This no bake blueberry cheesecake is the ultimate foolproof summer dessert! The perfect creamy cheesecake rests on a delicious vanilla graham cracker crust and is covered with the best ever blueberry topping.
No Bake Blueberry Cheesecake
Oh my gosh, this no-bake blueberry cheesecake recipe is seriously so delicious. The sweet and crunchy crust, the creamy filling, and the fresh blueberry topping combine to create a dessert that’s as beautiful as it is delicious. Whether you’re making it for a special occasion or just because, this cheesecake is sure to be a hit.
With its creamy texture, hint of bright citrus notes from fresh lemon juice and zest, fresh blueberries, and a delicious graham cracker crust, no bake blueberry lemon cheesecake is a dessert that’s sure to impress your family and friends.
This recipe is a fantastic alternative to your typical baked cheesecake. It’s as good as, if not better than, its oven-baked counterpart.
Made with Philadelphia cream cheese and Cool Whip, the filling has a light and airy texture that’s simply irresistible. It’s a quick and easy dessert that’s perfect for those hot summer days when you want to whip up a sweet treat but don’t want to heat up the kitchen.
One of the stars of this recipe is our fresh blueberry topping. It’s a simple mixture of fresh blueberries, sugar, water, cornstarch, and a hint of lemon zest and juice. The result? A vibrant, tangy, and sweet topping that perfectly complements the creamy cheesecake.
The crust, made from honey graham cracker crumbs, unsalted butter, sugar, vanilla sugar, and a dash of ground cinnamon, is the perfect base for our cheesecake. It’s firm without being too hard, sweet without being overpowering, and adds a delightful crunch that contrasts beautifully with the creamy filling.
Another wonderful thing about this cheesecake is how versatile it can be. You can easily switch up the flavors by using different types of fruit for the topping, such as strawberries for a strawberry cheesecake or a mix of berries for a mixed berry cheesecake.
Honey Graham Cracker Crumbs: The base of our cheesecake, providing a subtly sweet and crunchy contrast to the creamy filling.
Granulated Sugar: Used to add sweetness to both our crust and filling.
Unsalted Butter: The binding agent for our graham cracker crumbs. Since it becomes solid when it’s cold, it will set in the fridge to help form a solid crust.
Ground Cinnamon: This spice adds a touch of warmth to our crust, enhancing the flavor.
Vanilla Sugar (optional): Adds an aromatic hint of flavor from the vanilla bean to the crust. It’s completely optional and will still taste delicious without it, but it’s next level great with it!
Cream Cheese: The star ingredient in our filling. It gives the cheesecake its classic flavor and creamy texture.
Vanilla Extract: A flavor enhancer that adds a hint of vanilla to our filling, complementing the cream cheese beautifully. Since this is a no-bake dessert, I really recommend using pure vanilla extract. The flavor difference between pure vanilla extract and artificial vanilla is especially noticeable in no-bake desserts.
Cool Whip: This ingredient gives our filling its light, fluffy texture, making our cheesecake incredibly smooth. I find that no-bake cheesecakes made with Cool Whip are much more guaranteed to set correctly than ones made with homemade whipped cream.
Water and Cornstarch: These two ingredients are combined to make a thickening agent for our blueberry topping, ensuring it has the perfect consistency.
Fresh Blueberries: The main ingredient in our delicious topping, they add a burst of juicy sweetness to every bite.
Lemon Zest and Lemon Juice: These ingredients add a bright citrus kick to our topping, complementing the sweet blueberries and balancing the overall flavor profile of our cheesecake.
- If you don’t have honey graham crackers, Nilla wafers or shortbread make great alternatives.
- Feeling adventurous? Try Oreo cookies for the crust for a chocolatey twist.
- If fresh blueberries aren’t in season, frozen ones will also work.
How To Make No Bake Blueberry Cheesecake
Prepare the crust: Begin by placing your graham crackers in a food processor. Pulse until you have a fine crumb. Add the sugar and pulse again until mixed. (See the recipe card below for the full printable instructions.)
