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No bake blueberry cheesecake topped with fresh blueberries

Easy No Bake Blueberry Cheesecake

This No Bake Blueberry Cheesecake is a refreshingly creamy dessert with a graham cracker crust, a tangy cream cheese filling, and a vibrant blueberry topping — all without touching the oven!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12 servings
Calories: 380kcal
Cost: $11

Equipment

  • 9-inch springform pan Essential for easy removal and presentation
  • Electric mixer Stand or hand mixer for smooth filling
  • Large mixing bowls For preparing crust, filling, and topping
  • Rubber spatula For folding and scraping
  • Measuring cups and spoons For accurate measurements
  • Food processor Optional, for crushing graham crackers
  • Rolling pin Alternative to food processor
  • Flat-bottomed measuring cup For pressing crust evenly
  • Medium saucepan For cooking blueberry topping
  • Whisk For stirring the topping
  • Small bowl For cornstarch slurry
  • Plastic wrap To cover cheesecake while setting
  • Sharp knife For slicing – dip in hot water between cuts
  • Serving platter To display the cheesecake

Ingredients

For the Graham Cracker Crust

  • 1 ½ cups Graham cracker crumbs
  • 6 tablespoon Unsalted butter Melted
  • 2 tablespoon Granulated sugar
  • 1 pinch Salt Optional

For the Cheesecake Filling

  • 16 oz Cream cheese Softened
  • ¾ cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • ½ cup Sour cream
  • 1 tablespoon Lemon juice Freshly squeezed
  • 1 cup Heavy whipping cream Or whipped topping

For the Blueberry Topping

  • 2 cups Fresh blueberries Reserve some for garnish
  • ¼ cup Granulated sugar
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cornstarch
  • 2 tablespoon Water For cornstarch slurry

Instructions

  • Crush graham crackers, mix with butter, and press crust
  • Beat cream cheese, sugar, vanilla, sour cream, lemon juice
  • Fold in whipped cream, pour over crust, smooth top
  • Simmer blueberries, sugar, lemon juice until berries burst
  • Add cornstarch slurry, cook until sauce thickens
  • Let blueberry topping cool completely before using
  • Spoon topping on cheesecake, add fresh berries garnish
  • Chill cheesecake again for 30 minutes to set topping
  • Slice with warm knife and serve cold from fridge

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 380kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 220mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg