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.

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 my mini no-bake cheesecakes. They're perfect when you want single portions instead of a whole cake.

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ingredients you'll need
how to make blueberry sauce
step-by-step: how to make no-bake blueberry cheesecake
variations & tips
faqs about no-bake blueberry cheesecake
recipes you may also like
conclusion
📖 Recipe
💬 Reviews

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 my mini no-bake cheesecakes and swirl blueberry sauce on top.
Extra tangy: Add another tablespoon of lemon juice for a brighter taste.

faqs about no-bake blueberry cheesecake

1. Can I use frozen blueberries?
Yes, frozen blueberries are perfect. No need to thaw before making the sauce.

2. How long should it chill?
At least 6 hours. Overnight gives the best texture.

3. Can I make this ahead?
Definitely! Prepare a day in advance and keep chilled until serving.

4. How do I store leftovers?
Refrigerate for up to 5 days, or freeze individual slices wrapped in plastic and foil.

recipes you may also like

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.

📖 Recipe

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