Lip-smacking good, this smooth cheesecake in a buttery graham cracker crust is topped with a bright and luscious homemade blueberry compote.
No Bake Blueberry Cheesecake is always a popular summer-time dessert, and no wonder. Every bite is divine — perfectly creamy and sweet with just the right amount of tang!
Simple and scrumptious, this easy and elegant no bake dessert is perfect for parties, family reunions, or any time you have a cheesecake craving!
Looking for more blueberry dessert ideas? Try my super easy Blueberry Ice Cream or these Blueberry Pie Bars with a shortbread crust, fruity filling and crumble topping. Or, you may enjoy these melt-in-your-mouth delicious Blueberry White Chocolate Cookie Bars — YUM!
Key ingredients and substitutions
- Blueberries — Either fresh or frozen blueberries may be used in this recipe. If using frozen, do not thaw before cooking the topping. Don’t worry, it only takes 15 minutes to prepare!
- Graham cracker crumbs — Use a food processor to grind your own graham cracker crumbs from graham crackers or for convenience, you may use a 9-inch pre-made graham cracker crust.
- Cream cheese — Since this cheesecake doesn’t use eggs, opt for full fat cream cheese for a creamier cheesecake texture.
- Heavy whipping cream — Beating cream to make your own whipped cream is really easy (and in my opinion, much tastier than Cool Whip).
- Lemon juice — Fresh lemon juice in the cheesecake gives it a little tang. Use the lemon zest in the blueberry compote to brighten up the topping.
How to make No Bake Blueberry Cheesecake
STEP 1 | Prepare the graham cracker crust
- To make your own graham cracker crumbs, add a sleeve and a half of graham crackers to the bowl of a food processor and blend until you have very fine crumbs.
- Stir together the graham cracker crumbs, sugar, and melted butter until all the crumbs are evenly coated. The mixture should look like coarse crumbs.
- Dump the crumbs into a 9-inch pie plate or springform pan and press firmly onto the bottom and up the sides.
- A 1/2-cup measuring cup may be helpful in pressing the crumbs along the sides of the pan. If the mixture seems dry and doesn’t form and stick together, add another tablespoon of melted butter.
- Since the crust is unbaked, refrigerate it for 30 minutes before filling to help it set.
- You may also bake the crust for 8 minutes in a 350-degree oven.
STEP 2 | Mix the cheesecake filling
- Beat softened cream cheese with an electric mixer until it is extremely smooth and creamy, scraping down the sides of the bowl as needed. Stir in confectioner’s sugar (powdered sugar), fresh lemon juice, and vanilla extract.
- Pour the heavy cream into a chilled bowl and whisk on high speed until stiff peaks form. Fold the whipped cream into the cheesecake filling, stirring just gently until combined.
- Spread the filling evenly over the prepared graham cracker crust. Cover and refrigerate at least 4 hours (or overnight) before adding the blueberry topping.
- Always place your bowl and whisk attachment or beaters in the freezer for a few minutes before you begin whipping the cream. You’ll get stiff peaks much quicker this way!
- Reserve a few fresh blueberries to scatter on top of the compote as a garnish.
STEP 3 | Cook the blueberry topping (blueberry compote)
- In a small saucepan, add one cup blueberries, sugar, and butter. Cook and stir until the sugar dissolves and the berries begin to burst, about 8 to 10 minutes.
- Stir in a teaspoon of cornstarch, the remaining berries, and lemon zest. Cook another 5 minutes, then remove from the heat and cool completely.
- To serve, spoon the blueberry compote on top of the chilled cheesecake and garnish with a dollop of freshly whipped cream, if desired.
Frequently asked questions
Despite the obvious, a baked cheesecake batter contains eggs to give it creaminess and help it set. A no bake cheesecake firms up and sets after being refrigerated.
No bake cheesecakes need at least 4 to 6 hours in the refrigerator to firm up. If your cheesecake is softer than you like, you may put it in the freezer for an hour to help it set.
Yes, no bake cheesecake may be frozen for up to 3 months, although I would recommend freezing the cheesecake without the blueberry topping.
Run the blade of a thin, sharp knife between the crust and the dish to loosen the cheesecake. Then, slice the cheesecake, making sure to completely cut through the crust to the bottom of the pie plate. Wipe the blade with a paper towel between cuts.
Removing the first slice of pie can be a little tricky. Starting from the crust edge, use an offset spatula to lift out the first slice. Then slide the spatula underneath the next piece by going at it from the side.
No Bake Blueberry Cheesecake: behind the recipe
Today’s recipe is made completely from scratch, and the taste difference is phenomenal!
That being said, if you’re short on time and need a quick dessert, there’s no shame in using a pre-made graham cracker crust and canned blueberry pie filling.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8-oz.) pkgs. cream cheese, room temperature
- 1 cup confectioner's sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1/2 tablespoon butter
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon zest
Graham Cracker Crust
- In a medium size bowl, blend together the graham cracker crumbs, 1/4 cup sugar, and softened butter until you have coarse crumbs. (If making your own crumbs, blend together in the bowl of a food processor.).
- Evenly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 30 minutes before filling.
- Before you begin, place a bowl and whisk attachment in the freezer (you will use this to whip the cream).
- Add cream cheese to a large bowl and beat with an electric mixer until smooth and creamy, scraping down the sides as needed.
- Stir in confectioner's sugar, lemon juice, and vanilla extract until smooth.
- Pour the heavy cream into the chilled bowl and whisk on high speed until stiff peaks form. Fold the whipped cream into the cheesecake filling until combined.
- Spread the filling evenly over the prepared graham cracker crust. Cover and refrigerate at least 4 hours (or overnight) before topping with the blueberry topping.
- In a small saucepan, add one cup blueberries, sugar, and butter and heat until sugar dissolves. Cook over medium-low heat 8-10 minutes or until berries begin to burst.
- Add cornstarch and stir until dissolved. Add remaining berries and lemon zest and cook another 5 minutes. Cool completely before topping the cheesecake.
- A 1/2-cup measuring cup may be helpful in pressing the crumbs along the sides of the pan. If the mixture seems dry and doesn't form and stick together, add another tablespoon of melted butter.
- No bake cheesecakes need at least 4 to 6 hours in the refrigerator to firm up. If your cheesecake is softer than you like, you may put it in the freezer for an hour to help it set.
- No bake cheesecake may be frozen for up to 3 months, although I would recommend freezing the cheesecake without the blueberry topping.
Amount Per Serving: Calories: 394Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 100mgCarbohydrates: 46gFiber: 1gSugar: 35gProtein: 2g
Sheila @ Life, Love & Good Food
Recipe Developer, Food Photographer, Home Cook, Wife, Mom, Nana
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.