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Yep, I’m calling it: this no-bake blueberry cheesecake is what summer’s all about. It only takes 15 minutes to make, which means you have more time for summer fun. The rich, creamy cheesecake filling is irresistible paired with jammy blueberries!
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Pin RecipeThe Perfect Summer Dessert Recipe
While I love cheesecake year-round, no-bake cheesecake is my favorite warm-weather dessert. I’ve shared 3-Ingredient No-Bake Cheesecake, No-Bake Pumpkin Cheesecake Cups, and No-Bake Cherry Cheesecake in the past, but this No-Bake Blueberry Cheesecake is my new favorite!
So how do you make cheesecake without baking? The answer lies in the ingredients. Rather than using eggs like a classic cheesecake that needs to be baked, my recipe relies on Cool Whip to give the cheesecake stability. And of course, the cream cheese adds to that creamy texture. I use blueberry pie filling as the topping, but you can use any kind of pie filling you like.
My Tips for the Best Blueberry No-Bake Cheesecake
- Make your own graham cracker crumbs. You can use whole graham crackers to make the crumbs or use store-bought crumbs. If you’re making your own, about 15 graham crackers will make 1 ½ cups of crumbs. Put the whole graham crackers in a food processor or blender and blend until they are completely crumbled.
- Let the cream cheese come to room temperature. Take your cream cheese out of the fridge about 2 hours before you are ready to cook so it will be soft.
- And let the Cool Whip thaw too. Let the Cool Whip thaw a little bit so it’s easy to mix into the cheesecake batter. I like to let it sit at room temperature for about an hour so it’s soft but not completely melted.
- Get a head start. If you want to make this cheesecake ahead of time, make the whole recipe as written, but skip the blueberry topping for now. Store the cheesecake in the fridge for up to a week. When you are ready to serve, add the blueberry topping at that time. This will prevent the cheesecake from turning a grayish color from the berries.
- Pop it in the freezer to speed up setting. You can put your no-bake cheesecake in the freezer to make it set faster. A frozen cheesecake is actually quite good. It’s almost like rich ice cream!
Variations
- Use Nilla Wafer cookies to make crumbs for the crust of the cheesecake. This adds a lot of vanilla flavor and gives the cheesecake a tasty twist.
- Use almond extract in place of vanilla extract for a slightly different flavor.
- Replace the blueberry pie filling with the same amount of strawberry, cherry, and mixed berry pie filling.
- You can use fresh blueberries instead of blueberry topping. Toss fresh berries in a little sugar and then spread them across your cheesecake.
How to Store No-Bake Blueberry Cheesecake
If you happen to have leftover cheesecake, you can store it in the fridge, loosely covered, for up to a week. You don’t want to wrap the cheesecake too tightly or the blueberry filling will get stuck to the plastic wrap.
No-Bake Blueberry Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 7 tablespoons melted butter
- 1 pound cream cheese
- 8 ounces Cool Whip
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 1 can (20 ounces) blueberry pie filling
Instructions
- Cut an 9 inch circle of parchment paper and place it in the bottom of a 9 inch round cake pan.
- In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press the mix into the bottom of the prepared pan, making the crust as flat and even as possible.
- Place the pan with the crust into the fridge to chill.
- Add the softened cream cheese, lemon zest, vanilla and powdered sugar to a bowl. Mix together well then fold in the Cool Whip. Try not to mix the Cool Whip too much as you want it to stay nice and fluffy.
- Spread the cheesecake mix over the chilled graham cracker crust. Place in the fridge to chill for 1 hour.
- Spread the blueberry pie filling on top of the chilled cheesecake then continue to chill for at least another 3 hours.
- Run a butter knife or small spatula around the edge of the pan to help separate the cheesecake from the sides. Then, slice and enjoy!
Notes
- Use an 8×8 square pan to make no-bake cheesecake bars.
- Any kind of canned pie filling will work great to make new flavors of cheesecake.
- Freeze the cheesecake to make a delicious summer treat.
This recipe looks delicious. My question is. Why isn’t there a comment about removing the parchment paper from the bottom of the cheesecake before serving?? I’m pretty sure no one wants to eat paper.
This recipe looks delicious and tasty 😋
Do you have a recipe book out ?
I would love to have all your easy
no bake ideas at hand all the time !!