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Blueberry No Bake Cheesecake

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Blueberry No Bake Cheesecake is very smooth, velvety and creamy dessert that doesn’t require baking. This dessert is absolutely perfect for summer when you want to take a break from oven but still make something delicious for tea or coffee. The texture and colors of this cheesecake are so amazing and natural, that I am sure you will be making this cheesecake again and again. If you are cheesecake lover then this recipe is what you need.

blueberry no bake cheesecake

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How to make Blueberry No Bake Cheesecake

Make crust. For crust you can use Graham crackers or vanilla wafers.

Prepare Cheesecake Filling. While crust chilling in the fridge make cheesecake filling.

Blueberry sauce. Can be made the same day or next day.

Why you’ll love this recipe

  • No bake. Literally, no need to bake cheesecake.
  • The texture of No bake cheesecake is lighter then regular cheesecake.
  • No gelatin used in this recipe. Cheesecake sets perfectly in the refrigerator.
  • NO eggs in the recipe. Save to eat for kids and pregnant women.
  • This is dessert that can be adopted with different berries topping.
  • Taste like mousse.

Tips for making Blueberry No bake Cheesecake

  • Whip cold heavy cream into peaks. This is important for consistency of the filling.
  • When folding whipped cream into cheesecake mixture, do not rush. Fold gently, so you don’t deflate the air. The air creates delicious mousse-like texture.
  • Give time for cheesecake to set. Do not speed process by placing cheesecake into the freezer.
  • Use fresh blueberries. You can also mix berries.

How to store

Store cheesecake in the fridge for 4-5 days. Make sure you cover with plastic wrap or keep in air-tight container. You can also freeze cheesecake for 2-3 month. I would recommend to freeze without blueberry sauce.

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blueberry no bake cheesecake
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5 from 2 votes

Blueberry No Bake Cheesecake

Blueberry No Bake Cheesecake is very smooth, velvety and creamy dessert that doesn't require baking. Perfect for summer!
Course Dessert
Cuisine American
Keyword blueberry no bake cheesecake, crust for cheesecake, no bake cheesecake, no bake cheesecake recipe
Prep Time 20 minutes
chill time 6 hours
Total Time 6 hours 20 minutes
Servings 16 slices
Author Marina of www.everythingmarina.com


  • 1 stand mixer or electric hand mixer
  • 1 rubber spatula
  • 1 saucepan
  • 1 cake ring



  • 2 ½ cup Graham crackers or vanilla wafers
  • ½ cup white granulated sugar
  • 10 Tbsp unsalted butter melted
  • 1 Tbsp lemon zest


  • 24 oz cream cheese room temperature
  • ½ cup white granulated sugar
  • 2 Tbsp sour cream
  • 2 Tbsp lemon juice
  • 1 cup heavy whipping cream
  • cup powdered sugar sifted

Blueberry Sauce

  • cup water
  • 1 Tbsp cornstarch
  • ½ cup white granulated sugar
  • 1 lb fresh blueberries
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest


Graham Cracker Crust

  • Blend the graham crackers into fine crumbs, using food blender or Thermomix.
  • In the mixing bowl add crumbs, sugar, lemon zest, melted butter and mix all to combine.
  • On the cake board place cake ring and plastic cake color.
  • Pour the crumbs mixture into the ring. Using your hands to press the crust up the sides of the ring. Then use the bottom of the measuring cup to compact the bottom of the crust.
  • Place crust in the refrigerator or to the freezer.


  • In the mixing bowl of stand mixer add cream cheese and sugar. Using pedal attachment beat for a few minutes.
  • Add sour cream and lemon juice. Mix until all combined.
  • In another mixing bowl add cold heavy cream and powdered sugar. Using whisk attachment whip on hight speed until stiff peaks form.
  • Using rubber spatula fold in whipped cream into cream cheese mixture. Be very gentle during process.
  • Pour cheesecake mixture into the cake ring with crust. Cover with the plastic wrap "to contact" and chill in the fridge for at least 6 hours or overnight.

Blueberry sauce

  • In the saucepan add water, cornstarch and sugar. Mix with the whisk until all combine.
  • Add fresh blueberries. Lemon juice and lemon zest.
  • Let it cook over medium heat until thickened. This will take about 5-7 minutes.
  • Pour sauce into jar or bowl and let it cool. Refrigerate until use.
  • Once cheesecake chilled, take off from cake ring and cake color. Top with blueberry sauce. You can also cut into peaces and pour blueberry sauce on individual plate right before serving.


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