No-Bake Blueberry Cheesecake

5 from 2 votes

This No-Bake Blueberry Cheesecake is creamy, fluffy, and topped with sweet blueberry pie filling. An easy make-ahead summer dessert!

Prep Time15

Chilling Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: no bake blueberry cheesecake

Servings: servings

Calories: 476kcal

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!

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.