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Easy No Bake Blueberry Cheesecake Recipe

A close-up of a perfect slice of creamy blueberry cheesecake topped with rich blueberry compote.
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Create a creamy, no bake blueberry cheesecake with a simple graham cracker crust. This recipe delivers a light, refreshing dessert perfect for any gathering without needing to turn on your oven.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 cup heavy whipping cream, cold
  • 1 cup blueberry topping or compote

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for at least 15 minutes.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar until fully incorporated.
  3. Add flavorings: Mix in the vanilla extract and lemon juice until the filling is smooth.
  4. Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  5. Assemble the cheesecake: Spread the cream cheese filling evenly over the chilled crust.
  6. Top with blueberries: Spoon the blueberry topping over the filling. You can swirl it slightly with a knife for a decorative effect, or leave it as a layer.
  7. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  8. Serve: Release the springform side and slice the easy blueberry cheesecake before serving chilled.

Notes

  • For a richer flavor, use a store-bought shortbread cookie crust instead of graham crackers.
  • If you prefer a baked version, bake at 325°F for 50-60 minutes and cool completely before topping.
  • You can make your own blueberry topping by simmering 2 cups of fresh or frozen blueberries with 1/4 cup sugar and 1 tablespoon of cornstarch mixed with water until thickened.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-no-bake-blueberry-cheesecake-recipe/