Add the melted butter: Next, pour in the melted butter and pulse until well combined.
Prepare your pan: Lightly spray your springform pan with cooking spray. Transfer the graham cracker mixture into the pan, pressing it evenly along the bottom and up the sides. Set this in the fridge to chill.
Prepare the filling: In a large bowl, beat the cream cheese until it’s smooth.
Add the sugar: Add sugar and vanilla extract, beating again until it’s fluffy.
Add the Cool Whip: Gently fold in the Cool Whip until it’s all well combined.
Assemble the cheesecake: Pour the filling into your chilled crust and spread it out evenly. Place the cheesecake back into the fridge to chill.
Prepare the topping: While your cheesecake is setting, make the blueberry topping. Mix water and cornstarch in a bowl.
Add the blueberries: In a hot pan, add this mixture along with sugar. Stir in the blueberries. Once you see bubbles, turn the heat down and let it simmer until the sauce thickens and the blueberries soften.
Finish the cheesecake: Remove the sauce from the heat and stir in the lemon zest and juice.
Let it cool: Cool this to room temperature before spooning it on top of your cheesecake. Spread it out, leaving about an inch from the edge.
Refrigerate to set: Place the cheesecake back into the fridge to chill until it’s time to serve. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Make sure your cream cheese is room temperature: This will ensure a smooth and creamy filling. Cold cream cheese can lead to a lumpy mixture.
- Chill your cheesecake properly: Chilling your cheesecake in the refrigerator for at least six hours, or overnight if possible, will help it set perfectly.
- Clean cuts for perfect slices: When cutting your cheesecake, make sure to clean your knife after each slice. This will give you clean, restaurant-quality slices every time.
Is No-Bake Cheesecake As Good As Baked Cheesecake?
A baked cheesecake typically has a dense, smooth, and creamy texture with a slightly tangy flavor that comes from the baking process. On the other hand, a no-bake cheesecake is generally lighter and mousse-like in texture, and its flavor can be more straightforwardly sweet and creamy.
Some people prefer the simplicity and lighter texture of a no-bake cheesecake, while others prefer the traditional flavor and texture of a baked cheesecake. Both are delicious in their own right!
How Do You Keep The Bottom Of A Cheesecake From Getting Soggy?
First, make sure your crust is thoroughly chilled before adding the cheesecake mixture. This helps it to set and become firm. Second, avoid adding any extra liquid to your cheesecake mixture. Excess liquid can seep into the crust and make it soggy.
Do You Spray The Bottom Of A Cheesecake Pan?
Yes, lightly spraying the bottom of your cheesecake pan with cooking spray helps to prevent the crust from sticking, making it easier to slice and serve your cheesecake.
Why Is My No-Bake Cheesecake Base Too Hard?
If your cheesecake base is too hard, it could be because you’ve packed the crumbs too tightly. Try using a lighter touch next time for a crust that’s firm yet easy to cut through.
Should It Be Refrigerated Or Frozen?
I recommend refrigerating your no-bake cheesecake to keep it creamy and delicious. If you prefer a firmer texture, you can freeze it, but be sure to let it thaw a bit before slicing and serving.
Why Won’t It Set?
If your no-bake cheesecake isn’t setting, it could be that the filling hasn’t been mixed thoroughly, or it hasn’t been chilled long enough. Try mixing the filling a bit more next time and chilling the cheesecake for at least 6 hours, or even overnight for the best results.
How Long Does It Take To Set In The Fridge?
It usually takes about 6 hours for a no-bake cheesecake to set in the fridge, but I find that letting it chill overnight gives the best results.
Can I Use Low-Fat Cream Cheese?
Absolutely! However, keep in mind that full-fat cream cheese tends to give a richer flavor and creamier texture. Low-fat cream cheese has a higher moisture content, so in addition to the flavor difference, it also won’t set as firmly. But if you’re watching your fat intake or prefer a lighter dessert, low-fat cream cheese is a great option.
