I am beyond excited to share this delightful No Bake Blueberry Cheesecake Recipe that brings together creamy, tangy cream cheese, sweet blueberries, and a buttery graham cracker crust—all without turning on your oven. It’s the perfect dessert when you want something elegant yet effortless, with a luscious texture that will have everyone asking for seconds. Whether it’s a summer gathering or a sweet treat for cozy nights, this recipe steals the show with every bite.

Ingredients You’ll Need

The image shows an overhead view of carefully arranged baking ingredients on a smooth white marbled surface. There are eleven containers and pieces in total: starting from the top left, a white bowl filled with dark red cherry jam showing shiny chunks, a white bowl with fine white powder, and a white bowl with light brown sugar crystals. Below these, two fluffy white cake cubes stacked vertically next to a small white bowl with white powder and a spoon inside, a small white bowl with a dollop of darker red jam, and a white bowl filled with dark red liquid. Below this row, a clear glass mug with white milk, two rectangular blocks of pale yellow butter placed one above the other spaced apart, a small wooden spoon filled with light brown sugar, and a white bowl filled with thick, creamy white frosting. The shapes, colors, and textures of all ingredients create a clean and organized visual. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, accessible ingredients is the first step to creating this magical No Bake Blueberry Cheesecake Recipe. Each component plays a key role: the crust provides a buttery crunch, the cream cheese filling lends that silky smoothness, and the blueberry pie filling adds vibrant bursts of fruity sweetness.

Butter (½ cup, melted): Acts as the binding agent for the graham cracker crust, adding richness and flavor.
Granulated sugar (¼ cup): Sweetens the crust perfectly without overpowering it.
Graham cracker crumbs (2 cups, finely crushed): The foundation of this cheesecake, offering irresistible texture and a classic flavor.
Powdered sugar (1½ cup): Blends smoothly into the filling for the ideal sweetness and creamy consistency.
Cream cheese (11 ounces, softened): The star ingredient providing that tangy richness that defines cheesecake.
Milk (3 tablespoons): Slightly thins the filling so it spreads easily and stays light.
Vanilla (1 teaspoon): Adds depth and enhances the natural flavors beautifully.
Whipped topping (16 ounces): Adds fluffiness and balances the tang of cream cheese with airy sweetness.
Blueberry pie filling (2 cups): Brings a jewel-like fruity layer that bursts with deliciousness in every mouthful.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make No Bake Blueberry Cheesecake Recipe

Step 1: Prepare the Crust

Start by combining the melted butter, graham cracker crumbs, and granulated sugar in a bowl. Use a spoon or your hands to mix everything evenly until the crumbs are thoroughly coated. Then, press this mixture firmly into the bottom of a 9 x 13-inch baking dish. Pressing the crust tightly ensures it holds together beautifully and offers a satisfying crunch under the creamy layers.

Step 2: Create the Cream Cheese Filling

Next, in a large mixing bowl, beat together the powdered sugar, softened cream cheese, milk, and vanilla extract. Take your time to whip this mixture until it’s wonderfully smooth and creamy—no lumps allowed! Once perfectly blended, gently spread the filling over the graham cracker crust. It’s important to be careful here so you don’t disturb the crust beneath.

Step 3: Add the Whipped Topping and Blueberries

Now for a fluffy, dreamy layer: carefully spread the whipped topping evenly over the cream cheese filling. Following that, dollop the blueberry pie filling on top, smoothing it out to create a gorgeous, jewel-like finish. This layer is what turns a simple cheesecake into a stunning, crowd-pleasing dessert.

Step 4: Chill and Set

Patience is key! Place your cheesecake in the refrigerator for at least 6 hours. This chilling time allows all the flavors to meld beautifully and the cheesecake to firm up just right. Once chilled, it’s ready to slice and savor—and believe me, the wait is totally worth it.

How to Serve No Bake Blueberry Cheesecake Recipe

The image shows a square glass dish with a three-layer dessert. The bottom layer is a rough, crumbly light brown crust. The middle layer is smooth, creamy white, and thicker than the crust. The top layer is a shiny, deep purple berry topping with whole dark berries scattered throughout, some juice dripping slightly down the sides of the creamy layer. A section has been taken out from the front left corner, revealing the layers clearly. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your cheesecake presentation by adding fresh blueberries on top just before serving for an extra pop of freshness and color. A sprinkle of lemon zest can also brighten the dessert and balance the sweetness.

Side Dishes

Pair this blueberry cheesecake with a light, refreshing drink like iced herbal tea or a sparkling lemonade to complement the richness. A small bowl of mixed berries on the side can also provide a lovely contrast of texture and flavor.

