If you’re searching for a dessert that feels special but is wonderfully simple, this No-Bake Blueberry Cheesecake is exactly what you need. Creamy, fresh, and beautifully balanced, it delivers classic cheesecake flavor without turning on the oven—making it perfect for warm days, busy schedules, or anytime you want an easy yet impressive treat.
Table of Contents
Why You’ll Love This No-Bake Blueberry Cheesecake
This recipe checks all the right boxes for a go-to dessert you’ll come back to again and again.
First, the texture is irresistible. The buttery biscuit crust provides a gentle crunch, the cheesecake filling is light and silky, and the blueberry topping adds a juicy, slightly tangy finish. Every bite feels balanced and satisfying.
Second, it’s stress-free. No baking, no water baths, no worrying about cracks. Just mix, chill, and enjoy. This makes it ideal for beginners or anyone who wants a reliable dessert that looks bakery-worthy without complicated steps.
Finally, this cheesecake is versatile and family-friendly. You can make it ahead, adjust the sweetness, swap ingredients to fit dietary needs, and even change the fruit topping depending on what you have on hand.
Ingredients for No-Bake Blueberry Cheesecake
For the Biscuit Crust
- 250 g (about 9 oz) digestive biscuits or graham crackers
- 120 g (½ cup) unsalted butter, melted
For the Cheesecake Filling
- 400 g (14 oz) full-fat cream cheese, softened
- 100 g (¾ cup) powdered sugar
- 1 teaspoon vanilla extract
- 240 ml (1 cup) cold heavy whipping cream
For the Blueberry Topping
- 300 g (2 cups) fresh or frozen blueberries
- 75 g (⅓ cup) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Ingredient Notes & Substitutions
- Biscuits: Digestive biscuits give a classic flavor, but graham crackers, vanilla wafers, or oat cookies all work well.
- Butter: You can use plant-based butter for a dairy-free crust.
- Cream cheese: Full-fat cream cheese gives the best texture. Reduced-fat versions may be softer but still work.
- Whipping cream: Make sure it’s cold so it whips properly and helps the cheesecake set.
- Blueberries: Frozen blueberries are perfectly fine—no need to thaw them first.
- Sugar: Adjust sweetness to taste, especially if your blueberries are very sweet or very tart.
Step-by-Step Instructions
Step 1 – Prepare the Crust
Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Pour the melted butter over the crumbs and mix until evenly coated.
Press the mixture firmly into the bottom of a lined springform pan, using the back of a spoon or a glass to create an even layer. Place the pan in the refrigerator while you prepare the filling.
Step 2 – Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then mix until fully combined and lump-free.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it. The filling should be light, fluffy, and smooth.
Spread the cheesecake filling evenly over the chilled crust and smooth the top. Return the pan to the refrigerator while you prepare the topping.
Step 3 – Cook the Blueberry Topping
Add the blueberries, sugar, and lemon juice to a small saucepan set over medium heat. Cook gently until the blueberries begin to release their juices and soften.
In a small bowl, stir together the cornstarch and water until smooth. Pour this mixture into the saucepan and cook for another 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Remove from heat and allow the topping to cool completely to room temperature.
Step 4 – Assemble and Chill
Once the blueberry topping has cooled, spoon it evenly over the cheesecake layer. Spread gently so you don’t disturb the filling underneath.
Refrigerate the cheesecake for at least 6 hours, preferably overnight, to ensure it sets properly. When ready to serve, remove from the pan, slice, and enjoy.
Pro Tips for Success
- Chill time matters: Don’t rush it—longer chilling gives cleaner slices and better texture.
- Use room-temperature cream cheese: This prevents lumps in the filling.
- Cool the topping fully: Warm topping can soften the cheesecake layer.
- Line your pan: Parchment paper makes removal much easier.
- Slice with a warm knife: Run the knife under hot water and wipe clean between cuts for neat slices.
Flavor Variations
- Lemon Blueberry Cheesecake: Add lemon zest to the filling for extra brightness.
- Mixed Berry Version: Replace half the blueberries with raspberries or blackberries.
- Vanilla Bean Cheesecake: Use vanilla bean paste instead of extract for deeper flavor.
- Chocolate Crust: Swap plain biscuits for chocolate cookies.
- Honey-Sweetened: Replace part of the sugar with mild honey for a softer sweetness.
Serving Suggestions
This no-bake blueberry cheesecake is wonderful on its own, but you can dress it up easily. Serve slices with a dollop of whipped cream, a few fresh blueberries on the side, or a light dusting of powdered sugar.
It pairs beautifully with hot tea, iced coffee, or a glass of cold milk. For special occasions, garnish with lemon zest or fresh mint leaves for a pop of color.
Storage and Freezing Instructions
Refrigerator:
Store covered in the refrigerator for up to 4 days. Keep it chilled until just before serving.
Freezer:
You can freeze the cheesecake (without fresh garnish) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
No-Bake Blueberry Cheesecake – Fresh & Creamy
- Total Time: 6 hours 35 minutes
- Yield: 8 servings
Description
A fresh and creamy no-bake blueberry cheesecake with a buttery biscuit crust, a light and silky filling, and a vibrant fruity topping, perfect for easy yet impressive desserts.
Ingredients
- 250 g digestive biscuits or graham crackers
- 120 g unsalted butter, melted
- 400 g full-fat cream cheese, softened
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 240 ml cold heavy whipping cream
- 300 g fresh or frozen blueberries
- 75 g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Crush the biscuits into fine crumbs and mix with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a lined springform pan and refrigerate.
- Beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract and mix well.
- Whip the cold heavy cream to stiff peaks in a separate bowl.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spread the filling evenly over the chilled crust and smooth the top.
- Add blueberries, granulated sugar, and lemon juice to a saucepan and cook over medium heat until the berries soften.
- Mix cornstarch with water, add to the saucepan, and cook until the topping thickens.
- Remove the topping from heat and let it cool completely.
- Spoon the cooled blueberry topping over the cheesecake.
- Refrigerate for at least 6 hours or overnight until fully set.
- Slice and serve chilled.
Notes
Ensure the whipped cream reaches stiff peaks and allow enough chilling time for the cheesecake to set properly. Cool the blueberry topping completely before assembling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition Facts (Per Serving)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 5 g |
| Carbohydrates | 34 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sodium | 220 mg |
Values are estimates and may vary based on ingredients used.
FAQ About No-Bake Blueberry Cheesecake
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making ahead. In fact, it tastes even better after chilling overnight, which allows the flavors to develop and the texture to fully set.
Why isn’t my no-bake cheesecake firm?
The most common reasons are under-whipped cream or not enough chilling time. Make sure the whipped cream reaches stiff peaks and allow the cheesecake to chill for at least 6 hours.
Can I use a different pan?
Yes, you can use a square pan or a pie dish. Just note that slicing and serving may look different, and chilling time may vary slightly depending on thickness.
Can I reduce the sugar?
Absolutely. You can slightly reduce the sugar in both the filling and topping, especially if your blueberries are naturally sweet.
Is this cheesecake suitable for kids?
Yes, it’s completely family-friendly. There’s no baking, no alcohol, and the flavors are mild, creamy, and approachable for all ages.
Final Thoughts
This No-Bake Blueberry Cheesecake – Fresh & Creamy is proof that a stunning dessert doesn’t need to be complicated. With its smooth filling, vibrant fruit topping, and easy preparation, it’s a reliable favorite for gatherings, celebrations, or simple weekend treats. Once you try it, it’s sure to earn a permanent place in your dessert rotation.