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No Bake Blueberry Cheesecake
This No Bake Blueberry Cheesecake is easy to make and requires no oven. The combination of sweet and tangy flavors is so irresistible that you’ll want to make one today.
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No-Bake Blueberry Cheesecake is a creamy, decadent dessert that is super easy to make and looks like you spent way more time than you did. It takes only 5 steps to prepare, with no baking time needed. Whether for a special occasion or fresh and fruity any-day-of-the-week treat, this will be your new favorite.
No Bake Blueberry Cheesecake Ingredients
You’ll need:
- 9 graham cracker sheets (one sleeve)
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese, softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 21 ounces blueberry pie filling
Substitutions and Additions
Graham Cracker Sheets – To make this blueberry cheesecake even easier, substitute the graham cracker sheets with pre-crushed graham cracker crumbs. 9 crackers equal 1 ½ cups.
Cool Whip – Substitute homemade whipped topping in place of Cool Whip if you prefer.
Blueberry Pie Filling – Use any favorite pie filling instead of blueberry for a fresh new taste every time you make it.
How to Make This No Bake Blueberry Cheesecake Recipe
STEP ONE: Place graham crackers in the food processor and pulse into fine crumbs.
PRO TIP: Place graham crackers in a ziplock bag and crush them using a rolling pin if you don’t have a food processor.
STEP TWO: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
STEP THREE: Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
STEP FOUR: In a large bowl, mix softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
PRO TIP: Make sure that you get the cream cheese up to room temperature and softened. If the cheese is still cold, the creamy, fluffy texture that is classic cheesecake will end up lumpy.
STEP FIVE: Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.
STEP SIX: Chill for at least 4 hours. Slice and enjoy!
How To Serve
Serve No Bake Blueberry Cheesecake on its own or alongside a scoop of vanilla ice cream. For an even fruitier dessert, top with a spoonful of fresh sliced berries.
If you love this No Bake Blueberry Cheesecake recipe, why not try our easy to make https://usinthekitchen.com/no-bake-eclair-cake/.
Storage
IN THE FRIDGE: Keep leftovers well covered in the refrigerator to maintain freshness and enjoy all over again.
IN THE FREEZER: You can freeze this cheesecake for up to 3 months. Freeze it in big sections or cut it up into individual bars. Place it on a plate and freeze it without any covering on it. Once frozen, place in a freezer bag and seal. Don’t forget to thoroughly defrost before eating.
Treat your family and friends to this irresistible dessert that comes together in minutes and won’t heat up the kitchen. It’s the perfect any-occasion dessert that is cool, fresh, and fruity; all my favorite things!
FAQ:
Q? Can I make this No Bake Blueberry Cheesecake with a store-bought graham cracker crust?
A: Yes, you can, but the proportion of filling may not be the exact amount. Skip directly to step four, and you’ll have a delicious dessert ready for the refrigerator, in 2 easy steps.
Q? Can I make this No Bake Blueberry Cheesecake a day ahead?
A: No-bake cheesecake will be even easier to slice and serve if it sits overnight in the refrigerator.
Q? Can I make an Oreo crust instead of a graham cracker crust?
A: One of the best things about this recipe is its versatility. Experiment with various flavors of topping and crust with our incredible cream cheese filling for a new dessert every time.
No Bake Blueberry Cheesecake
This No Bake Blueberry Cheesecake is easy to make and requires no oven. The combination of sweet and tangy flavors is so irresistible that you’ll want to make one today.
Ingredients
- 9 graham cracker sheets one sleeve
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 21 ounces blueberry pie filling
Instructions
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
- Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
Notes
To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.
Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is classic cheesecake.
Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.
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