No Bake Blueberry Cheesecake

Sharing is caring!

No Bake Blueberry Cheesecake – is a delicious dessert made with a buttery graham cracker crust, no bake cheesecake filling, topped with homemade blueberry sauce. Crusty base, cream filling and fruit topping – three different flavors and textures make a perfect combination. This light summer dessert doesn’t require using an oven, since graham cracker crust and cheesecake filling are no bake.

Topping is what makes this cheesecake exceptional. It’s a homemade blueberry sauce made with fresh blueberries during the season, or with frozen ones if necessary. Homemade blueberry sauce is so quick and easy to prepare, yet it will make this cake decadent. My husband and I love this yummy dessert, especially in summer when it’s served cold.

If you like desserts with homemade blueberry sauce, take a look at our most popular recipes on the blog > BLUEBERRY CHEESECAKE TACOS and BLUEBERRY CHEESECAKE CHIMICHANGAS. To make this delicious treat, you’ll need a couple of simple ingredients, some free time and finally some patience to let it cool in the fridge for 4 hours. Then, you can enjoy its magical taste.

What ingredients are necessary to make No Bake Blueberry Cheesecake?

For crust, you need:

• Graham crackers (digestive biscuits can be used instead)
• Butter – unsalted, melted.

For cheesecake filling you will need:

• Cream cheese – I used full fat
• Powdered sugar
• Heavy whipping cream – make sure it’s cooled
• Lemon juice – I used freshly squeezed.

For homemade blueberry sauce:

• Fresh or frozen blueberries
• Sugar (I used granulated sugar)
• Lemon juice – freshly squeezed
• Lemon zest
• Water 
• Cornstarch – it’s necessary for the sauce to thicken.

How to prepare No Bake Blueberry Cheesecake?

Start by making homemade blueberry sauce.

In a medium dish put blueberries, sugar, lemon juice, lemon zest and 6 tablespoons of water and heat at moderate temperature until it boils. Meanwhile, mix 1 1/2 tablespoons of cornstarch with 2 tablespoons of water and pour in a pan with the boiling mixture of fruit. It’s important to keep stirring until it starts thickening. Then, remove from heat and let it cool completely. Meanwhile, make graham cracker crust and cheesecake filling.

To make graham cracker crust

Crumble graham crackers in a food processor and mix with melted butter. Then, press the mixture on the bottom of a 9×9 inch pan sprayed with non- stick spray and leave it in the fridge.

To make cheesecake filling

 First, you need to mix softened cream cheese, powdered sugar and lemon juice until it becomes smooth. In a separate dish, whip heavy whipping cream until stiff peaks form, then fold it in a bowl with cream cheese mixture and mix until it’s well combined. Next, take the graham crust out of the fridge and spread cheesecake filling on top. Finally, top it with homemade blueberry sauce, Wrap and leave in the fridge for at least 4h.

WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE. YOU CAN FIND MORE DETAILED ONE, WITH ALL THE NECESSARY INGREDIENTS AND THEIR QUANTITIES, IN THE RECIPE CARD AT THE BOTTOM OF THE POST.

TIPS AND TRICKS: 

Don’t forget to spray the baking pan with non-stick spray, so that the crust doesn’t get stuck to the pan.

Use whipping cream very cold – it’ll be easier to whip it.

If you want blueberries to keep their form- don’t overcook the blueberry sauce, use moderate heat and remove from heat when it starts to thicken. It will thicken more when it cools, especially if it’s refrigerated.

Make sure the blueberry sauce is completely cooled before you spread it on top of cheesecake filling.

Can whipping topping be used instead of whipping cream?

Yes, use an 8 Oz pack.

Storing the extras

Keep them refrigerated in an airtight container, or wrapped no longer than 3 days.

Can I freeze No Bake Blueberry Cheesecake?

 Yes, you can. My advice is to cut the cheesecake into preferable size pieces, then place them on the plate and freeze without wrapping. Take the frozen cake out of the freezer and put it in a zip lock bag. They can be kept in the freezer for up to 3 months.

