No Bake Blueberry Cheesecake
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No bake blueberry cheesecake is creamy, sweet, and an easy to make dessert recipe. Perfect for your next party or holiday!
This blueberry no bake cheesecake recipe is about to be your new favorite pot luck dessert. Serve it to your favorite people alongside Amish macaroni salad, smoked chicken thighs, and homemade lemonade!
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No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake
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Blueberry No Bake Cheesecake Ingredients
- Graham cracker crusts – Store bought or homemade.
- Cream cheese – Full fat, softened.
- Sugar – White, granulated.
- Lemon juice – Fresh works best.
- Vanilla extract – Real vanilla extract, not imitation.
- Whipped topping – Like Cool Whip, thawed.
- Blueberry pie filling – Canned or homemade. Make sure it’s blueberry pie filling and not canned blueberries.
How do you make a blueberry no bake cheesecake? (Step-by-step)
⭐ First, beat softened cream cheese, sugar, vanilla and lemon juice with an electric mixer until smooth.
⭐ Next, fold the whipped topping into the cream cheese mixture.
⭐ Then, divide the mixture between two pie crusts and smooth the top with a spatula.
⭐ Finally, cover and refrigerate. Allow to chill completely and top with blueberry pie filling before serving.
Preparation
Can you make a blueberry no-bake cheesecake ahead of time?
You can prepare this up to a day or two in advance and store it in the refrigerator. The pie can be topped with blueberry filling before you refrigerate or immediately before serving. I find it’s easier to store without the topping.
The cheesecake can also be frozen (see below in Leftovers/Storage for details).
Can I make this with a regular pie crust?
Absolutely! Make sure to bake the crust completely before adding the sweetened cheese filling since the filling does not get baked. This homemade pie crust recipe would work perfectly.
Leftovers and storage
How long does a no-bake blueberry cheesecake last?
Leftovers can be stored in the refrigerator for 3 – 4 days. For best results, store in an air tight container.
Can you freeze blueberry no bake cheesecake?
Yes. First allow the cheesecake to set completely (without the blueberry pie filling) in the refrigerator (at least several hours or overnight). Then wrap it tightly before storing in the freezer for 2 – 3 months.
When wrapping, I prefer to cover the top tightly with foil, then wrap the entire dish with plastic wrap to prevent freezer burn. Thaw in the refrigerator.
Tips, tricks, and frequently asked questions
Why isn’t my no bake blueberry cheesecake firm?
Make sure you’re allowing time for the dish to cool completely, it should chill at a bare minimum for 3 hours, but as long as overnight.
Remember, if you’re adding a lot to your refrigerator or opening it frequently this will cause the temperature to go up and it will take the contents longer to chill. Make sure your blueberry topping is not warm when spreading it over top.
What is the difference between baked and no bake cheesecakes?
A baked cheesecake uses eggs and baking to set, whereas a no-bake cheesecake sets with refrigeration. The texture is slightly different, but both are delicious!
Is blueberry no bake cheesecake gluten free?
The filling for this recipe is gluten free so as long as you use a gluten-free graham cracker crust, and gluten free pie filling it is a gluten-free recipe.
What to eat with no bake cheesecake (serving suggestions)
In our home this is a holiday dessert for sure! Whether it’s Thanksgiving or the Fourth of July, we love this as a quick and delicious dessert alongside other holiday favorites like stovetop mac and cheese, quick yeast dinner rolls, and grape jelly meatballs.
More cheesecake recipes
- Caramel cheesecake
- No bake cheesecake recipe
- Raspberry cheesecake cookie recipe
- Easy pumpkin pie cheesecake
- Classic cheesecake recipe
- See all our easy cheesecake recipes!
Other delicious blueberry recipes
- Blueberry French toast casserole
- Easy blueberry pie recipe
- Homemade blueberry muffins
- Recipe for chocolate covered blueberries
- Blueberry pancake recipe
- Dairy free blueberry ice cream
- Blueberry banana muffins
- See all our blueberry recipes!
Tools we love
- Spatula – These ingredients are ooey gooey and sticky. You for sure want to be using a spatula to make sure you’re properly measuring and using all your ingredients.
- Electric mixer – You’ll want an electric mixer for beating the filling to the proper consistency.
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How to Make No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake Recipe
Ingredients
- 2 graham cracker crusts
- 16 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 8 ounces whipped topping (like Cool Whip) thawed
- 2 cans blueberry pie filling (or about 4 cups homemade) 21 ounces, each
Instructions
- With an electric mixer, beat together the cream cheese, sugar, vanilla and lemon juice until smooth.
- Fold in the whipped topping until well incorporated.
- Divide the mixture between two pie crusts, smoothing the tops with a spatula. Allow to chill for at least 3 hours.
- Spread blueberry pie filling over chilled pies. Alternatively you can carefully spread the pie filling before chilling.
Notes
- Makes 2 cheesecakes if using store bought graham cracker crust.
- If you use a homemade graham cracker crust in a springform pan the recipe will make one large cheesecake.
- If using homemade blueberry pie filling, make sure it is room temperature or cooler before spreading over cheesecake.
Nutrition
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No Bake Blueberry Cheesecake
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This was absolutely amazing!! My husband said it’s a must for his birthday now. Haha! Thank you!
I love and only eat cheesecake that is not baked, the texture of this one is incredible and the flavoring is impeccable.
Mmmmmm…… yes! Creamy, delicious, and so incredibly easy! This is the kind of stuff I need in my life right now! So delicious!
This looks and sounds super! Would you be able to use strawberries and or cherries as well?
Can I used real whipped cream?
I haven’t tested it with real whipped cream, sorry.
I noted your no bake cheesecake is without added gelatin. I guess it will melt after taken out from fridge and left at room temperature for more than 10 mins or while bringing the cake to a friend house.
We haven’t had an issue with it melting. If it softens up en route to a friends house, I would suggest popping it in the fridge for a bit before serving.