Go Back
–+ servings
No Bake Blueberry Cheesecake

Indulgent No Bake Blueberry Cheesecake That's Simply Divine

Enjoy a slice of this No Bake Blueberry Cheesecake, a quick and delightful dessert perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Provides a sweet and crunchy base that complements the creamy filling.
  • 6 tablespoons melted butter Helps bind the crumbs together for a firm yet tender crust.
  • 2 tablespoons sugar Adds a touch of sweetness to the crust.
For the Cheesecake Filling
  • 1 cup heavy cream Whipped to perfection for a light and airy texture.
  • 16 ounces cream cheese The star ingredient that gives this cheesecake its rich flavor.
  • 0.75 cups powdered sugar Sweetens the filling and helps maintain a velvety consistency.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 1 tablespoon gelatin Optional, for a firmer cheesecake.
For the Blueberry Topping
  • 1.5 cups fresh blueberries Adds flavor and beautiful color.
  • 1 teaspoon sugar Sweetens the berries.
  • 1 tablespoon lemon juice Adds a refreshing twist.
For Garnishing
  • optional mint leaves Adds a refreshing aroma.
  • optional tablespoons powdered sugar For an elegant finish.

Equipment

  • mixing bowl
  • Electric mixer
  • springform pan
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until coated and press into the bottom of a springform pan.
  2. In a separate bowl, whip heavy cream until stiff peaks form, about 3 to 5 minutes. Set aside.
  3. Beat together cream cheese, powdered sugar, and vanilla extract until smooth. If using, dissolve gelatin and add it now.
  4. Fold the whipped cream into the cream cheese mixture gently to maintain airiness.
  5. Pour the cream cheese filling over the crust, smooth the top, cover, and refrigerate for at least 4 hours.
  6. Prepare the topping by mixing blueberries, sugar, and lemon juice. Let sit for 15-20 minutes.
  7. Once set, remove cheesecake from the pan, top with blueberry mixture, and garnish with mint leaves or powdered sugar.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 2mgCalcium: 60mgIron: 0.5mg

Notes

For best results, chill your mixing bowl and beaters before whipping cream. Add blueberry topping just before serving to maintain freshness.

Tried this recipe?

Let us know how it was!