This no-bake blueberry cheesecake is the kind of dessert that saves your day when the oven is off-limits, but your sweet tooth is very much online. The velvety, creamy filling paired with a buttery graham cracker crust? Yes, please. Oh—and that glossy blueberry topping? Let’s just say it steals the show without even trying. We’ve all had those evenings when baking feels like a big ask. That’s where this easy cheesecake recipe comes in. It’s fast, it’s fail-proof, and it tastes like summer in every bite. Whether you’re prepping for guests or just rewarding yourself after a long week, this is your cheesecake. And no, you don’t need any baking sorcery to pull it off. We’re mixing up quick and easy recipes over at Elena Cooks, and this one checks all the boxes: sweet easy recipes, air fryer desserts easy recipes (minus the air fryer this time), easy dessert recipes, and just plain indulgent joy. Let’s dig in, fork first.

1) Key Takeaways
2) Easy No-Bake Blueberry Cheesecake Recipe
3) Ingredients for No-Bake Blueberry Cheesecake
4) How to Make No-Bake Blueberry Cheesecake
5) Tips for Making No-Bake Blueberry Cheesecake
6) Making No-Bake Blueberry Cheesecake Ahead of Time
7) Storing Leftover No-Bake Blueberry Cheesecake
8) Try these Desserts next!
9) No-Bake Blueberry Cheesecake Recipe
10) Nutrition

1) Key Takeaways

This recipe requires no oven and only 25 minutes of prep time
Main ingredients include graham crackers, cream cheese, and blueberry topping
It’s perfect for holidays, summer cookouts, or last-minute sweet cravings
Pairs beautifully with a strong coffee or a tall glass of lemonade

2) Easy No-Bake Blueberry Cheesecake Recipe

If you’ve ever found yourself staring into the fridge wondering how to impress dinner guests without baking, this is your answer. This easy cheesecake recipe walks that sweet line between rich and refreshing. We’re talking buttery crust, silky cream cheese filling, and blueberry topping that brings the flavor punch.

And the best part? No oven. None. You could almost make it while binge-watching your favorite show. It’s a crowd-pleaser, but honestly, I’ve made it just for me on more than one occasion. Don’t judge.

From its quick assembly to its dreamy taste, this dessert feels like a little kitchen miracle. Whether you’re someone who burns toast or someone who owns five springform pans, this is the dessert for you. The recipe nails that balance of easy cheesecake recipes with flavor that feels anything but basic.

3) Ingredients for No-Bake Blueberry Cheesecake

Graham Cracker Crumbs: These are your crust’s backbone. Mix them with melted butter and you’ve got the golden foundation of this cheesecake. It’s a bit crumbly, a bit crunchy, and completely delicious.

Salted Butter: Melted and stirred right into the crumbs, this brings everything together. It gives the crust that rich, buttery snap when you bite in.

Cream Cheese: Smooth, tangy, and the creamy star of the show. Let it soften before mixing or risk fighting lumps with your mixer like I once did. Lesson learned.

Powdered Sugar: This sweetens things up without that gritty feel granulated sugar can give. It melts right into the cream cheese mixture for that velvety texture.

Vanilla Extract: Just a splash, but it makes a difference. It adds warmth and a subtle depth that plays so well with blueberries.

Whipped Topping: Light and fluffy, this gets folded in to lift the whole filling and make it almost mousse-like. Store-bought is totally fine. No shame here.

Blueberry Pie Filling: Bright, glossy, and sweet. It finishes the cheesecake with a hit of juicy blueberry flavor. It’s what makes people say “wow” before their second bite.

4) How to Make No-Bake Blueberry Cheesecake

Step 1: Grab a medium mixing bowl and pour in your graham cracker crumbs. Stir in the melted butter with a fork until the mixture looks like damp sand and smells a little like cookie heaven.

Step 2: Press this crust mixture firmly into the bottom of a 9×13 inch pan. Use the back of a spoon or a glass to get it nice and even. Set it in the fridge to chill while you tackle the filling.

Step 3: In a large bowl, beat the softened cream cheese until it’s smooth. You’re looking for creamy here, not chunky—so make sure it’s fully softened before starting.

Step 4: Add in your powdered sugar and vanilla extract. Mix it well until it’s all smooth and sweet-smelling. Try not to eat it by the spoonful (or do—no judgment).

Step 5: Fold in the whipped topping gently. This keeps your filling light and airy. Overmixing will take away the fluff factor, so go slow and gentle.

Step 6: Spread this luscious filling over your chilled crust. Smooth it out with a spatula. You want a nice even layer from corner to corner.

Step 7: Carefully spoon the blueberry pie filling over the top. Spread it out so every bite gets some of that fruity punch.

Step 8: Cover the cheesecake and refrigerate it for at least 4 hours—or overnight if you’ve got the patience. The filling will firm up just right.

Step 9: Slice, serve chilled, and prepare for compliments. Lots of them. This is one of those easy cheesecake recipes that looks like you worked way harder than you did.

5) Tips for Making No-Bake Blueberry Cheesecake

Here’s where I give you the real talk—kitchen confessions and all. First off, don’t skimp on chilling time. It’s tempting to dive in early, but trust me, the wait gives the filling time to set properly and slice beautifully.

Use full-fat cream cheese. I’ve tried the lighter stuff, and while it “works,” it’s not the same. You want rich. You want creamy. Low-fat has its place, but not here. And let that cream cheese sit out for at least an hour before mixing, or you’ll fight lumps the whole way through.

When it comes to crust, pressing it down firmly is key. If it’s loose, your cheesecake slices will crumble faster than my willpower at a bakery. Want to mix it up? Try crushed chocolate cookies or even vanilla wafers instead of graham crackers. It’s your cheesecake. Own it.

6) Making No-Bake Blueberry Cheesecake Ahead of Time

Making this ahead is not just doable—it’s smart. No-bake desserts like this one actually get better with a little chill time. If I’m prepping for guests or a holiday meal, I’ll make this cheesecake the night before and let it set in the fridge overnight.

Here’s a quick trick: don’t add the blueberry topping until the morning you’re serving it. It keeps the top glossy and picture-perfect. Just spread it on right before your guests arrive, and it’ll look like it came straight from a bakery case.

Keep it covered tightly with plastic wrap or foil to avoid fridge smells seeping in. And if you’re planning to travel with it, make sure it stays cool. A little cooler bag with ice packs does the trick just fine.

7) Storing Leftover No-Bake Blueberry Cheesecake

Leftovers? You lucky thing. Store any extra cheesecake in an airtight container or wrap the pan tightly. Keep it chilled in the fridge and it should stay fresh for up to 5 days. After that, the texture starts to shift and the flavor dulls a bit—but let’s be honest, it probably won’t last that long.

For individual servings, I sometimes slice the cheesecake and store pieces in small containers. It makes sneaking a bite easier—no need to wrestle with the whole tray at midnight. And if you’re worried about the topping getting messy, feel free to serve it separately and spoon it on fresh.

Oh, and no freezing. The texture just doesn’t bounce back after a stint in the deep freeze. This easy cheesecake recipe is better when kept cold but not frozen.

8) Try these Desserts next!

9) No-Bake Blueberry Cheesecake Recipe