I’m sharing my No Bake Blueberry Cheesecake and the one surprising ingredient that gives the filling perfect creaminess and vibrant blueberry ribbons.

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I can’t stop making this No Bake Blueberry Cheesecake, it’s bright, slightly tangy and the texture is so creamy. With cream cheese folded into a soft filling and a crown of glossy blueberries the flavors feel both classic and a little mischievous.

I call it my Decadent No Bake Blueberry Cheesecake because it looks fancy but honestly takes almost no effort, so it’s perfect when you want wow without the fuss. People always expect complicated steps, but this one proves big flavor doesn’t need hours.

Give it a try, you’ll probably make it all summer long.

Ingredients

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Graham cracker crumbs: crunchy, mostly carbs with some fiber, gives buttery, slightly sweet base.
Cream cheese: rich, creamy, high in fat and protein, makes filling smooth and tangy.
Powdered sugar: pure sweetness, finely textured, raises carbs quickly, balances tart berries.
Heavy whipping cream: airy when whipped, adds fat and volume, makes it light and luscious.
Blueberries: juicy, antioxidant rich fruit, adds tartness and color, some fiber and vitamin C.
Gelatin: sets the filling without baking, flavorless protein that stabilizes texture, use gently.
Lemon juice: bright acid, wakes flavors, cuts richness, tiny vitamin C boost.

Ingredient Quantities

1 1/2 cups (150 g) graham cracker crumbs or crushed digestive biscuits

1/4 cup (50 g) granulated sugar

6 tbsp (85 g) unsalted butter, melted

16 oz (450 g) cream cheese, room temp

3/4 cup (90 g) powdered sugar

1 tsp vanilla extract

1 tbsp lemon juice

1 cup (240 ml) heavy whipping cream, cold

1 packet (about 7 g) powdered gelatin

3 tbsp cold water

2 cups (300 g) blueberries fresh or frozen

1/4 cup (50 g) granulated sugar for the blueberry topping

1 tbsp cornstarch plus 2 tbsp water (optional thickener)

How to Make this

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1. Make the crust: mix 1 1/2 cups (150 g) graham cracker crumbs, 1/4 cup (50 g) granulated sugar and 6 tbsp (85 g) melted unsalted butter until everything is damp and holds together when pressed; press firmly into the bottom (and a little up the sides if you want) of an 8 or 9 inch springform or cake pan, then chill in the fridge while you finish the filling.

2. Bloom the gelatin: sprinkle 1 packet (about 7 g) powdered gelatin over 3 tbsp cold water in a small bowl, let sit 5 minutes, then warm gently (10 to 15 seconds in the microwave or over very low heat) until completely dissolved and clear, do not boil.

3. Beat the base: in a bowl beat 16 oz (450 g) room temp cream cheese until smooth, add 3/4 cup (90 g) powdered sugar, 1 tsp vanilla extract and 1 tbsp lemon juice and beat until creamy and no lumps remain.

4. Add the gelatin: let the dissolved gelatin cool just a bit (not set), then slowly drizzle it into the cream cheese mixture while beating on low so it incorporates evenly; if it hits cold lumps it can seize so go slow.

5. Whip the cream: whip 1 cup (240 ml) cold heavy whipping cream until soft to medium stiff peaks form; dont overwhip into butter, stop when peaks hold but still look silky.

6. Fold gently: fold the whipped cream into the cream cheese mixture in two additions, using a spatula and folding motion to keep it light and airy, scrape the bowl well so no pockets of cream are left.

7. Assemble and chill: pour the filling over the chilled crust, smooth the top, cover and refrigerate at least 4 hours or preferably overnight to set firm.

8. Make the blueberry topping: in a small saucepan combine 2 cups (300 g) blueberries and 1/4 cup (50 g) granulated sugar, cook over medium heat until the berries release juices and it simmers; if you want it thicker, mix 1 tbsp cornstarch with 2 tbsp cold water, stir that slurry into the simmering berries and cook 1 to 2 minutes more until glossy and thickened.

