October 24, 2023Review Recipe
Table of Contents
The only thing I can think of that’s better than a traditional creamy cheesecake is this no-bake blueberry cheesecake. The 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.
No Bake Blueberry Cheesecake Ingredients
- 9 graham cracker sheets (one sleeve)
- 1⁄2 cup of melted butter
- 1 tablespoon of sugar
- 16 ounces of cream cheese, softened
- 8-ounce container of Cool Whip
- 1 cup of powdered sugar
- 1 teaspoon of lemon juice
- 1 can (21 ounces) of 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 pie filling would also be delicious. You can even get a mixed berry pie filling to use.
CHOCOLATE: 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 it 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.
OUR RECIPE DEVELOPER SAYS
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, powdered sugar, and lemon juice.
Mix with an electric mixer or stand mixer until smooth, then spread the cream cheese mixture onto the cooled cracker base. Pop back in the fridge for 5 minutes.
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 it 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.
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.
IN THE FRIDGE: 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 it either in big sections or cut it up into individual bars.
Pop them on a plate and freeze them without any cover. Once frozen, place in a freezer bag and seal. Don’t forget to thoroughly defrost 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 easily swap the blueberry version for other fruits to have even more options for your favorite cheesecake snack.
Frequently Asked Questions
The cheesecake can be frozen in an airtight container for up to three months.
You could use any flavor of pie filling that is available in your local grocery store. Any kind would be delicious!
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
- 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
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine the 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 blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
- 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.
- 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.
- Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.