This No Bake Blueberry Cheesecake is the ultimate make-ahead dessert—creamy, refreshing, and full of fruity flavor without ever turning on the oven. A buttery graham cracker crust holds a fluffy cream cheese filling, topped with a luscious homemade blueberry compote. It’s elegant enough for celebrations yet simple enough for everyday indulgence.
I love no-bake desserts because they’re stress-free yet always impressive. This cheesecake, in particular, has become my go-to for summer gatherings. It sets beautifully in the fridge, looks stunning with its glossy blueberry topping, and every bite is a balance of creamy, tangy, and sweet.
Why You’ll Love This Recipe
- No Oven Required – A perfect dessert for hot days or when you’re short on time.
- Creamy & Fluffy – Whipped cream cheese and Cool Whip make the filling light yet rich.
- Fresh Blueberry Topping – Homemade compote adds a natural, fruity touch.
- Make-Ahead Friendly – Chill for a few hours and you’re ready to serve.
Ingredients
Crust
- 1 ready-made 9-inch graham cracker crust
Cheesecake Layer
- 3 packages cream cheese, room temperature
- 4 cups Cool Whip
- 1¼ cups powdered sugar
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
Blueberry Topping
- 3 cups fresh blueberries
- ½ cup white sugar
- 1½ tbsp cornstarch
- 1 tbsp fresh lemon juice
- ½ cup water
Instructions
-
Make the Blueberry Topping
- In a large saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
- Simmer on low heat for 5–10 minutes, until the mixture thickens to a syrupy consistency.
- Remove from heat and let cool. Refrigerate until chilled.
-
Prepare the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese with an electric mixer until fluffy.
- Gradually add Cool Whip, powdered sugar, vanilla, and lemon juice. Mix until smooth and creamy.
-
Assemble the Cheesecake
- Spoon the cream cheese filling into the graham cracker crust. Spread evenly with an offset spatula.
- Top with chilled blueberry mixture, spreading it gently over the cheesecake layer.
-
Chill & Serve
- Refrigerate for 3–4 hours, or until set.
- Slice and serve chilled. Return leftovers to the refrigerator.
Tips for Success
- Make the blueberry topping a day ahead to save time.
- Use full-fat cream cheese for the best texture and flavor.
- For an extra lemony flavor, add zest to the cheesecake filling.
- Ensure the cheesecake chills fully—this helps it slice neatly.
Make It Your Own
- Swap blueberries for raspberries, strawberries, or a mixed berry topping.
- Use a chocolate cookie crust for a fun twist.
- Fold lemon zest into the filling for a citrus boost.
- Make individual cheesecakes in jars for a party-ready presentation.
Serving Suggestions
- Pair with fresh mint leaves or a dusting of powdered sugar for garnish.
- Serve with coffee or a sparkling wine for a special touch.
- Perfect ending for BBQs, picnics, or holiday dinners.
Storage
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight before serving.
Final Thoughts
This No Bake Blueberry Cheesecake is everything you want in a dessert—easy, elegant, and absolutely delicious. With a buttery crust, creamy filling, and fruity topping, it’s a dessert you’ll return to again and again.
Share Your Slice!
Made this recipe? Tag @yourhandle and use #BlueberryCheesecakeMagic so I can see your beautiful creations!
No Bake Blueberry Cheesecake
Ingredients
Crust
- 1 ready-made 9-inch graham cracker crust
Cheesecake Layer
- 3 packages cream cheese room temperature
- 4 cups Cool Whip
- 1¼ cups powdered sugar
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
Blueberry Topping
- 3 cups fresh blueberries
- ½ cup white sugar
- 1½ tbsp cornstarch
- 1 tbsp fresh lemon juice
- ½ cup water
Instructions
Make the Blueberry Topping
- In a large saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
- Simmer on low heat for 5–10 minutes, until the mixture thickens to a syrupy consistency.
- Remove from heat and let cool. Refrigerate until chilled.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese with an electric mixer until fluffy.
- Gradually add Cool Whip, powdered sugar, vanilla, and lemon juice. Mix until smooth and creamy.
Assemble the Cheesecake
- Spoon the cream cheese filling into the graham cracker crust. Spread evenly with an offset spatula.
- Top with chilled blueberry mixture, spreading it gently over the cheesecake layer.
Chill & Serve
- Refrigerate for 3–4 hours, or until set.
- Slice and serve chilled. Return leftovers to the refrigerator.
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