sauce. It’s the type of dessert that gets a ton of “Oohs” and “Ahhs,” but it’s so much easier to make than it looks. P.S. It’s also freezer-friendly.
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This no-bake blueberry cheesecake is similar to our original No-bake Cheesecake and No-bake Strawberry Cheesecake but this one does not have mascarpone since many of you had asked if the cheesecake could be made without mascarpone. The answer is yes!
No-Bake Blueberry Cheesecake Video
Watch this video to see how I create my decadent no-bake blueberry cheesecake and all the tips you’ll need to serve it like a pro! You’ll be amazed at how stunning it looks, and how easily it comes together.
No-Bake Blueberry Cheesecake Recipe
The blueberry cheesecake is made in three parts: a no-bake graham cracker crust, airy cream cheese filling, and Blueberry Sauce, which we also use on our Baked Cheesecake with Blueberry Sauce. The fresh (or frozen) blueberries are simmered until jammy and then swirled into the fluffy, creamy filling with extra sauce served over each slice.
The hardest part of this recipe is probably waiting for it to set in the fridge, but trust me, friends, it’s worth your patience.
Ingredients
The ingredients here are simple, but be sure to note the temperature of the ingredients because it can affect how the cheesecake thickens up.
- Crust Ingredients– graham cracker (14 crackers finely crushed or 1 3/4 cups of crumbs), sugar, and melted butter. You can substitute graham crackers with vanilla wafers or digestive biscuits.
- Cream Cheese – Use at room temperature to avoid chunks in your filling. Remove from the refrigerator 1-2 hours before making. To speed-soften, cut the cream cheese into 1/2″ cubes and leave it on the counter for 30 minutes. Avoid low-fat cream cheese.
- Sugar – adds just the right amount of sweetness
- Sour cream – use cold! You won’t taste it in the filling, but its tanginess adds so much depth of flavor.
- Lemon juice – Use freshly squeezed lemon juice and not concentrate.
- Heavy whipping cream – use cold and HEAVY cream and not low-fat versions. You can chill the mixing bowl before beating it for the best results.
- Blueberry topping – water, lemon juice, sugar, cornstarch and fresh/frozen blueberries
I make this recipe in three easy parts: topping, crust, and filling. You don’t have to pre-bake the crust because we’ve added extra butter to keep it from falling apart.
How to Make Blueberry Sauce
We used our Homemade Blueberry Sauce to swirl into the cheesecake and top individual slices. It takes minutes to make, and you can make it up to a week ahead of time.
- In a medium saucepan, combine the water, lemon juice, sugar, and cornstarch and stir until the cornstarch dissolves. Set over medium heat and stir for about 1 minute to thicken.
- Add the blueberries, and heat, stirring occasionally until the mixture comes to a boil and thickens, which takes me about 5-6 minutes. When the berries look syrupy, set aside to cool.
How to Make No-Bake Blueberry Cheesecake
- Crush graham crackers into fine crumbs in a food processor or in a large zip-top bag using a rolling pin. Mix the crumbs with sugar and melted butter. Line the bottom of a 9-inch Springform pan with a circle of parchment paper, and then use the back of a spoon to press the graham cracker crumbs into the bottom and 1/2” up the sides of the pan. Place the crust in the freezer for 15 minutes or refrigerate for 30 minutes.
- Beat cream cheese and sugar for about 3 minutes using an electric hand mixer, scraping the bowl as needed until completely smooth. Then mix in the sour cream and lemon juice and beat for another minute.
- Beat the heavy whipping cream in a separate bowl on medium-high speed for about 3 minutes or until you achieve stiff peaks. This means that when you lift the beaters straight out of the bowl, the whipped cream stands up instead of falling down into the bowl.
- Fold the whipped cream into the cream cheese using a spatula.
Pro Tip:
You can use a stand mixer for this recipe but you will need to clean the bowl and the attachment before beating the heavy cream. This extra step is why I prefer to use an electric hand mixer.
- Add half of your filling over the chilled crust. Dot 1/4 of the blueberry sauce over the filling. Swirl it in lightly with the back of a skewer or knife.
- Layer the rest of the filling over the top. Dot with another 1/4 of the blueberry sauce, and swirl them in. Cover and refrigerate for at least 6 hours or overnight to ensure it sets up. To serve, cut and top with the other half of the blueberry sauce.
Pro Tip:
If you prefer mini cheesecakes, you can follow the tutorial for our Mini No-bake Cheesecakes, swirling blueberries just over the top.
How to Serve No-Bake Blueberry Cheesecake
Once the cheesecake is fully set, carefully remove the no-bake blueberry cheesecake from the springform pan and then cut it into 14 slices, cleaning the knife with a damp paper towel between each cut.
You’ll have half of the blueberry topping left over, so remember to spoon it over each slice to serve. You’ll literally be swooning over every bite.
Can I Substitute the Blueberry Sauce?
Sure! I’ve tried a mixture of raspberry and strawberry as the topping, like in our Panna Cotta recipe, or you can try a Strawberry Sauce, or Cherry Sauce as the fruit swirl. You can also try blackberry or fig if you have them on hand. For the holidays, try a Cranberry Sauce no-bake cheesecake.
Let us know what variation of no-bake blueberry cheesecake you try in the comments, and tag us on Social Media. I’d love some creative flavor ideas!
Make-Ahead
This is the perfect make-ahead recipe since the texture of the no-bake cheesecake holds up really well. You can also store the three parts (crust, topping, and filling) separately up to 3 days ahead.
- To Refrigerate: Cover tightly and store in the fridge for 3-5 days.
