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This No-Bake Blueberry Cheesecake recipe is cool, creamy, and packed with sweet blueberry flavor. Made with a buttery graham cracker crust, fluffy cheesecake filling, and blueberry pie topping, it’s the perfect easy dessert for summer gatherings.
If you love easy blueberry desserts, be sure to try my Blueberry Delight and Blueberry Crisp, too!
Why you’ll love this easy blueberry cheesecake recipe!
While I love cheesecake year-round, no-bake cheesecake is my favorite warm-weather dessert. 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!
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. And of course, the cream cheese adds to that creamy texture. I use blueberry pie filling as the topping, but you can use any kind of pie filling you like.
- No Baking Required: Perfect for hot summer days when you don’t want to heat up the kitchen.
- Quick and Easy: Just 15 minutes of hands-on prep time.
- Creamy and Fluffy Texture: Cream cheese and Cool Whip create a light, smooth filling.
- Perfect Make-Ahead Dessert: Prepare it in advance and let the refrigerator do all the work.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Crust:
- Graham cracker crumbs – Create a buttery, sweet base for the cheesecake.
- Sugar – Adds a touch of sweetness to the crust.
- Butter – Helps bind the crust together and adds rich flavor.
For the Cheesecake Filling:
- Cream cheese – Use full-fat, softened cream cheese for the creamiest texture.
- Cool Whip – Keeps the cheesecake light, fluffy, and stable without baking.
- Vanilla extract – Adds classic cheesecake flavor.
- Lemon zest – Brightens the filling and balances the sweetness.
- Powdered sugar – Sweetens the cheesecake and creates a smooth consistency.
Topping:
- Blueberry pie filling – Adds sweet blueberry flavor and makes the cheesecake look beautiful.
Variations
- 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 slightly different flavor.
- Replace the blueberry pie filling with the same amount of strawberry, cherry, and mixed berry pie filling.
- You can use fresh blueberries instead of blueberry topping. Toss fresh berries in a little sugar and then spread them across your cheesecake.
How to Make Blueberry No-Bake Cheesecake
- Make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture evenly into the bottom of a prepared pan. Place the crust in the refrigerator to chill.
- Make the filling: Add the softened cream cheese, vanilla extract, lemon zest, and powdered sugar to a large bowl. Mix until smooth. Fold in the Cool Whip gently until combined.
- Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled crust. Refrigerate for 1 hour to allow the filling to set.
- Add the topping: Spread the blueberry pie filling evenly over the cheesecake. Return the cheesecake to the refrigerator for at least 3 more hours.
How to Store
- To Store: Cover loosely and refrigerate for up to 1 week.
- To Freeze: Freeze the cheesecake without the blueberry topping for up to 3 months. Add the topping after thawing for the best appearance.
- To Thaw: Transfer to the refrigerator overnight before serving.
Frequently Asked Questions
You can, but Cool Whip holds its shape longer and creates a more stable no-bake cheesecake.
Fresh or frozen blueberries can be cooked into a simple topping, but canned blueberry pie filling is the quickest option.
At least 4 hours total, although overnight is even better.
Absolutely. It’s actually best when made a day ahead so it has plenty of time to set.
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No-Bake Blueberry Cheesecake
Ingredients
- 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
Instructions
- 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!
Notes
- Let the cream cheese come fully to room temperature before mixing.
- Allow the Cool Whip to thaw before folding it into the filling.
- Press the crust firmly into the pan so it holds together when sliced.
- Fold the Cool Whip gently to keep the filling light and fluffy.
- Add the blueberry topping just before serving if making the cheesecake several days ahead.
- Freeze the cheesecake briefly if you need it to set more quickly.
Does this need to 2 blocks of cream cheese for a total of 16 ounces or just one block?
This recipe looks delicious. My question is. Why isn’t there a comment about removing the parchment paper from the bottom of the cheesecake before serving?? I’m pretty sure no one wants to eat paper.
This recipe looks delicious and tasty 😋
Do you have a recipe book out ?
I would love to have all your easy
no bake ideas at hand all the time !!