No Bake Blueberry Cheesecake
A creamy no bake blueberry cheesecake with a graham cracker crust, fluffy filling, and fresh blueberry topping. Easy, delicious, and make-ahead!
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.