Go Back
+ servings
Slices of cheesecake plated on dessert plates
Print Recipe
4.95 from 38 votes

No-Bake Blueberry Cheesecake

This no-bake cheesecake is an irresistible treat for all occasions. Its soft and creamy filling has an incredibly intense blueberry flavor. Due to the combination of homemade blueberry sauce, cream cheese, and whipped cream, it's a light filling that perfectly matches the graham cracker crust.
Prep Time30 minutes
Cook Time10 minutes
Chill Time8 hours
Total Time8 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 577kcal
Author: Sabine

Ingredients

blueberry sauce

  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • 2 cups blueberries, fresh or thawed
  • cup granulated white sugar
  • ½ cup water
  • juice of 1 lemon

crust

  • 2 cups (7oz) graham cracker crumbs
  • ½ cup unsalted butter, melted

filling

Instructions

  • Combine the cornstarch and 2 tablespoon (30ml) water and stir until the cornstarch is dissolved. Set aside.
  • In a heavy-bottomed pan, bring the blueberries, sugar, ½ cup (120ml) water, and lemon juice over medium-high heat to a simmer. Cook for about 5 minutes until the blueberries break apart, and the sauce stops foaming. Stir constantly. Then stir in the cornstarch mixture and bring the sauce to a boil. Cook for about 2-3 minutes until it has thickened and reduced. When you start seeing the bottom of the pan while stirring, and the lines stay visible for a few seconds, you know the sauce is done. Transfer the sauce to a shallow heat-proof bowl and let cool uncovered for 30 minutes. Then cover and chill in the fridge for 1-2 hours or overnight. It thickens as it cools.
  • To prepare the crust, line the bottom and the sides of a 9-inch (23cm) springform pan with parchment paper and set aside. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter and stir until the crumbs are evenly moist. Then, transfer the crumbs to the prepared pan and press the crust into the bottom and halfway up the sides, using the base of a flat-bottomed cup. Freeze the crust until you are done with the filling.
  • In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whip the whipping cream and 2 tablespoon of sugar on medium-high speed until stiff peaks form, about 2-3 minutes. Transfer it to the fridge until you are done with the next step.
  • In another large mixing bowl, mix the cream cheese, ½ cup sugar, and vanilla on medium-high speed until creamy, combined, and no lumps remain about 2 minutes. Add the chilled blueberry sauce (must be cold and as firm as jelly) and fold it into the cream cheese mixture until well combined.
  • Gently fold one-third of the whipped cream into the blueberry mixture. Proceed with the remaining two-thirds of the whipped cream. Be careful that you don't overwork the filling. It's perfectly fine to have a few streaks of whipping cream throughout the filling. Better fold less than more. Transfer the filling to the prepared crust and spread evenly but carefully without deflating the filling. Chill in the fridge overnight. Store in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.

Video

Notes

Small batch cheesecake
Simply divide the recipe in half and make it in a 6" springform pan or use a muffin pan and make mini cheesecakes.

Oreo cookie crust
This recipe was originally made with an Oreo cookie crust. The combination of blueberries and Oreos may sound funny but is very delicious. Try it yourself. Make the crust as directed and swap the graham crackers for 36 Oreo cookies. Crash them with the filling into fine crumbs and combine with the butter.

Nutrition

Calories: 577kcal | Carbohydrates: 53g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 452mg | Potassium: 185mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1303IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg