No-bake blueberry cheesecake is the ultimate dessert for a hot summer day. This easy-to-make treat features a buttery graham cracker crust, a rich and creamy cheesecake filling, and a sweet homemade blueberry sauce on top. It’s the perfect combination of cool, refreshing, and indulgent without the need for an oven.

Why You’ll Love This Recipe

This no-bake blueberry cheesecake is the ultimate summer dessert. It’s easy to prepare, doesn’t require any baking, and is perfect for hot days. The creamy cheesecake filling pairs beautifully with the sweet blueberry sauce, creating a dessert that is both satisfying and refreshing. Plus, it’s make-ahead, so you can enjoy a chilled treat at your next summer gathering with minimal effort. The combination of flavors and textures—crispy crust, smooth filling, and fruity topping—is a guaranteed crowd-pleaser.

Ingredients

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

Filling
1 ¼ cups (10 oz) block-style cream cheese
1 cup confectioners’ sugar
1 cup 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. Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press it into the bottom and slightly up the sides of a springform pan. Chill the crust in the refrigerator while preparing the filling.

2. Make the filling: In the bowl of a stand mixer, or using a hand mixer, beat together the cream cheese, heavy cream, confectioners’ sugar, vanilla extract, lemon juice, and salt. Mix until smooth and stiff.

3. Assemble the cheesecake: Carefully spread the cheesecake filling over the chilled crust. Smooth the top and place the cheesecake in the refrigerator. Chill for at least 3 hours, or overnight for better results.

4. Top and serve: Once the cheesecake has set, spoon the chilled blueberry sauce (or pie filling) over the top. Slice and serve.

Servings and Timing

• Prep Time: 10 minutes

• Chilling Time: 4 hours (minimum)

• Total Time: 4 hours 10 minutes

• Servings: 10 slices

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 the graham cracker crust for vanilla wafer crumbs, shortbread cookies, or your favorite cookie for a unique flavor.

• Fruit Topping Variations: Try using strawberry, raspberry, or mixed berry sauce in place of the blueberry topping for a different twist.

Storage/Reheating

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

• Freezing: If you need to make the cheesecake ahead of time, you can freeze it for up to 3 months. Flash freeze for 1 hour, then wrap the cheesecake in plastic wrap and aluminum foil. To serve, thaw it in the refrigerator overnight. Keep the blueberry sauce separate when freezing to maintain the best texture.

FAQs

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

Yes, you can use canned blueberry pie filling if you prefer a quicker option. Just be sure to chill it before adding it to the cheesecake.

2. Can I make this cheesecake in advance?

Yes! In fact, it’s better when made ahead of time. You can prepare it up to 48 hours before serving and keep it in the refrigerator.

3. How long should I chill the cheesecake?

It’s recommended to chill the cheesecake for at least 3 hours, but letting it set overnight will help it maintain better structure.

4. Can I use a different type of crust?

Yes! You can use vanilla wafers, shortbread, or any other cookie crumbs you like to make the crust.

5. Is it okay to use low-fat cream cheese?

Full-fat, block-style cream cheese works best for this recipe. Low-fat or spreadable cream cheese can affect the texture and structure of the filling.

6. Can I freeze this cheesecake?

Yes, you can freeze it for up to 3 months. Make sure to wrap it tightly to prevent freezer burn, and thaw it in the refrigerator before serving.

7. How do I prevent the crust from falling apart?

Chill the crust for at least 15 minutes before adding the filling. This helps solidify it and prevents it from becoming too crumbly.

8. Can I use other fruits for the topping?

Yes, you can substitute blueberry sauce with raspberry, strawberry, or any other fruit topping you prefer.

9. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just fine for this recipe. Just make sure to beat the ingredients until the mixture is smooth and stiff.

10. How can I make sure the filling is smooth?

Ensure the cream cheese is at room temperature before mixing it to avoid lumps. Using a block-style cream cheese will help achieve a smooth texture.

Conclusion

No-bake blueberry cheesecake is the perfect dessert to cool off with during warm weather. Its easy preparation, creamy texture, and sweet, fruity topping make it a must-try for any summer occasion. Whether you’re hosting a barbecue or enjoying a quiet evening, this cheesecake is sure to impress. Plus, with the option to make it ahead of time, it’s the ultimate stress-free dessert!