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Easy No Bake Blueberry Cheesecake Recipe

A close-up, tempting slice of creamy blueberry cheesecake topped generously with dark blueberry compote.
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I am happy you found this recipe. This easy no bake blueberry cheesecake delivers a creamy, velvety texture without turning on your oven. It is a quick dessert perfect for summer gatherings or any special occasion.

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 (14 ounce) can sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.
  2. Make the Creamy Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sweetened condensed milk until fully combined. Mix in the lemon juice and vanilla extract until the filling is smooth and thick.
  3. Whip the Cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix to keep the filling light and creamy.
  4. Assemble: Pour the cream cheese filling over the chilled crust and spread evenly. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm. This chilling time is key for a perfect texture.
  5. Prepare the Blueberry Topping: In a small saucepan, combine the 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 homemade blueberry topping cool completely.
  6. Serve: Once the cheesecake is fully set, carefully remove the sides of the springform pan. Spoon the cooled blueberry topping over the top of the cheesecake just before serving. Slice and enjoy this best cheesecake dessert.

Notes

  • For an extra elegant berry dessert, garnish the top with a few fresh blueberries and a sprinkle of lemon zest after adding the cooled topping.
  • If you want to try a Lemon Blueberry Swirl Cheesecake, reserve about 1/2 cup of the cream cheese filling before folding in the whipped cream. Gently fold half of your cooled blueberry topping into the reserved filling, then dollop it over the main filling layer and swirl gently with a knife before chilling.
  • This recipe works well as a make ahead dessert; prepare it completely the day before you plan to serve it.

Nutrition

Find it online: https://www.purecookingjoy.com/blueberry-cheesecake-easy-no-bake-recipe/

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