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Home » Recipes » No Bake

Last Updated: Aug 4, 2024 by Angela Latimer · 5 Comments

No Bake Blueberry Cheesecake

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Best no-bake blueberry cheesecake pin with 2 images and text divider.

My no-bake blueberry cheesecake is all the deliciousness of regular cheesecake with no baking time required! It’s a simple dessert recipe anyone can whip up, with the creamiest filling and tons of fresh blueberry flavor! You'll be making it for every occasion!

Square image of the no-bake blueberry cheesecake sliced and served with more blueberry pie filling.
The best no-bake blueberry cheesecake is also incredibly easy to make for any occasion!
Jump to:
  • Easy No-Bake Blueberry Dessert
  • 🥘 Ingredients
  • 🔪 How To Make No Bake Blueberry Cheesecake
  • 🍽️ What To Serve With
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • ❓ Recipe FAQs
  • 🫐 Other Amazing Blueberry Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

Easy No-Bake Blueberry Dessert

Cheesecake is one of my favorite desserts, but I’m not always a fan of fussy baking! I don’t always have the time for the usual water bath and long baking time.

This cheesecake has a rich, creamy, fluffy filling made from cream cheese and Cool Whip and takes no time to bring together! I fold in a simple, sweet blueberry filling with just a hint of cinnamon for incredible flavor.

Then, it all gets poured into a buttery homemade graham cracker crust and refrigerated until it’s perfectly set. It’s the perfect easy dessert for family dinners, birthdays, potlucks, or anytime!

🥘 Ingredients

This amazing blueberry cheesecake uses my easy blueberry pie filling. You can make the pie filling ahead of time and save it for easy dessert recipes like this one!

Graham Cracker Crust

graham cracker crust ingredients with options for using whole graham crackers or packaged graham cracker crumbs, white sugar and butter
  • Graham Cracker Crumbs – 1½ cups of graham cracker crumbs. This equals about 10 graham crackers if you’re crushing them by hand or using a food processor to grind them.
  • Sugar – 3 tablespoons of sugar. You can also use brown sugar to make the crust!
  • Butter – 7 tablespoons of butter. Melt the butter to blend with the graham cracker crumbs. I like to use salted butter for this recipe.

*See everything you need to know about making your own graham cracker crust from scratch here!

Blueberry Pie Filling

Best blueberry pie filling recipe ingredients with labels.
  • Blueberries – 1 cup of blueberries. You can use fresh or frozen blueberries for this recipe.
  • Sugar – ¼ cup of sugar. Granulated white sugar is all we need here!
  • Cornstarch – 1 tablespoon of cornstarch. Cornstarch helps to thicken and bind the pie filling.
  • Cinnamon – 1 pinch of ground cinnamon. Just a bit to highlight all of the wonderful blueberry flavors.
  • Salt – 1 pinch of salt. Just a pinch of salt helps to balance the flavors!
  • Lemon Juice – ½ tablespoon of lemon juice. I recommend using freshly squeezed lemon juice, but you can also use bottled lemon juice here.

Cheesecake Filling

No bake blueberry cheesecake filling ingredients.
  • Cream Cheese – 16 ounces of cream cheese. This is equivalent to 2 8-ounce bricks of cream cheese. They should be softened to room temperature (see note).
  • Cool Whip – 8 ounces of Cool Whip. I also recommend setting the Cool Whip out for 30 minutes to thaw before mixing.
  • Sugar – ½ cup of sugar. Just a little sugar helps to perfectly sweeten the cheesecake filling!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make No Bake Blueberry Cheesecake

You’ll need a 9-inch springform pan to make this cheesecake easy to serve! Can’t find a springform pan? Feel free to use a store-bought graham cracker crust.

This recipe will yield one 9-inch cheesecake.

Make The Graham Cracker Crust

graham cracker crumbs with crust ingredients ready to be fork combined, and after being combined into a nice crumble ready to be poured into your pan

Step 1: Mix ingredients. In a medium mixing bowl, combine 1½ cups (126 grams) of graham cracker crumbs and 3 tablespoons (36 grams) of sugar. Then, add 7 tablespoons (98 grams) of melted butter and use a fork to combine, making sure the melted butter is evenly distributed throughout the crumb mixture. When it’s done, the texture should be like wet sand & clump easily in your hands.

Step 2: Press into pan. Once the crust ingredients are combined, add the mixture to a 9-inch springform pan. You want to press it firmly into the pan and about 2 inches up the sides. Freeze for 15 minutes or refrigerate for 1 hour before filling. *See the graham cracker crust recipe for details and help!

Make The Blueberry Pie Filling

Step 3: Mix the filling ingredients. In a large saucepan, combine 1 cup (148 grams) of fresh or frozen, drained blueberries, ¼ cup (50 grams) of granulated sugar, 1 tablespoon (8 grams) of cornstarch, 1 pinch of ground cinnamon, 1 pinch of salt, and ½ tablespoon (7 milliliters) freshly squeezed lemon juice.

