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
{originally published 7/13/18 – recipe notes and photos updated 7/27/23}
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Neri says
Can i use commercial whipped cream as well?
Mallory says
That should work as well.
Alita says
Thank you for the recipe. My children helped me make this today and we can’t wait to taste it tonight!
Gail Pallante says
Yes you can if you are talking about dream whip in the envelope
Cristelle Alarcon says
What milk did u use?
Mallory says
Whole Milk. But 2% Would work too.
Maria says
Can i use canned whipped cream instead for the whipped topping? Thanks
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.
Adriana says
So do we need 3 cups of heavy cream then or just 1.5 to equal 16oz as it doubles? Also, can we fold in/swirl the blueberry topping into the cream cheese mixture?
Mary says
You’ll only need 1.5 cups of heavy cream in order to get the necessary 16 ounces.
Adriana says
Thank you!
Brenda says
Can i fold in the whip cream to the cream cheese mix?
Mallory says
Yes. I’ve made a variation that way as well.
Tracy says
Wish I’d mixed the whip cream in with the cream cheese. The blueberries sank into the topping.
Gail Pallante says
I mixed the whipping cream and cream cheese together then put the berries of your choice refrigerate until next day
Shaana says
Does homemade cream cheese work?
Caldonia Rudd says
So delicious thank you! 😊
Mary Karen Reynolds says
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.
Saumya Sinha says
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
I’m thrilled to hear that you like the cheesecake!
Dishita Khatri says
Can you tell me the measurements to make this cheese cake 500gm in weight
Mary says
I don’t bake that way, so unfortunately I can’t help you with that.
Wendy says
Why are some dessert recipes have graham crust baked and others not?
Wendy
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.
Lisa says
Love this dessert and have had and made several times. In a big pinch, grab the new Philadelphia No Bake Cheesecake in the 16 oz tub in store. Put on crust, smooth out, add the blueberry pie filling and chill. So many compliments and the fastest prep time yet. Tastes just as amazing.
Mary says
I’m so glad you love it, Lisa! I’ve never tried that.
Carol says
Was easy to make and cheese cake was creamy and light delicious. I don’t care for graham crackers so I used vanilla wafers instead. I will make it again.
Heather says
It’s never ever as good if you don’t bake the crust. I should have known this. It doesn’t matter how fine the crumbs are. Also it doesn’t come out of the pan well and looks bad on the plate.
Mary says
If that is your preference, go for it, Heather.
Donna C says
I’ve been making a variation of this for years. I use a crust made with flour, butter and pecans. Mix 8 oz of softened cream cheese, 1/2 sugar and an 8 oz bowl of cool whip for the filling and top with blueberry pie filling. It also works well with fresh strawberries mixed with strawberry glaze for the topping. Very quick, simple and delicious!
Mary says
It is such a easy go to, we love it too.
Phyllis says
Can I just use two graham cracker crust pie shells
Mary says
You absolutely could, Phyllis.
Dena Ellis says
This was fantastic, so easy to make and it turned out perfect. the hardest part was waiting 6 hours.
Mary says
I know that feeling; waiting is difficult when there’s a dessert like this one nearby. I’m glad you’ve been enjoying the blueberry recipes on the site.
Josephine Lynch says
Thank you for the recipe! First time making cheese cake, especially with blueberries and it was a hit!
Mary says
You are welcome, Josephine! I’m glad that the cheesecake turned out well for you. Enjoy, and happy cooking.
Cheryl says
This used to be my families staple for showers. Everyone loves it. I like it with cherry pie filling or blueberry filling.
Mary says
I’m glad this cheesecake has been such a favorite, Cheryl!
Tamee says
I just made this and haven’t tried it yet, so I didn’t rate it, but I’d suggest using something smaller than a 9×13 pan. The crust part filled it well, but both the cream cheese mixture and the blueberry topping were spread so thin it barely covered. Next time I’d just use a large pie tin/plate.
Mary says
Thanks for the tip, Tamee! I hope you’ll love the cheesecake.