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Effortless No Bake Creamy Blueberry Cheesecake

A close-up of a rich slice of blueberry cheesecake with a thick graham cracker crust and glossy blueberry topping.
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This is the easy, creamy no bake blueberry cheesecake recipe you need for your next gathering. It features a buttery graham cracker crust and a luscious, smooth filling topped with fresh blueberries. Make this simple dessert ahead of time for guaranteed success.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup lemon juice, fresh squeezed
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 1/2 cups fresh or frozen blueberries (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon cornstarch (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until it is completely smooth and there are no lumps. This step is key for a creamy cheesecake.
  3. Gradually beat in the sweetened condensed milk until fully combined.
  4. Add the fresh lemon juice and vanilla extract. Mix until just combined. Do not overmix once the lemon juice is added.
  5. In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  6. Pour the creamy filling over the chilled crust and smooth the top with a spatula.
  7. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, until firm. This is a crucial step for a no bake dessert.
  8. Prepare the blueberry topping: In a small saucepan, combine the blueberries, 2 tablespoons sugar, and cornstarch. Cook over medium heat, stirring gently, until the mixture thickens and the berries begin to break down slightly, about 5 to 7 minutes. Remove from heat and let it cool completely.
  9. Once the cheesecake is fully set, carefully spread the cooled blueberry topping over the top.
  10. Release the sides of the springform pan and serve your homemade blueberry dessert chilled.

Notes

  • For the best creamy texture, make sure your cream cheese is truly at room temperature before starting.
  • You can substitute the graham cracker crust with a shortbread cookie crust for a different flavor profile.
  • This is an excellent make ahead dessert; it tastes even better the next day.

Nutrition

Find it online: https://hungryhearld.com/blueberry-cheesecake-recipe/