My easy to make 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!
My no bake blueberry cheesecake has a creamy filling, full of ripe, fresh blueberries and is served in an amazingly buttery graham cracker crust!
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.
My super easy to make no bake blueberry cheesecake is done in less time and tastes just as amazingly delicious!
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This cheesecake has a rich, creamy, fluffy filling made from cream cheese and Cool Whip and takes no time bring together! I fold in a simple, sweetened blueberry filling that has 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 to make for family dinners, birthdays, potlucks, or really anytime!
❤️ Why You'll Love This Recipe!
Super Creamy! Cream cheese and Cool Whip combine to make the creamiest no bake filling ever!
Easy to Prepare! It only takes 30 minutes to prepare to make this restaurant-worthy cheesecake!
Anyone Can Make It! Even if you’re a first-time baker, you can effortlessly make this cheesecake!
🥘 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
- 1 ½ cups Graham Cracker Crumbs – This is equal to about 10 graham crackers if you’re crushing by hand or using a food processor to grind them.
- 3 tablespoons Sugar – You can also use brown sugar to make the crust!
- 7 tablespoons 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
- 1 cup Blueberries – You can use fresh or frozen blueberries for this recipe.
- ¼ cup Sugar – Granulated white sugar is all we need here!
- 1 tablespoon Cornstarch – Cornstarch helps to thicken and bind the pie filling.
- 1 pinch ground Cinnamon – I like to use Vietnamese cinnamon for baking recipes.
- 1 pinch Salt – Just a pinch of salt helps to balance the flavors!
- ½ tablespoon Lemon Juice – I recommend using freshly squeezed lemon juice, but you can also use bottled lemon juice here.
Cheesecake Filling
- 16 ounces Cream Cheese – This is equivalent to 2 8-ounce bricks of cream cheese. They should be softened to room temperature (see note).
- 8 ounces Cool Whip – I also recommend sitting the Cool Whip out for 30 minutes to be easier to work with.
- ½ cup Sugar – Just a little sugar helps to perfectly sweeten the cheesecake filling!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
You’ll need a 9-inch springform pan to make this no bake blueberry cheesecake easy to serve! Can’t find a springform pan? Feel free to use a store-bought graham cracker crust (*see notes).
Graham Cracker Crust
- Mix ingredients. In a medium mixing bowl, combine 1 ½ cups of graham cracker crumbs and 3 tablespoons of sugar. Then, add 7 tablespoons 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 & clumps easily in your hands.
- 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!
Blueberry Pie Filling
- Mix filling ingredients. In a large mixing bowl, combine 1 cup fresh or frozen, drained blueberries, ¼ cup of granulated sugar, 1 tablespoon of cornstarch, 1 pinch of ground cinnamon, 1 pinch of salt, and ½ tablespoon freshly squeezed lemon juice. Then, mix together and set aside. *See my blueberry pie filling for an easy cooked version that works great with fresh, frozen, or wild blueberries!
Cheesecake Filling & Assembly
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- Make cheesecake filling. To make the cheesecake, first beat 16 ounces of softened, room temperature cream cheese and ½ cup of sugar until completely smooth. Then, gently fold in the blueberry filling, followed by 8 ounces of Cool Whip until fluffy and evenly distributed.
- 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.
- 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!
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 with a dollop of luscious, whipped cream! Enjoy!
💭 Angela's 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 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 no bake blueberry cheesecake in your refrigerator, covered with plastic cling film for up to 5 days!
I don’t recommend letting the cheesecake sit out longer than while it’s being served as the filling may start to melt and possibly spoil.
Freezing No Bake Blueberry Cheesecake
To extend the shelf life of this gorgeous cheesecake, you can freeze it! Leave it in the springform pan and wrap in plastic cling film, pressing some of the 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.
🫐 Other Amazing Blueberry Recipes
- Blueberry Pie
- Blueberry White Chocolate Scones
- Blueberry Cream Cheese Scones
- Blueberry Muffin Bread
- Banana Blueberry Muffins
❓ FAQ
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.
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.
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📋 Recipe
No Bake Blueberry Cheesecake
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
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.1 ½ cups graham cracker crumbs, 3 tablespoon sugar, 7 tablespoon butter
- 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 mixing bowl, combine blueberries, sugar, cornstarch, cinnamon, salt, and lemon juice. Mix together and set aside.1 cup blueberries, ¼ cup sugar, 1 tablespoon cornstarch, 1 pinch ground cinnamon, 1 pinch salt, ½ tablespoon lemon juice
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.16 oz cream cheese, 8 oz Cool Whip, ½ cup sugar
- 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.
Equipment You May Need
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
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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