No Bake Blueberry Cheesecake

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!

Course Cheesecake, Dessert

Cuisine American

Keyword no bake blueberry cheesecake

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 478kcal

Author Jessica - Together as Family

Equipment

9-inch Springform Pan

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