This No Bake Blueberry Cheesecake recipe is a stunning and simple summer dessert made easy with only a few simple ingredients. Ultra creamy, smooth and flavoured with sweet blueberry sauce – no baking required!
If you’ve been a reader of The Busy Baker for awhile you’ll already know how much we love a good no bake cheesecake. In fact we have SO many favourite no bake cheesecake recipes we’ve created a page all about no bake cheesecakes with ALL our best recipes, tips, tricks and ideas.
Every now and then we like to try NEW no bake cheesecake ideas and this No Bake Blueberry Cheesecake is our latest favourite. It’s so creamy and delicious – it’s a restaurant-quality cheesecake recipe that couldn’t be easier to make.
No bake cheesecakes are the perfect summer dessert because they’re cool and fresh, they often feature fresh fruits, citrus, and other summer-friendly flavours, and you can throw one together in minutes without even having to turn on your oven!
We like to keep no bake cheesecake ingredients on hand all summer long for those last minute entertaining opportunities – no bake cheesecakes are always great for a barbecue, a summer dinner party, or any other warm-weather occasion.
If you want to check out more of our summer entertaining tips and tricks, we’ve got a FREE Easy Healthy Summer Entertaining email course that’s packed with all our favourite ideas and recipes for a fresh and delicious summer. Sign up below!
And if you’re looking for even more delicious summer dessert ideas for all your summer events, we’ve put together this amazing guide to No Bake Cheesecakes with so many delicious cheesecake recipes. Check it out in The Busy Baker Shop!
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
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- Use full fat cream cheese. Low fat cream cheese has a high water content and liquifies much more easily at room temperature than regular full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecake stay firm and help it slice cleanly for serving.
- Use whipped cream or whipped topping whipped to stiff peaks. Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting.
- Use citrus. Adding citrus juice to your cheesecake filling mixture causes a protein in the cream cheese to become firm. This helps the cheesecake set nicely and creates really clean slices when serving.
- Add only as many berries as the recipe calls for. Adding extra berries increases the water content of the cheesecake, which can prevent it from setting properly and slicing cleanly. Be sure to follow the recipe as closely as possible!
- Use fresh berries, not frozen. Frozen berries will release a lot more water than fresh ones, which can change the texture of the cheesecake and prevent it from setting. If you absolutely must use frozen berries, thaw them first and drain them very well before using.
- Set the cheesecake in the fridge first and then the freezer for best results. My no bake cheesecakes always turn out best when the chill for 6-8 hours in the fridge and then spend 3-4 hours in the freezer to firm up for those gorgeous, clean slices.
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To make this No Bake Blueberry Cheesecake recipe you’ll need these items (affiliate links):
- a stand mixer or hand mixer
- mixing bowls
- measuring cups and spoons
- a 9-inch springform pan
- a silicone spatula
- an offset spatula
- a piping bag and tip
To make this delicious blueberry cheesecake recipe, you’ll need these ingredients:
- graham cracker crumbs
- melted butter
- full fat cream cheese
- powdered sugar
- white chocolate
- whipped cream
- blueberry jam or blueberry preserves
- Lemon: add some lemon zest to the cheesecake filling for a fresh, citrus flavour.
- Strawberry: try our Strawberry Swirl No Bake Cheesecake for a delicious strawberry version of this recipe!
- Mixed Berry: use a combination of blueberry, strawberry, and raspberry jam to create a vibrant and colourful swirl pattern. Garnish the cheesecake with a variety of fresh berries.
- Almond: add a teaspoon of almond extract to the cheesecake mixture to infuse it with a subtle almond flavour. Top the cheesecake with toasted almond slices or crushed almonds for some added crunch.
Time needed: 6 hours and 30 minutes
Follow these steps for the perfect no bake blueberry cheesecake recipe!
- Prepare the crust first.
Combine the graham cracker crumbs and melted butter, then press tightly into the bottom of your springform pan.
- Start with room temperature ingredients.
Make sure the cream cheese is at room temperature so it incorporates well with the other ingredients and there are no lumps in your cheesecake mixture.
- Mix the cream cheese and sugar.
Whip the cream cheese and sugar until creamy and smooth.
- Add the melted and cooled white chocolate.
