Ever had one of those days where the oven feels more like a threat than a tool? Yeah, me too. That’s exactly why I keep this no-bake blueberry cheesecake recipe in my back pocket. It’s the kind of dessert that doesn’t ask much but gives everything—sweet, tangy, creamy, and wrapped in a cool graham cracker crust that holds together without breaking a sweat. I made this once when my AC broke in July and let me tell you—it saved more than just dessert. No water bath, no oven mitts, no stress. Just some fridge time and a spoon (or fork, if you're feeling formal). It’s also a fantastic option if you’re prepping for a get-together and don’t want dessert hogging the oven. Even better? It works year-round. Blueberries in summer, frozen ones when it’s chilly, and it always lands with a wow. This cheesecake is proof that easy doesn’t mean boring. And yes, it’s totally OK to eat it straight from the pan. I’ve tested that method extensively.