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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add the blueberry topping: Evenly spread the blueberry pie filling over the whipped topping layer, creating a beautiful and fruity finish for the cheesecake.
  5. 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.

Find it online: https://bitezly.com/no-bake-blueberry-cheesecake-recipe/