No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake – an easy no bake cheesecake topped with blueberry pie filling. No oven required and ready in no time! The perfect summer dessert.

Who doesn’t love a good cheesecake?! But in the middle of the summer the last thing you want to do is have your oven on for over and hour to bake one. So a no bake version is a must!

I have done a No Bake Oreo Cheesecake and No Bake Peanut Butter Cheesecake in the past, that are both huge hits. But I decided to go with a more classic version, especially since blueberries are so readily available in the summer.

 

The thing I love about making a no bake cheesecake is just how easy they are! A traditional cheesecake can be a little tricky to not have a sink in the middle, use a water bath, not open the oven and cooling it just right.

But this no bake cheesecake is so simple. It is literally just mix everything together and pour into the crust. You do have to let it set up in the fridge for a few hours, which is probably the hardest part.

What You’ll Need

• Cream Cheese
• Powdered Sugar
• Vanilla Extract
• Whipped Cream
• Blueberry Pie Filling
• Graham Cracker Crumbs
• Granulated Sugar
• Melted Butter

How To Make No Bake Blueberry Cheesecake

1. Make the crust by mixing together graham cracker crumbs, sugar and melted butter. Press into a 9-inch spring-form pan, and up the sides about an inch. Place in the fridge to set up for 30 minutes before preparing the filling.
2. In an electric stand mixer beat together cream cheese and powdered sugar until smooth and creamy. Add in vanilla extract and mix until well combined.
3. Add whipped cream and mix until everything is incorporated and smooth.
4. Pour into the graham cracker crust and let sit in the fridge for about 4 hours to set up.
5. Top with blueberry pie filling to serve.

What Kind of Whipped Cream To Use

You can use either Cool-Whip topping or a homemade whipped cream when making this recipe. You need the equivalent of an 8 oz container of frozen whipped topping. So if you are using fresh homemade whipped cream that is 1 cup of heavy cream, 3 Tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract whipped together to stiff peaks.

Can I Use Fresh Blueberries

If you have fresh blueberries, you can make your own blueberry pie filling, but you don’t’ want to just put fresh blueberries on top. You want the juicy, soft, cooked down berries. I have used this recipe from Chocolate with Grace to make my own. It is super fast, easy, and works great for this recipe.

Do I Have To Bake The Crust

Nope, you don’t need to bake the crust for this recipe. A graham cracker crust doesn’t necessarily have to be baked. If you like it baked, you can. It really just gives it a little crispier of a texture. For this crust I added 1 tablespoons of extra butter just to help hold things together. Letting it sit in the fridge will hold everything together and mean you don’t have to turn on the oven!

More Tasty No Bake Dessert Recipes

• No Bake Cookies
• Avalanche Cookies
• Nutella No Bake Bars
• Monster Cookie Bars
• Kool-Aid Pie
• Cornflake Cookies
• Jello Pie
• Strawberry Cheesecake Lasagna

Continue to Content

Yield: 10

No Bake Blueberry Cheesecake

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No Bake Blueberry Cheesecake - an easy no bake cheesecake topped with blueberry pie filling. No oven required and ready in no time! The perfect summer dessert.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Graham Cracker Crust

• 1 1/2 cup graham cracker crumbs (1 sleeve of graham crackers)
• 1/3 cup granulated sugar
• 6 Tablespoons butter, melted

Cheesecake

• 2 (8 oz) packages cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz whipped topping, thawed
• 2 cups blueberry pie filling

Instructions

1. Make the crust by mixing together graham cracker crumbs, sugar and melted butter. Press into a 9-inch spring-form pan, and up the sides about an inch. Place in the fridge to set up for 30 minutes before preparing the filling.
2. In an electric stand mixer beat together cream cheese and powdered sugar until smooth and creamy. Add in vanilla extract and mix until well combined.
3. Add whipped cream and mix until everything is incorporated and smooth.
4. Pour into the graham cracker crust and let sit in the fridge for about 4 hours to set up.
5. Top with blueberry pie filling to serve.

Notes

For the whipped topping you can use 1 (8oz) container of Cool-Whip or make fresh whipped cream - beat 1 cup heavy cream, 3 Tbsp powdered sugar, and 1/2 teaspoon vanilla extract to stiff peaks.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 368Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 21mgSodium 212mgCarbohydrates 45gFiber 0gSugar 23gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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