I perfected a No Bake Blueberry Cheesecake topped with an impossibly glossy homemade blueberry sauce that hides one simple trick you’ll want to know.
I made this No Bake Blueberry Cheesecake on a weeknight because i had a stubborn sweet tooth and not much patience. The filling, with that tangy cream cheese base, feels rich but not heavy, and the blueberry topping actually tastes like a small electric shock of summer.
In the world of Blueberry Desserts Recipes this one somehow looks like you worked harder than you did, which is the best kind of trick. I ruined my first try and still ate most of it, so yeah its forgiving.
If you like surprising guests fast this will do the job.
Ingredients
- Graham cracker crumbs: add crunchy base, mainly carbs and some fiber, a little sweet.
- Cream cheese: rich, creamy, source of fat and protein, makes filling velvety and tangy.
- Heavy cream: gives loft and richness, adds fat but light texture when whipped.
- Blueberries: sweet and tart, full of fiber and antioxidants, fresh or frozen works.
- Sugar: sweetens everything, mostly simple carbs, so use less if watching sugar.
- Lemon juice: bright acidic kick, cuts richness, adds a fresh sour note.
- Butter: binds crust and adds richness, mostly fat, gives toasty flavor when toasted.
- Gelatin (optional): helps set the cheesecake firmer, adds no flavor, it’s a setting aid.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs (about 150 g)
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 16 oz (450 g) cream cheese at room temp
- 1/2 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
- 1 cup cold heavy cream or whipping cream
- 1 tablespoon unflavored powdered gelatin (optional for firmer set)
- 2 tablespoons cold water for gelatin (if using)
- 2 cups fresh or frozen blueberries (about 300 g)
- 1/3 cup granulated sugar (for blueberry topping)
- 1 tablespoon cornstarch
- 2 tablespoons cold water for thickening
- Extra fresh blueberries for garnish (optional)
How to Make this
1. Make the crust: mix 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar and 6 tablespoons melted unsalted butter until well combined; press firmly into the bottom and slightly up the sides of an 8 or 9 inch springform pan, then chill in the fridge while you make the filling.
2. If you want a firmer set, bloom 1 tablespoon unflavored powdered gelatin in 2 tablespoons cold water for 5 minutes, then gently warm (microwave 5 to 10 seconds or in a small saucepan) until dissolved and let cool a bit so it doesnt set.
3. Beat 16 ounces cream cheese at room temp with 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice and a pinch of salt until smooth and no lumps remain; if using gelatin, beat a small spoonful of the cream cheese mixture into the cooled gelatin to temper it, then stir that back into the bowl and mix until even.
4. In a separate bowl whip 1 cup cold heavy cream to soft to medium peaks (cold bowl and beaters help), then gently fold the whipped cream into the cream cheese mixture to keep it light, dont overmix or youll lose the air.
5. Spoon and spread the filling over the chilled crust, smooth the top, cover and chill at least 4 hours or overnight for best texture (if you used gelatin about 2 hours may be enough); tip, press a piece of plastic wrap directly on the surface to avoid a skin forming.
6. For the blueberry topping, combine 2 cups fresh or frozen blueberries and 1/3 cup granulated sugar in a small saucepan, cook over medium heat until the berries start to burst and a syrup forms about 5 to 8 minutes.
7. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir it into the simmering blueberries and cook 1 to 2 more minutes until thickened, then remove from heat and let cool to room temp before using.
8. Once the cheesecake is set, spoon the cooled blueberry topping over the top and spread gently; chill another 30 minutes so the topping firms up a bit.
9. Garnish with extra fresh blueberries if you like, slice with a knife dipped in hot water and wiped clean between cuts for neat slices, and store covered in the fridge for up to 3 days.
Equipment Needed
1. 8 or 9 inch springform pan (line the bottom with parchment for easy release and press crust up the sides)
2. Electric hand mixer or stand mixer (or a sturdy whisk if youre doing it by hand)
3. 2 mixing bowls, one large for the filling and one medium for whipping cream or blooming gelatin
4. Small saucepan for the blueberry topping and for warming dissolved gelatin if you use it
5. Measuring cups and spoons (for crumbs, sugars, gelatin and liquids)
6. Rubber spatula and an offset spatula or the back of a spoon to smooth the filling
7. Whisk and a small bowl to make the cornstarch slurry and to bloom gelatin
8. Knife plus a cup or bowl of hot water and a clean towel to wipe the blade between slices for neat pieces
FAQ
No Bake Blueberry Cheesecake Recipe Substitutions and Variations
- Graham cracker crumbs: swap with digestive biscuits or crushed vanilla wafers 1:1, or use gluten free graham style crackers for a GF crust. Crushed Oreos work too for a chocolate crust but cut back on added sugar.
- Unsalted butter: use coconut oil (measure 1:1, melt then cool so the crust firms), or melted margarine 1:1 — works fine if you need dairy free or cheaper option.
- Cream cheese: mascarpone is the best 1:1 swap for a richer silkier filling, Neufchâtel works 1:1 for lower fat, or blend well-drained ricotta until super smooth and use by weight.
