No-Bake Blueberry Cheesecake Recipe – Easy, Creamy & Perfect for Summer Desserts

Alright, let’s talk about Blueberry Cheesecake—specifically, a No Bake Blueberry Cheesecake Recipe that’s so easy, even my kids could probably make it (if they didn’t get distracted halfway through). I love a good Blueberry Dessert, but let’s be honest, I do not love turning on my oven in the middle of summer. That’s why I always go for Easy No Bake Cheesecake options, especially when I need a quick cheesecake recipe that doesn’t take half the day.

This one? It’s creamy, dreamy, and loaded with fresh blueberry flavor. It’s one of those Easy Summer Dessert Recipes that’s perfect for family cookouts, last-minute guests, or, let’s be real, just for myself after the kids go to bed.

Now, I’ve tried a lot of Cheesecake Recipes Classic and even some Best Cheesecake Recipe Homemade versions, but this one wins for me because it’s the Best Creamy Cheesecake Recipe with zero baking. Plus, that Blueberry Topping? Absolute perfection. If you’re into Fun Cheesecake Recipes or looking for Cheesecake Ideas beyond the usual, this one’s a must-try.

And hey, if you’re feeling fancy, you can even drizzle a little melted chocolate on top for a Chocolate Blueberry twist. Trust me, it’s next-level good. Whether you’re after a Fresh Blueberry Cheesecake Recipe, an Easy Homemade Cheesecake, or just the Best Cheesecake Desserts without the extra effort, this one checks all the boxes.

Let’s get to it—because waiting for cheesecake is hard enough without me rambling on.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
• ¼ cup granulated sugar
• ½ cup melted butter

For the Cheesecake Filling

• 16 oz cream cheese (softened, because nobody wants lumpy cheesecake)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (adds that fresh little zing)
• 1 cup heavy whipping cream (whipped to stiff peaks—don’t skip this, it makes it fluffy!)

For the Blueberry Topping

• 2 cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp lemon juice

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Step By Step Instructions

Step 1: Make the Crust

1. Crush the graham crackers until they turn into fine crumbs. You can use a food processor or just throw them in a ziplock bag and let out your stress with a rolling pin.
2. Stir in the sugar and melted butter until it looks like damp sand.
3. Press the mixture into the bottom of a springform pan (or a deep pie dish if that’s what you’ve got). Pop it in the fridge while you make the filling.

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Step 2: Whip Up the Cheesecake Filling

1. In a large bowl, beat the cream cheese until it’s super smooth. No lumps allowed!
2. Add in the powdered sugar, vanilla, and lemon juice. Keep mixing until it’s all combined.
3. In another bowl, whip the heavy cream until you get stiff peaks. That just means when you lift your whisk, the cream holds its shape instead of flopping over.
4. Gently fold the whipped cream into the cream cheese mixture. Don’t stir like a madwoman—you want to keep it light and fluffy.
5. Spread this dreamy filling over the chilled crust, smoothing it out with a spatula.

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Step 3: Make the Blueberry Topping

1. In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Let it cook for about 5 minutes until the blueberries start breaking down.
2. Stir in the cornstarch slurry (that’s just the cornstarch mixed with water) and let it simmer for another minute or two. It should thicken up nicely.
3. Take it off the heat and let it cool. We don’t want to melt our cheesecake with hot blueberries!

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Step 4: Assemble & Chill

1. Once the blueberry topping has cooled, spread it over the cheesecake. Try not to eat spoonfuls of it while doing this.
2. Cover the cheesecake and let it chill in the fridge for at least 4 hours, but overnight is even better. The waiting is the hardest part, I know.

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FAQs for No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake Recipe