Step 4: Simmer to thicken. Heat to a low simmer for 5 minutes, remove from the heat, and set aside until cool. *See my blueberry pie filling for more specifics to make this tasty topping with fresh, frozen, or wild blueberries!

Make The Cheesecake Filling and Assemble

Process photo 1 whipped cream cheese and sugar with blueberry pie filling added.
1
Process photo 2 berries gently folded into the mixture.
2
Process photo 3 add Cool Whip and fold in.
3
Process photo 4 transfer into prepared springform pan with graham cracker crust.
4

Step 5: Make cheesecake filling. To make the cheesecake, first beat 16 ounces (454 grams) of softened, room-temperature cream cheese and ½ cup (100 grams) of sugar until completely smooth. Then, gently fold in the blueberry filling, followed by 8 ounces (227 grams) of Cool Whip until fluffy and evenly distributed.

Step 6: Transfer to crust. Once the filling is thoroughly combined, transfer the cheesecake mixture to the prepared, chilled crust. Then, refrigerate the cheesecake for a minimum of 4 hours before you serve it.

Step 7: Release and serve. To serve your no-bake blueberry cheesecake, gently loosen the springform pan sides and carefully lift away the ring. Slice and serve!

🍽️ What To Serve With

My creamy, no-bake blueberry cheesecake is one of the easiest desserts ever! I love to serve this amazing cheesecake for dessert with extras of the delightful blueberry filling right on top.

You can also serve it with a dollop of luscious whipped cream! A perfect dessert for summer days or even holidays. I enjoy it with an Irish coffee!

💭 Angela's Pro Tips & Recipe Notes

  • Make sure to set out the cream cheese and Cool Whip for 30 minutes before starting! It’s important to bring them to room temperature so they’re easier to combine into the filling.
  • Double the berry filling to serve over the cheesecake! You can leave the filling fresh or cook it according to my blueberry pie filling recipe.
  • Short on time and prefer to use a store-bought graham cracker crust? Reduce the filling by half, and then top your cheesecake with the remaining portion of Cool Whip and berries at serving.
  • Use a glass to make pressing the crust easier! I love to use a drinking glass or measuring spoon to help press out the crust. This makes for a firmer, more packed crust and saves your fingers too!

🥡 Storing

After serving, store this dessert in your refrigerator, covered with plastic cling film, for up to 5 days!

I don’t recommend letting the cheesecake sit out longer than it is being served, as the filling may start to melt and possibly spoil.

Freezing

To extend the shelf life of this gorgeous cheesecake, you can freeze it! Leave it in the springform pan and wrap it in plastic cling film, pressing some cling film to the surface to prevent ice crystals.

Then, wrap the whole cheesecake in a sheet of aluminum foil and freeze for up to 1 month! When you’re ready to serve the cheesecake, let it thaw in your fridge overnight.

>>>>See all of my recipes here<<<<

❓ Recipe FAQs

Can I Freeze My No-Bake Cheesecake So It Sets Faster?

No, sorry! Freezing no-bake cheesecakes is not recommended to get your cheesecake set and ready to serve. You can, however, freeze leftover portions once the cheesecake is fully set.

Do I Have To Use Cool Whip?

I like to use Cool Whip to make the filling simply because it makes the filling so easy! However, if desired, you can easily substitute an equal amount of whipped cream.

Why Didn't My Cheesecake Set?

If you don't let your blueberry filling cool before adding it to the cream cheese mixture, it will cause the cream cheese to melt. As a result, this can affect how well your cheesecake is set up.

Can I use frozen blueberries instead of fresh ones for the blueberry pie filling?

Yes, the recipe allows the use of either fresh or frozen blueberries for the blueberry pie filling.

Is it possible to substitute Cool Whip with something else in the cheesecake filling?

While Cool Whip is recommended for its ease of use and texture, you can substitute an equal amount of whipped cream if desired. Try my stabilized whipped cream recipe for the best results.

How long should the No-Bake Cheesecake be refrigerated before serving?

The cheesecake should be refrigerated for a minimum of 4 hours to ensure it sets properly before serving.

Tall image of the no-bake blueberry cheesecake readied on a form for a bite.

🫐 Other Amazing Blueberry Recipes

  • Blueberry Pie - Classic blueberry pie made using homemade blueberry pie filling.
  • Blueberry White Chocolate Scones - Tender scones are packed with white chocolate chips and blueberries.
  • Blueberry Cream Cheese Scones - These blueberry scones incorporate cream cheese into the batter for extra tender and moist scones.
  • Blueberry Muffin Bread - Everything you love about blueberry muffins, but in a loaf of bread.
  • Banana Blueberry Muffins - Sweet banana muffins are studded with blueberries.
  • Blueberry Pie Bars - Easy-to-serve bars that have all the components of classic blueberry pie.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Wide image of the no-bake blueberry cheesecake readied on a form for a bite.
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Love This Recipe?Click On A Star To Rate It!
5 from 24 reviews

