No-Bake Blueberry Cheesecake Recipe

With the right balance of sweetness, tartness, and creaminess, this no-bake blueberry cheesecake recipe is a no-fail recipe definitely worth a try.

woman holding cheesecake garnished with almonds and blue berries

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The Best No-Bake Blueberry Cheesecake
Ingredients For the Cheesecake
Kitchen Tools Needed
How to Make the No-Bake Blueberry Cheesecake
Frequently Asked Questions
Storage Tips for Blueberry Cheesecake
Tips & Tricks to Make the No-Bake Blueberry Cheesecake
Recipe
Discussion

The Best No-Bake Blueberry Cheesecake

Blueberry cheesecake is a total crowd-pleaser, and while cheesecakes themselves can be time-consuming to make and tricky to whip up, this no-bake version is totally different! You’ll need three sets of ingredients to make the cheesecake, and what’s best is the fact that you’ll end up with a supremely delicious and creamy dessert without needing to turn on the oven!

Convinced enough to give this no-bake blueberry cheesecake recipe a shot? Here’s everything you need to know about it.

blueberry cheesecake topped with whipped cream, almonds, and berries on a glass cake platter

Ingredients For the Cheesecake

Here’s a quick list of everything you’ll need to make the cheesecake.

Crust:

1 ½ cup sliced almonds
1 sleeve graham crackers
2 tablespoon granulated sugar
½ cup unsalted butter

Cheesecake:

16 ounces softened cream cheese
½ cup granulated sugar
2 tablespoon heavy whipping cream
2 tablespoon almond extract

Topping:

1 can (20 oz) blueberry pie filling
12 oz whipped topping
¼ cup sliced almonds

Kitchen Tools Needed

How to Make the No-Bake Blueberry Cheesecake

Lightly butter the springform pan on all sides and the bottom, then set it aside.

In a food processor or blender, pulse the almonds, cookies, and sugar until it forms fine crumbs.

Add the melted butter and mix until combined.

hand pouring butter into crushed cookies in glass bowl

Pour the cookie mixture into the prepared springform pan and press down evenly to form the crust.

cookie crumbs being poured into springform pan

Refrigerate for 15 minutes or until the filling is prepared.

In a large bowl, combine the softened cream cheese and sugar until no lumps remain.

cream cheese and sugar in white bowl with mixer

Add in the whipping cream, and almond extract.

Beat until combined and smooth.

hand pouring extract into cream cheese in large white bowl

Pour over the chilled crust and spread evenly.

hands using red spatula to spread cheesecake over crust in springform pan

Spread the blueberry pie filling over the cheesecake layer.

blueberry pie filling being spread over top of cheesecake in springform pan

If using homemade whipped cream, combine 2 cups heavy cream and 1 tablespoon sugar in a bowl and beat for 5 minutes or until whipped.

heavy cream in glass bowl with hand mixer

Spread whipped cream or whipped topping over the blueberry layer.

hand spreading whipped cream over the top of cheesecake

Chill for 2 hours before serving.

Add dollops of whipped cream, slivered almonds, and blueberries to the top before serving.

slice of blueberry cheesecake on teal plate sitting on yellow table

Frequently Asked Questions

Can I Use Store-Bought Graham Cracker Crust?

Yes, you definitely can. However, scratch-made graham cracker crust always has a better flavor and texture than the store-bought variety. Another good alternative is to make your own graham cracker crust when you have the time, and store it for later so that you have it ready when you want to make the cheesecake.

How Do I Soften Cream Cheese?

To soften your cream cheese, get it out of the refrigerator at least 20 minutes before you actually start using it for the recipe. Doing this will help avoid any lumps, and will give you that silky smooth cheesecake batter you’re looking for.

Can I Mix the Cream Cheese Mixture With the Blueberry Filling?

Yes, you can definitely do that too. Just make sure you don’t overmix them both, or your cheesecake will lose that light and airy texture that you are looking for. Just use a spatula to incorporate both the mixtures together.

gold plate with slice of blueberry cheesecake on top

Storage Tips for Blueberry Cheesecake

How Do I Store the Leftovers?

Leftover cheesecake can be stored in an airtight container and in the refrigerator for up to 5 days.

Why Do I Need to Refrigerate the Cheesecake?

This cheesecake isn’t baked, so if you’re wondering why you need to refrigerate it, well, it is simply because if you don’t, the cake won’t hold its shape, and will start to fall apart. No-bake cheesecakes have no gelatin, which means the only way your cake can really set is when it is refrigerated, which is why a minimum of 6 hours of refrigeration is a must.

Can I Freeze The Blueberry Cheesecake?

You can! Just allow the cake (or leftovers) to freeze for an hour, then get it out, and then transfer it to an airtight freezer-safe container. Then, when you want to serve it, just get it out, allow it to thaw in the refrigerator for at least 6-8 hours, and then serve!

Remember that freezing a no-bake cheesecake, or any other cheesecake for that matter, is not recommended, since the cheesecake filling tends to lose out on its creamy texture after it is frozen and thawed.

slice of blueberry cheesecake on gold plate sitting on blue marble table

Tips & Tricks to Make the No-Bake Blueberry Cheesecake

And of course, you wouldn’t want to say no to some cool actionable tips and tricks that will really help you make the blueberry cheesecake to perfection.

Try to allow the blueberry cheesecake to chill overnight in your refrigerator. Doing this will help the flavors to develop even more, and allow it to set well, and will help you cut the slices easily the next day.
Graham cracker crust that hasn’t been baked may tend to fall apart. To keep that from happening, allow it to set in the freezer or refrigerator for a while before you load the cheesecake filling on it.
To accentuate the tart flavors of the blueberry, you can also add a spoonful of freshly squeezed lemon juice into it. To take it all up a notch, you can also add in some lemon zest.
When buying the cream cheese for your cheesecake, make sure you opt for a full-fat version. Spreadable or lite cream cheese will turn out watery and won’t give you that dense creamy texture you are looking for.
Make sure you use a clean and wet knife to cut out the slices from the cheesecake.
When whipping the heavy cream for the cheesecake mixture, make sure you whip only until you see stiff peaks start to form. If you continue whipping the mixture beyond that, the cream might start to separate and will turn runny.

If you feel like cutting the cheesecake slices and serving them is too much work, you can also make individual portions of the cheesecake by placing the graham cracker mixture in individual dessert glasses, and then adding the cheesecake layer on the top. Then, all you need to do is allow this to refrigerate and you have your easy-to-serve individual pieces ready!

Loved this delicious and creamy cheesecake recipe? You might also want to try your hands at a no-bake Oreo cheesecake or no-bake peanut butter pie. Just like this one, it is so easy to make!

Recipe

Yield: 7 Pieces