This sweet no bake blueberry cheesecake is rich and creamy and is the perfect dessert for any occasion! The blueberry topping adds a burst of tart sweetness to this classic dessert. The smooth and creamy texture of the cheesecake is sure to please everyone at your next gathering.

Blueberry sauce being spooned over a piece of cheesecake.

You don’t need any special culinary skills to make this cheesecake. Because it is not baked, you don’t have to worry about the top “cracking” like a traditional cheesecake.

This no-bake dessert is made with simple ingredients and comes together easily. It starts with a graham cracker crust, followed by a creamy cheesecake layer and then topped with fresh blueberry sauce. Let’s look at how to make it.

Ingredients

For this recipe, there are three components (layers). You’ll start by making the blueberry sauce, followed by the graham cracker base, and finally, the creamy cheesecake filling. You will need the following ingredients to make this special dessert:

Blueberry Sauce

• 2 ½ cups blueberries
• ⅓ cup water
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Graham Cracker Crust

• 1 ½ cups Graham Cracker crumbs (that’s 12 full sheets)
• 2 tbsp brown sugar
• 6 tablespoons unsalted butter

Cheesecake Filling

• 16 ounces cream cheese
• ½ cup granulated sugar
• ¼ cup sour cream
• 1 tsp vanilla extract

• 1 tablespoon lemon juice
• 1 cup heavy whipping cream

Instructions

Make the blueberry sauce.

Put 2 cups of blueberries and the sugar into a saucepan set over medium heat. Stir continuously until the sugar has dissolved. Simmer for 5 minutes or until the blueberries have started to break down.

Meanwhile, put the water, lemon juice, and cornstarch into a small bowl and whisk with a fork until the cornstarch has dissolved.

When the blueberries have broken down pour this cornstarch slurry into the saucepan and stir it in cooking for approximately 2 minutes. The sauce will thicken quickly and should look glossy and syrupy.

Remove the pan from the heat, stir in the remaining ½ cup of blueberries, and set it aside to cool before refrigerating.

Make the Graham Cracker crust.

Put the Graham Crackers into a food processor and blitz until fine crumbs. Add the sugar and melted butter and blitz again until you have the consistency of wet sand.

Graham crackers in a food processor before being processed.

Graham cracker crumbs and butter in a food processor.

Line an 8-inch square baking pan with parchment paper. Pour the crumb mixture into the bottom of the pan and press it down into an even layer. Set aside.

Graham cracker crust in the bottom of a baking dish.

Make the cream cheese layer.

Put the cream cheese and sugar into a large mixing bowl and beat until creamy.

Bowl full of cream cheese that has been beaten smooth.

Add the sour cream, vanilla extract, and lemon juice and beat until combined.

Lemon juice and vanilla on top of beaten cream cheese.

In a separate bowl beat the heavy whipping cream until it reaches stiff peaks. Add the whipped cream to the cream cheese mixture and fold everything together gently by hand.

Transfer the cheesecake filling on top of the Graham Cracker crust. Use an offset spatula to smooth the top. (If you don’t have an offset spatula, use your fingertips.) Cover with cling wrap and put in the fridge to set for at least 4 hours but overnight is best.

When the cheesecake is set, use the parchment paper to lift it out of the baking pan.

Stack of cheesecake slices being topped with blueberry sauce.

Spoon the blueberry sauce over the top of the cheesecake.

Slice of no-bake cheesecake topped with blueberry sauce.

Recommended Equipment

We recommend that you make Blueberry Cheesecake in an 8-inch square pan and cut the cheesecake into bars. You can use a 9-inch square pan, however, your bars won’t be quite as thick. You can also make this recipe as written in an 8-inch round pan for a traditional round cheesecake. While using a springform pan is best, it’s not necessary.

Storing No Bake Cheesecake

Store in an airtight container or covered with plastic wrap in the refrigerator for 2 days after which time the blueberries will weep and stain the cheesecake and it won’t look as appetizing.

If you wish to make the cheesecake a day or two ahead, you can store the blueberry topping separately from the cheesecake. This will keep the blueberries from “staining” the cheesecake. Any leftover sauce should be kept in an airtight container in the fridge. It will keep for 5 days.

Variations

You can easily adapt this blueberry version of no-bake cheesecake to make a no-bake strawberry cheesecake or no-bake cherry cheesecake. For a strawberry version, you can make your own homemade strawberry sauce. For a cherry version, use a can of prepared cherry pie filling.

Recipe Notes

These No Bake Blueberry Cheesecake Bars are light, creamy, and completely irresistible! The delicious blueberry sauce is very easy to make and is a beautiful finishing touch.
You can use fresh blueberries or frozen blueberries to make the sauce so it’s ideal to make at any time of year when fresh blueberries aren’t in season. If using frozen blueberries, you may need to cook them down for longer as the water content is higher. This will depend on how thick or thin you would like the blueberry sauce.
If it’s too thick, you can add ½ teaspoon of water at a time until it reaches the desired consistency. If it’s too thin, dissolve one tsp of cornstarch in 1 teaspoon of water and mix it into the sauce until it reaches the desired consistency.
Don’t omit the lemon juice. You won’t be able to taste it, but it does help the cheesecake to firm. If you do want a bit of lemon flavor, add some lemon zest to the filling.
It’s important to whip the heavy cream to stiff peaks then gently fold it into the cream cheese mixture. The whipped cream is the main ingredient that helps the cheesecake to set.
4 hours in the refrigerator should be plenty of time to allow this cheesecake to set. It can be easily lifted from the pan and cut into 9 even squares. Cheesecake will improve in flavor and will set more firmly after it has been refrigerated.
For best results, use full-fat cream cheese when making this recipe.
Garnish with edible flowers for a special touch.

More Delicious Cheesecake Recipes

Baked Cheesecake with Cookie Crust – This is one of our family’s favorite recipes. A crunch crust made with oats, brown sugar, and pecans is topped with a luscious creamy filling and is amazing!
Tiramisu Cheesecake – This sweet treat combines the delicious chocolate and coffee flavors of tiramisu and cream cheese for a decadent dessert that is sure to be the star of the show.
Cheesecake Brownies – Homemade brownie batter is swirled with cheesecake batter and baked into a decadent dessert that everyone will love.
No Bake Cheesecake Jars – All the great flavor of this no-bake blueberry cheesecake in an adorable, portable jar. It’s the perfect treat for any time of the year.

Blueberry sauce being spooned over a slice of cheesecake.

No Bake Blueberry Cheesecake Bars

Indulge in this rich and creamy no bake blueberry cheesecake! Its smooth and velvety texture is a crowd-pleaser, made even better with a burst of tart sweetness from the blueberry topping. It's the perfect dessert for any occasion.

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Course: Desserts

Cuisine: American

Prep Time: 20

Chilling Time: 4

Total Time: 4 20

Servings:

Calories: 530kcal

Author: Lynda – Southern Kissed