This no-bake blueberry cheesecake only takes about 15 minutes to make and requires no baking time at all. The rich, fruity taste is irresistible!
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While I love cheesecake year-round, no-bake cheesecake is my favorite warm-weather dessert. You don’t need to turn on the oven and make your kitchen all hot. You don’t need to bake at all! This whole recipe is essentially mixing, stirring, and pouring. Then, you are done!
I’ve shared 3-Ingredient No-Bake Cheesecake, No-Bake Pumpkin Cheesecake Cups, and No-Bake Cherry Cheesecake in the past, but this No-Bake Blueberry Cheesecake is my new favorite!
No-Bake Blueberry Cheesecake Recipe
So how do you make cheesecake without baking? The answer lies in the ingredients. Rather than using eggs like a classic cheesecake that needs to be baked, my recipe relies on Cool Whip to give the cheesecake stability. Cool Whip is also nice and fluffy so it makes the cheesecake light but still quite creamy. Of course, the cream cheese adds to that creamy texture. You can’t have cheesecake without cream cheese!
I use blueberry pie filling as the topping for the cake. It is easy and also still very delicious. You can actually use any kind of pie filling to transform this no-bake blueberry cheesecake into almost any flavor cheesecake. Try cherry pie filling, apple pie filling, or strawberry pie filling on top of the cheesecake for a whole new dessert. Not only is this no-bake cheesecake recipe easy, but it is also very flexible which is why just about everyone loves it!
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Ingredients for No-Bake Blueberry Cheesecake
See recipe card below this post for ingredient quantities and full instructions.
- Graham cracker crumbs – I love boxed graham cracker crumbs that are already in pieces for you. However, you can use whole graham crackers to make the crumbs. About 15 graham crackers will make 1 ½ cups of crumbs. Put the whole graham crackers in a food processor or blender and blend until they are completely crumbled.
- Melted butter
- Cream cheese – Take your cream cheese out of the fridge about 2 hours before you are ready to cook so it will be soft.
- Cool Whip – Let the Cool Whip thaw a little bit so it is easy to mix into the cheesecake batter. I like to let it sit at room temperature for about an hour so it is soft but not completely melted.
- Vanilla extract
- Lemon zest – One lemon will give you the amount of zest needed for this recipe.
- Powdered sugar
- Blueberry pie filling – Any brand of blueberry pie filling will work. You can even use homemade blueberry pie filling!
- Use Nilla Wafer cookies to make crumbs for the crust of the cheesecake. This adds a lot of vanilla flavor and gives the cheesecake a tasty twist.
- Use almond extract in place of vanilla extract for a subtle nutty taste. Blueberry and almond go really well together!
- Replace the blueberry pie filling with the same amount of any type of fruit filling. Strawberry, cherry, and mixed berry pie filling are all great on top of this no-bake cheesecake.
How to Make No-Bake Blueberry Cheesecake
- Prep your equipment: Start by getting your cake pan ready. Place a round piece of parchment paper in the bottom of a 9-inch round cake pan.
- Make the crust: Mix the graham cracker crumbs and sugar together in a medium bowl, then stir in the melted butter. Pour the mixture into the prepared cake pan and then pat the crust flat and even in the bottom of the pan. Place the pan in the fridge while you move on to the next step.
- Make the cheesecake: Beat the cream cheese, lemon zest, vanilla and powdered sugar together in a bowl. Once smooth, fold in the Cool Whip gently. Pour the cheesecake batter into the pan, spreading it evenly over the graham cracker crust.
- Chill the cheesecake: Place the cheesecake in the fridge to chill for at least an hour.
- Top the cheesecake: Take the cheesecake out of the fridge and spread the blueberry pie filling over the top of the cake.
- Chill again: Put the cheesecake back in the fridge for another three hours and then it is ready to slice and enjoy!
How to Store No-Bake Blueberry Cheesecake
If you happen to have leftover cheesecake, you can store it in the fridge, loosely covered, for up to a week. You don’t want to wrap the cheesecake too tightly or the blueberry filling will get stuck to the plastic wrap. A loose cover will work well to protect the cheesecake and also keep it looking delicious!
If you want to make this cheesecake ahead of time, make the whole recipe as written, but skip the blueberry topping for now. Store the cheesecake in the fridge for up to a week. When you are ready to serve the cheesecake, add the blueberry topping at that time. This will prevent the cheesecake from turning a grayish color from the berries.
If your no-bake cheesecake is still soft, it may just need to chill longer. No-bake cheesecake needs to be refrigerated for at least 4 total hours in order to set up and be firm enough to slice. If your cheesecake is still too soft after chilling, try popping it into the freezer for an hour to really make it set.
You can choose to put your no-bake cheesecake in the freezer to make it set faster. A frozen cheesecake is actually quite good. It’s almost like rich ice cream!
You can use fresh blueberries instead of blueberry topping. Toss some fresh berries in a little sugar and then spread them across your cheesecake. This is a great way to cut back on some of the sweetness and highlight the fresh flavor of the berries.
More Great Cake Recipes
No-Bake Blueberry Cheesecake
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 7 tablespoons melted butter
- 1 pound cream cheese
- 8 ounces Cool Whip
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 1 can (20 ounces) blueberry pie filling
- Cut an 9 inch circle of parchment paper and place it in the bottom of a 9 inch round cake pan.
- In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press the mix into the bottom of the prepared pan, making the crust as flat and even as possible.
- Place the pan with the crust into the fridge to chill.
- Add the softened cream cheese, lemon zest, vanilla and powdered sugar to a bowl. Mix together well then fold in the Cool Whip. Try not to mix the Cool Whip too much as you want it to stay nice and fluffy.
- Spread the cheesecake mix over the chilled graham cracker crust. Place in the fridge to chill for 1 hour.
- Spread the blueberry pie filling on top of the chilled cheesecake then continue to chill for at least another 3 hours.
- Run a butter knife or small spatula around the edge of the pan to help separate the cheesecake from the sides. Then, slice and enjoy!
- Use an 8×8 square pan to make no-bake cheesecake bars.
- Any kind of canned pie filling will work great to make new flavors of cheesecake.
- Freeze the cheesecake to make a delicious summer treat.