Best No-Bake Blueberry Cheesecake | Easy and Creamy
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If you’re looking for a sweet, showstopping treat you can make without turning on the oven, look no further than my No Bake Blueberry Cheesecake recipe! Between the buttery crust, light and tangy blueberry-flavored filling, and blueberry compote topping, each bite is bursting with the juicy sweet flavor of summer.
I originally published this recipe in 2018 and have since updated it with new photos, improved instructions, and extra success tips.
With several dozen cheesecake recipes on the site, it’s tough to choose a favorite. That said, this no-bake blueberry cheesecake is always a smash hit. It has all the bright, berry-forward flavor of my baked blueberry cheesecake, but in a lighter, airier, more mousse-like package! It’s the perfect treat for when you want to beat the heat.
But, don’t just take my word for it. The accompanying YouTube video recipe has garnered over 2.3 million views with more than 47,000 likes, so you can rest assured that it’s delicious. Best of all, you only need 11 simple ingredients, just 40 minutes of active prep time, and no water bath to make it. No-bake blueberry cheesecake for the win!
Ingredients & Substitutions
- Biscuits – There are plenty of options to choose from: digestive biscuits, graham crackers, ginger snaps, vanilla wafers, or speculoos are all fantastic. Note that different cookies have different moisture levels, so if the crumb mixture looks dry, just add a splash of extra milk or melted butter to help it come together.
- Butter – The better your butter, the better your crust. I recommend reaching for cultured, grass-fed, European-style butter for the most spectacular results.
- Blueberries – Feel free to use either fresh or frozen berries. Note that frozen berries are the better option out of season, as they’ll be sweeter and more flavorful.
- Granulated Sugar – You can also use cane sugar or caster/superfine sugar.
- Cream Cheese – Make sure you’re reaching for full-fat block-style cream cheese for the best results. If you prefer a slightly lighter option, use Neufchatel cheese. You can also use mascarpone, but it won’t have the same tang.
- Heavy Cream – Heavy cream offers the most decadent mouthfeel, but slightly lighter whipping cream will work, too.
- Fresh Lemon – The bright zing of citrus helps accentuate the juicy flavor of the berries. We’ll use both the juice and zest, so make sure to follow the proper order of operations: wash, dry, zest, then juice.
- Powdered Sugar – This starchy sweetener helps to thicken our blueberry cheesecake topping. To DIY it, simply blitz white sugar with cornstarch in a food processor using a 1 cup to 1 tablespoon ratio.
- Gelatin Powder – This is what helps our no bake cheesecake firm up without using eggs.
- Cornstarch – A little extra starch ensures the compote stays jammy. Potato starch is a perfect 1:1 substitute.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make No-Bake Blueberry Cheesecake
Watch the full video to learn how to make the BEST No Bake Blueberry Cheesecake recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Cheesecake Crust: Step-By-Step
How to Make Blueberry Filling: Step-By-Step
How to Make Blueberry Topping
Optional Variations & Dietary Adaptations
- Gluten-Free – Use your favorite gluten-free biscuits for the crust.
- Swap Berries – Not a blueberry fan? No problem. Swap the blueberries for raspberries, blackberries, or a mixed berry blend. Raspberries add a brighter tartness, blackberries bring a deeper, slightly earthy sweetness, and mixed berries create beautiful color variation in the topping. The compote method stays exactly the same, just adjust sugar to taste depending on the fruit’s natural sweetness.
- Ginger Blueberry Cheesecake – For a subtle spiced twist, swap the classic graham cracker crust for crushed gingersnaps or Biscoff cookies. The warm notes of ginger and cinnamon complement the blueberries beautifully and add depth to every bite.
- No Bake Blueberry Lemon Cheesecake – If you love a citrus-forward dessert, turn this into a blueberry lemon cheesecake. Instead of topping with blueberry compote, spread a generous layer of lemon curd and some fresh berries over the chilled cheesecake. The bright, tangy lemon cuts through the richness of the filling and creates a fresh, summery flavor profile.
Expert Tips & Tricks
- Use Full-Fat Cream Cheese – For the best structure and richness, stick with full-fat, block-style cream cheese. Reduced-fat or spreadable versions contain more moisture and can prevent the cheesecake from setting properly.
- Whip Cream to Soft-Medium Peaks – If your recipe includes whipped cream folded into the filling, stop at soft to medium peaks. Overwhipping makes it grainy and harder to fold in smoothly.