9. Finish and serve: let the topping cool to room temp, then spoon or spread over the chilled cheesecake; chill another 30 minutes so the topping sets a bit, then slice with a hot knife for clean pieces. Enjoy it within 2 to 3 days.

Equipment Needed

1. 8 or 9 inch springform pan (or cake pan) — presses and unmolds easiest if you have a springform, use a flat bottomed cup to press crust.
2. Large mixing bowl (for cream cheese filling) and a medium bowl (for crust/gelatin)
3. Electric mixer (hand or stand) to beat the cream cheese and whip the cream
4. Rubber/silicone spatula for folding and scraping the bowl clean
5. Measuring cups and spoons plus a kitchen scale if you have one (helps with accuracy)
6. Small microwave safe bowl or small saucepan to bloom and warm the gelatin
7. Small saucepan and wooden spoon or silicone spatula for cooking the blueberry topping
8. Sharp knife (for slicing) and an offset spatula or flat blade to smooth the top; keep a mug of hot water nearby to warm the knife for cleaner cuts

FAQ

Q: Can I use frozen blueberries for the topping? A: Yes, you can. Thaw them first and drain excess liquid, then cook with the 1/4 cup sugar to reduce wateryness. If it still seems thin, stir in the optional cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and simmer until it thickens.

Q: How long does the cheesecake need to chill so it sets properly? A: Chill at least 4 hours, but overnight is best. That gives the gelatin time to firm the cream cheese filling so slices hold their shape.

Q: What exactly do I do with the powdered gelatin? A: Sprinkle the packet over the 3 tbsp cold water and let it bloom for about 5 minutes. Then warm gently (microwave 10 15 seconds or stir over low heat) until fully dissolved, do not boil, and fold into the cream cheese mixture so it sets evenly.

Q: My filling is soft after chilling, what went wrong? A: Most likely the gelatin wasn’t fully dissolved, or you used too-warm cream when adding it. Next time, make sure the gelatin is clear and fully mixed in, and cool the cream cheese slightly before folding in the gelatin. Also chill longer if needed.

Q: Can I make this ahead and how do I store it? A: Yes, make ahead 1 to 3 days. Cover tightly and keep in the fridge. You can freeze the whole cheesecake up to 1 month, wrapped well; thaw in the fridge overnight before serving.

Q: No springform pan, will it still work? A: Totally. Use a regular pan lined with parchment with the sides extending up, press crust firmly, chill to set, then lift out using the parchment. Or serve right from the pan with scoops instead of slices.

No Bake Blueberry Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap for crushed digestive biscuits or plain tea biscuits, same amount (1 1/2 cups). If you use sweet cookies like Oreos cut the crust sugar or leave it out, for salty options try crushed pretzels for a salty sweet kick.
Cream cheese: use mascarpone or neufchatel 1 to 1. Mascarpone gives a richer, silkier filling, neufchatel is lower fat and works the same volume but might be a touch softer so chill longer before serving.
Heavy whipping cream: replace with the thick part of full fat canned coconut milk (chilled overnight) in the same volume (1 cup) for a dairy free option. It whips if very cold, but will add a mild coconut taste; otherwise use a whipped topping product but expect a slightly different texture.
Blueberries: use strawberries, raspberries or a mixed berry blend in the same weight/volume (about 2 cups or 300 g). If using frozen berries, either cook from frozen for the topping or thaw and drain excess juice so the topping does not get too runny.

Pro Tips

– Keep everything cold for cleaner whipping but not the cream cheese, it should be room temp. Chill your bowl and beaters and the cream so you get quick, stable peaks. If your cream does go over and starts looking grainy, stop and add a couple tablespoons of fresh cold cream and fold gently to bring it back.

– Add the melted gelatin very slowly and at low speed, cool it just enough so it wont set the moment it hits the cold cheese. If you do get little bits or it starts to seize, don’t panic: take a tablespoon of the whipped cream and whisk it into the lumpy part, then fold that back in, it usually smooths out without wrecking the texture.

– For the crust press it super firmly with the bottom of a measuring cup or glass so it holds together when you slice, and chill it long enough so it doesnt crumble. If you want extra crunch, bake the crust for 6 to 8 minutes before chilling but watch it so it doesnt burn.

