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Posted by Aimee 14 comments
Published: Jun 27, 2019 Last Updated: May 15, 2020
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No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. You’ll love this easy dessert idea for summer, or any holiday!
Craving dessert? Try our easy no bake cookies for the perfect treat that’s ready in minutes. Of course you could always whip up a batch of Rice Krispie Treats too!
Why this Cheesecake is Best
Every once in awhile I love to share a recipe that looks impressive. Yet there’s a secret.
This is a ridiculously easy No Bake Blueberry Cheesecake recipe.
Don’t be fooled by the steps involved, you literally just mix and layer a few things, refrigerate, and voila! A gorgeous Blueberry Cheesecake emerges.
You may remember this stunning Banana Cream Cheesecake? I used that same concept to create today’s tasty version.
- I love the pairing of creamy cheesecake, blueberry pie filling, and crunchy sliced almonds.
- I even added almond extract into the cheesecake layer for a deeper, nuttier flavor!
- And the graham cracker crust? Also made with almonds!
You’ll love this desserts, and it’s impressive enough to share too! Try our no bake strawberry cheesecake next! Or give our delicious no bake raspberry cheesecake a try soon.
Ingredient Notes
- Almonds – add a nutty twist to my go-to graham cracker pie crust.
- Cream cheese – Use the full fat version for creamiest flavor!
- Almond extract – enhances the almond taste in this cheesecake.
- Blueberry pie filing – I use canned pie filling for convenience.
- Whipped topping – Thawed Cool Whip is a perfect topping for blueberry cheesecake!
- Sliced almonds – Sprinkled on top to add crunch to the soft cheesecake layers.
Tips and Tricks
- Before you ask: YES you can substitute fresh whipped cream for the Cool Whip in this Blueberry Cheesecake recipe.
- To match the consistency of the Cool Whip, I suggest my Stabilized Whipped Cream as an easy substitution. It tastes like Cool Whip but without all the added preservatives.
- Feel like a different fruity filling? Swap the blueberry filling for a can of cherry pie filling instead!
Recipe FAQs
Can I make no bake cheesecake in advance? How far ahead of time can I make it?
No Bake Cheesecake is best prepared at least 4 hours before serving. I usually prep it the day before and let it chill in the fridge overnight.
You can make this no bake blueberry cheesecake up to 4 days in advance. Keep it covered in the fridge to keep if fresh and delicious!
How can I make blueberry pie filling from scratch?
Follow the instructions for making filling from my Blueberry Pie recipe. It makes a perfect swap for canned filling!
Can I make cheesecake without a springform pan?
The springform pan makes it easy to remove the cheesecake from the pan in one, beautiful shape.
If you don’t have one you can still make this recipe as bars!
Press the crust into a square 8 x 8 baking dish lined with parchment paper. Follow the recipe as directed and you’ll have some incredible blueberry cheesecake bars to share!
More Easy Desert Recipes
- Coconut Almond Bars
- Strawberry Almond Bars
- Berry French Toast Casserole
- Nutty Caramel Snack Mix
- Strawberry Cheesecake Napoleons
- Pecan Pie Bundt Cake
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No Bake Blueberry Cheesecake Recipe
4.87 from 15 votes
By: Aimee
No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. An easy dessert idea for summer, or any holiday!
Prep Time: 15 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 15 minutes minutes
Servings: 10 servings
Ingredients
For the Crust:
- 1 ½ cups Sliced Almonds
- 9 Graham crackers full size
- 2 Tablespoons granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake:
- 2 packages cream cheese, softened 8 ounce each
- ½ cup granulated sugar
- 2 Tablespoons heavy whipping cream
- 2 teaspoons almond extract
For the Topping:
- 1 can Blueberry Pie Filling 20 ounce
- 12 ounce whipped topping thawed
- ¼ cup Sliced Almonds
Instructions
Lightly grease the bottom of a 9-inch springform pan with baking spray. Set this aside.
In a food processor, you're going to blend the almond slices with graham crackers, and granulated sugar. Process this until fine crumbs.
Slowly add in melted butter and mix until crumbly. Pour crust mixture into the bottom of prepared springform pan.
Press crumbs firmly to create crust, allowing them to go up slightly on the sides of the pan. Set aside.
In a large mixing bowl, beat cream cheese with sugar for several minutes, until light and fluffy, scraping down the sides of the bowl as needed.
Add in heavy whipping cream and almond extract and beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
Carefully spoon one can of thick, blueberry pie filling onto the top of the cheesecake layer. I used the entire can, but if you want a little less, feel free to not use it all (and save the blueberry pie filling to go on top of some ice cream later!
Top the entire cheesecake with whipped topping (or homemade whipped cream). I reserved some of it and spooned it into a piping bag to put some swirls on top (totally optional). Sprinkle the top of the cake with more sliced almonds.
Refrigerate entire cake for at least 3 hours (or overnight). When ready to serve, release springform pan, cut slices of cheesecake into wedges and enjoy.
Notes
- Store cheesecake in refrigerator for up to 4 days.
- To match the consistency of the Cool Whip, I suggest my Stabilized Whipped Cream as an easy substitution. It tastes like Cool Whip but without all the added preservatives.
- Feel like a different fruity filling? Swap the blueberry filling for a can of cherry pie filling instead!
Video
Nutrition
Calories: 597kcal, Carbohydrates: 44g, Protein: 11g, Fat: 45g, Saturated Fat: 18g, Polyunsaturated Fat: 25g, Cholesterol: 31mg, Sodium: 166mg, Fiber: 4g, Sugar: 25g
Course: Desserts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Easy No Bake Blueberry Cheesecake recipe with a graham cracker crust, blueberry pie filling, and sliced almonds!
