This Easy No Bake Blueberry Cheesecake is the most perfect summer dessert! Make it ahead of time for parties, barbecues or dinner. It’s fresh and lovely (and the recipe DOESN’T call for gelatin). Everyone loves it!
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It’s blueberry season! Are you loving it as much as I am?!
And since it’s late summer, who couldn’t use a delicious, EASY, no bake recipe that’s perfect to make ahead of time for parties, barbecues, or a light, cool treat to finish off a summer meal?
This no bake blueberry cheesecake looks a little fancy, because I made it in a pretty tart pan (I LOVE pretty tart pans – they make easy desserts look so impressive!). But you could easily make it in a springform pan, a pie plate or an 8X8 baking dish.
You can make this recipe into a no bake blueberry pie or no bake blueberry bars or squares.
A few simple ingredients that you probably have on-hand + fresh summer berries + absolutely NO baking + perfect results when made ahead of time = a winning summer dessert, in my books.
Also, in case you’re wondering, this is a no-bake blueberry cheesecake, without gelatin.
Easy No Bake Blueberry Cheesecake – Step-by-Step Instructions
Ingredients for Easy No Bake Blueberry Cheesecake
Mix graham crumbs, sugar, salt and melted butter in a small bowl.
Press firmly into your tart pan, springform pan, pie plate or baking dish. Normally you don’t want to press too hard, but because we won’t be baking this cheesecake we want to make sure the crust is firmly packed. Chill at least 30 minutes.
Tip: Use a small measuring cup to press the crumbs firmly and evenly into the pan.
Puree blueberries in a food processor until pretty smooth. Set aside in a dish or measuring cup. It will probably gel a bit (that’s okay!).
Whip very cold heavy cream until stiff peaks form. Set aside for a few minutes.
Whip room temperature cream cheese with sugar and vanilla until light and fluffy.
Tip: If your cream cheese is cold, open the package and cut it into small cubes. Spread it on a dinner plate and it should soften within a few minutes at room temperature.
Mix 1 cup of blueberry puree into the cream cheese mixture.
Gently fold whipped cream into blueberry cream cheese mixture.
Spoon into chilled crust, smooth out and chill for at least 6 hours (even better – overnight).
Top with additional whipped cream if you like (I like).
Easy No Bake Blueberry Cheesecake – Common Questions / Answers:
Can I use a ready made crust for this?
Yes! You can definitely save time and energy by using a ready made crust if you want to.
Can I use other berries for this no bake cheesecake?
Blueberries are higher in pectin than other berries, which means that they form a thick gel more easily. Other berries might not set up as well as the blueberries. You could give it a try, but you might need to freeze the cheesecake if it doesn’t set well. If you end up trying it please let me know!
I don’t have a tart pan – what else can I use?
This is a pretty forgiving recipe – you can use almost any type of pan – a springform pan, a pie plate, a 8×8 baking dish, even make individual mini blueberry cheesecake parfaits in mason jars or wine glasses.
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This Easy No Bake Blueberry Cheesecake is the most perfect summer dessert! Make it ahead of time for parties, barbecues or dinner! It's fresh and lovely (and the recipe DOESN'T call for gelatin!). Everyone loves it!
- 1 and 1/2 cups graham cracker crumbs
- 3 tbsp sugar
- pinch salt
- 1/3 cup butter (melted)
- 2 cups blueberries
- 1/2 cup heavy whipping cream (very cold)
- 8 oz cream cheese (softened to room temperature)*
- 6 tbsp sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 tsp sugar (or more or less, to taste)
Mix all ingredients together and press firmly into a tart pan, springform pan, pie plate or 8x8 baking dish.** Refrigerate for at least 30 minutes.
Puree blueberries in a food processor. Pour into a measuring cup or bowl and set aside.
Whip cold heavy cream with a hand mixer until stiff peaks form. Set aside.
Beat cream cheese with a hand mixer until smooth and creamy. Add sugar and vanilla. Mix well. Add 1 cup of blueberry puree and mix well to combine.
Use a spatula to gently fold whipped cream into blueberry cream cheese mixture. Pour into chilled crust, smooth top, and refrigerate at least 6 hours (but preferably overnight).
Whip cream with sugar until stiff peaks form. Slice cold tart into pieces and serve cold, topped with whipped cream.
*If your cream cheese is cold, open the package, cut the cream cheese into small cubes and spread them out on a large plate. It should soften fairly quickly at room temperature.
**Use a small measuring cup or glass to press crust VERY firmly into the bottom of the pan.
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