No-Bake Blueberry Cheesecake (2024)

Ingredients

• Blueberries: You can use either fresh or frozen ones to make this no-bake blueberry dessert If you use frozen blueberries, thaw them before you use them. Whenever possible, I recommend using fresh blueberries, though.
• Lemon juice: Use freshly squeezed lemon juice rather than bottled one. Bottled lemon juice adds too much acidity to the filling, and it simply doesn't taste that good.
• Cornstarch: Acts as a thickening agent for the blueberry sauce. The sauce needs to be as thick as jelly once cooled, and cornstarch is helping you achieve this consistency.
• Graham crackers: If you don't have graham crackers available where you live, substitute with digestive biscuits (UK) or similar cookies.
• Heavy whipping cream: Depending on where you live, the name will vary. Just look for whipping cream or heavy cream that has a minimum of 36% fat content. Don't go with a light product.
• Cream cheese: Use either brick-style (US) or spreadable (UK). Let brick-style cream cheese soften at room temperature before using it. Use spreadable cream cheese straight out of the fridge since it's soft already.

How to Make No-Bake Blueberry Cheesecake

Making the Homemade Blueberry Sauce

Step 1: Combine the cornstarch and water and stir until the cornstarch is dissolved. Set the mixture aside.

Step 2: Bring the blueberries, sugar, water, and lemon juice to a simmer In a heavy-bottomed pan.

Step 3: Cook until the blueberries break apart and the sauce stops foaming. Be sure you stir constantly while it's cooking.

Step 4: Stir in the cornstarch mixture and bring the sauce to a boil. Cook until it has thickened and reduced. When you start seeing the bottom of the pan while stirring, and the lines stay visible for a few seconds, you know the sauce is done.

Step 5: Transfer the sauce to a shallow heat-proof bowl and let it cool uncovered. Cover the sauce and chill in the fridge for 1-2 hours or overnight. It thickens as it cools and once it's fully cooled it should look and behave like jelly.

Making the Cookie Crust

Step 1: Combine the graham cracker crumbs, sugar, and melted butter and stir until the crumbs are evenly moist.

Step 2: Transfer the crumbs to a parchment paper-lined springform pan and press the crust into the bottom and halfway up the sides, using the base of a flat-bottomed cup. Freeze the crust until you are done with the filling.

Making the No-Bake Cheesecake Filling

Step 1: Whip the whipping cream and sugar in a large mixing bowl until stiff peaks form. Transfer the whipped cream to the fridge until you are done with the next step.

Step 2: Mix the cream cheese, sugar, and vanilla in a large mixing bowl until creamy, combined, and no lumps remain. Add the chilled blueberry sauce (must be cold and as firm as jelly) and fold it into the cream cheese mixture until well combined.

Step 3: Gently fold one-third of the whipped cream into the blueberry mixture.

Step 4: Proceed with the remaining two-thirds of the whipped cream. Be careful that you don't overwork the filling. It's perfectly fine to have a few streaks of whipping cream throughout the filling.

Step 5: Transfer the filling to the prepared crust and spread evenly but carefully without deflating the filling. Chill in the fridge overnight.

Tips for Success

• Don't Rush the Blueberry Sauce. Cook the blueberry sauce until it has thickened and reduced. When you start seeing the bottom of the pan while stirring, and the lines stay visible for a few seconds, you know the sauce is done.
• Chill the Sauce. Chill the blueberry sauce in the fridge before you add it to the filing. It must be cold and as thick as jelly.
• Whipping the Cream. This takes time and works best with an electric hand mixer or stand mixer. Make sure to whip the whipping cream until stiff peaks form.
• Fold Gently. Don't overwork the filling when folding the whipping cream into the blueberry mixture. Less is more.
• Refrigerate Overnight. Let the no-bake cheesecake set in the fridge overnight.
• Keep Refrigerated. Keep this blueberry cream cheese dessert in the fridge all the time. Don't let it sit at room temperature for longer than 15 minutes or the filling is getting too soft.
• Oreo Cookie Crust: This blueberry no-bake cheesecake recipe was originally made with an Oreo cookie crust and the combination is truly delicious. Make the crust as directed and swap the graham crackers for 36 Oreo cookies crushed into fine crumbs.
• Small Batch Cheesecake: Simply divide the recipe in half and make it in a 6" springform pan or use a muffin pan and make mini cheesecakes.

Recipe FAQ's

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