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!
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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 toa 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.
Video
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.
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.