No Bake Blueberry Cheesecake – Creamy cheesecake filling, with a graham cracker butter crust and topped with a homemade blueberry compote and homemade whipped cream!
Combining the classic flavors of cheesecake with the fresh taste of blueberries, this No Bake Blueberry Cheesecake is the perfect dessert for any occasion. With a buttery graham cracker crust and a rich, creamy filling, it’s topped off with a delightful blueberry sauce that adds a burst of flavor. This easy-to-make cheesecake requires no baking, making it a great option for warm weather or busy schedules.
For more no-bake desserts, check out these recipes on my blog!
- The Easiest Edible Cookie Dough
- No Bake Peanut Butter Chocolate Pie
- Cinnamon Toast Crunch Cereal Bar Recipe
Why You’ll Love This Recipe
- Easy and No-Bake: Perfect for hot days or when you want a quick dessert.
- Delicious Flavor: The combination of creamy cheesecake and fresh blueberries is irresistible.
- Make-Ahead Friendly: Ideal for prepping in advance for parties or gatherings.
Ingredients – No Bake Blueberry Cheesecake
First up, here’s a list of some key ingredients you will need to pick up from the grocery store that are used in the recipe. For a full list of ingredients, check out the recipe card below!
- Blueberries
- Graham cracker crumbs – you will need about 16-20 graham crackers
- Brown sugar
- Unsalted butter
- Heavy whipping cream
- Full-fat cream cheese
- Sour cream
- Lemon juice
- Pure vanilla extract
Step-by-Step – No Bake Blueberry Cheesecake
Need some help making this cheesecake? Here’s an idea of what the recipe entails. For a full list of instructions, check out the recipe card below!
- In a small saucepan over medium-high heat, combine the blueberries, sugar, and water. Stir until combined and let it cook until the blueberries start to burst and create a sauce.
- Make a slurry by combining the cornstarch and water. Ensure the blueberry compote is hot, then add the slurry (the heat activates the cornstarch). Stir until it starts to thicken. The color will darken as you cook out the flavor of the cornstarch.
- Set aside to cool to room temperature. Place plastic wrap on top to prevent a skin from forming. The compote will thicken as it cools (refrigerate to speed up the cooling process if desired).
Step-by-Step – Graham Cracker Crust
- In a medium-sized bowl, combine the graham cracker crumbs, brown sugar, melted butter, cinnamon, and salt.
- Lightly spray a 9-inch or 10-inch springform pan with cooking spray.
- Press the mixture into the bottom of the pan and slightly up the sides of the pan. Use the bottom of a measuring cup to pack it as tightly as possible!
- Freeze the crust for 10–20 minutes while preparing the filling.
Step-by-Step – Cheesecake Filling
- Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4–5 minutes). Set aside.
- In another bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed for 2–3 minutes until fully combined and smooth. Ensure there are no lumps.
- Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Combine slowly to retain the air in the whipped cream.
Assemble the Cheesecake
- Remove the crust from the freezer and spread HALF of the filling evenly over it using an offset spatula to smooth the top. Carefully add half of the blueberry compote into the middle. Spread the rest of the cheesecake batter on top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, preferably overnight (about 12 hours), for the best set.
- When ready, carefully run a knife around the edges of the cake and pop the cheesecake out of the pan.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Once that is ready, top the cheesecake with the whipped cream and garnish with the extra saucy blueberries!
- Serve immediately and don’t let it sit out too long!
Tips and Tricks- No Bake Blueberry Cheesecake
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smooth, lump-free filling.
- Slow Folding: When folding the whipped cream into the cream cheese mixture, do it slowly to keep the airy texture.
- Chilling Time: Refrigerate the cheesecake for at least 6 hours or overnight to ensure it sets properly.
- Avoid Overmixing: Mix the filling ingredients just until combined to avoid incorporating too much air, which can affect the texture.
