Name: No‑Bake Blueberry Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 16 oz block-style full-fat cream cheese, softened; 1 cup confectioners’ sugar; 1 cup heavy cream; 1 teaspoon pure vanilla extract; 1 tablespoon fresh lemon juice; 1 ½ cups chilled blueberry sauce or canned blueberry pie filling

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I love this no‑bake blueberry cheesecake—a creamy, tangy filling over a buttery graham cracker crust, topped with chilled blueberry sauce. It’s simple to assemble, perfect for warm days, and stunning to serve.

No‑Bake Blueberry Cheesecake

Why You’ll Love This Recipe

I’ll tell you why I adore making this: there’s no need to turn on the oven. It’s perfect for hot weather, stays chilled which makes it refreshing, and the blueberry topping complements the rich, creamy filling beautifully. It’s also a great make-ahead dessert for entertaining or for enjoying over a few days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
melted unsalted butter
granulated sugar
block‑style full‑fat cream cheese
confectioners’ (powdered) sugar
heavy cream
pure vanilla extract
fresh lemon juice
chilled blueberry sauce or canned blueberry pie filling

directions

I combine the graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of a springform pan to form the crust. I chill it while preparing the filling.
I beat the cream cheese until smooth, then gradually mix in powdered sugar, heavy cream, vanilla extract, and lemon juice until the mixture becomes light and fluffy.
I gently spread the cheesecake filling over the chilled crust and smooth out the top.
I refrigerate the cheesecake for at least 4 hours—though I prefer overnight—to allow it to set properly.
Before serving, I spoon chilled blueberry sauce over the top, slice, and serve.

Servings and timing

I usually get about 10 slices from one cheesecake. Prep takes around 20 minutes, and it needs to chill for at least 4 hours in the refrigerator. For best texture and flavor, I let it chill overnight.

Variations

I sometimes make individual cheesecakes in muffin tins using cupcake liners. They set faster and are perfect for serving at parties.
For a twist, I use cookie crumbs like vanilla wafers or shortbread instead of graham crackers in the crust.
When I want a fancier look, I swirl some of the blueberry sauce into the cheesecake filling before chilling, instead of just adding it on top.
I’ve even used raspberry or strawberry topping when I wanted a change in flavor—just as delicious and colorful.
To make it more citrusy, I’ve added a bit of lemon zest to the filling for a fresh kick.

storage/reheating

I keep leftovers covered in the fridge for up to 5 days. It also freezes beautifully—I freeze the cheesecake (or slices) until firm, wrap them tightly in plastic wrap and foil, and thaw in the refrigerator overnight. I avoid reheating; I just enjoy it cold straight from the fridge.

FAQs

Why didn’t my cheesecake set?

This usually happens if I don’t chill it long enough or if I use the wrong type of cream cheese. I always go for full-fat, block-style cream cheese and give it plenty of time to set.

Can I swirl blueberry sauce into the cheesecake filling?

Yes, I do it sometimes for a marbled effect. I just dollop some sauce on top of the filling and gently swirl it in before chilling.

What if I don’t have a springform pan?

I use a 9-inch round or square pan lined with parchment paper. It’s a bit harder to slice and remove, but it still works well.

How do I avoid a soggy crust?

I make sure to chill the crust for at least 15 minutes before adding the filling. Sometimes I freeze it briefly so it firms up better.

Can I freeze individual slices?

Yes, I wrap each slice in plastic wrap and then in foil. When I want a piece, I thaw it in the fridge overnight and enjoy it cold.

Conclusion

This no-bake blueberry cheesecake is one of my favorite desserts to make. It’s creamy, fruity, and effortless—everything I want in a summer dessert. Whether I’m making it for a gathering or just because I’m craving something sweet and cold, it never fails to impress.