No Bake Blueberry Cheesecake

5 from 1 vote

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!

Prep Time25

Chill Time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 554kcal

Author: Karissa Parrish

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

US Customary - Metric

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.

Nutrition