Need a delicious, no-bake refreshing dessert? Look no further and give this No-Bake Blueberry Cheesecake a try! Based off of my original No-Bake Cheesecake and my ever-popular Classic Cheesecake Recipe, this is a delicious variation for all you cheesecake lovers out there.

slice missing from no bake blueberry cheesecake

Let’s Talk Cream Cheese

Just like my Classic Cheesecake recipe, you’ll only need a few basic ingredients for this. Nothing new and very obvious items. For the cream cheese, I prefer Philadelphia brand because I think its a little more tangy that the other no-name brands out there. Be sure this is at room temperature to avoid lumps.

How to Make No Bake Blueberry Cheesecake

Make the Crust

In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.

Do I have to Bake the Graham Cracker Crust?

While a traditional cheesecake does call for pre-baking the crust, I find it isn’t necessary for a no-bake cheesecake because the melted butter works as glue to hold the graham cracker crumbs together for neat and tidy slices. The melted butter hardens in the refrigerator and works perfectly. I wouldn’t bother baking the crust. It’s an extra step that I think is unnecessary.

Make the No-Bake Cheesecake Filling

In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla.

With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.

Refrigerate and Serve

Pour into prepared pie shell and smooth the top. Refrigerate anywhere from 2 hours to overnight, covered in plastic wrap. To serve, cut into pieces and top with two tablespoons of blueberry pie filling (or whipped cream) if desired.

My Filling Isn’t Thickening! What do I do?

If you are familiar with no bake cheesecake, you may know that getting a thick and luscious filling can seem harder than all us online folks make it look. It’s not hard, you just need to know how to make your filling properly.

Be sure to use room temperature cream cheese and blend with sugar and vanilla to get a smooth base to mix the whipped cream into. Next, using COLD heavy whipped cream, slowly incorporate it by thirds into the cream cheese mixture, letting it mix in completely and scraping the sides of the bowl after each addition. Once all the whipped cream has been incorporated, you want to whip it until its thick enough to hold its shape, completely smooth and creamy. You’re essentially whipping the cream within the cream cheese mixture.

Like I mentioned above, over mixing can turn your thick filling into soup. So once it’s thick, turn the mixer off and spoon it into your crust.

A Note About Whipping Cream

Using cold heavy whipping cream is an important ingredient that adds a light and airy texture as well as helps thicken the filling. “Heavy whipping cream” has a higher fat content (at least 36%) than just “whipping cream”, so be sure to find the containers that say “heavy whipping cream” for ultimate success.

Storing a No-Bake Cheesecake

Leftover cheesecake should be covered in plastic wrap or an airtight container and stored in the fridge for 3-5 days.

To Freeze: Cheesecake can be frozen as a whole or cut into individual pieces. Be sure to wrap in plastic wrap and then wrap in foil before placing it in the freezer. Cheesecake will stay fresh for up to 1 month.

To Thaw: Place Cheesecake in the fridge overnight. The foil can be removed, but leave the plastic wrap on it until ready to serve. You can also microwave individual pieces for about 30 seconds at a time and then check it. I wouldn’t microwave an entire cake though.

no bake blueberry cheesecake

Other Cheesecake Desserts to Try:

slice of no bake blueberry cheesecake on plate

Print

No Bake Blueberry Cheesecake

No-Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required.

Need a delicious, no-bake refreshing dessert? Look no further and give this No-Bake Blueberry Cheesecake a try! Based off of my original No-Bake Cheesecake and my ever-popular Classic Cheesecake Recipe, this is a delicious variation for all you cheesecake lovers out there.

Course Dessert
Cuisine American
Keyword no bake cheesecake recipe, No-Bake Cheesecake
Prep Time 25 minutes
refrigeration 2 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 479kcal
Author Lauren

Equipment

  • 1 12″ pie plate

Ingredients

Graham Cracker Crust:

No Bake Cheesecake Filling:

  • 16 oz cream cheese softened (two 8 oz packages)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream cold
  • 2 cups blueberry canned pie filling

Instructions

  • In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.
    graham cracker crust in pie plate
  • In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla.
    pouring cream into bowl
  • With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.
    no bake cheesecake filling in bowl
  • Pour into prepared pie shell and smooth the top. Refrigerate 2 hours to overnight, covered in plastic wrap. 
    no bake cheesecake without blueberry topping
  • To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.
    slice missing from no bake blueberry cheesecake

Nutrition

Calories: 479kcal | Carbohydrates: 26g | Protein: 5g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 126mg | Sodium: 355mg | Potassium: 124mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1460IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 0.8mg

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