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Irresistible No-Bake Blueberry Cheesecake with Creamy Filling

A perfect slice of creamy blueberry cheesecake topped with rich blueberry compote dripping down the side.
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Make this easy, impressive No-Bake Blueberry Cheesecake! It features a buttery graham cracker crust, a rich and smooth cream cheese filling, and a bright, homemade blueberry topping. This is the perfect oven-free dessert for summer gatherings or when you need a quick, delicious treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice (optional, for brightness)
  • 1 cup heavy whipping cream, cold
  • 1 1/2 cups fresh or frozen blueberries (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.
  2. Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined. If using, mix in the lemon juice.
  3. Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate the air.
  4. Assemble: Spread the cream cheese filling evenly over the chilled crust. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  5. Prepare the Blueberry Topping: In a small saucepan, combine blueberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat and let the topping cool completely.
  6. Serve: Once the cheesecake is fully set, carefully remove the springform ring. Spoon the cooled blueberry topping over the cheesecake. Slice and serve immediately. This dessert is a great make-ahead option, saving you time on busy days, unlike relying on meal planning services.

Notes

  • For an extra impressive look, swirl a small amount of the cooled blueberry topping into the top layer of the cheesecake filling before chilling.
  • If you prefer a lemon swirl variation, add 1/2 cup of fresh blueberries directly into the filling before spreading it into the crust.
  • If you are looking for alternatives to traditional baking, this recipe avoids the need for a sous-vide precision cooker or oven time.

Nutrition

Find it online: https://kitchenuser.net/easy-blueberry-cheesecake-no-bake-recipe/