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No Bake Blueberry Cheesecake

close up shot of No Bake Blueberry Cheesecake in a pan with a slice missing
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 mins
Chill Time 4 hrs
Total Time 4 hrs 25 mins
Course Dessert
Cuisine American
Servings 9
Calories 537 kcal


  • 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 graham cracker crumbs, melted butter, and sugar.
  • Line 8x8 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 cherries to cover the entire pan.
  • Chill for at least 4 hours. Slice and enjoy!


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. 


Sodium: 370mgCalcium: 109mgVitamin C: 1mgVitamin A: 1051IUSugar: 48gFiber: 2gPotassium: 202mgCholesterol: 87mgCalories: 537kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 17gFat: 30gProtein: 5gCarbohydrates: 63gIron: 1mg