This no-bake blueberry cheesecake has a buttery graham cracker crust, a blueberry cheesecake filling, and is topped with even more blueberry pie filling. This is a perfect holiday and summer dessert to make when you don't want to turn on your oven!
This post is sponsored by Oregon Blueberry Growers. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This blueberry cheesecake has a homemade blueberry sauce that's mixed into the creamy cheesecake layer and is poured on top once set.
Cheesecake lovers will absolutely love this blueberry version that is not only no-bake, but also made with fresh blueberries.
Looking for more blueberry desserts? Then check out these: old fashioned blueberry bundt cake, blueberry cupcakes, and blueberry ice cream.
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Why You'll Love This Cheesecake
- It has a no-bake graham cracker crust.
- The cheesecake filling is smooth and creamy.
- It has a homemade blueberry pie filling mixed into the batter.
- It's no-bake, so there are no eggs.
- You can serve it at any special occasion!
Unlike a traditional cheesecake, you do not have to worry about a water bath! That's the great thing about a no-bake cheesecake.
Oregon Blueberries
Oregon is one of the top producing states for blueberries in the United States, which means, summertime is the perfect time to go blueberry picking at one of the many u-pick farm locations throughout the state.
I've already gone blueberry picking this summer at the u-pick location right down the street where I live! The blueberries were juicy and full of so much flavor! You definitely can't beat picking your own blueberries!
Not only can you make this no-bake cheesecake recipe, but I also made this no churn blueberry pie ice cream already too.
Be sure to pick extra blueberries too, that way you can freeze them and have delicious Oregon Blueberries even during the winter months.
Ingredients
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Blueberries: Fresh Oregon blueberries are what you'll need.
- Corn Starch: This helps to thicken the blueberry mixture as it's cooking.
- Graham Crackers: Use a food processor to pulse into fine crumbs.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Cream Cheese: Use full-fat cream cheese, not the low-fat version.
- Yogurt: You can use either vanilla or plain yogurt. You could also substitute this ingredient for sour cream.
Instructions
Here are the step by step instructions on how to make this easy no-bake blueberry cheesecake recipe.
Step 1: Blueberry pie filling. Mix together the blueberries, sugar, water, and cornstarch in a medium saucepan over medium heat.
Cook the mixture until it has thickened and the berries have softened while stirring occasionally. Cool completely.
Step 2: Make the crust. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
Press the crumbs into a prepared springform pan and place into the freezer.
Step 3: Make the whipped cream. In a large bowl of a stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form.
Place into a separate bowl.
Step 4: Beat the cream cheese. In that same large mixing bowl using the electric mixer, beat the cream cheese and sugar on medium-high speed until combined.
Step 5: Add the wet ingredients. Add the yogurt and vanilla extract on medium speed and mix until combined. Then mix in a ½ cup of the blueberry filling.
Step 6: Fold everything together. Gently fold in the whipped cream and scrape the cheesecake batter into the prepared pan. Use an offset spatula to smooth out.
Step 7: Chill. Cover the pan with aluminum foil or plastic wrap and chill in the refrigerator for at least 6 hours.
Storage Tips
Keep any individual slices of cheesecake in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the bottom of the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Room Temperature Ingredients: If the recipe calls for an ingredient to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
- Blueberry Topping: With the extra blueberry filling, use it to cover the top of the cheesecake once set. This will give you even more blueberry flavor.
Recipe FAQs
The biggest difference to me is that a baked cheesecake has a more dense texture, whereas a no-bake cheesecake is more light and fluffy.
This can happen if you didn't let it chill long enough in the refrigerator or you overmixed the whipped cream into the cream cheese mixture.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Blueberry Recipes
📖 Recipe
No Bake Blueberry Cheesecake
Equipment
- 9 Inch Springform Pan
- Food Processor
- Electric Stand Mixer
- Rubber Spatula
- Small Saucepan
Ingredients:
Blueberry Pie Filling
- 3 cups fresh blueberries
- ⅓ cup sugar
- ¼ cup water
- 1 tablespoon corn starch
Graham Cracker Crust
- 16 graham crackers (about 2 ¼ cups)
- ¼ cup brown sugar
- 9 tablespoons unsalted butter, melted
Blueberry Cheesecake
- 1 ¼ cups heavy whipping cream
- 24 ounces block-style cream cheese, room temperature
- ½ cup sugar
- 2 tablespoons yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ½ cup blueberry pie filling
Instructions:
Blueberry Pie Filling
- In a medium saucepan over medium heat, mix together the blueberries, sugar, water, and corn starch. Stir occasionally until the berries start to pop and release their juices. You can use the back of your rubber spatula to help with this process.
- Cook for about 5-10 minutes until the blueberry filling has started to thickened. Then transfer to a small bowl and cool completely in the refrigerator (or freezer if you need it quickly).
Graham Cracker Crust
- Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
- Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
- Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides. Place the pan in the freezer while you make the cheesecake filling.
Blueberry Cheesecake
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
- In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and vanilla extract and mix on medium speed until combined. Then add a ½ cup of the blueberry pie filling, mixing just until combined (save the rest of the filling for decorating).
- Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest.
- Pour the cheesecake filling over the graham cracker crust and use an offset spatula to spread it out evenly. Cover with foil and place in the refrigerator to chill for at least 6 hours.
Assemble
- Remove the cheesecake from the pan and pour on the rest of the blueberry pie filling. Serve immediately and enjoy!
- Keep any leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the bottom of the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
- Blueberry Topping: With the extra blueberry filling, use it to cover the top of the cheesecake once set. This will give you even more blueberry flavor.
I love how light and airy this no bake blueberry cheesecake is. And of course anything with a graham cracker crust is my favorite. I highly recommend!