- Patience is a Virtue – This isn’t the time to rush. Refrigerate for at least 6 hours-overnight is even better. Proper chilling ensures clean slices and a firm, creamy texture.
- Cool the Blueberry Compote Completely – Never spoon warm compote over the cheesecake. Heat will loosen the filling and affect the set. Let it cool to room temperature (or chill it) before topping.
- Press the Crust Firmly – Use the bottom of a measuring cup to firmly pack the crust into the pan. A tightly packed crust prevents crumbling when slicing.
- Gelatin Tips – Always bloom gelatin in cold water first. This allows the granules to hydrate evenly. When incorporating it into the filling, temper it by stirring a small amount of the cheesecake mixture into the melted gelatin before adding it back. This prevents lumps and ensures a smooth, seamless texture.
- Slice Cleanly – Dip a sharp knife in hot water and wipe it clean between cuts for smooth, bakery-style slices.
How to Store No-Bake Blueberry Cheesecake
- Refrigeration: Cover the cheesecake tightly with plastic wrap or store in an airtight container and refrigerate for up to 4-5 days. For the best texture, keep the blueberry topping separate until ready to serve, if possible.
- Freezing: You can freeze the cheesecake (without the fresh blueberry garnish) for up to 2 months. Wrap it tightly in plastic wrap and then a layer of foil, or store slices in an airtight freezer-safe container. Thaw overnight in the refrigerator before serving.
More Blueberry Dessert Recipes
- Simple Blueberry Muffin Cake
- 3-Ingredient No-Churn Blueberry Ice Cream
- Baked Cheesecake with Blueberry Sauce
- Blueberry Muffins with Crumble Topping
More No-Bake Cheesecake Recipes
Best No-Bake Blueberry Cheesecake Recipe
Ingredients
For the crust
- 6 oz (170 g) Biscuits graham crackers *read recipe notes
- 6 tablespoons (90 g) Butter Melted
For the blueberry cheesecake filling
- 10.5 oz (300 g) Blueberries fresh or frozen
- 2 tablespoons (25 g) Sugar
- 2 cups (450 g) Cream cheese room temperature
- ⅔ cup (160 ml) Heavy cream cold
- 1 teaspoon Vanilla extract
- 1 tablespoon (15 ml) Lemon juice
- 1 cup (125 g) Powdered sugar
- 10 g Gelatin powder
- 50 ml Water cold
For the blueberry topping
- 1¼ cups (250 g) Blueberries fresh or frozen
- 1 tablespoon (8 g) Cornstarch
- ¼ cup (50 g) Sugar
- Zest of 1 lemon
- 1 tablespoon (15 ml) Lemon juice
- 2 tablespoons (30 ml) Water
Instructions
- Make the crust: Crush the biscuits into fine crumbs using a food processor or a zip-top bag. Mix with melted butter until evenly moistened.
- Press firmly into the bottom of an 8-inch (20 cm) springform pan. Refrigerate while preparing the filling.
- Prepare the blueberry purée (for the filling): In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries soften and the sugar dissolves.
- Remove from heat and blend until smooth and let cool completely.
- Bloom the gelatin: In a small bowl, mix gelatin powder with cold water. Let bloom for 10 minutes.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and mix until combined.
- Pour in the heavy cream and beat just until soft peaks form. Add the cooled blueberry purée and mix until smooth.
- Temper the gelatin: Microwave the bloomed gelatin for 10–15 seconds, just until melted (do not boil). Temper by stirring a few tablespoons of the cheesecake mixture into it, then pour it back into the bowl and mix until fully incorporated.
- Pour the filling over the crust and smooth the top.
- Chill: Refrigerate (or freeze) for about 1 hour, until set enough to hold the topping.
- Make the blueberry topping: In a small saucepan, mix the sugar and cornstarch. Add blueberries, lemon zest, lemon juice, and water. Cook over medium heat, stirring constantly, until the sauce thickens and the blueberries soften, about 5–7 minutes.
- Remove from heat and let cool slightly. Spread the topping evenly over the chilled cheesecake.
- Final Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set.
Video
Notes
- Biscuit/cracker options: Digestive biscuits, graham crackers, tea biscuits, or vanilla cookies all work well. Keep in mind that different brands absorb butter differently, so if the crumb mixture looks dry, add 1 extra tablespoon of melted butter or a splash of milk, just until it reaches a moist, sandy texture.