– Make the blueberry topping glossy and not watery by simmering until the juices reduce, or use that cornstarch slurry at the very end and cook just a minute. Let the topping cool to close to room temp before you spoon it on, or it will bleed into the filling. For perfect slices dip a knife in hot water, wipe it between cuts and reheat as needed.

No Bake Blueberry Cheesecake Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my No Bake Blueberry Cheesecake and the one surprising ingredient that gives the filling perfect creaminess and vibrant blueberry ribbons.

Servings

servings

Calories

562

kcal

Equipment: 1. 8 or 9 inch springform pan (or cake pan) — presses and unmolds easiest if you have a springform, use a flat bottomed cup to press crust.
2. Large mixing bowl (for cream cheese filling) and a medium bowl (for crust/gelatin)
3. Electric mixer (hand or stand) to beat the cream cheese and whip the cream
4. Rubber/silicone spatula for folding and scraping the bowl clean
5. Measuring cups and spoons plus a kitchen scale if you have one (helps with accuracy)
6. Small microwave safe bowl or small saucepan to bloom and warm the gelatin
7. Small saucepan and wooden spoon or silicone spatula for cooking the blueberry topping
8. Sharp knife (for slicing) and an offset spatula or flat blade to smooth the top; keep a mug of hot water nearby to warm the knife for cleaner cuts

Ingredients

1 1/2 cups (150 g) graham cracker crumbs or crushed digestive biscuits
1/4 cup (50 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted
16 oz (450 g) cream cheese, room temp
3/4 cup (90 g) powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 cup (240 ml) heavy whipping cream, cold
1 packet (about 7 g) powdered gelatin
3 tbsp cold water
2 cups (300 g) blueberries fresh or frozen
1/4 cup (50 g) granulated sugar for the blueberry topping
1 tbsp cornstarch plus 2 tbsp water (optional thickener)

Directions

Make the crust: mix 1 1/2 cups (150 g) graham cracker crumbs, 1/4 cup (50 g) granulated sugar and 6 tbsp (85 g) melted unsalted butter until everything is damp and holds together when pressed; press firmly into the bottom (and a little up the sides if you want) of an 8 or 9 inch springform or cake pan, then chill in the fridge while you finish the filling.
Bloom the gelatin: sprinkle 1 packet (about 7 g) powdered gelatin over 3 tbsp cold water in a small bowl, let sit 5 minutes, then warm gently (10 to 15 seconds in the microwave or over very low heat) until completely dissolved and clear, do not boil.
Beat the base: in a bowl beat 16 oz (450 g) room temp cream cheese until smooth, add 3/4 cup (90 g) powdered sugar, 1 tsp vanilla extract and 1 tbsp lemon juice and beat until creamy and no lumps remain.
Add the gelatin: let the dissolved gelatin cool just a bit (not set), then slowly drizzle it into the cream cheese mixture while beating on low so it incorporates evenly; if it hits cold lumps it can seize so go slow.
Whip the cream: whip 1 cup (240 ml) cold heavy whipping cream until soft to medium stiff peaks form; dont overwhip into butter, stop when peaks hold but still look silky.
Fold gently: fold the whipped cream into the cream cheese mixture in two additions, using a spatula and folding motion to keep it light and airy, scrape the bowl well so no pockets of cream are left.
Assemble and chill: pour the filling over the chilled crust, smooth the top, cover and refrigerate at least 4 hours or preferably overnight to set firm.
Make the blueberry topping: in a small saucepan combine 2 cups (300 g) blueberries and 1/4 cup (50 g) granulated sugar, cook over medium heat until the berries release juices and it simmers; if you want it thicker, mix 1 tbsp cornstarch with 2 tbsp cold water, stir that slurry into the simmering berries and cook 1 to 2 minutes more until glossy and thickened.
Finish and serve: let the topping cool to room temp, then spoon or spread over the chilled cheesecake; chill another 30 minutes so the topping sets a bit, then slice with a hot knife for clean pieces. Enjoy it within 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.