- Heavy cream: use chilled full fat coconut cream (scoop the solid part) or a stable non dairy whipping cream 1:1, or for a slightly lighter tang fold in a bit of Greek yogurt (about 3/4 cup cream + 1/4 cup yogurt).
Pro Tips
– Let the cream cheese get properly soft before you beat it, otherwise you`ll be fighting lumps. If you still have a few stubborn bits, zap it for 5 to 10 seconds, stir and scrape the bowl, then finish. It seems lazy but it saves a gritty cheesecake.
– If you use gelatin, bloom it first and never pour it in hot. Temper it by whisking in a spoonful of the filling first, then stir that back in. If you add it too hot the filling can get grainy, and if it sets before you fold it in you`re in trouble.
– Keep the cream, bowl and beaters cold and whip to soft to medium peaks only. Fold gently using big sweeping motions, not frantic mixing, or you`ll knock all the air out and the filling will be dense.
– Let the blueberry topping cool almost completely before you spread it, or it will sink into the filling and make the top runny. A splash of lemon brightens it and helps preserve color, and for neat slices dip your knife in hot water and wipe between cuts.
No Bake Blueberry Cheesecake Recipe
I perfected a No Bake Blueberry Cheesecake topped with an impossibly glossy homemade blueberry sauce that hides one simple trick you'll want to know.
8
servings
589
kcal
Equipment: 1. 8 or 9 inch springform pan (line the bottom with parchment for easy release and press crust up the sides)
2. Electric hand mixer or stand mixer (or a sturdy whisk if youre doing it by hand)
3. 2 mixing bowls, one large for the filling and one medium for whipping cream or blooming gelatin
4. Small saucepan for the blueberry topping and for warming dissolved gelatin if you use it
5. Measuring cups and spoons (for crumbs, sugars, gelatin and liquids)
6. Rubber spatula and an offset spatula or the back of a spoon to smooth the filling
7. Whisk and a small bowl to make the cornstarch slurry and to bloom gelatin
8. Knife plus a cup or bowl of hot water and a clean towel to wipe the blade between slices for neat pieces
Ingredients
1 1/2 cups graham cracker crumbs (about 150 g)
2 tablespoons granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 oz (450 g) cream cheese at room temp
1/2 cup granulated sugar (for filling)
1 teaspoon vanilla extract
1 tablespoon lemon juice
Pinch of salt
1 cup cold heavy cream or whipping cream
1 tablespoon unflavored powdered gelatin (optional for firmer set)
2 tablespoons cold water for gelatin (if using)
2 cups fresh or frozen blueberries (about 300 g)
1/3 cup granulated sugar (for blueberry topping)
1 tablespoon cornstarch
2 tablespoons cold water for thickening
Extra fresh blueberries for garnish (optional)
Directions
- Make the crust: mix 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar and 6 tablespoons melted unsalted butter until well combined; press firmly into the bottom and slightly up the sides of an 8 or 9 inch springform pan, then chill in the fridge while you make the filling.
- If you want a firmer set, bloom 1 tablespoon unflavored powdered gelatin in 2 tablespoons cold water for 5 minutes, then gently warm (microwave 5 to 10 seconds or in a small saucepan) until dissolved and let cool a bit so it doesnt set.
- Beat 16 ounces cream cheese at room temp with 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice and a pinch of salt until smooth and no lumps remain; if using gelatin, beat a small spoonful of the cream cheese mixture into the cooled gelatin to temper it, then stir that back into the bowl and mix until even.
- In a separate bowl whip 1 cup cold heavy cream to soft to medium peaks (cold bowl and beaters help), then gently fold the whipped cream into the cream cheese mixture to keep it light, dont overmix or youll lose the air.
- Spoon and spread the filling over the chilled crust, smooth the top, cover and chill at least 4 hours or overnight for best texture (if you used gelatin about 2 hours may be enough); tip, press a piece of plastic wrap directly on the surface to avoid a skin forming.
- For the blueberry topping, combine 2 cups fresh or frozen blueberries and 1/3 cup granulated sugar in a small saucepan, cook over medium heat until the berries start to burst and a syrup forms about 5 to 8 minutes.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir it into the simmering blueberries and cook 1 to 2 more minutes until thickened, then remove from heat and let cool to room temp before using.
- Once the cheesecake is set, spoon the cooled blueberry topping over the top and spread gently; chill another 30 minutes so the topping firms up a bit.
- Garnish with extra fresh blueberries if you like, slice with a knife dipped in hot water and wiped clean between cuts for neat slices, and store covered in the fridge for up to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 179g
- Total number of serves: 8
- Calories: 589kcal
- Fat: 43.5g
- Saturated Fat: 25g
- Trans Fat: 0.1g
- Polyunsaturated: 1.2g
- Monounsaturated: 3.8g
- Cholesterol: 110mg
- Sodium: 256mg
- Potassium: 138mg
- Carbohydrates: 48.3g
- Fiber: 1.5g
- Sugar: 28.9g
- Protein: 6g
- Vitamin A: 500IU
- Vitamin C: 5.3mg
- Calcium: 95mg
- Iron: 0.79mg
