No Bake Blueberry Cheesecake

Prep Time: 30 minutes | Chill Time: 6 Hours | Yields: 10 Servings

Imagine slicing into a dessert that looks like a million dollars but required zero oven time. This No Bake Blueberry Cheesecake is the crown jewel of summer desserts: a buttery, crunchy crust, a velvety smooth filling that tastes like mousse meets cheesecake, and a glossy, homemade blueberry compote on top.

Unlike traditional baked cheesecakes that can crack, sink, or turn rubbery, this no-bake version is foolproof. It relies on the science of aerated cream cheese to create a texture that is light as a cloud but stable enough to slice perfectly.

Whether you are hosting a 4th of July BBQ or just need a cool treat on a hot Tuesday, this recipe delivers big flavor with minimal effort.

Why You Will Love This Recipe

No Oven Required: Keeps your kitchen cool and your energy bill low.
The “Mousse” Texture: By folding in stabilized whipped cream, we achieve a texture far superior to dense, heavy baked cakes.
Make-Ahead Friendly: It tastes better after 24 hours in the fridge, making it perfect for party prep.
Customizable Crust: We include options for Graham Cracker, Oreo, or Biscoff crusts.

Ingredients You’ll Need

The Crust (The Foundation)

Graham Crackers: 1 ½ cups crumbs (about 10-12 full sheets).
- Substitution: Use Biscoff cookies for a caramel note or Oreos (filling removed) for chocolate.
Butter: ½ cup (1 stick) Unsalted Butter, melted.
Sugar: 2 tbsp Granulated Sugar (helps the crust bind tighter).

The Velvet Filling

Cream Cheese: 16 oz (2 blocks) Full-fat, room temperature. Do not use tub spread!
Sugar: 1 cup Powdered Sugar (dissolves instantly for no grit).
Heavy Whipping Cream: 1 cup (Cold).
Vanilla: 1 tsp pure Vanilla Extract.
Lemon Juice: 1 tsp fresh lemon juice (The acidity cuts the richness).
Fresh Blueberries: 1 cup (Folded inside).

The Glossy Blueberry Sauce (Optional but Recommended)

2 cups Fresh or Frozen Blueberries.
1/4 cup Sugar.
1 tsp Cornstarch mixed with 1 tbsp Water (Slurry).
1 tsp Lemon Zest.

How to Make No Bake Blueberry Cheesecake (Step-By-Step)

Step 1: The Solid Crust

In a medium bowl, mix the crumbs, sugar, and melted butter until it looks like wet sand.
Press firmly into a 9-inch springform pan.

Pro Tip: Use the bottom of a heavy glass to pack it down tight. Freeze for 20 minutes while you make the filling. Freezing “sets” the butter so the crust doesn’t crumble when you slice it.

Step 2: The Cream Cheese Base

In a large bowl, beat the room temperature cream cheese and powdered sugar until completely smooth (3-4 minutes).

Check: Scrape the bowl. If there are any lumps now, they will be lumps later. Beat until silky! Add vanilla and lemon juice.

Step 3: The Stiff Peaks (The Secret)

In a separate cold bowl, whip the heavy cream until stiff peaks form.

Stability Hack: If you want the cake to last 2-3 days, add 1 tablespoon of instant vanilla pudding mix or powdered milk to the cream while whipping. This stabilizes it so it won’t weep water later.

Step 4: The Fold

Gently fold the whipped cream into the cream cheese mixture in 3 batches.

Technique: Use a spatula to cut down the middle and scoop up the sides. Do not overmix, or you will deflate the air bubbles that give it lightness.
The Berries: Gently fold in 1 cup of fresh blueberries at the very end.

Step 5: Chill & Set

Pour filling into the crust. Smooth the top. Cover with plastic wrap (don’t let it touch the surface) and refrigerate for at least 6 hours (overnight is best).

Step 6: The Blueberry Topping

While it chills, simmer the blueberries, sugar, and lemon zest in a saucepan over medium heat for 5 minutes until juicy. Stir in the cornstarch slurry and cook 1 more minute until thick. Cool completely before spooning over the set cheesecake.

Expert Tips for Success

Room Temp is Key: If your cream cheese is cold, it won’t blend with the sugar, and you’ll get little white chunks in your filling. Leave it on the counter for 2 hours before starting.
Cold Cream: Conversely, your whipping cream must be ice cold to whip up properly.
Clean Slices: To get those sharp, bakery-style slices, run your knife under hot water and wipe it dry between every single cut.

Recipe Variations

Lemon Blueberry: Add 1 tbsp of lemon zest to the filling for a bright citrus kick.
White Chocolate: Melt 4 oz of white chocolate, cool slightly, and stir into the cream cheese before folding in the whipped cream.
Individual Minis: Make these in a muffin tin lined with paper liners. They set faster (2 hours).

Storage and Freezing

Fridge: Keeps for 4-5 days. (Wait to add the sauce until serving to keep the top pretty).
Freezer: This cake freezes beautifully! Freeze the whole cake (without sauce) for up to 2 months. Thaw in the fridge overnight.

Frequently Asked Questions (FAQ)

Q: Why is my filling runny?
A: You likely didn’t whip the cream to stiff peaks, or you overmixed it when folding. It needs air to hold its shape.

Q: Can I use Cool Whip?
A: Yes. Substitute the 1 cup heavy cream for an 8oz tub of Cool Whip. It will be sweeter and less rich, but faster.

Q: Can I use frozen berries inside the filling?
A: No. Frozen berries bleed purple juice as they thaw, turning your beautiful white cheesecake into a gray-purple swirl. Use fresh inside, frozen for the sauce.

Ready to impress? Grab your springform pan and let’s make dessert magic!