Short Description

This No-Bake Blueberry Cheesecake is a refreshing and elegant dessert featuring a buttery graham cracker crust, a luscious blueberry-infused cream cheese filling, and a crown of fresh blueberries. It’s the perfect choice for warm days or whenever you need an easy, impressive dessert with no oven required.

Why You’ll Love This Recipe
This cheesecake offers the ideal combination of rich, creamy texture and vibrant fruit flavor—all without turning on the oven. The blueberry layer provides a beautiful color and natural sweetness, while the whipped cream adds airiness to the filling. It’s a make-ahead dessert that’s perfect for entertaining or indulging at home, and it’s customizable with your favorite fruits or garnishes.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

2 cups fresh blueberries

1/4 cup sugar

2 tablespoons lemon juice

1 1/2 teaspoons unflavored gelatin

1 cup heavy cream

16 ounces cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

Edible flowers for garnish (optional)

Directions
Prepare the Crust
In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.

Make the Blueberry Mixture
In a small saucepan over medium heat, combine 1 cup of the blueberries, sugar, and lemon juice. Cook until the blueberries break down and the mixture thickens slightly. Remove from heat and stir in the gelatin until fully dissolved. Let cool to room temperature.

Prepare the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

Combine Blueberry and Cream Cheese
Fold the cooled blueberry mixture into the cream cheese mixture until evenly incorporated.

Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the blueberry-cream cheese mixture to maintain the light texture.

Assemble the Cheesecake
Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until fully set.

Decorate and Serve
Before serving, top the cheesecake with the remaining fresh blueberries. Garnish with edible flowers, if desired.

Servings and Timing
Servings: 10–12

Prep Time: 25 minutes

Chill Time: 4 hours

Total Time: 4 hours 25 minutes

Variations
Berry Blend: Use a mix of raspberries, blackberries, and blueberries for a multi-berry version.

Citrus Twist: Add a teaspoon of orange zest to the filling for a citrusy layer of flavor.

Chocolate Crust: Substitute chocolate cookie crumbs for the graham cracker base for a richer contrast.

Gelatin-Free: Omit the gelatin and serve the cheesecake in jars or cups for a softer, mousse-like dessert.

Mini Cheesecakes: Divide the crust and filling into muffin tins lined with cupcake wrappers for individual servings.

Storage/Reheating
Refrigeration: Store the cheesecake covered in the refrigerator for up to 5 days.

Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Reheating: Not applicable, as this is a no-bake dessert best served chilled.

FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Thaw and drain before cooking to reduce excess liquid.

How do I prevent the crust from falling apart?
Make sure to pack the crust firmly into the pan and chill it thoroughly before adding the filling.

Can I substitute the gelatin?
Yes, you can use agar-agar as a vegetarian alternative. Adjust the quantity according to the package instructions.

Why didn’t my cheesecake set properly?
The most common causes are not allowing enough chill time or using warm ingredients in the filling. Ensure everything is fully cooled before folding.

Can I use whipped topping instead of heavy cream?
Yes, whipped topping can be used as a shortcut, though the flavor and texture may differ slightly.

Can I make this dessert ahead of time?
Yes, it’s ideal for making 1–2 days in advance. Add fresh toppings just before serving for best presentation.

Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using gluten-free graham crackers.

What type of cream cheese should I use?
Use full-fat block-style cream cheese for the best structure and taste.

Can I add a fruit topping or sauce?
Absolutely. A blueberry compote or fruit glaze makes a great topping and enhances the visual appeal.

Should I use a springform pan?
Yes, a springform pan makes it easier to remove the cheesecake cleanly. If not available, use a deep dish and serve in slices directly.

Conclusion
No-Bake Blueberry Cheesecake is a simple yet stunning dessert that combines the rich, creamy taste of cheesecake with the natural sweetness of blueberries. With its silky texture, fresh flavor, and no need for baking, this dessert is ideal for warm weather and special occasions alike. Make it ahead, chill, and serve—it’s sure to become a favorite in your recipe collection.

No-Bake Blueberry Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Douaa
Total Time: 4 hours 25 minutes (including chilling)
Yield: 10 servings
Diet: Vegetarian

Print Recipe

Description

This No-Bake Blueberry Cheesecake is a creamy, fruity delight that’s perfect for warm-weather desserts. With a graham cracker crust, a silky blueberry-infused cream cheese filling, and a fresh blueberry topping, it’s an elegant and effortless treat for any occasion.

Instructions

Prepare the crust:
- Mix graham cracker crumbs and melted butter in a bowl.
- Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the blueberry compote:
- In a saucepan, combine 1 cup of blueberries, sugar, and lemon juice.
- Cook over medium heat until berries burst and mixture thickens.
- Remove from heat and stir in gelatin until dissolved. Let cool to room temperature.
Make the filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in the cooled blueberry mixture.
Whip the cream:
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold the whipped cream into the blueberry cream cheese mixture until fully blended.
Assemble:
- Pour the filling over the chilled crust. Smooth the top and refrigerate for at least 4 hours, or until firm.
Garnish and serve:
- Top with remaining blueberries and edible flowers before serving.

Notes

Can be made a day ahead for convenience.
Use frozen blueberries if fresh are unavailable—just thaw and drain well.
For a refined finish, drizzle with a blueberry reduction or lemon glaze.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American