No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake with graham cracker crust and blueberry pie filling is a rich and luscious cream cheese pie made with fresh blueberries and without Cool Whip.
It’s rare I make a new dessert for a party first then remake it later for the blog.
Usually it’s the other way around – either it’s up on the blog already and I’m making it for the umpteenth time or I finished shooting it and brought over the leftovers.
After this No Bake Blueberry Cheesecake was deemed a success, I knew I wanted to share it with you.
I first made this no bake blueberry cream cheese pie for 4th of July one year. I needed a dessert that could be made ahead of time, didn’t make me cranky with the oven, and could be transportable.
I do have my No Bake Mini Cheesecakes, but really I wanted an excuse to use my pie plate that says “pie”. Yes, this is blueberry cheesecake pie.
And because this is blog is about recipes from scratch, you won’t find any Cool Whip here! I made the no bake cheesecake filling with heavy whipping cream then topped it with homemade blueberry pie filling.
Once you chill your blueberry no bake cheesecake overnight, you’ll have the perfect summer treat to share. You can even add strawberries for a red, white, and blue dessert.
Ingredients For No Bake Blueberry Cheesecake
To make your blueberry no bake cheesecake, you’ll need the following ingredients:
- Graham cracker crumbs: Traditionally cheesecake has a graham cracker crust, but you can certainly make it with Oreo cookies. Use a food processor to turn them into fine crumbs.
- Butter: Needed to bind the crust
- Granulated sugar: Adds a touch of sweetness to the crust. Omit the sugar if using an Oreo crust.
- Salt: Helps the crust taste better if using unsalted butter.
- Heavy cream: Whipped cream is used to thicken the filling instead of Cool Whip for no bake desserts.
- Cream cheese: It’s not cheesecake without cream cheese! Use a block of full-fat cream cheese because the low fat and fat free versions have more water in them.
- Powdered sugar: Balances out the tanginess of the cream cheese plus helps stabilize filling.
- Vanilla: Adds flavor
How To Substitute For Cool Whip
Most of the time when I see no bake recipes, I usually see Cool Whip as a main ingredient.
However, I discovered you can essentially make homemade whipped cream and accomplish the same texture.
You don’t need to worry about a stabilizer between the cream cheese filling and chill time. Just make sure you beat your heavy cream long enough so it stays thick and stiff.
How To Make A No Bake Blueberry Cheesecake
Here’s how to make your blueberry cheesecake pie:
- Mix together graham cracker crumbs, butter, sugar, and salt then pat into the bottom of your 9 inch pie plate. Chill for 30 minutes so it doesn’t get torn up when adding the filling.
- Beat heavy cream until stiff peaks form. Transfer to a bowl and keep cold.
- Beat together cream cheese, sugar, and vanilla until smooth.
- Fold whipped cream into cream cheese mixture until full incorporated.
- Add some of the pie filling to the crust then top with cheesecake filling. Finish with remaining pie filling.
- Chill for 4 hours or until firm enough to cut.
Don’t know what folding means? Learn how to fold whipped cream from The Kitchn.
Why is my blueberry cheesecake lumpy?
If your no bake blueberry cheesecake recipe is lumpy, chances are your cream cheese was too cold. Make sure it sits out at room temperature until no longer cold to the touch.
If your cream cheese is still too cold, microwave (without the foil wrapper!) in 5-10 second increments until no longer cold to the touch. Be careful you don’t accidentally melt it!
More No Bake Dessert Recipes
Loved this no bake blueberry cheesecake? Check out these other no bake desserts:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- Pinch of salt (omit if using salted butter)
- 3/4 cup heavy whipping cream, cold
- 8 ounces cream cheese (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups blueberry pie filling (get homemade recipe here)
- In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Pat into a 9-inch pie plate. Chill at least 30 minutes before filling.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in vanilla. Scrape down the bowl.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread half of pie filling into the bottom of the pie crust. Spread cream cheese mixture on top. Top with the remaining pie filling.. Refrigerate at least 4 hours or overnight before serving.
Refrigerate leftovers in an airtight container for up to 5-7 days.
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