No Bake Blueberry Cheesecake
This no bake blueberry cheesecake has a buttery Oreo crust and sweet creamy filling with bursts of blueberries. It’s topped with a homemade blueberry sauce for a creamy, irresistible dessert that requires no oven!
I love summer dessert recipes that don’t require turning on the oven like this no bake blueberry cheesecake that pairs fresh tart blueberries with a creamy, decadent cheesecake filling! It’s just as great for a casual family dessert as it is for dinners with friends.
Just like my no bake berry cheesecake or no bake lemon cheesecake, this dessert looks impressive but is easy to make! Just mix the cookie crumbs with butter to form a crust, whip up the cheesecake filling and chill until ready to serve.
Before serving, top the no bake cheesecake with saucy blueberries and even the Italian who usually prefers tiramisu recipes ate two slices! Along with easy yogurt cake this easy summer dessert recipe is a favorite.
Why You’ll Love No-Bake Cheesecake
- No oven: The best no bake blueberry cheesecake requires no oven, just another reason to fall in love with no bake desserts!
- Light and creamy: The texture is smooth and silky when compared to a traditional cheesecake. It’s so creamy it just melts in your mouth!
- Homemade blueberry dessert: From scratch couldn’t be easier! This recipe uses real whipping cream, cream cheese and a homemade cookie crust for best taste.
No Bake Blueberry Cheesecake Recipe Ingredients
- Cookie crust: For the cookie base, you can use Oreo cookie crumbs or plain chocolate wafer cookie crumbs and melted butter.
- Cream cheese: Full-fat cream cheese is best. Light cream cheese takes longer to set and will not taste as rich and silky.
- Powdered sugar: Adds sweet taste to the filling.
- Heavy cream: Use heavy cream or whole cream for the homemade whipped cream.
- Vanilla extract: Adds flavor to the filling.
- Gelatin and milk: Unflavored gelatin is mixed with milk to help thicken the cheesecake filling without using sweetened condensed milk.
- Blueberries: Fresh blueberries in the filling add the best summer taste!
- Blueberry topping: Granulated sugar, cornstarch, cinnamon, water, lemon juice and blueberries.
Substitutions And Variations
- Crust: Instead of an Oreo cookie crust, try a graham cracker crust, crushed ladyfingers or digestive biscuits like I do with my no bake pistachio cheesecake. Vanilla wafers would work, too!
- Berries: Swap the blueberries for any other fresh berry like raspberries, blackberries or chopped strawberries.
- Lemon zest: Fold the zest of one lemon into the cheesecake filling. We can never resist a slice of this Italian fresh cream lemon cake that has plenty of citrus taste!
- Extract: Try almond extract instead of vanilla extract! It pairs well with the blueberries and adds a nutty taste!
How To Make No Bake Blueberry Cheesecake
To start, make the cookie base by mixing the Oreo cookie crumbs with the melted butter. Add to the bottom of a springform and press down lightly. Refrigerate.
Next, in a medium bowl using an electric mixer beat together the softened cream cheese, sugar and vanilla then set aside. In a different bowl, using the whisk attachment, beat the heavy whipping cream until thick stiff peaks appear, then set aside.
Add the milk to a small pot and sprinkle gelatin over the top. Let stand for one minute then place the pot on low heat and heat until the gelatin dissolves. Stir, but don’t boil then remove from the heat.
Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, then fold the gelatine into the remaining cream cheese mixture before folding it into the whipped cream. Mix until combined then fold in the blueberries.
Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate until firm.
To make the blueberry filling, in a medium pot whisk together the sugar, starch and cinnamon, stir in the water and mix together, then add the lemon juice and blueberries bring to a boil over medium heat, lower the heat to medium-low and continue to cook stirring constantly until blueberry mixture thickens. Remove from heat and cool completely.
To serve, remove the no-bake blueberry cheesecake from the refrigerator, slice and top with blueberry sauce, if desired.
Tips For Best Results
- Type of pan: I used an 8 inch springform pan, but you can use a regular cake for no-bake blueberry cheesecake squares.
- Food processor: To make cookie crumbs, I find it easiest to use a food processor! You can also add cookies to a ziplock bag and crush with a rolling pin.