I love cheesecake, especially with a fruit topping, so blueberry cheesecake is definitely my choice. If looking for more cheesecake ideas, you can find them here > CHEESECAKES AND PIES. Make the best of the fresh blueberry season, make No Bake Blueberry Cheesecake and enjoy its magical taste.

Continue to Content

No Bake Blueberry Cheesecake

Yield: 16

Prep Time: 15 minutes

Cook Time: 8 minutes

Additional Time: 4 hours

Total Time: 4 hours 23 minutes

No Bake Blueberry Cheesecake – is a delicious dessert made with a buttery graham cracker crust, no bake cheesecake filling, topped with homemade blueberry sauce. Crusty base, cream filling and fruit topping – three different flavors and textures make a perfect combination.

Print

Ingredients

• GRAHAM CRACKER CRUST
• 10 Full sheet graham crackers
• 1/2 cup Unsalted butter, melted
• CHEESECAKE FILLING
• 16 ounces Cream cheese, softened
• 2/3 cup Powdered sugar
• 1 tablespoon Fresh lemon juice
• 1 cup Heavy whipping cream
• BLUEBERRY TOPPING
• 2 cup Fresh or frozen blueberries
• 1/4 cup Granulated sugar
• 8 tablespoon Water
• 1 tablespoon Fresh lemon juice
• 1/4 teaspoon Lemon zest
• 1 1/2 tablespoon Cornstarch

Instructions

1. TO MAKE HOMEMADE BLUEBERRY SAUCE - In a medium dish put blueberries, sugar, fresh lemon juice, lemon zest and 6 tablespoons of water and heat at moderate temperature until it boils.
2. Meanwhile, mix 1 1/2 tablespoons of cornstarch with  2 tablespoons of water and pour in a pan with the boiling mixture of fruit.  it’s important a pan with the boiling mixture of fruit.  to keep stirring until it starts thickening.  Then, remove from heat and let it cool completely. Meanwhile, make graham cracker crust and  cheesecake filling.  
3. TO MAKE GRAHAM CRACKER CRUST -  Start by spraying a 9x9 inch pan with non-stick spray. Set it aside.  
4. Crumble graham crackers in a food processor and pulse until you get fine crumbs and mix with melted butter. Then, press the mixture on the bottom of a pan and leave it in the fridge.  
5. TO MAKE CHEESECAKE FILLING - in a large bowl, mix softened cream cheese, powdered sugar and lemon juice until it becomes smooth. Use an electric mixer and medium speed.
6. In a separate dish, whip  heavy whipping cream until stiff peaks form, then fold it in a bowl with cream cheese mixture and mix until it’s well combined.
7. Next, take the graham crust out of the fridge and spread cheesecake filling on top. Finally, top it with homemade blueberry sauce, Wrap and leave in the fridge for at least 4h. 

Notes

• Don’t forget to spray the baking pan with non-stick spray, so that the crust doesn’t get stuck to the pan.
• Use whipping cream very cold – it’ll be easier to whip it.
• If you want blueberries to keep their form- don’t overcook the blueberry sauce, use moderate heat and remove from heat when it starts to thicken. It will thicken more when it cools, especially if it’s refrigerated.
• Make sure the blueberry sauce is completely cooled before you spread it on top of cheesecake filling.
• Can whipping topping be used instead of whipping cream? Yes, use an 8 Oz pack.
• Storing the extras – keep them refrigerated in an airtight container, or wrapped in a plastic wrap, no longer than 3 days.
• Can I freeze No Bake Blueberry Cheesecake? Yes, you can. My advice is to cut the cheesecake into preferable size pieces, then place them on the plate and freeze without wrapping. Take the frozen cake out of the freezer and put it in a zip lock bag. They can be kept in the freezer for up to 3 months.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 367Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 65mgSodium: 226mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!