Learn how to make a creamy and delicious Blueberry No-Bake Cheesecake! Perfect for a quick treat or a fancy dessert, this no-bake recipe is a crowd-pleaser.
Who doesn’t love a dessert that’s simple, delicious, and doesn’t require an oven? No-Bake Blueberry Cheesecake checks all those boxes and more! With its creamy filling, buttery graham cracker crust, and luscious blueberry topping, this dessert is perfect for every occasion—from an impromptu weeknight treat to a festive holiday gathering.
Making No-Bake Cheesecake
Ingredients Needed
Here’s what you’ll need to whip up this cheesecake:
- Cream cheese – to get the most creamy, lump-free filling make sure your cream cheese is around room temperature before starting
- Powdered sugar
- Vanilla extract
- Plain Greek yogurt – if you don’t have plain Greek yogurt on hand you can substitute sour cream in it’s place
- Heavy whipping cream – while regular whipping cream can be used in a pinch, heavy whipping cream is the better choice due to its higher fat content. It creates a thicker, more stable whip, resulting in a creamier, firmer cheesecake filling.
- A pre-made or homemade graham cracker crust
- Blueberry pie filling (or your favorite fruit topping!)
Equipment Needed
- 2 medium mixing bowls – to whip the cream and mix the filling
- Hand mixer or stand mixer
- Spatula
- 9-inch pie dish (if making your own crust)
Step-by-Step Instructions
Step 1: Create the Cheesecake Base
In a medium bowl, whip softened cream cheese and plain Greek yogurt together for about 1-2 minutes. Scrape down the sides of the bowl and mix for an additional 15-30 seconds to ensure a smooth texture.
Step 2: Add the Sweet Touch
Add powdered sugar and vanilla extract to the cream cheese mixture. Mix gently until just combined, being careful not to overmix.
Step 3: Whip the Cream
In a separate bowl, whip heavy whipping cream until stiff peaks form. Be cautious not to over-whip—it can quickly turn into butter!
Step 4: Combine the Mixtures
Carefully fold the whipped cream into the cream cheese mixture, maintaining its airy texture. The mixture should be thick with minimal sag when moved.
Step 5: Assemble the Cheesecake
Pour the cheesecake filling into the prepared 9-inch graham cracker crust, spreading it evenly with a spatula.
Step 6: Add the Blueberry Topping
Top the cheesecake filling with a generous layer of blueberry pie filling, spreading it evenly to cover the surface.
Step 7: Chill and Serve
Refrigerate the cheesecake for 4-6 hours to allow it to set. In a pinch, it can be served immediately, but chilling ensures a firmer texture.
Frequently Asked Questions
Why is my cheesecake filling runny?
This can be caused by a few different things. First, the whipped cream may not have been whipped long enough. Ensure the whipped cream is whipped to full stiff peaks. That means when you take your spatula, whisk or spoon out of the whipped cream it forms a peak that stand straight up.
Second, Over mixing the cream cheese mixture after the powdered sugar has been added. Cream cheese has a lot of natural moisture in it. The moisture will quickly dissolve (melt) the sugar which will make the filling thinner.
Third, let it chill out. To get the best thick texture as seen in my photos, chill the no bake cheesecake for a minimum of 4 hours.
Does it matter when I add the whipping cream?
Yes, the order can effect the texture and consistency.
If you prefer a more airy thick texture, whip the cream to stiff peaks than fold into the cheesecake mixture.
If you prefer a more dense, still absolutely delicious, texture feel free to add the whipping cream (unwhipped) after you cream the yogurt and cream cheese together. Whip the 3 ingredients for 3-4 minutes then continue with the vanilla and powdered sugar. This quick method will produce a slightly softer consistency but will firm up after being chilled.
What’s the difference between whipping cream and heavy whipping cream?
Heavy whipping cream has a higher fat content, which helps the cheesecake set better and creates a richer texture. Whipping cream can work in a pinch but might result in a softer filling.
Can I make this sugar-free?
Absolutely! Swap the powdered sugar with a sugar-free alternative, and choose a sugar-free pie filling or fresh fruit for the topping.
How should I store the cheesecake?
Store the cheesecake in the refrigerator, covered, for up to 3 days. For longer storage, freeze it in an airtight container for up to 1 month. Thaw in the fridge before serving.
Do you need MORE cheesecake Ideas?
I love cheesecake! It’s one of my most favorite desserts. Here are a few cheesecake recipes I’ve shared over the years.
- INSTANT POT EGGNOG CHEESECAKE – Made right in the Instant Pot and perfect for the holidays!
- CHEESE CHEESECAKE PINWHEELS – Semi-homemade a lovely for a brunch.
- CREAMY LEMON CHEESECAKE BARS – Made using a cake mix!
- NO-BAKE SNICKERS CHEESECAKE BARS – snickers + cheesecake
- INSTANT POT SALTED CARAMEL CHEESECAKE – Perfect for any Instant Pot lover or caramel lover!
Blueberry No-Bake Cheesecake Recipe Card:
This No-Bake Blueberry Cheesecake is a lifesaver when you need a quick dessert or a fancy treat to impress guests. Whether it’s a last-minute indulgence or the centerpiece of your holiday spread, this recipe is guaranteed to satisfy your sweet tooth.
Blueberry No-Bake Cheesecake
Ingredients
- 1 8oz cream cheese, room temperature
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon high-quality vanilla
- 9- inch graham cracker pie crust homemade or store-bought
- 1 21oz can blueberry pie filling
Method
- In a medium bowl, whip softened cream cheese and plain Greek yogurt for 1-2 minutes. Scrape down the sides and mix for 15-30 seconds more.
- Add powdered sugar and vanilla, mixing gently until just combined. Avoid overmixing.
- In a separate bowl, whip heavy whipping cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture until thick and smooth.
- Pour the filling into the prepared pie crust, smoothing it evenly.
- Top with blueberry pie filling and chill for 4-6 hours before serving.
Feel free to enjoy this easy no bake cheesecake immediately. Please note that the texture will be much softer than if you chill it for several hours.