No-Bake Blueberry Cheesecake – Easy Cheesecake Recipes That Impress
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.
Servings: 12 slices
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 (21 oz) can blueberry pie filling
Instructions
- Mix the graham cracker crumbs and melted butter together in a bowl until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9x13 inch pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the powdered sugar and vanilla extract and continue mixing until well combined.
- Fold in the whipped topping gently with a spatula until smooth and uniform.
- Spread the cheesecake filling evenly over the crust.
- Spoon the blueberry pie filling over the top and spread it carefully.
- Refrigerate for at least 4 hours, or until set.
- Slice, serve chilled, and enjoy every creamy, fruity bite.