No Bake Blueberry Cheesecake

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No-Bake Blueberry Cheesecake Squares with a graham cracker crust is an easy classic summer dessert recipe.

Are you a fan of the classic Cherry Cheesecake dessert? If so, you’re going to love this blueberry version!

No Bake Blueberry Cheesecake

This recipe starts with a graham cracker crust, topped with a no-bake cheesecake filling and topped with blueberry pie filling on top.

Blueberry was the version my family liked the best growing up. The original version call for baking the graham cracker crust.

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.

Easy Blueberry Cheesecake - no bake recipe

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.

No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake Recipe

  1. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
  2. In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth.
  3. 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.
  4. 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.
Easy No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake

5 from 3 votes
No Bake Blueberry Cheesecake with a graham cracker crust. An easy summer dessert recipe
Prep Time: 20 mins
Additional Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Servings: 15 servings

Ingredients 

For the Crust

  • 1/2 cup butter melted
  • 1/4 cup granulated sugar
  • 2 cups graham cracker crumbs finely crushed

For the cheesecake

  • 1 1/2 cup powdered sugar
  • 11 ounces cream cheese softened
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 large container 16 ounces of Whipped Topping (or Homemade Sweetened Whipped Cream)

For the blueberry topping

  • 1 recipe 2 cups homemade blueberry pie filling

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

Serving: 1piece · Calories: 259kcal · Carbohydrates: 28g · Protein: 2g · Fat: 16g · Saturated Fat: 9g · Polyunsaturated Fat: 6g · Cholesterol: 38mg · Sodium: 185mg · Sugar: 18g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 7/13/18 – recipe notes and photos updated 4/7/21}

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If you love blueberry recipes, don’t miss the Blueberry Pie Bars!

No-Bake Blueberry Cheesecake

No Bake Cheesecakes are easy and fun, try these other versions:

No Bake Oreo Cheesecake from Cincy Shopper

No Bake Fudge Brownie Cheesecake from The Best Blog Recipes

No Bake Cookie Butter Cheesecake

No Bake Raspberry Cheesecake

no bake raspberry cheesecake with a bite on a fork

No Bake Cherry Cheesecake

no bake cheesecake with cherry pie filling on top

No Bake Lemon Cheesecake

no bake lemon cheesecake with a fork bite taken out

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    • Mallory says

      I would try homemade whipped cream first. 1 and 1/2 cups of heavy cream equals 1 (8 oz) tub of cool whip. Just whip it up with 2-4 tablespoons of powdered sugar until stiff peaks form.

  1. Mary Karen Reynolds says

    5 stars
    I just made this for my family and everyone says it is their new favorite dessert! This is excellent! My oven is broken and we have 8 pounds of just-picked blueberries, so this was absolutely perfect. Great on a day when it was 100 degrees.

  2. Saumya Sinha says

    5 stars
    Thanks for the recipe. Have made this several times, and it’s been loved by all my friends. My husband has specifically requested this for his birthday three years in a row.

    My modifications: I increase the cream-cheese mixture to about 1.5 times the prescribed amount. Also, I often make mini-cheesecakes in 4-inch springform pans, they look super cute. Three of the mini-cheesecakes correspond to about a third of the given recipe amounts.

    • Mary says

      It’s a personal preference. Most can be made either way, Wendy. An unbaked crust is a little softer and a baked one will be more crisp.

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