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No Bake Blueberry Cheesecake
This no bake blueberry cheesecake is an easy dessert to make and doesn’t require the use of the oven. It is also easy to scale up for large crowds.
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What’s better than a creamy cheesecake? The answer is no-bake blueberry cheesecake! This delicious dessert includes all the sweet flavor and goodness of blueberries and smooth cheesecake with a simple-to-make recipe that will be a huge hit.
If you like this easy recipe, how about Lemon Cheesecake Bars for something tangy yet creamy? For another no-bake cheesecake, check out our No-Bake Cherry Cheesecake.
NO BAKE BLUEBERRY CHEESECAKE INGREDIENTS
You’ll need:
- 9 graham cracker sheets (one sleeve)
- 1⁄2 cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese, softened
- 8-ounce container of Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 can (21 ounces) blueberry pie filling
SUBSTITUTIONS AND ADDITIONS
BLUEBERRY PIE FILLING: You can also try different flavors of pie filling here to give a completely different flavor to this no-bake dessert. Cherry would be a great one to try or peach. You can even get a mixed berry pie filling to use.
GRAHAM CRACKERS: if you are a chocolate fan, you can always add a layer of melted chocolate immediately above the buttery graham cracker crust. Melt some semi-sweet chocolate and pour on top then pop in the fridge for 15-20 minutes to let it set before continuing the recipe.
BISCUIT BASE: if you can’t get graham crackers, you can use digestive biscuits in their place, and they work just as well.
WHIPPED TOPPING: For the creamy filling, you can either use a whipped topping such as Cool Whip or make your own homemade fresh whipped cream using our recipe found here.
HOW TO MAKE THIS NO BAKE BLUEBERRY CHEESECAKE RECIPE
STEP ONE: Put the graham cracker sheets in a food processor and process until they are fine crumbs.
PRO TIP:
To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.
STEP TWO: Add the graham cracker crumbs to a medium bowl and mix in the melted butter and sugar.
STEP THREE: Line an 8 x 8-inch baking pan with parchment paper. Add the crumb mixture to the bottom of the pan and spread evenly then press down to make the cheesecake base. Pop in the fridge to set.
STEP FOUR: In a large mixing bowl, mix the softened cream cheese with the Cool Whip, sugar and lemon juice. Mix with an electric mixer or stand mixer until smooth then spread cream cheese mixture onto the cooled cracker base. Pop back in the fridge for 5 minutes.
PRO TIP:
Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is in a classic cheesecake filling.
STEP FIVE: Spoon the blueberry topping over the cream cheese layer then spread around with a rubber spatula to make sure it is entirely covered.
STEP SIX: Pop back in the fridge one last time and chill for 4 hours before serving.
PRO TIP:
Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.
HOW TO SERVE
For an even more yummy blueberry flavor, top with fresh blueberries or other fresh summer berries before serving. For an extra indulgent treat, serve with a scoop of vanilla ice cream on the side.
MORE NO BAKE RECIPES
STORAGE
IN THE FRIDGE: People often ask, ‘does the cheesecake need to be refrigerated’ and the answer is definitely yes. Store any leftovers of this delicious treat in an airtight container or in the baking dish covered in plastic wrap in the fridge until they are eaten so that the cream cheese stays at a safe temperature.
IN THE FREEZER: You can freeze the cheesecake for up to 3 months. You can freeze them either in big sections or cut up into individual bars. Pop them on a plate and freeze them without any covering on. Once frozen, place in a freezer bag and seal. Don’t forget to thoroughly defrost them before eating.
You’ll love making this delicious and simple no bake blueberry cheesecake. Homemade cheesecake is always full of taste and nothing beats a fresh dessert. Plus, you can quickly get the hang of swapping the blueberry version for other fruits to have even more options for your favorite cheesecake snack.
FREQUENTLY ASKED QUESTIONS
Can I freeze this cheesecake?
The cheesecake can be frozen in an airtight container for up to three months.
Can I use a different flavor of pie filling?
You could use any flavor of pie filling that is available in your local grocery store. Any kind would be delicious!
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.
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No Bake Blueberry Cheesecake
This no bake blueberry cheesecake is an easy dessert to make and doesn’t require the use of the oven. It is also easy to scale up for large crowds.
Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings 9
Ingredients
- 9 graham cracker sheets one sleeve
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 21 ounces blueberry pie filling
Instructions
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
- Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
Video
Notes
TIP: Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.
TIP: Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is classic cheesecake.
TIP: To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.
Nutrition
Calories: 537kcal | Carbohydrates: 63g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 370mg | Potassium: 202mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1051IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
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Comments
jay platte says
i absolutely loved these, so good!
jay platte says
i loved these! delicious!
arlene says
In instruction number 5 should I really have to put cherry pie filling?
Layne Kangas says
You can totally do that! Enjoy 🙂
Rupa says
Can I use any other cream besides cool whip?
Layne Kangas says
Yes, you could use homemade whipped cream if you’d prefer. Enjoy!
Gloria says
This is the best dessert!