Creative Ways to Present

Serve this cheesecake in individual clear glass cups for an elegant touch or layer it with crushed graham crackers and blueberries to create delicious parfaits. You can also use mini tart pans to make adorable, bite-sized versions perfect for parties.

Make Ahead and Storage

Storing Leftovers

This No Bake Blueberry Cheesecake keeps wonderfully in the refrigerator for up to 3 to 4 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to lock in freshness and prevent it from absorbing other flavors.

Freezing

You can freeze this cheesecake, but for best texture, wrap it securely in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator overnight before serving. Note that the whipped topping texture may change slightly after freezing, so consider adding a fresh whipped cream topping after thawing if desired.

Reheating

This cheesecake is best enjoyed cold straight from the refrigerator. Since it’s a no bake dessert, reheating isn’t recommended as it can cause the filling to lose its creamy texture and structure.

FAQs

Can I use fresh blueberries instead of blueberry pie filling?

Absolutely! Fresh blueberries can be used if you prefer a lighter, less sweet topping. Just toss them with a bit of sugar and lemon juice to mimic the pie filling’s sweet-tart flavor.

Is it possible to make this cheesecake gluten-free?

Yes! Simply swap the graham cracker crumbs for gluten-free graham crackers or crushed gluten-free cookies. Make sure all other ingredients are gluten-free, and you’re good to go.

How long does the cheesecake need to chill?

At least 6 hours is ideal for the cheesecake to fully set and develop its flavors. However, overnight chilling will give you an even better texture and taste.

Can I make this cheesecake in a smaller pan?

Yes, but the filling layers will be thicker. Adjust the ingredient amounts accordingly or expect a more layered, rich dessert experience.

What can I use instead of whipped topping?

Homemade whipped cream is a fantastic substitute if you want a fresher taste and fewer additives. Whip heavy cream with sugar and vanilla until stiff peaks form, and spread it over the cheesecake as directed.

Final Thoughts

I really hope you give this No Bake Blueberry Cheesecake Recipe a try soon because it’s genuinely one of those desserts that feels special yet is so simple to whip up. It’s perfect for impressing guests, celebrating a small victory, or just treating yourself. Every bite holds a perfect balance of creamy richness and fruity sweetness that will quickly make it a cherished favorite in your recipe collection.

No Bake Blueberry Cheesecake Recipe

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4.4 from 6 reviews

This No Bake Blueberry Cheesecake is a creamy, tangy dessert perfect for warm days or anytime you want a delicious, fuss-free treat. It features a buttery graham cracker crust layered with a smooth cream cheese filling, topped with fluffy whipped topping and luscious blueberry pie filling. With no baking required and only a few ingredients, this cheesecake is an ideal make-ahead dessert that chills to perfection in just 6 hours.

Author: Paula
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 15 servings
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Crust

½ cup butter, melted
¼ cup granulated sugar
2 cups graham cracker crumbs, finely crushed

Filling

1½ cup powdered sugar
11 ounces cream cheese, softened
3 tablespoons milk
1 teaspoon vanilla extract

Topping

16 ounces whipped topping (such as Cool Whip)
2 cups blueberry pie filling

Instructions

Prepare the crust: In a medium bowl, stir together the melted butter, granulated sugar, and graham cracker crumbs until well combined. Press this mixture evenly into the bottom of a 9 x 13-inch baking dish to form the crust.
Make the cream cheese filling: In a large bowl, beat the powdered sugar, softened cream cheese, milk, and vanilla extract together until the mixture is smooth and creamy. Be careful to avoid lumps for a silky texture.
Assemble the cheesecake: Carefully spread the cream cheese filling evenly over the prepared crust without breaking the crust layer. Then, gently spread the whipped topping over the cream cheese layer to add lightness and creaminess.
Add the blueberry topping: Evenly spread the blueberry pie filling over the whipped topping layer, creating a beautiful and fruity finish for the cheesecake.
Chill and serve: Refrigerate the assembled cheesecake for at least 6 hours, preferably overnight, to allow it to set properly. Keep the cheesecake stored in the refrigerator and consume within a few days for best taste and freshness.

Notes

For best results, soften the cream cheese to room temperature before mixing to avoid lumps.
You can substitute blueberry pie filling with fresh blueberries mixed with a little sugar and lemon juice for a fresher topping.
If you prefer a less sweet crust, reduce the granulated sugar slightly.
This cheesecake is best served chilled and should be stored in the refrigerator.
For a different flavor, try swapping the blueberry topping with cherry or strawberry pie filling.