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No Bake Blueberry Cheesecake is creamy, light, and bursting with fresh blueberry flavor. With a buttery graham cracker crust, a fluffy cheesecake filling, and a sweet blueberry pie filling – this easy make-ahead dessert is guaranteed to impress. Best of all, there’s no oven required!
For more blueberry favorites be sure and make my Lemon Blueberry Banana Bread and Lemon Blueberry Bread 🫐
No Bake Blueberry Cheesecake Recipe
Unlike traditional cheesecake, this no bake version skips the oven entirely. Instead, the filling is stabilized with whipped topping and chilled until perfectly set and thickened. The result is an ultra-creamy cheesecake with a light, fluffy texture that’s topped with a can of blueberry pie filling.
So beat the heat of summer and make this no bake dessert, which I am pretty sure is THE summer dessert 🫐🫐
Whether you’re planning a summer barbecue, holiday gathering, picnic or potluck, or simply craving an easy cheesecake recipe – this no bake blueberry cheesecake is always a favorite to make.
Perfect for the cheesecake lovers who want a creamy, silky smooth, and fluffy cheesecake without all the work needed for traditional cheesecake; like a water bath, cooling time, prep time, etc.
Why You’ll Love This No Bake Blueberry Cheesecake
- 🫐 No Baking Required
- 🫐 Rich and creamy filling (cream cheese filling)
- 🫐 Perfect make ahead dessert
- 🫐 Easy enough for beginner bakers
- 🫐 Great for summer entertaining, barbecues, picnics, and potlucks
Simple Ingredients Needed
No Bake Graham Cracker Crust Ingredients
- Honey Graham Crackers : You will need two whole sleeves of graham crackers for this recipe. Those are the regular sleeves of crackers and not the snack pack ones or fresh stack ones.
- Melted Butter : I use salted butter but if you prefer unsalted butter, then that works also.
No Bake Cheesecake Layer Ingredients
- Cream Cheese : Use whole, full-fat cream cheese rather than reudcee-fat or lite cream cheese.
- Granulated Sugar
- Pure Vanilla Extract
- Cool Whip : I love using the extra creamy Cool Whip for this creamy cheesecake layer.
- Blueberry Pie Filling
How To Make No Bake Blueberry Cheesecake with Buttery Graham Cracker Crust (Printable Recipe Card)
Pulse the graham crackers in a food processor or blender until the consistency of fine crumbs/sand. Add the melted butter and pulse just until combined. Transfer the crust mixture to a 9-inch springform pan. Press the crust up the sides and across the bottom into an even layer.
In a large mixing bowl, add the cream cheese, granulated sugar, and vanilla extract. Bear on medium-high speed until light and fluffy.
Add in the Cool Whip and 1/2 cup of the blueberry pie filling. Gently stir together with a wooden spoon or spatula, just until combined.
Transfer the cream cheese mixture into the prepared pan and spread it into an even layer. Top the cheesecake with the remaining blueberry pie filling; if wanted, you can use a toothpick and gently swirl it into the top of the cheesecake for a pretty pattern.
Cover with plastic wrap and refrigerate for at least 6 hours, but overnight is preferred, to allow the cheesecake to fully set, chill, and the flavors to develop.
Serve the cheesecake chilled from the fridge, garnish with additional blueberry pie filling or fresh blueberries, and enjoy!
How To Store No Bake Blueberry Cheesecake
The no bake pie should be kept stored in the refrigerator, covered, for up to 3-5 days. Eat chilled from the fridge.
To freeze, wait until the cheesecake has fully set up in the fridge (the minimum 6 hours needed). At this point, you can then wrap the pie in a double layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Defrost in the fridge overnight before serving chilled.
I personally don’t love freezing this pie because of the dairy in it, because once frozen and thawed, the consistency can be a bit different. But it does freeze fine if needed, I just personally don’t freeze cheesecake/cream pie recipes.
Recipe FAQs
What Is The Best Way To Evenly Press The Graham Cracker Crust Into The Pan?
To firmly and evenly press the crust into the pan, use your clean hands and press it down into an even layer across the bottom and up the sides. To ensure the crust is firmly in place, I like to use the bottom of a small cup or measuring cup to firmly, but still gently, compact it into the pan.
How Is This a No Bake Cheesecake?
