This easy no-bake blueberry cheesecake is sweet, has that tangy cheesecake flavor, is super simple to whip up, and BEST OF ALL…. it requires no oven! You might find yourself coming back for a second or third piece. 🙂 It’s okay, we won’t tell anyone! Haha!
There’s nothing like the combination of blueberry with that tangy cheesecake flavor. This easy, no-bake blueberry cheesecake is the perfect dessert to take to your summer gatherings from bbq’s to church picnics to Fourth of July gatherings, you will find it a summer favorite. It’s irresistible!
From the juicy blueberries to the creamy, cold cheesecake to the crunchy, buttery thick graham cracker crust, this dessert is full of flavor and texture!
You might ask:
The biggest difference is that a baked cheesecake uses eggs, and a no-bake cheesecake has no eggs. We wouldn’t want eggs in a no-bake cheesecake!! A no-bake cheesecake “sets” by chilling in the fridge for several hours.
To get the cheesecake filling to firm up completely, you need to be sure to chill it in the refrigerator for a minimum of 6 hours. Better yet, is chilling it overnight! It’s better to be completely set, because if it’s not, it’s going to have more of a mousse texture rather than cheesecake.
If you want ALL the tips for making a no-bake cheesecake, the Busy Baker has them HERE.
Here’s what you need:
- graham crackers
- cream cheese
- powdered sugar
- instant cheesecake pudding
- half and half
- lemon juice
- whipped topping
- blueberry pie filling
Not a big fan of blueberry? The blueberry pie filling could be replaced with strawberry, cherry or blackberry pie filling and would be just as delicious! Of course, if you have a homemade pie filling that you love, you can use that, too. What I like about using store bought pie filling is that it makes this no-bake cheesecake really fast to whip up!
The crust as well could be changed by using chocolate graham crackers, vanilla wafers, animal crackers … whatever suits you! I personally love a nice thick, buttery graham cracker crust and this recipe certainly has that!
:: PIN IT NOW FOR LATER ::
Here’s how to make a no-bake blueberry cheesecake:
(Scroll to the bottom for the printable recipe card)
Place graham crackers in a food processor and pulse until they are fine crumbs.
In a small mixing bow. combine the graham cracker crumbs, sugar and melted butter. Mix until combined.
Line a 8 x 8 inch square pan with parchment paper. Press the graham cracker crumb mixture evenly into the bottom of the pan. I like to use a metal spatula to press it firmly down. Refrigerate while you make the cheesecake part.
In a large mixing bowl, mix the cream cheese first by itself. Add the pudding mix and half and half and continue beating until you see no pudding “granules.” Get it as smooth as possible! Next, add the powdered sugar and lemon juice and continue beating until smooth. Fold in the whipped topping.
Spread the cream cheese mixture evenly over the graham cracker crust and refrigerate for a minimum of 6 hours. If you have enough time to refrigerate overnight, that’s even better!
About an hour or two before serving, spread the blueberry pie filling over the chilled cheesecake. (I place the can of pie filling in the fridge, so that it is already nice and cold before I spread over the cheesecake.)
Slice into squares and enjoy!
- 12 graham cracker sheets
- 1/2 cup butter, melted
- 1.5 Tbsp. sugar
- 2 - 8 oz. cream cheese, softened
- 1 instant cheesecake pudding mix (3.4 oz)
- 2 Tbsp. half and half
- 1 cup powdered sugar
- 1 tsp. lemon juice
- 8 oz. whipped topping
- In a food processor, pulse the graham crackers until they are fine crumbs.
- In a small mixing bowl, combine the graham cracker crumbs, melted butter and sugar. Mix until combined.
- Line an 8 x 8 inch square pan with parchment paper. Evenly spread the graham cracker crumb mixture in the square pan pressing down firmly to form the crust. Chill the crust while you make the filling.
- In a mixing bowl or stand mixer, cream the softened cream cheese. Add the pudding mix and half and half and beat until thoroughly mixed and there are no pudding "granules."
- Add the powdered sugar and lemon juice and mix until completely mixed and creamy.
- Fold in the whipped topping.
- Spread the cheesecake layer over the crust.
- Cover and refrigerate for 6-8 hours or overnight.
- Top with blueberry topping and chill a bit longer.
- Serve and enjoy!
Make sure you use softened cream cheese so as to avoid any lumps!
HERE ARE SOME COOKING TIPS FOR THIS RECIPE:
- Be sure to start with cream cheese that is thoroughly softened. If it’s not, you are going to have small lumps in your cheesecake bars.
- After beating the cream cheese, mix the pudding mix and half and half in until you can see that it is completely mixed with no pudding “granules” before adding the other ingredients.
- For nicely cut squares, dip your knife into a cup of hot water to get clean cuts.
- Use parchment paper to easily lift out of the pan to cut into squares.
- Need more than just an 8 x 8 pan? Simply double the recipe and use a 9 x 13 pan.
HOW DO I STORE THIS?
- Cover the pan and these can be kept in the refrigerator for up to 5 days.
- Have extra that you don’t want to go to waste? Simply put into a covered container and freeze for up to 3-4 months. (I like to freeze individually so I can get one piece out at a time.) To thaw, pull out the container and put in the refrigerator the night before you want it.
LOOKING FOR MORE NO-BAKE DESSERTS?
We’ve got you covered!