All Recipes Dessert Summer

Easy No Bake Blueberry Cheesecake

August 24, 2018
No bake blueberry cheesecake, ready to serve
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!

No bake blueberry cheesecake, sliced for serving

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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

Ingredients for Easy No Bake Blueberry Cheesecake

Ingredients for graham cracker crust

Mix graham crumbs, sugar, salt and melted butter in a small bowl.

Pressing graham crust into tart pan

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.

Pureed blueberries

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!).

Whipped cream in bowl

Whip very cold heavy cream until stiff peaks form.  Set aside for a few minutes.

Whipped cream cheese

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.

Cream cheese mixture with blueberry puree

Mix 1 cup of blueberry puree into the cream cheese mixture.

Fold whipped cream into blueberry cheesecake filling

Gently fold whipped cream into blueberry cream cheese mixture.

No bake blueberry cheesecake ready to chill

Spoon into chilled crust, smooth out and chill for at least 6 hours (even better – overnight).

No bake blueberry cheesecake, ready to serve

Top with additional whipped cream if you like (I like).
Serve cold.
Enjoy! 🙂

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.

Did you make this Easy No Bake Blueberry Cheesecake?  Leave us a star rating below!

5 from 3 votes
No bake blueberry cheesecake, ready to eat
Easy No Bake Blueberry Cheesecake
Prep Time
25 mins
Chill Time
6 hrs 30 mins
Total Time
25 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: no bake desserts, summer desserts
Servings: 12 servings
Calories: 274 kcal
Author: Myra
Ingredients
For Crust
  • 1 and 1/2 cups graham cracker crumbs
  • 3 tbsp sugar
  • pinch salt
  • 1/3 cup butter (melted)
For No Bake Blueberry Filling
  • 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
For Serving (optional)
  • 1/2 cup heavy whipping cream
  • 1 tsp sugar (or more or less, to taste)
Instructions
For Crust
  1. 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.

For No Bake Blueberry Filling
  1. Puree blueberries in a food processor.  Pour into a measuring cup or bowl and set aside.

  2. Whip cold heavy cream with a hand mixer until stiff peaks form.  Set aside.

  3. 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.

  4. 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).

For Serving
  1. Whip cream with sugar until stiff peaks form.  Slice cold tart into pieces and serve cold, topped with whipped cream.

  2. Enjoy! 🙂

Recipe Notes
*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.
Nutrition Facts
Easy No Bake Blueberry Cheesecake
Amount Per Serving
Calories 274 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 61mg 20%
Sodium 182mg 8%
Potassium 78mg 2%
Total Carbohydrates 22g 7%
Sugars 14g
Protein 2g 4%
Vitamin A 14.3%
Vitamin C 2.9%
Calcium 4.3%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  • Reply Anna Miles September 7, 2018 at 12:43 pm

    I am looking for a recipe to make miniature cheesecakes. Do you know if this recipe will work if I use cupcake tins instead? And if I do, will I be able to remove the wrapper so that they look more eye appealing?

    • Reply Myra September 8, 2018 at 2:47 pm

      Hi Anna! I think that this recipe should definitely work to make mini cheesecakes (with the disclaimer that I haven’t tried it yet, myself). However, I think you might be better off choosing a pretty cupcake wrapper that you like the look of, as opposed to trying to remove it after. If you really have your heart set on removing the wrapper, make sure they’re super chilled before you try it – the chilled butter is what holds the crust together in this recipes (because it’s not baked). Good luck! Let me know how it works out for you! 🙂

  • Reply Helen at the Lazy Gastronome August 26, 2018 at 11:50 am

    Gorgeous!! It makes me want to pull a piece right now! I would be so honored if you would share it (and some of your other recipes too) at our What’s for Dinner party!

    http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-163/

    • Reply Myra August 30, 2018 at 3:51 pm

      Thanks Helen! I’ll check it out! 🙂

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