No Bake Blueberry Cheesecake
Last updated on June 29th, 2023 at 08:19 pm
This no bake cheesecake is a creamy delicious dessert that takes no time to make and is unbelievably easy.
I have tried many cheesecake recipes but this one is by far the quickest and easiest to make. Since it only takes 6 ingredients and about 10 minutes to make, it will be done in no time flat.
One of the great things about doing a no bake cheesecake is you don’t have to worry about it cracking like other kinds of cheesecake recipes. Like my New York style pumpkin cheesecake recipe, it is a traditional cheesecake recipe but with even more cream cheese to make it even thicker and creamier!
Top Tips for No Bake Cheesecake
If you have the option use a food processor for the cheesecake mixture, it will make the whole process much simpler and easier. Even with the cream cheese having been softened to room temperature it is still might make a mess in a standing mixer with it possibly throwing the mixture everywhere. The lid on the processor takes the possibility of it making a mess almost completely away.
For the blueberry topping
Most canned blueberry pie filling has about 3 cups of filling in it, so if there is any extra in it you can pour it on top and spread it around. Just do it a day or two after the cheesecake has sat in the fridge.
Because the cheesecake is likely too watery, as the pie filling will likely just sink into the cream cheese filling itself and not be ideal.
Whipped cream
This is another option you can add whipped cream on top of the blueberry pie filling. This will add another great flavor to the blueberry cheesecake. If you need any direction on how to make it try my homemade whipped cream recipe if you need any help making it.
No Bake Blueberry cheesecake Ingredients
For the Crust
2 cups of graham cracker crumbs
1/2 cup of melted butter
For the Cheesecake Batter
16oz of cream cheese brought
1 cup of powdered sugar
1 teaspoon of vanilla extract
1 1/2 cup of blueberry pie filling
How to make No-Bake Blueberry Cheesecake recipe
1. Crush graham cracker in a food processor or bowl until the graham cracker is in fine crumbs.
2. Pour melted butter onto crushed graham crackers and mix until combined.
3. press crumbs into the bottom and sides of the springform pan pan. Make sure they are packed firmly, a spatula or spoon will help if it is hard to do with your hands.
4. place springform pan with crumb mixture in the fridge to cool and harden.
5. combined cream cheese, cream, powdered sugar and vanilla in a bowl or food processor and mix until a consistent cream cheese mixture is formed.
6. Scrape down the sides of the food processor so everything is completely mixed.
7. Pour 1 and a half cup of blueberry pie filling into food processor and mix until fully combined.
8. When mixture is creamy and liquidly pour the cream cheese mixture onto the crust in the springform pan.
9. Place in fridge for 2 hours. The longer it stays in the fridge the better as this will only give the cream cheese mixture more time to dehydrate in the fridge and make the taste that much stronger.
10. At this point you can pour the rest of the Blueberry pie filling on the cheesecake if you want. Either way enjoy!
Storage instructions
Keep the blueberry cheesecake in the fridge since the ingredients aren’t cooked. This will give you the longest time to enjoy, but keep in mind since this is a no bake cheesecake it should be eaten within a few days.
Recipe Notes
This recipe is a modified version of Kylee cooks recipe she did a great job of the recipe, but I wanted to have my own spin on it.
Only use a standing mixer for the cheesecake batter if the mixer has a very slow setting, anything else and it will make a mess.
