No Bake Blueberry Cheesecake
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If you’re looking for a show-stopping dessert that’s a breeze to make, this No Bake Blueberry Cheesecake is just the ticket! With a buttery graham cracker crust, a creamy, dreamy cheesecake layer, and a sweet blueberry topping, this dessert is pure bliss—no oven required. It’s perfect for potlucks, holidays, or any time you want to impress with minimal effort. This is one of those recipes that never goes out of style!
Ingredients
For the Crust
- ½ cup melted butter
- ¼ cup granulated sugar
- 2 cups finely crushed graham cracker crumbs
For the Cheesecake Layer
- 1½ cups powdered sugar
- 11 ounces cream cheese, softened
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 16 ounces whipped topping (like Cool Whip)
For the Topping
- Blueberry pie filling (about 1 can, or use homemade)
How to Make No Bake Blueberry Cheesecake
1. Prepare the Crust
Start by combining your melted butter, graham cracker crumbs, and sugar in a large bowl. Mix until everything is well-coated and the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer. I like to use the bottom of a measuring cup to really pack it down—this helps the crust hold together.
2. Make the Cheesecake Filling
In a separate large bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Make sure your cream cheese is at room temperature for the silkiest filling—no lumps here!
3. Assemble the Cheesecake
Carefully spread the cream cheese mixture over your prepared crust. Take your time and go gently so you don’t disturb the crust layer underneath.
Next, top the cream cheese layer with the whipped topping. Spread it evenly for a fluffy, cloud-like finish.
4. Add the Blueberry Topping
Spoon the blueberry pie filling over the whipped topping, spreading it out for a beautiful, vibrant finish. You can use the back of a spoon or an offset spatula for this step.
5. Chill and Serve
Cover the cheesecake and refrigerate for at least 6 hours—or overnight, if you have the time. This allows all the layers to set and the flavors to meld.
When you’re ready to serve, slice into squares and enjoy straight from the fridge. Store any leftovers covered in the refrigerator for up to 4 days.
Tips for the Perfect Cheesecake
- For a flavor boost: Add a dash of cinnamon or nutmeg to the crust mixture.
- Room temperature cream cheese: This is key for a smooth, lump-free filling.
- Customize your topping: Swap blueberry pie filling for cherry, strawberry, or even lemon curd for a different twist.
- Plan ahead: This dessert is perfect for making a day in advance—just wait to add the fruit topping until just before serving for the freshest look.
Variations
- Crust Options: Try an Oreo cookie crust or vanilla wafer crust for a fun change. Just swap out the graham cracker crumbs for your favorite cookie crumbs.
- Fresh Fruit: You can use fresh blueberries if you prefer. Just know they’ll release a bit more juice than pie filling, which can slightly soften the cheesecake layer.
Recipe FAQs
Can I use a different crust?
Absolutely! Oreo or vanilla wafer crumbs work great. Just use the same amount as the graham crackers.
Can I use fresh blueberries instead of pie filling?
Yes! Simply wash and dry the berries, then scatter them over the whipped topping. For extra sweetness, toss them with a bit of sugar first.
How long does it need to chill?
At least 6 hours, but overnight is even better for a firm, sliceable cheesecake.
Can I make it ahead?
Definitely. This is a great make-ahead dessert. Cover tightly and refrigerate. Add the blueberry topping just before serving for best results.
Can I freeze it?
You can freeze the cheesecake (without the fruit topping) for up to one month. Thaw overnight in the fridge, then add the topping.
Final Thoughts
This No Bake Blueberry Cheesecake is everything you want in a dessert—easy, delicious, and always a crowd-pleaser. With its buttery crust, creamy filling, and sweet-tart blueberry topping, it’s sure to become a family favorite. Whether you’re serving it at a summer picnic or a holiday dinner, expect plenty of compliments and requests for the recipe!
