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This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! A buttery graham cracker crust, creamy filling and an easy topping.
I love super easy dessert recipes, especially ones that look like I spent way more time and effort than I actually did. Yup, I’m all about the lazy, especially in the summertime. It’s already hit the 100s here in Phoenix, and I have zero desire to heat up my house by using the oven.
Just a quick blast in a food processor to make the crust, a hand mixer to blend up the filling, and that’s IT! Chill it for a few hours in the fridge then top with some blueberry filling. Slice it, and devour!
This would be awesome for a summer barbecue, or Mother’s Day, or any time you need an impressive, delicious but super easy dessert!
Mix up the topping to be cherry, strawberry or apple!
Try my no bake Tiramisu Cheesecake, Dulce de Leche Cheesecake, Caramel Pecan Cheesecake, or my Apple Crisp Cheesecake, too!
Kylee’s Notes
- Make this into mini cheesecakes: Halve the recipe, and use a mini cheesecake pan. SO FUN AND CUTE!!
- You could use any kind of cookie for a crust – vanilla wafer cookies work really well as a base too!
- Use cherry pie filling or apple – if using apple – add a little cinnamon to the cheesecake batter.
We LOVE cheesecake, and dessert in general if I’m honest… but this was a massive hit with everyone! Exhibit H…
I can’t take credit for this recipe, it comes from my friend Lisa at Lisa’s Dinnertime Dish. I knew as soon as I saw this Cheesecake, I would be making it. Over and over. Lisa’s original recipe is for Cherry Cheesecake, but on her recommendation, I switched out the cherry for blueberry to suit our tastes.
Ingredients in No-Bake Cheesecake
The full list of ingredients and quantities is found in the printable recipe card below.
- Graham crackers. This is the base/crust for the cheesecake. Use vanilla wafers instead if you want to!
- Butter. I use salted butter.
- Powdered sugar. Pack this into the cup!
- Vanilla extract. Use a good quality one. This is a key flavor in the pudding.
- Cream. I use heavy whipping cream in my cheese cake.
- Cream cheese. Use full fat. The reduced fat one will work, but won’t taste as good.
- Blueberry pie filling. This is not the same as canned blueberries. The blueberry topping is a specific product that is thickened already with cornstarch and will hold shape when glopped (yes that’s a word) onto the cheesecake. If you want to use fresh blueberries, you will need to cook them to make the blueberry sauce.
How to make No-Bake Blueberry Cheesecake
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the crust
Crush graham crackers in a food processor or blender until you have a fine crumb.
Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.
Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
Make the cheesecake filling
Combine cream cheese, cream, powdered sugar and vanilla in a bowl.
Beat with a mixer until completely creamy and the mixture is stiff.
Pour cream cheese mixture into crust and spread until even.
Refrigerate at least two hours.
Top with blueberry pie filling.
Slice and devour.
Check out these other delicious cheesecake recipes:
- Mini Pumpkin Cheesecakes With Gingersnap Crust. These yummy, couple-of-bites pumpkin cheesecakes are perfect for after a big meal, when you want something delicious, but don’t have room for more!
- The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecakey banana deliciousness. It’s the perfect finale to any meal!
- Coconut Pineapple Cheesecake (Minis). Coconut Pineapple Cheesecake minis – have pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top completing the deliciousness… oh MY.
- Toffee Caramel Cheesecake (no water bath). It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits in the topping and, whipped cream and caramel sauce to finish.
- Lemon Mini Cheesecakes with Berry Swirl. Mini Lemon Cheesecakes with a homemade Raspberry Puree swirled into the top. Enjoy 1, or 5 (I won’t tell!). Great for making ahead!
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No Bake Blueberry Cheesecake
5 from 27 votes
No Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 10 minutes minutes
Cooling: 2 hours hours
Total Time: 10 minutes minutes
Yield: 12
Ingredients
- 18 graham crackers (whole )
- 1/2 cup butter (1 stick, melted)
- 8 oz cream cheese (brought to room temperature)
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups blueberry pie filling
Directions
Crush graham crackers in a food processor or blender until you have a fine crumb.
Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.
Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
Combine cream cheese, cream, powdered sugar and vanilla in a bowl.
Beat with a mixer until completely creamy and mixture is stiff.
Pour cream cheese mixture into crust and spread until even.
Refrigerate at least two hours.
Top with blueberry pie filling.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Video
Notes
Top Tips for No Bake Cheesecake:
- Make this into mini cheesecakes: Halve the recipe, and use a mini cheesecake pan. SO FUN AND CUTE!!
- You could use any kind of cookie for a crust – vanilla wafer cookies work really well as a base too!
- Use cherry pie filling or apple – if using apple – add a little cinnamon to the cheesecake batter.
Nutrition Facts
Calories: 362kcal | Carbohydrates: 42g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 306mg | Potassium: 136mg | Fiber: 1g | Sugar: 28g | Vitamin A: 640IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 1.2mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
Reader Interactions
5 from 27 votes (8 ratings without comment)
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Comments
Rei says
Love this! Already made 5. Quick Question, how do remove the bubbles on the cream cheese mixture? Thanks
Reply
Kylee Ayotte says
I don’t worry about that – I cover it with blueberries anyway. However, if you have a lot and want to be rid of them, just rap the pan on the counter a few times to get them to disperse.
Kacie says
This recipe is easy and delish, the only thing I did different was used cool whip instead of the heavy cream and I used fresh blue berries cooked down with sugar until it thickened, overall great recipe for something quick!
Reply
Noella Prince says
Can I double the recipe and put it in a 9×13 or 11 x14 pan?
Reply
Kylee says
I am a huge fan of doubling everything from garlic to vanilla in all things. However, I haven’t doubled this one yet. I bet it would work great as cheesecake bars vs slices in a typical pie pan.
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