No Bake Blueberry Cheesecake
No oven? No problem! This No Bake Blueberry Cheesecake is the ultimate summer dessert—smooth and creamy cream cheese filling, buttery graham crust, and luscious homemade blueberry sauce on top. So easy, so delicious, and always a crowd favorite!
Blueberries have got to be my favorite summer berries! You know why? I have about 25 blueberry recipes on our blog, as of this writing, and three of them are different cheesecake versions, including the present post! This is definitely not the last recipe I will write for blueberries.
If you love blueberry cheesecake, then check out our delicious baked and yummy blueberry cheesecake or this blueberry-studded no-bake white chocolate blueberry cheesecake – both guaranteed to satisfy the sweet cravings of blueberry lovers!
Having lived in Michigan for a decade, I believe I have tasted the best blueberries in the US from that state. We had memories of blueberry picking with my kids and, of course, after that, lots of cooking and baking with blueberries. This recipe was a result of that. I’ve tried and tested this no-bake blueberry cheesecake recipe, including the homemade blueberry sauce topping (made from fresh berries of the season and made from scratch)! I can guarantee, it is delicious and a must-make summer dessert!
So, if you’re searching for a show-stopping dessert that’s both effortless and delicious, look no further than this No Bake Blueberry Cheesecake recipe. With a buttery graham cracker crust, creamy Philadelphia cream cheese filling, and a vibrant homemade blueberry sauce, this cheesecake is guaranteed to impress your family and friends—no oven required! Whether you’re a seasoned baker or a beginner, this easy cheesecake recipe is perfect for summer gatherings, holiday feasts, or any time you crave a sweet treat without the fuss.
Why You’ll Love This No Bake Blueberry Cheesecake
- No Baking Needed: Skip the oven and keep your kitchen cool.
- Creamy & Tangy: Philadelphia cream cheese and lemon juice create a luscious, tangy filling.
- Fresh Blueberry Sauce: Homemade blueberry topping adds a burst of flavor and beautiful color.
- Make Ahead: Prepare it in advance for stress-free entertaining.
Ingredients for No Bake Blueberry Cheesecake
For the Crust:
- 2 cups graham crackers or digestive biscuits, crushed
- 2 tbsp sugar
- 8 tbsp salted butter, melted
For the Cheesecake Filling:
- 2 packs (8 oz each) Philadelphia cream cheese, softened
- 1 can (14 oz) condensed milk
- 1/4 cup freshly squeezed lemon juice
- 2 tsp vanilla extract
For the Blueberry Sauce:
- 2 1/2 cups blueberries (fresh or frozen)
- Zest of 1 lemon
- Juice of 1/2 lemon
- 3 tbsp sugar (or to taste)
How to Make No Bake Blueberry Cheesecake
1. Prepare the Crust
Start by combining the crushed graham crackers or digestive biscuits, sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. Chill the crust in the refrigerator for at least 10 minutes while you prepare the cheesecake filling.
2. Make the Cheesecake Filling
Using an electric mixer, beat the softened Philadelphia cream cheese on medium speed until completely smooth and creamy—no lumps! Gradually add the condensed milk, beating continuously. Scrape down the sides of the bowl to ensure everything is well incorporated. Add the freshly squeezed lemon juice and vanilla extract, mixing just until combined.
Pour the creamy cheesecake filling over the chilled crust. Smooth the top with a spatula, then refrigerate the cheesecake overnight (or at least 6 hours) until fully set. This step is crucial for achieving that perfect, sliceable texture.
3. Prepare the Blueberry Sauce
In a small saucepan, combine the blueberries, lemon zest, lemon juice, and sugar. Simmer over medium-low heat for about 10 minutes, stirring occasionally, until the berries release their juices and the sauce thickens to your liking. Allow the blueberry sauce to cool completely before using.
4. Assemble and Serve
Just before serving, drizzle the homemade blueberry sauce generously over the chilled cheesecake. Slice, serve, and watch it disappear!
Tips for the Best No Bake Blueberry Cheesecake
- Use full-fat cream cheese for the richest, creamiest texture.
- Chill thoroughly—overnight is best—to ensure the cheesecake sets properly.
- Customize your crust with digestive biscuits or even chocolate cookies for a twist.
- Try other toppings: Swap the blueberry sauce for strawberries, raspberries, or a mixed berry compote.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries for the sauce?
Absolutely! Frozen blueberries work just as well as fresh. No need to thaw; just simmer a few extra minutes if needed.
How long does no bake blueberry cheesecake last in the fridge?
Stored in an airtight container, this cheesecake will stay fresh for up to 5 days in the refrigerator.
Can I freeze no bake cheesecake?
Yes, you can freeze the cheesecake (without the blueberry topping) for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight and add the blueberry sauce before serving.
What if I don’t have a springform pan?
You can use a regular pie dish or an 8×8-inch square pan. Just line it with parchment paper for easy removal.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free graham crackers or cookies for the crust.
Why This No Bake Blueberry Cheesecake is a Must-Try
This easy no bake blueberry cheesecake is the ultimate dessert for anyone who loves creamy, fruity sweets without the hassle of baking. With simple ingredients and straightforward steps, you’ll have a stunning cheesecake that tastes as good as it looks. Perfect for summer parties, family dinners, or just because—you’ll want to make this recipe again and again!
Try this no bake blueberry cheesecake recipe today and treat yourself to a slice of creamy, fruity bliss!
No Bake Blueberry Cheesecake
Ingredients
For the Crust
- 2 cups graham crackers or digestive biscuits crushed
- 2 tbsp sugar
- 8 tbsp salted butter melted
For the Cheesecake
- 8 oz each of 2 packs of Philadelphia cream cheese softened at room temperature
- 14 oz can of condensed milk
- 1/4 cup freshly squeezed lemon juice
- 2 tsp vanilla extract
For the Blueberry Sauce/Topping
- 2 1/2 cups of blueberries fresh or frozen
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 3 tablespoons of sugar or to taste
Instructions
For the Crust
- To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it’s evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.
For the Cheesecake
- Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice and vanilla extract and beat again until just until it’s mixed.
- Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead. Just before serving drizzle some of the yummy blueberry sauce for topping.
For the Blueberry Sauce/Topping
- In a small saucepan, add the blueberries, lemon zest, lemon juice, and sugar. Place the saucepan over medium-low heat and simmer for about 10 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
- As the blueberries cook, they will begin to break down and release their juices. Continue to simmer until the sauce reaches your desired thickness.
- Remove the saucepan from the heat. Allow the sauce to cool before using it as a topping or spreading it on your favorite desserts.