What Can I Use Instead of Cool Whip?
If you can’t find Cool Whip or prefer not to use it, you can make your own whipped cream! Just take some heavy cream and beat it until it holds stiff peaks. It’s a fresh and delicious alternative. Just be sure to fold it gently into your cream cheese mixture to keep it light and fluffy.
Can I Freeze The Cheesecake?
Yes, you can freeze this No-Bake Blueberry Cheesecake. It’s a great way to have a ready-made dessert on hand. Just be sure to wrap it tightly in plastic wrap to prevent freezer burn. When you’re ready to serve it, let it defrost in the refrigerator. This gradual thawing will help maintain its creamy texture.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other no-bake desserts. Some reader favorites are:
- Coconut Pineapple Million Dollar Pie Recipe
- Not Yo Mama’s Banana Pudding
- Lemon Icebox Cake
- Chocolate Peanut Butter Pie
- Lemon Icebox Pie
- Eggnog Pie
- 1 1/2 cups honey graham cracker crumbs (about 20 graham crackers)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla sugar (optional)
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, room temperature (2 bricks)
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 8 ounces Cool Whip*
- 1/4 cup water
- 1 Tablespoon cornstarch
- 1 1/2 cups fresh blueberries
- 3 Tablespoons granulated sugar
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon freshly squeezed lemon juice
- Place the graham crackers into your food processor fitted with an S-blade, replace the top, and pulse until you have almost a fine crumb. Add in the sugar, cinnamon, and vanilla sugar (if using) and pulse until blended. Pour in the melted butter and pulse again until well blended. Carefully remove the blade, then use a rubber spatula to scrape down the sides.
- Lightly spray the bottom of an 8 inch springform pan with cooking spray. Transfer the graham cracker mixture to the bottom of the pan. Spread it along the bottom of the pan evenly while pressing the crumbs about 1 1/2 inches up the sides. Press the crumbs down firmly to ensure the crust sets together. Place the crust in the fridge while you prepare the filling (for at least 10 minutes).
- Add the cream cheese to a large mixing bowl and beat using an electric hand mixer for 3 minutes. Add in the granulated sugar and vanilla extract, and beat again until combined and fluffy (about 4 minutes).
- Add in the tub of Cool Whip and gently fold in until well combined.
- Pour the filling into the chilled crust and spread it out evenly. Place the cheesecake back into the fridge to chill and set for at least 6 hours.
- About an hour before the cheesecake has finished setting, make the blueberry topping.
- Heat a medium saucepan over medium-low heat. While waiting for the pan to heat up, add the water and cornstarch to a small bowl and mix together using a fork. Once the pan is hot, add the cornstarch and water and sugar to the pan and stir.
- Add the blueberries to the pan and stir to coat. Turn the heat up until you see bubbles. Once you see bubbling, turn heat back down to medium-low and let simmer until the sauce has thickened and the blueberries are softened (about 5 minutes).
- Once the sauce has thickened, remove it from the heat and stir in the lemon zest and juice. Transfer the blueberry topping to a bowl and allow it to cool to room temperature. Once cooled, spoon it on top of the center of the cheesecake, then use the back of the spoon to spread it out to about an inch away from the edge. Place the cheesecake back into the fridge to chill for the remaining time.
- Once the cheesecake has set, remove it from the springform pan, cut, and serve.
*8 ounces is one full smaller tub of Cool Whip in the US, and it’s 3/4 of a 1L tub that’s sold in Canada.
Amount Per Serving: Calories: 359Total Fat: 15.8gCarbohydrates: 30.1gFiber: 1.2gSugar: 19.6gProtein: 4g
Nutrition information isn’t always accurate.
The next time you’re looking for a no-bake dessert, be sure to try this delicious No-Bake Blueberry Cheesecake!