No-bake Blueberry Cheesecake

This No-Bake Blueberry Cheesecake is so easy and blue-ribbon worthy!

Cheesecake is one of my favorite desserts. While it’s super indulgent–with all that cream cheese and what not, its got that tang to keep the richness in check. In this delicious no-bake cheesecake, I added a homemade blueberry topping to freshen things up! I’m also super into the no-bake dessert scene. It gets pretty hot here in the summer and stays hot for long after so I need a large repertoire of desserts that don’t require my oven to be turned on. Let’s make this super simple No-Bake Blueberry Cheesecake!

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Do you have to bake cheesecake?

If you’ve ever wondered if you have to bake cheesecake, let the title of this recipe be your answer! This is a no bake blueberry cheesecake made with sweetened condensed milk (no-bake dessert’s best friend). This does mean that you will need to exercise a little patience and wait for it to set up in the fridge. But if you plan ahead, it will feel like no trouble at all. Just mix it up, place in the fridge and forget about it until it’s time to serve.

Ingredients in no bake blueberry cheesecake

No bake cheesecake

• Cream cheese
• Sweetened condensed milk
• Lemon juice
• Vanilla extract

Cheesecake crust

• Graham crackers
• Melted butter

Blueberry topping

• Fresh blueberries
• Lemon juice
• Sugar

You can also just use blueberry pie filling if you’d like. I like making the topping myself so I can control the amount of sugar, plus it just adds an element of freshness to a dessert that can be a tad heavy.

How to make a no bake blueberry cheesecake

Make the cheesecake crust first

Grind graham crackers in a blender or food processor until finely ground

Combine with melted butter and press into the bottom and up the sides of a springform pan.

Can you use gluten-free graham crackers?

Yes! This is actually what I do and is the reason why I can’t just give you a measurement like “1 or 2 sleeves of graham crackers” because gluten free grahams don’t come in the standard packaging that regular ones do. My favorite brands of gluten-free graham crackers are Nairn’s and Pamela’s.

How to make no bake cheesecake filling

Place softened cream cheese in a large mixing bowl, beat with an electric hand mixer until smooth.

Slowly pour in sweetened condensed milk with the mixer on low and mix until smooth.

Add the lemon juice and vanilla, beat until combined.

Chill the cheesecake

Place the cheesecake in the fridge and allow it to firm for at least 3 1/2 hours or overnight.

Make the topping

Make the topping as soon as you put the cheesecake in the fridge so it has time to cool.

Add blueberries, lemon juice and sugar to a pot over medium heat.

Bring to a simmer and cook until blueberries burst and the mixture begins to thicken.

Why is my no bake cheesecake not firm?

Over-mixing the filling can keep your cheesecake from setting properly, as can not chilling it long enough.

I don’t recommend putting the cheesecake in the freezer as this will make the crust and filling, too hard.

Equipment for cheesecake

Spring form pan: A spring form pan is helpful when making a cheesecake, especially if you want to serve the cheesecake on a cake stand or plate.

Electric hand mixer: An ever handy kitchen tool, an electric mixer is helpful for getting a smooth cheesecake filling.

Mixing bowls: I prefer glass mixing bowls over plastic as they do not absorb smells. Since I am limited on kitchen space I have one set of mixing bowls that I use for both sweet and savory cooking.

Rubber spatula: I love this little set! I got it for Christmas last year and have found all the different sizes very useful for scraping jars and bowls clean. As well as making soft-scrambled eggs.

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!

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No-Bake Blueberry Cheesecake

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While this recipe includes instructions for a blueberry topping, you can certainly play around with different fruits or just enjoy the cheesecake plain!

• Author: Adapted from Martha Stewart
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 8 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cup ground graham crackers (*see notes)
• 1 stick salted butter, melted

Cheesecake filling

• 2, 8 oz blocks cream cheese
• 1, 14 oz sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 cup lemon juice

Fresh blueberry topping

• 1 1/4 cup fresh blueberries
• 1/8 cup lemon juice
• 1/4 cup sugar

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Instructions

Cheesecake and crust

1. Cut a circle of parchment paper to fit the bottom of your spring form pan.
2. Pulse graham crackers in a blender or food processor until finely ground. In a small bowl, combine ground graham crackers with the melted butter, then press into the bottom of lined, spring-form pan. Place in the freezer while you make the filling.
3. Add softened cream cheese to a mixing bowl and beat on medium-high using an electric mixer until creamy. Add the sweetened condensed milk, slowly, while continuing to beat on medium speed. Beat until combined.
4. Then beat in the lemon juice and vanilla.
5. Pour the filling into the prepared crust and spread in an even layer.
6. Place in the refrigerator to set for 3 1/2 hours or overnight before serving.

Blueberry topping

1. Make the topping enough in advance so it can cool before serving.
2. In a sauce pan, combine 1 cup blueberries, lemon juice and sugar. Cook over medium heat until bubbling. After about 3 minutes, gently mash some of the blueberries with the back of a wooden spoon. Continue to cook another 2-3 minutes. Toss in the remaining blueberries during the last minute of cooking for some pops of freshness!
3. Allow to cool before topping the cheesecake.
4. Enjoy!

Notes

Graham crackers: I used gluten free graham crackers which were a different size than regular so it’s hard to give a measurement other than the final volume after grinding. If using regular graham crackers, about 2 sleeves should be good. 

Line the pan: it’s very important to line the bottom of the pan with parchment, even if it’s non-stick. Otherwise, it can be difficult remove slices of cheesecake.