If there's one dessert I'll never say no to, it's cheesecake. This no-bake blueberry cheesecake is smooth, light, and topped with a tangy-sweet blueberry swirl. The best part? You don't even need to turn on the oven.
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It's one of those desserts that looks bakery-worthy but is simple enough to pull together on a busy weekday. With just a few ingredients, some mixing, and a little chill time, you'll have a cheesecake that everyone will ask for again.
If you enjoy chilled, fuss-free desserts, try the mini no-bake cheesecakes. They're perfect when you want single portions instead of a whole cake.
Ingredients you'll need
The ingredients are simple, but paying attention to their temperatures makes a big difference in texture.
The crust
- 14 graham crackers finely crushed (about 1 ¾ cups of crumbs)
- ¼ cup sugar
- ½ cup unsalted butter, melted
Tip: Vanilla wafers or digestive biscuits also work well.
The filling
- 24 oz cream cheese (room temperature for smooth blending)
- 1 cup sugar
- ¾ cup sour cream (keep it cold)
- 2 tablespoon fresh lemon juice
- 1 ¼ cups heavy whipping cream (cold, full-fat only)
The blueberry topping
- ½ cup water
- 1 tablespoon lemon juice
- ½ cup sugar
- 2 teaspoon cornstarch
- 2 cups fresh or frozen blueberries
How to make blueberry sauce
This homemade sauce takes less than 10 minutes and can be prepared ahead of time.
- Combine water, lemon juice, sugar, and cornstarch in a saucepan. Stir until smooth, then cook over medium heat for 1 minute.
- Add blueberries and cook, stirring occasionally, until the mixture boils and turns glossy, about 5-6 minutes.
- Take off the heat and allow to cool completely before using.
Pro tip: Make this up to a week in advance and store it in the fridge.
Step-by-step: How to make no-bake blueberry cheesecake
Step 1: Prepare the crust
- Crush graham crackers into fine crumbs with a food processor or by hand in a zip-top bag.
- Mix the crumbs with sugar and melted butter until evenly coated.
- Line the bottom of a 9-inch springform pan with parchment paper, then press the crumbs firmly into the base and ½ inch up the sides.
- Place in the freezer for 15 minutes, or chill in the fridge for 30 minutes.
Step 2: Make the filling
- Beat cream cheese and sugar with an electric hand mixer for about 3 minutes, until smooth.
- Add sour cream and lemon juice, then beat for another minute.
- In a separate bowl, whip the cold heavy cream until stiff peaks form (around 3 minutes).
- Fold the whipped cream gently into the cream cheese mixture using a spatula.
Pro tip: A stand mixer works too, but clean the bowl and whisk before whipping the cream. I prefer a hand mixer to keep things simple.
Step 3: Assemble
- Spread half of the filling over the crust.
- Dot ¼ of the blueberry sauce across the surface, then swirl lightly with a skewer.
- Add the remaining filling, smooth the top, and repeat with another ¼ of the sauce.
- Cover and refrigerate for at least 6 hours, or overnight if possible.
Step 4: Serve
- Remove the cheesecake from the springform pan once set.
- Slice into 14 pieces, cleaning the knife between cuts.
- Finish by spooning the extra blueberry sauce over each slice.
Variations & tips
- Fruit swaps: Raspberries, strawberries, cherries, or cranberries all make great alternatives.
- Mini cheesecakes: Try mini no-bake cheesecakes and swirl blueberry sauce on top.
- Extra tangy: Add another tablespoon of lemon juice for a brighter taste.
FAQs
Yes, frozen blueberries are perfect. No need to thaw before making the sauce.
At least 6 hours. Overnight gives the best texture.
Definitely! Prepare a day in advance and keep chilled until serving.
Refrigerate for up to 5 days, or freeze individual slices wrapped in plastic and foil.
Conclusion
This no-bake blueberry cheesecake is creamy, tangy, and topped with a glossy swirl of blueberry sauce. It's the perfect dessert for parties, holidays, or anytime you want something sweet without heating the oven. Chill overnight, slice, and enjoy every bite.
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📖 Recipe
Easy No-Bake Blueberry Cheesecake
A creamy, tangy, sweet no-bake blueberry cheesecake with a homemade blueberry sauce that’s refreshingly easy to make — no oven needed!
Ingredients
For the crust:
- 14 graham crackers, finely crushed (or 1 ¾ cups of crumbs)
- ¼ cup sugar
- ½ cup unsalted butter, melted
- Substitute option: vanilla wafers or digestive biscuits work too.
For the cheesecake filling:
- 24 oz cream cheese (room temperature)
- 1 cup sugar
- ¾ cup sour cream (cold)
- 2 tablespoon fresh lemon juice
- 1 ¼ cups heavy whipping cream (cold, full-fat)
For the blueberry topping:
- ½ cup water
- 1 tablespoon lemon juice
- ½ cup sugar
- 2 teaspoon cornstarch
- 2 cups fresh or frozen blueberries
Instructions
- Make the crust: Crush graham crackers, then mix with sugar and melted butter. Press into a lined 9-inch springform pan and chill in the freezer for 15 minutes or refrigerate for 30 minutes.
- Make the filling: Beat cream cheese and sugar until smooth. Add sour cream and lemon juice, beat again. In a separate bowl, beat heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Assemble: Spread half the filling over crust. Dot with ¼ of blueberry sauce and swirl. Repeat with remaining filling and another ¼ of sauce. Swirl again. Cover and chill for at least 6 hours or overnight.
- Serve: Remove cheesecake from pan, slice into 14 pieces, and top each slice with extra blueberry sauce.
Notes
Try different toppings like strawberry sauce or cherry compote. Make mini versions by using a muffin tin. For more tang, add another tablespoon of lemon juice. Store in the fridge for up to 5 days or freeze individual slices wrapped tightly.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 180mgCarbohydrates: 28gFiber: 1gSugar: 24gProtein: 4g
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