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Delicious no-bake blueberry cheesecake topped with fresh blueberries

No-Bake Blueberry Cheesecake

Effortlessly tasty and perfect for summer, this No-Bake Blueberry Cheesecake is light, creamy, and bursting with blueberry flavor, making it the ideal dessert for any occasion!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Summer
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar optional
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cups powdered sugar
  • 1 ts vanilla extract
  • 1 cups heavy cream whipped to stiff peaks
For the Topping
  • 2 cups fresh blueberries
  • 0.25 cups sugar for the blueberry sauce, optional
Optional Add-Ins
  • 1 splash lemon juice for tangy twist
  • crushed graham crackers for garnish

Method
 

Prepare the Crust
  1. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand.
  2. Pour the crumb mixture into a 9-inch springform pan. Press down evenly to create a firm crust.
  3. Chill the crust in the fridge while preparing the filling.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
  2. In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
Combine and Chill
  1. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
  2. Refrigerate for at least 4-6 hours, or overnight for best results.
Blueberry Topping
  1. Optionally, create a blueberry sauce by cooking blueberries and sugar over low heat for 5-10 minutes until slightly thickened. Let cool.
  2. Alternatively, top with fresh blueberries just before serving.
Serve and Enjoy
  1. Carefully remove the cheesecake from the springform pan, topping with blueberry sauce or fresh berries before slicing.

Notes

Store any leftovers tightly covered in the fridge for up to 3 days. This cheesecake can also be made a day in advance and tastes better after chilling longer.