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No-Bake Blueberry Cheesecake is an easy summer dessert recipe, perfect for casual weeknights or potlucks with friends.
Are you a fan of the classic Cherry Cheesecake dessert? If so, you’re going to love this blueberry version!
Blueberry Cheesecake
The fun begins with a graham cracker crust. The original blueberry cheesecake recipe my family used called for baking the graham cracker crust, but I’ve made this recipe even simpler and I love it this way.
The graham cracker crust is topped with an irresistible no-bake cheesecake filling before being smothered with saucy blueberries.
While cherry might be the most popular cheesecake topping, blueberry was the cheesecake topping that my family liked the best growing up. No one can resist my mom’s homemade blueberry pie filling.
Side note – if you love blueberry desserts as much as our family does, don’t miss these Blueberry Pie Bars or Blueberry Crunch!
No Bake Blueberry Cheesecake
I’ve tweaked the classic recipe a bit, by adding a bit more butter to the crust so we can skip the baking step and the crust will still hold together.
However, if you prefer a baked crust, go ahead and bake it for 10 mins at 325 F.
Because of the unbaked crust, you will also need to make sure that the cheesecake chills for at least 6 hours in the fridge. If you skip or shorten that step, there’s a risk that the crust won’t hold together.
Check out this post for how to make a perfect no bake graham cracker crust. And one last tip on the crust, be sure to finely crush the graham crackers.
I recommend using a food processor or blender if at all possible. The finer the crumbs are, the better the crust will hold together.
Blueberry Cream Cheese Dessert
There’s something just a little magical about cream cheese when you lightly sweeten it and whip it into fluffy awesomeness. Topped with a fruit filling, it is transformed into airy no-bake cheesecakes that are perfect for sharing all summer long.
If you love the combination of blueberries and cream cheese as much as we do, you’ll want to try this Blueberry Cheesecake Oatmeal too. And these Cream Cheese Danishes are super easy to make with puff pastry, but they taste so much fancier than the 5 or 10 minute dessert that they are!
No Bake Blueberry Cheesecake Recipe
- Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
- In a large bowl, beat together the powdered sugar, cream cheese, milk, and vanilla until smooth.
- Carefully spread the cream cheese mixture on top of the crust, being careful not to break it. Top with the whipped topping or homemade whipped cream.
- Carefully top with blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.
No Bake Blueberry Dessert
This blueberry cheesecake is one of our favorite no-bake desserts, but there are so many more to choose from for easy summertime desserts.
Try these No-Bake Peanut Butter Cookies. They are the perfect treat when a late-night craving hits. They’re quick and easy to make and satisfy everyone’s sweet tooth.
The Nutella Cheesecake Pie with an Oreo crust is a Nutella lover’s dream. This is also the easiest Nutella cheesecake ever because it is completely no-bake and requires just a handful of ingredients!
What do you get when you combine peanut butter, chocolate, pretzels, or Rice Krispies in a simple no-bake dessert recipe? You get one happy family of taste testers.
I’ve shared my family’s Peanut Butter Balls (aka Buckeyes) recipe here before (and it’s one of my most popular recipes), but when you add pretzels or rice krispies to the mix? Things just get more delicious.
No Bake Blueberry Cheesecake
Ingredients
For the Crust
- ½ cup butter melted
- ¼ cup granulated sugar
- 2 cups graham cracker crumbs finely crushed
For the cheesecake
- 1½ cup powdered sugar
- 11 ounces cream cheese softened
- 3 tablespoons milk
- 1 teaspoon vanilla
- 16 ounces whipped topping
For the blueberry topping
- 2 cups blueberry pie filling (this is one recipe's worth)
Instructions
- Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
- In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Carefully spread on top of the crust, being careful not to break it. Top with the whipped topping or homemade whipped cream.
- Carefully spread on the blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/13/18 – recipe notes and photos updated 7/27/23}
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I am 71 and never ask for anything special but this year I asked for a blueberry cheesecake. My kids are in their 50’s and didn’t know this was my favorite. Of course oven wasn’t available so she looked up recipes and found yours. This was so delicious. Thank you and I won’t wait another 20 years to have this again.
I’m so glad that you asked for and then enjoyed the cheesecake!