- Make Ahead Instructions: You can prepare this cheesecake 1–2 days in advance. After completing step 6, you can refrigerate it for up to 2 days before serving. Alternatively, you can make the crust 1–2 days ahead of time. Freeze it for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another option is to freeze the cheesecake for up to 3 months. See detailed freezing instructions in the blog post above.Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 9-inch Springform Pan or 10-inch Springform Pan | Silicone Spatula | Offset SpatulaLemon Juice: Lemon juice enhances the flavor of the cheesecake without making it taste like lemon. For a lemon-flavored no-bake cheesecake, omit the sour cream and add 2 tablespoons of lemon juice and 1 tablespoon of lemon zest.Room Temperature Ingredients: Ensure the cream cheese and sour cream are at room temperature before starting. This ensures a smooth cheesecake filling. Cold ingredients can result in a lumpy filling. However, the heavy cream should be cold to whip into stiff peaks.
Recommended Tools – No Bake Blueberry Cheesecake
- 9-inch or 10-inch springform pan
- Stand mixer or handheld electric mixer
- Medium saucepan
- Silicone spatula
FAQs – No Bake Blueberry Cheesecake
- Can I make this cheesecake ahead of time?Yes! The cheesecake can be made a day in advance. Add the whipped cream and blueberry compote just before serving.
- Can I use frozen blueberries instead of fresh?Absolutely! Just make sure to thaw and drain them before using to avoid excess moisture.
- How do I store leftover cheesecake?Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Can I freeze this cheesecake?Yes, you can freeze the cheesecake (without the whipped cream and blueberry compote) for up to 1 month. Thaw in the refrigerator overnight before adding the toppings and serving.
Storing and Freezing
To store No Bake Blueberry Cheesecake, place any leftovers in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap the cheesecake (without the whipped cream and blueberry compote) tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before adding the toppings and serving.
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Recipe
No-Bake Blueberry Cheesecake
Creamy cheesecake filling, with a graham cracker butter crust and topped with a homemade blueberry compote and homemade whipped cream!
Ingredients
For the Blueberry Compote (do this first):
- 2 tablespoons water
- 1 cup blueberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ⅓ cup water for the slurry
Graham Cracker Crust:
- 2 cups graham cracker crumbs about 16 full sheet graham crackers
- ⅓ cup packed light or dark brown sugar
- ½ cup unsalted butter melted
- ½ teaspoon cinnamon
- ½ teaspoon salt
Cheesecake Filling:
- 1 and ¼ cups heavy whipping cream
- 24 ounces full-fat cream cheese softened to room temperature
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- ¼ cup sour cream at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- For the Top optional:
- ½ cup heavy whipping cream or ready whip cream
Instructions
Blueberry compote from above
- For the Blueberry Compote:
- In a small saucepan over medium heat, combine the blueberries, sugar, and water. Stir until combined. Let it continue cooking until the blueberries start to open and create a sauce.
- Make a slurry by combining the water and the cornstarch. Ensuring your blueberry compote is hot, add the slurry (the heat helps activate the cornstarch). Stir until it starts to thicken. When you first add the slurry, it will be a light purple. Cook it until it darkens. This means you are cooking out the flavor of the cornstarch.
- Set aside and let it come to room temperature. Place plastic wrap on top of the blueberry compote to prevent a skin from forming. As it cools down, it will thicken more (you can put it in the fridge, if you desire, to help the cooling process go faster).
Prepare the Crust:
- In a medium-sized bowl, combine the graham cracker crumbs, brown sugar, melted butter, cinnamon, and salt.
- Lightly spray a 9-inch or 10-inch springform pan with cooking spray.
- Press the mixture into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to pack it as tightly as possible!
- Freeze the crust for 10–20 minutes while preparing the filling.
Make the Filling:
- Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4–5 minutes). Set aside.
- In another bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed for 2–3 minutes until fully combined and smooth. Ensure there are no lumps.
- Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Combine slowly to retain the air in the whipped cream.
Assemble the Cheesecake:
- Remove the crust from the freezer and spread HALF of the filling evenly over it using an offset spatula to smooth the top. Carefully add half of the blueberry compote into the middle. Spread the rest of the cheesecake batter on top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, preferably overnight (about 12 hours), for the best set.
Next Day:
- When ready, carefully run a knife around the edges of the cake and pop the cheesecake out of the pan.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Once that is ready, top the cheesecake with the whipped cream and garnish with the extra blueberry compote!
- Serve immediately and don’t let it sit out too long!
Tried this recipe?Let us know how it was!
Louise says
My family loved this!