Summer days call for a dessert that’s both delicious and refreshing, and this no-bake blueberry cheesecake fits the bill perfectly. With a thick, rich cheesecake filling and a sweet homemade blueberry sauce topping, this dessert is a cool treat that requires no oven. It’s the ideal choice for backyard barbecues, Fourth of July celebrations, or anytime you want a quick and easy yet impressive dessert!

Why You’ll Love This Recipe

• No oven required: With no baking involved, this cheesecake is perfect for hot summer days when you don’t want to turn on the oven.

• Perfect for hot weather: Chilled and creamy, this dessert is meant to be served cold, making it the ultimate summer refresher.

• Easy to make: With basic ingredients and simple steps, it’s incredibly easy to whip up.

• Deliciously balanced flavor: The sweet and tangy cheesecake filling is beautifully complemented by the rich and fruity blueberry sauce on top.

Ingredients

• Crust
  1 ½ cups graham cracker crumbs (about 12 sheets)
  6 tablespoons (85g) unsalted butter, melted
  ¼ cup (50g) granulated sugar

• Filling
  1 ¼ cups (10 oz) block-style cream cheese
  1 cup (120g) confectioners’ sugar
  1 cup (240ml) heavy cream
  1 teaspoon pure vanilla extract
  1 teaspoon fresh lemon juice
  ¼ teaspoon salt
  1 recipe homemade blueberry sauce or canned blueberry pie filling, chilled

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until it forms a wet sand-like mixture. Press the mixture into the bottom and slightly up the sides of a springform pan. Transfer to the refrigerator to chill while you prepare the filling.

2. Prepare the filling: In a stand mixer or using a hand mixer, beat the cream cheese, heavy cream, confectioners’ sugar, vanilla, lemon juice, and salt until the mixture is smooth and stiff.

3. Assemble the cheesecake: Carefully spread the cheesecake filling over the chilled crust, being gentle so you don’t disturb the crust.

4. Chill: Place the cheesecake in the refrigerator for at least 4 hours to firm up, but overnight is best for a more solid structure.

5. Top and serve: Just before serving, top the cheesecake with chilled blueberry sauce or pie filling. Slice and enjoy!

Servings and Timing

• Servings: 10 slices

• Prep time: 10 minutes

• Chill time: 4 hours (or overnight)

• Total time: 4 hours 10 minutes

Variations

• Mini cheesecakes: For individual servings, grease a 12-cup muffin tin and fill each cup with 2 tablespoons of graham cracker crust and ¼ cup of cheesecake filling. Chill for 2 hours before serving.

• Different crust: Swap graham cracker crumbs for other cookie crumbs such as vanilla wafers or shortbread for a unique twist.

• Fruit toppings: If blueberry sauce isn’t your favorite, feel free to use strawberry or raspberry sauce for a different berry flavor.

Storage/Reheating

• Storage: Store the cheesecake covered in the refrigerator for up to 5 days.

• Freezing: You can freeze the cheesecake for up to 3 months. For freezing, flash freeze for 1 hour to set, then wrap tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving. Be sure to store the blueberry sauce separately to maintain the best texture when frozen.

FAQs

1. Can I use store-bought blueberry pie filling?

Yes, you can use store-bought blueberry pie filling. Just make sure it’s chilled before adding it to the cheesecake.

2. Can I use a different type of crust?

Absolutely! You can substitute graham cracker crumbs with vanilla wafers, shortbread cookies, or even chocolate cookie crumbs for a different flavor.

3. Do I need to use full-fat cream cheese?

Yes, for the best texture and flavor, it’s recommended to use full-fat, block-style cream cheese.

4. How long should I refrigerate the cheesecake?

The cheesecake should be refrigerated for at least 4 hours to set, but overnight is even better for the perfect consistency.

5. Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making ahead. It can be stored in the refrigerator for up to 2 days before serving.

6. Is it necessary to chill the crust before adding the filling?

Chilling the crust for about 15 minutes helps it set and prevents it from mixing into the filling when you spread it.

7. How do I know when the cheesecake is ready to serve?

The cheesecake should be firm to the touch and the filling should hold its shape. If you want it to be extra firm, refrigerate overnight.

8. Can I use whipped cream instead of heavy cream?

Using heavy cream is ideal for this recipe as it provides the right consistency and richness. Whipped cream may not hold the cheesecake’s shape as well.

9. How can I make this a gluten-free cheesecake?

Simply use gluten-free graham crackers or another gluten-free cookie for the crust.

10. Can I add other fruit toppings?

Yes, you can use any fruit topping or sauce that you like. Try strawberries, raspberries, or even a mixed berry compote for a fun twist!

Conclusion

This no-bake blueberry cheesecake is a summer must-try. It’s easy, creamy, and delicious, making it the perfect dessert to impress guests without any baking involved. Whether for a holiday, BBQ, or just a sweet treat on a hot day, this cheesecake will always be a hit!