The lack of eggs in the recipe allows the cheesecake to be made without baking. A baked cheesecake relies on the activation of eggs during baking to help set it up. However, the no-bake version relies heavily on the cream cheese and a cream layer, for this recipe it’s the Cool Whip, to set up the cheesecake in the fridge.
Can I Make The Cheesecake In Advance?
Absolutely! It’s the perfect dessert to make ahead of time. It can be made up to 48 hours in advance before serving. This way, it has even more time to set up as well as blend the flavors together. I always say, the more fridge time a no bake cheesecake gets, the better it is! I always make it the day before and refrigerator overnight, closer to 12-16 hours before serving.
What Is The Difference Between a Baked and No Bake Cheesecake?
A baked cheesecake has a denser, firmer, but also custard-like quality. While the no bake cheesecake is more mousse-like and lighter, airier in texture. Baked cheesecake usually needs hours of prep time; including baking, cooling, water baths, prop the door open, ets. While no bake cheesecake is an easier alternative that requires just minutes of prep work but mostly fridge time to help it set.
Pro Tips From The Test Kitchen
- Choose from original, extra creamy, lite, or zero sugar options for Cool Whip.
- If you don’t want to use store-bought whipped cream you can make your own; combine 1.5 cups heavy whipping cream + 1/3 cup powdered sugar in a mixing bowl and beat until stiff peaks form. Use this in place of the 8 ounce container of Cool Whip.
- A 21 ounce can of pie filling contains 2 cups of pie filling. If using homemade blueberry pie filling, you will need 2 cups of it.
- The minimum fridge time of 6 hours is very important – don’t rush it! I highly recommend refrigerating the pie overnight, closer to 12 hours (or up to 24 hours), for the best firm, set, and chilled texture for serving.
More Amazing Cheesecake Recipes
- Lemon Blueberry Delight
- No Bake Cherry Cheesecake Pie
- Cherry Delight
- No Bake Lemon Cheesecake
- Perfect Cheesecake Recipe
- Key Lime Cheesecake
- No Bake Orange Creamsicle Cheesecake
- Churro Cheesecake Bars
- Raspberry Cheesecake Lush
- No Bake Oreo Cheesecake
- Double Layer Pumpkin Cheesecake
No Bake Blueberry Cheesecake
Equipment
Ingredients
Graham Cracker Crust
- 2 sleeves honey graham crackers (about 2 cups finely crushed crumbs)
- 1/2 cup (1 stick) butter I use salted
Blueberry Cheesecake Filling
- 2 bars (8 oz each) cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 8 ounces Cool Whip thawed
- 1 can (21 oz) blueberry pie filling divided
Instructions
- Pulse the graham crackers in a food processor or blender until the consistency of fine crumbs/sand. Add the melted butter and pulse just until combined. Transfer the crust mixture to a 9-inch springform pan. Press the crust up the sides and across the bottom into an even layer.2 sleeves honey graham crackers, 1/2 cup (1 stick) butter
- In a large mixing bowl, add the cream cheese, granulated sugar, and vanilla extract. Beat on medium-high speed until light and fluffy.2 bars (8 oz each) cream cheese, 1 cup granulated sugar, 1 teaspoon pure vanilla extract
- Add in the Cool Whip and 1/2 cup of the blueberry pie filling. Gently stir together with a wooden spoon or spatula, just until combined.8 ounces Cool Whip, 1 can (21 oz) blueberry pie filling
- Transfer the cream cheese mixture into the prepared pan and spread it into an even layer. Top the cheesecake with the remaining blueberry pie filling.
- Cover with plastic wrap and refrigerate for at least 6 hours, but overnight is preferred, to allow the cheesecake to fully set, chill, and the flavors to develop.
- Serve the cheesecake chilled from the fridge, garnish with additional blueberry pie filling or fresh blueberries, and enjoy!
Notes
- Choose from original, extra creamy, lite, or zero sugar options for Cool Whip.
- If you don’t want to use store-bought whipped cream you can make your own; combine 1.5 cups heavy whipping cream + 1/3 cup powdered sugar in a mixing bowl and beat until stiff peaks form. Use this in place of the 8 ounce container of Cool Whip.
- A 21 ounce can of pie filling contains 2 cups of pie filling. If using homemade blueberry pie filling, you will need 2 cups of it.
- The minimum fridge time of 6 hours is very important – don’t rush it! I highly recommend refrigerating the pie overnight, closer to 12 hours (or up to 24 hours), for the best firm, set, and chilled texture for serving.
Nutrition
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