No Bake Blueberry Cheesecake

My no-bake blueberry cheesecake is all the deliciousness of regular cheesecake with no baking time required! It’s a simple dessert recipe anyone can whip up, with the creamiest filling and tons of fresh blueberry flavor! You'll be making it for every occasion!
Author | Angela Latimer
Servings: 12 servings
Calories: 330kcal
Prep 30 minutes minutes
Cooking 0 minutes minutes
Chill & Setup 4 hours hours
Total Time 4 hours hours 30 minutes minutes
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Ingredients
 

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (about 10 graham crackers if crushing manually or using a food processor)
  • 3 tablespoon sugar (or brown sugar)
  • 7 tablespoon butter (salted, melted)

Blueberry Pie Filling

  • 1 cup blueberries
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 pinch ground cinnamon
  • 1 pinch salt
  • ½ Tbsp lemon juice

Cheesecake Filling

  • 16 oz cream cheese (2 8-ounce bricks, at room temperature- *see note)
  • 8 oz Cool Whip (*see note)
  • ½ cup sugar

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Graham Cracker Crust

  • In a medium mixing bowl, combine the graham cracker crumbs and sugar. Then, add the melted butter and use a fork to combine, making sure to distribute the butter throughout the crumb mixture.
  • Once combined, add the crust mixture to a 9" springform pan. *Freeze for 15 minutes or refrigerate for an hour before filling.

Blueberry Pie Filling

  • In a large saucepan, combine blueberries, sugar, cornstarch, cinnamon, salt, and lemon juice.
  • Heat to a low simmer for 5 minutes, remove from heat, and set aside.

Cheesecake

  • To make the cheesecake, beat the cream cheese and sugar together until smooth. Then, fold in the blueberry filling followed by the Cool Whip until evenly distributed.
  • Once thoroughly combined, transfer the cheesecake mixture to the prepared, chilled crust. Refrigerate the cheesecake for 4 hours before serving.
  • To serve your no-bake blueberry cheesecake, gently loosen the springform pan sides and carefully lift away the ring. Slice, and serve.

Notes

  • Set cream cheese and cool whip out 30 minutes before starting so they can both come to room temperature. This makes them easier to work with.
  • Double the berry filling to serve more berries over the no-bake blueberry cheesecake slices, if desired.
  • Alternatively, you can use homemade blueberry pie filling or your favorite store-bought brand.
  • Have a store-bought graham cracker crust? Reduce the filling by half and then top your cheesecake with the remaining portion of Cool Whip and berries at serving.

Nutrition

Calories: 330kcal (17%) | Carbohydrates: 32g (11%) | Protein: 4g (8%) | Fat: 22g (34%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg (21%) | Sodium: 263mg (11%) | Potassium: 104mg (3%) | Fiber: 1g (4%) | Sugar: 23g (26%) | Vitamin A: 752IU (15%) | Vitamin C: 1mg (1%) | Calcium: 69mg (7%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert, No Bake Desserts, Pie Recipes
Cuisine American
« Cheddar Swiss Cheese Fondue
Rice Vinegar Substitute »

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Comments

    5 from 24 votes (22 ratings without comment)

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  1. Danny.T says

    October 29, 2023 at 2:29 am

    5 stars
    I tried you recipe. I was craving blueberry something but can't bake where I'm at. And it's 1 a.m so mo gram crackers. But i really wanted the taste. Added a little less sugar and It came out........outstanding!!!. I have enough blueberries for 5 more.. so I'm going to make mini cakes for some freinds. Thank you so much. My crave is satisfied, and wanting to try more. Can't wait to try your other recipes.

    Reply
  2. priscilla poh says

    May 05, 2023 at 10:27 pm

    I noted your no bake cheesecake is without gelatin added, so I guess it will start to melt while bringing it to a friend.

    Reply
    • Angela @ BakeItWithLove.com says

      May 07, 2023 at 8:51 am

      Yes, indeed, without the gelatin it would need to be kept chilled during transport. It will also depend on how long your trip is. A short drive with the AC on high shouldn't be a problem. 🙂

      Reply
  3. Baker says

    August 21, 2022 at 2:43 pm

    5 stars
    Store bought crust?
    1 reduce or hold half blueberry filling?
    2 set 4hrs
    3 add what remaining cool whip and berries?
    Am I reducing half the filling and using it with half of the cool whip that did not go with the cream cheese?
    Sorry, the remaining cool whip and berries is throwing me off.

    Reply
    • Angela @ BakeItWithLove.com says

      August 21, 2022 at 3:07 pm

      It looks like you're reading the notes for alternatives, see the recipe card as it includes specific amounts for each step to make this no-bake blueberry cheesecake.
      You CAN use a store-bought crust (and in that case you only need HALF the filling).
      Use all of the blueberry filling to make this recipe as-is.
      Yes, chill assembled cheesecake for 4 hours in the refrigerator before serving.
      There's no remaining berries or Cool Whip if you make the recipe as-is (without a store-bought crust).
      Hope that helps! Let me know if you have other questions, thanks! 🙂

      Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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