- Gelatin tips: Always bloom gelatin in cold water. Tempering prevents lumps and ensures a smooth texture.
- Make-ahead & storage: Store in the refrigerator for up to 4 days. Best served cold, straight from the fridge.
- Flavor variations: Swap blueberries for raspberries, blackberries, or mixed berries. For extra freshness, finish with a few fresh blueberries on top.
- Pan release tip: Before serving, run a thin knife around the edge of the pan or warm the sides briefly with a kitchen towel dipped in warm water for a clean release.
- Serving tip: For clean slices, wipe the knife with warm water and dry it between cuts.
Nutrition
FAQs
Yes, you can use canned blueberries for cheesecake, especially for the topping. They’re easy to turn into a quick sauce or spoon directly over the chilled cheesecake. Just keep in mind they’re often packed in syrup, so you may need to reduce added sugar and/or drain them for a thicker consistency.
For no-bake cheesecake, heavy cream is usually better because it can be whipped and folded into the filling, helping the cheesecake set with a light, stable texture. Sour cream adds tang and creaminess, but it doesn’t provide structure on its own.
Neither is “better,” it’s really about preference. Baked blueberry cheesecake is denser, richer, and more traditional. It has that classic custard-like structure and slightly firmer slice. If you love a thick, velvety New York-style texture, baked is the way to go. No-bake blueberry cheesecake is lighter, creamier, and quicker to make. It has a softer, mousse-like consistency and doesn’t require a water bath or oven time.
The most common reason is improper gelatin handling or not chilling long enough. Make sure the gelatin is bloomed, fully dissolved, and tempered before adding it to the filling. Also use full-fat block cream cheese (not spreadable), and chill the cheesecake for at least 6 hours, preferably overnight.
10 g (10 g) Gelatin powder??? How much is this in US measurement?
50 ml (50 ml) Water cold ??? How much is this in US measurement?
In some recipes I prefer using a kitchen scale for more accurate results, especially in desserts like cheesecake where small differences can affect texture.
For US measurements:
• 10 g gelatin powder = about 1 tablespoon of powdered gelatin.
• 50 ml cold water = about 3 tablespoons + 1 teaspoon of water.
Hope this helps, and enjoy the cheesecake!
Thank you so much for clarifying. I don’t have a scale, so this helps.
Love your amazing recipes.
I have tried so many and they all came out great. One of my favorites is your Christmas Cake. It is a fabulous. I panicked when I thought I lost the printout of the recipe. Fruit cake is certainly elevated as a delicious holiday treat with this recipe.
Your videos are so helpful, especially if I am not sure if I am preparing the dish quite right.
You are my favorite Foodie!! By far.
Can I use a graham cracker pie crust instead of home-made one?
Yes, you can.
I love blueberries, This sounds delicious. On my list for entertaining, thanks
Wow it’s very easy and look delicious for taste.thanks chef for sharing this recipe
I’m working on the no bake blueberry cheesecake and I am confused. On the filling the recipe calls for 2 Tbs (25 g) sugar and further down 1 cup powdered sugar. In the directions #2 it says to heat the blueberries, sugar and lemon juice. Is that both the 2 Tbs sugar AND cup of powdered sugar ? The 2Tbs sugar is listed right after the berries and the powdered sugar is listed right after the lemon juice but the directions don’t say “add sugars”. Help !
No, you add the blueberries with regular sugar. The powdered sugar goes straight to the filling.
You also can see it in the video.
Yes, I believe in number 4, it should say to add in the icing sugar, but you’re missing that there
Dear Sir,
I have prepared the No bake strawberry cheese cake and it was a hit ..2 friends prepared it thereafter to many compliments.
I’m prepared the No Bake blueberry for my friend …and another friend too requested it ….so preparing one for her an my son’s too 𥰠Can’t wait to try many more recipies
Wonderful
Thank you!
Thank you very much for the recipe, it was very easy to follow. The cake came out great, “something heavenly ”, according to my sister. 🙂
Beautiful, delicious and thank you for the share Chef 💞
What can be a substitute for gelatin and in what quantity?
I’m guessing you can use cornstarch or agar-agar but the quantity is what I’m stuck on as well
Pectin
Is this possible to make with ricotta cheese too?
Yes, it is possible.
What can I use as a substitution for the heavy cream?
Consider trying canned coconut cream. (not coconut milk)