- Softened cream cheese: Remember to bring your cream cheese to room temperature otherwise you risk lumps in your filling.
- Don’t overwork the filling: To retain the airy texture and light taste, fold the filling gently together both when adding the whipping cream and the blueberries.
- More firm crust: To make a no-bake crust that holds up to the filling I used some additional butter but if you like your crust more firm you can bake the crust at 325°F for 10 minutes. Cool completely.
- Chill until firm: Chill for at least 5 hours or best overnight! If you shorten the chill time, you risk the cheesecake not holding up when cutting and the crust not setting.
Storage
- Store: Store leftover cheesecake refrigerated in an airtight container for up to 5 days. Leftover blueberry sauce can be stored in the refrigerator for up to a week.
- Freeze: Frozen cheesecake can be stored in the freezer for up to 3 months. Thaw whole or in slices wrapped tightly in plastic wrap then foil to prevent freezer burn. To thaw, unwrap, place in a covered container in the refrigerator and thaw overnight. Top with blueberry sauce and enjoy!
Recipe FAQs
I would stick with fresh blueberries for the filling but frozen blueberries work well for the sauce!
While the refrigerator is best for a creamy cheesecake, you can put it in the freezer for a few hours. While a frozen cheesecake is delicious, if you want it to be set without freezing through, I recommend setting a timer.
If the no-bake cheesecake still has a soft texture, it needs to chill longer. I recommended at least 5 hours for it to be firm enough to slice and best is overnight. If you are in a hurry, you can try freezing it for an hour.
After making the crust, refrigerate or freeze it for up to 20 minutes before adding the filling.
More Cheesecake Recipes
- Italian Ricotta Cheesecake
- Skor Toffee Bits Vanilla Chocolate Cheesecake
- Strawberry Cheesecake Pie Recipe
- No Bake Tiramisu Cheesecake
- Toffee Caramel No-Bake Cheesecake
This quick and easy Blueberry Cheesecake makes one of the best no bake desserts that everyone will love. Enjoy!
No Bake Blueberry Cheesecake
Ingredients
COOKIE BASE
- 1½ cups oreo crumbs (or plain chocolate cookie crumbs)
- ¼ cup butter (melted)
CHEESECAKE FILLING
- 8 ounces cream cheese whole fat ( remove from fridge 30 minutes before time)
- ¾ cup powdered / icing sugar
- ¾ teaspoon vanilla
- 1 cup cream whole, whipped or heavy cream with at least 30% fat content
- 1 tablespoon gelatine
- 2 tablespoons milk (2% or whole milk)
- ½ cup blueberries
BLUEBERRY TOPPING
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 pinch ground cinnamon
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1¼ cups blueberries (fresh or frozen unthawed)
Instructions
COOKIE BASE
- Mix the cookie crumbs and melted butter, press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap or parchment paper). Refrigerate.
CHEESECAKE FILLING
- In a medium bowl beat together the cream cheese, sugar and vanilla, set aside.
- Beat the cream until thick peaks appear, set aside.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined, fold in the blueberries.
- Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving top with the blueberry topping if desired. Enjoy!
BLUEBERRY TOPPING
- In a medium pot whisk together the sugar, starch and cinnamon, stir in the water and mix together, then add the lemon juice and blueberries bring to a boil over medium heat, lower the heat to medium/low and continue to cook stirring constantly until it thickens, 2-3 minutes. Remove from heat. Let cool completely, refrigerate if not using.
Notes
Nutrition
Updated from March 8, 2017
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Made this recipe the other day and found it to be a very good, to follow recipe. I would add some lemon zest or juice to the filling next time, and would use regular graham crumbs & include the cinnamon in the crust.
Hi Leah, thanks glad you liked it and yes good ideas! Take care.
Can u use ricotta in place of heavy cream?
Hi Jo, I don’t think that would work. Sorry.
QI made this dessert two days ago and got nothing but RAVE reviews. I doubled the recipe and served 18 people. EVERYONE loved it. It is light and wonderful. Thanks so much. Ro
Hi Rosemarie, thanks so much. 🙂
There is nothing better than a “no bake” dessert. This recipe is definitely a keeper. Thanks for another great recipe.
Hi Ann, yes no bake are the best, thanks hope you enjoy it.