- Freezing: Once the cheesecake has set in the refrigerator, wrap it with several layers of plastic wrap and foil, then freeze for up to 3 months.
- To Thaw: If frozen, thaw in the fridge overnight. We like to eat it half-way thawed for a texture similar to ice-cream cake.
For a light and airy dessert, you can’t beat our no-bake blueberry cheesecake. You’ll want to show this cake off, but only if you can keep from eating it first.
More No-Bake Dessert Recipes
I love no-bake dessert recipes in the summer when I don’t want the oven heating up my kitchen. If you loved this no-bake blueberry cheesecake, you’ll love our collection of no-bake desserts.
- No-bake Strawberry Blueberry Truffle
- Chocolate Lasagna
- Classic Tiramisu
- Banana Pudding
- Eton Mess
- Strawberries Romanoff
- Affogato
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No-Bake Blueberry Cheesecake
Ingredients
Ingredients for the Crust:
- 1 3/4 cups graham cracker crumbs, from 14 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, 2, 8-oz blocks, room temperature
- 2/3 cup granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp lemon juice, freshly squeezed
- 1 cup heavy whipping cream
- 1 recipe blueberry Topping (below), to serve
Ingredients for Blueberry Topping:
- 1/3 cup water for fresh berries, use 1/4 cup for frozen berries
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp granulated sugar
- 1 Tbsp corn starch
- 4 cups fresh or frozen blueberries, 16-18 oz
Instructions
How to Make Blueberry Topping:
- In a medium saucepan, add water, lemon juice, sugar, and cornstarch. Use a spatula to stir until the cornstarch is dissolved. Set over medium heat and continue stirring until the mixture starts to thicken in about 1 minute.
- Add blueberries and bring to a boil, stirring occasionally and gently as they cook. When done, the berries will release some of their juice and turn syrupy, which takes about 5 to 6 minutes. Remove from the heat and set aside to cool to room temperature.
How to Make No-Bake Cheesecake
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
- In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
- Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
- Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.
- Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.
- Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce.
Notes
Nutrition Per Serving
Filed Under
Good Things
I’m savoring every bit of summer right now and the best part is all the yummy fruits and veggies from the garden. Yesterday, my husband and son brought home gobs of cherries from my parents’ cherry trees, and I know just what I’m going to do with them; Cherry Pie for the 4th of July and Cherry Crumble for family visiting this weekend. What is YOUR favorite summer fruit?
Hi! I am not a baker at all. Love to learn but this no bake cheese cake was just perfect and turned out very good and delicious. Thankyou. I had tried some other’s recipes for fresh mango cheesecake and was a disaster. Your recipe is the best. Thank you.🙏.
You are very welcome! I’m so glad you found this recipe and loved it.
Made this on Sunday. Very, very good. It’s a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us, Heidi!
I made this about 3 weeks ago. It was delicious! I couldn’t find graham crackers to make my own crust, so I bought a pre-made one from the store. Other than that, I followed the recipe exactly. I made a few slight mistakes, but it was great. Now that I know what I’m doing, it will look much better the second time around. Thanks for this wonderful recipe!!
Just made this for the first time. Excellent . It was so light and fluffy . Made it exactly by recipe and I wouldn’t change a thing . I can see myself making this with fresh cherries too .
Hi Natasha, I was wondering if this recipe would also work for mini cheesecakes in muffin liners??
Hi Chantel! Yes, that can work.
This cheesecake is excellent. I made for a group of friends and they were so impressed! I actually increased the filling by 1/2. Also I left the crust in the freezer for about 2 hours.
I saved some filling and piped it onto each slice which was so tasty. And I doubled the blueberry sauce which I have used mixed with yogurt and as topping on my french toast. Such a wonderful recipe. Will certainly make again. One additional note- Since I had more than enough filling and I didn’t swirl the top but rather spooned the blueberry sauce onto the top. I wanted to end with taller cheesecake. Thank You Natasha!
That’s great, Sara! I’m glad it worked out for you.
This is excellent- just wondering, have you tried this with strawberries, peaches, pineapple, or cherries?
Hi Helen! I’m so glad you love it. I have not tried different variations, but I’m sure it could work with other fruit too.
Hi What is the weight of this cake in Kg? I tried this cake. It turned out well however the cheese cake filling was not stiff. It was a bit soft although it could stand on removing the spring pan. Please advice
Hi Smita! I did not weigh the cheesecake as a whole so I don’t have that information for you.
Be sure to use block style cream cheese that is full fat (avoid low-fat cream cheese or whipped cream cheese that comes in a container).
Also- you’ll want to use “heavy” whipping cream that is 36% fat or more. If you use just whipping cream, it’s too light and won’t get as stiff or thick. Make sure it’s refrigerated long enough for it to fully set. I hope that helps.
You can also click on the metric button in the recipe card if you need the weight of the ingredients to ensure everything is measured correctly.
Hi Natasha. I have a 10″ springform. Should I double the filling? Your video cake doesn’t look like a very tall cheesecake. How do you feel about that? I am planning to make this no bake blueberry cheesecake for my dominoes group this weekend
Hi Sara! I haven’t tested doubling the filling so I don’t know how much you’d need to fill a 10” springform pan. You can make a taller cheesecake by adding more filling, just be sure to cool it long enough to fully set.
Hi! I only have 2hrs. To chill for tonight. Can I freeze it for 20 to 30 minutes and then put in the fridge for the rest of the time?
Hi Rita! I don’t recommend freezing it for 20-30 mins before refrigerating it as it can change the texture and consistency.