No need to fire up the oven for a tasty dessert: this No-Bake Blueberry Cheesecake has everything you love without all the extra steps!
Blueberry Cheesecake recipe
No need to fire up the oven on a hot day for a tasty dessert: this No-Bake Blueberry Cheesecake has everything you love without all the extra steps!
As of writing, the temperature’s already starting to climb higher, which means two things…
- I want to make more desserts!! (There’s just something about spring and summer …)
- I don’t want to turn on the oven and heat the whole house.
That’s where no-bake recipes come in real handy, y’all! This no-bake blueberry cheesecake, for example? Absolutely delicious, full of fruity and lemony goodness, and no baking whatsoever … as the title implies!! If you’re a cheesecake fan, you’ll love it too.
I will say that the texture of a no-bake cheesecake is a little different than a baked one. It’s kind of like a mousse, I’d say. It’s also not a quick recipe: you have to let your No-Bake Blueberry Cheesecake sit in the fridge for a few hours, or overnight. But that doesn’t mean it’s any less tasty.
No-Bake Blueberry Cheesecake: Ingredients & Equipment
To make this recipe for no-bake blueberry cheesecake, you will need…
Ingredients
For the lemon cheesecake
- graham crackers, butter – these two together form your cheesecake crust.
- full-fat cream cheese – at room temperature. This is the ingredient that forms the basis of your cheesecake filling! Note that you HAVE to use the full-fat cream cheese here, y’all. You can’t substitute low-fat cream cheese or your cheesecake won’t “set” (actually hold its shape).
- vanilla extract, powdered sugar – the other two ingredients used in the cheesecake filling.
- heavy whipping cream – you’ll fold this into your cheesecake filling as the final ingredient. It helps the cheesecake keep its form.
- lemon juice – this provides the scrumptious lemon flavor in your cheesecake. You can leave it out if you want a more “standard” cheesecake flavor!!
For the blueberry sauce
- cornstarch, water – these two ingredients form the basis of many sauces used in baking and give it a slightly gooey consistency!
- blueberries – provides the main flavor to the sauce. Use fresh ones here!
- white sugar, lemon (juiced) – the other two ingredients in the sauce that add both sweetness and a citrusy tang.
Equipment
- food processor – to crush your graham crackers for the cheesecake crust. You can also just put them in a Ziploc bag and use a rolling pin, though!!
- 8-in. pan – springform or loose bottom, for holding your cheesecake ingredients.
- large mixing bowls – one to mix your cheesecake ingredients, one to whip your heavy cream.
- saucepan – to cook up your delicious blueberry sauce!
No-Bake Blueberry Cheesecake: FAQs
Yes! If you add hot blueberry sauce to the cheesecake before it cools down, it’ll melt your cheesecake – and then you’ll have a mess on your hands.
They’ll last up to 2 days in the fridge. Use an airtight container!
Very much so! Overnight is even better!! I’ll admit, that does mean it’s not something you can whip up quickly. However, look at it this way: this is a great make-ahead dessert if you want it ready for the next day.
Vanilla wafers work well too!
Recipe Notes
- You can omit the lemon for a simple vanilla flavor cheesecake.
- Make sure the heavy cream is stiff and completely holding its shape before folding it into the cream cheese.
Other recipes you may enjoy
No-Bake Blueberry Cheesecake
Equipment
Ingredients
For the lemon cheesecake
- 2 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 3 cups full fat cream cheese at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 ¼ cups heavy whipping cream
For the blueberry sauce
- 1 ½ cups fresh blueberries
- ½ lemon juiced
- ⅓ cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Combine the graham cracker crumbs and butter in a medium bowl and mix well.
- Place the crumb mixture into an 8-in. springform or loose bottom baking pan. Press the crumbs down with the back of a spoon until you have a compacted, even layer. Put it aside in the refrigerator while you make the cheesecake filling.
- Put the cream cheese, powdered sugar, vanilla extract, and lemon juice into a large mixing bowl. Beat until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the cream by hand into the cream cheese mixture.
- Transfer the cheesecake filling on top of the crumb base. Use an offset spatula to smooth the top.
- Cover the cheesecake with plastic wrap and refrigerate it for at least 6 hours, but overnight is best.
- Meanwhile, add 1 cup of blueberries, lemon juice, and sugar to a medium saucepan to make the blueberry sauce. Stir until the sugar has dissolved, then bring to a simmer for around 5 minutes. Most of the blueberries will break down into a sauce.
- Mix the cornstarch with the water and add that to the saucepan along with the remaining half a cup of blueberries. The sauce should be shiny and syrup-like. Remove from the heat. The sauce will thicken even as it cools. Once cool, cover and refrigerate until needed.
- When the cheesecake has set, remove it from the baking pan and place it on a plate or cake stand. Pour the cooled blueberry sauce over the top of the cheesecake to cover it completely.
- Slice and enjoy!
Notes
- You can omit the lemon for a simple vanilla flavor cheesecake.
- Make sure the heavy cream is stiff and completely holding its shape before folding it into the cream cheese.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Looks great