Melt and cool the white chocolate and incorporate it into the cream cheese mixture slowly. Be sure to scrape down the sides of the bowl.
- Fold in the whipped cream gently.
Add the whipped cream carefully, folding it into the cheesecake mixture with a silicone spatula.
- Layer the cheesecake filling with the blueberry jam.
Add half the cheesecake filling into the pan, then swirl half of the jam on top. Add the rest of the cheesecake filling, smoothing out the top, then dollop the rest of the jam on top and create a swirl pattern with a knife or wooden skewer.
- Chill or freeze to set.
Chill the cheesecake in the fridge for at least 4-6 hours or overnight, or freeze for 1-2 hours to set.
- Garnish, slice and serve.
Serve with some whipped cream and fresh blueberries, if desired.
Does blueberry cheesecake taste good?
Yes, blueberry cheesecake tastes like a delicious creamy cheesecake with a sweet blueberry flavour.
Can I substitute cream cheese in a no-bake cheesecake?
Cream cheese is a key ingredient in traditional no-bake cheesecakes, but you can experiment with substituting some of the cream cheese for mascarpone cheese or Greek yogurt for a slightly different texture and flavour. Keep in mind that the taste and especially the consistency may vary slightly with these substitutions. The cheesecake might not set as well, as these other ingredients are more fluid.
How long does a no-bake cheesecake need to set in the refrigerator?
No-bake cheesecakes typically need to set in the refrigerator for at least 4-6 hours, or preferably overnight, to achieve a firm and creamy texture.
Can I freeze a no-bake blueberry cheesecake?
Yes, you can freeze a no-bake blueberry cheesecake. Wrap the cheesecake pan tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw the cheesecake in the refrigerator overnight before serving.
How long will a no-bake blueberry cheesecake last in the refrigerator?
A properly stored no-bake blueberry cheesecake can last for about 3-4 days in the refrigerator. Ensure it is covered or stored in an airtight container to prevent it from drying out or absorbing odours from other foods.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite cheesecake recipe? We’d love to know!
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No Bake Blueberry Cheesecake
Recipe: Equipment
Recipe: Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
For the cheesecake:
- 900 grams full fat cream cheese at room temperature
- 3/4 cup powdered sugar
- 400 grams white chocolate melted
- 2 cups whipped cream
- 1 cup blueberry jam or blueberry preserve divided
Recipe: Instructions
- In a small bowl, combine the graham cracker crumbs and the melted butter until the crumbs are completely moistened.
- Press the crumb mixture into the bottom of a 9-inch springform pan and up the sides just slightly, to form a crust. Chill to set.
- Melt the white chocolate in the microwave (break it into small pieces first) on 50% power for 30-second increments until the chocolate is just melted. Set it aside to cool slightly to just above room temperature.
- Beat the cream cheese on medium speed until very smooth. The cream cheese MUST be at room temperature.
- Sift the powdered sugar, add it on top of the cream cheese and beat well until incorporated.
- By this point the melted chocolate should be close to room temperature. Your cream cheese mixture MUST be at room temperature or it will cause the chocolate to solidify during the mixing process, creating chocolate chunks in the cheesecake batter (the cheesecake will lose its silky smooth texture).
- Beat on medium speed until the chocolate is fully incorporated (scrape down the sides of the bowl well here).
- Fold in the whipped cream or whipped topping gently until fully incorporated.
- Add half the cheesecake filling into the pan with the crust, then swirl half of the jam on top. Add the rest of the cheesecake filling, smoothing out the top, then dollop the rest of the jam on top and create a swirl pattern with a knife or wooden skewer.
- Chill the cheesecake in the fridge overnight (OR for 4-6 hours plus 1 hour in the freezer) before slicing and serving.
- Serve with a dollop of whipped cream and fresh blueberries, if desired.
Recipe: Notes
Ingredient Substitutions
It is not recommended to use low fat or fat free cream cheese or whipped topping for this recipe. Low fat products have a higher water content which will prevent the cheesecake from setting in the fridge.Storage Instructions
This cheesecake can be made 1-2 days in advance and stored, covered, in the fridge until ready to serve. It can also be frozen for up to 2 weeks and defrosted in the fridge before serving. For BEST results, make only one day ahead and chill in the fridge to set.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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