No Bake Blueberry Cheesecake

This No Bake Blueberry Cheesecake is super easy to make. You can make it ahead of time to serve to guests or bring it to a friend’s house.

I’m so excited for spring, and this recipe for no-bake blueberry cheesecake is the perfect way to celebrate! Earlier this week I shared a recipe for Blueberry Sauce and promised to share this No Bake Blueberry Cheesecake recipe.

How To Make No Bake Blueberry Cheesecake

To make the crust you will need 1 1/2 cups of graham cracker crumbs. I used the original graham crackers. Or if you prefer, you can buy them already crushed. Crush the graham crackers using a food processor or place them in a gallon sized zip-top bag and crush them with a rolling pin.

Mix the graham crackers crumbs with melted butter and sugar. Press the mixture into the bottom and about 3/4 inch up the sides of a 9-inch springform pan. A small measuring cup can be a big help when trying to form the crust.

You will need one half cup of blueberry sauce for this recipe. I used my blueberry sauce recipe and blended it smooth in my BlendTec. You could also substitute blueberry pie filling for the homemade blueberry sauce.

Beat the softened cream cheese for two minutes. Add the powdered sugar, lemon juice, and vanilla and mix until smooth. Fold in the whipped cream (or Cool Whip). Gently stir in the blueberry sauce puree until just combined.

Scoop the blueberry cheesecake mixture into the pan and spread it out over the crust. Cover and refrigerate for at least one hour or overnight.

To make the cheesecake even prettier, top it with fresh blueberries before serving. I love how easy this no-bake blueberry cheesecake is to make. It is a great dessert to make ahead of time to serve to guests or to bring with you when going to a friend’s house.

More Cheesecake Recipes

• No Bake Raspberry Cheesecake
• No Bake Strawberry Cheesecake
• Key Lime Cheesecake
• Pumpkin Cheesecake

No Bake Blueberry Cheesecake

This No Bake Blueberry Cheesecake is super easy to make. You can make it ahead of time to serve to guests or bring it to a friend's house.

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Prep Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

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Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs about 1 1/2 sleeves of graham crackers
• ½ cup butter melted
• 2 tablespoon granulated sugar

Blueberry Cheesecake

• 12 oz cream cheese softened
• ¾ cup powdered sugar
• ½ tablespoon lemon juice
• 2 teaspoon vanilla
• 2 cups Cool Whip or use whipped cream
• ½ cup blueberry sauce puree find my blueberry sauce recipe here
• ½ cup blueberries for garnish

Instructions

Graham Cracker Crust

• Mix the graham crackers crumbs with melted butter and sugar. Press the mixture into the bottom and about 3/4 inch up the sides of a 9-inch springform pan.

Blueberry Cheesecake

• Beat the softened cream cheese for two minutes. Add the powdered sugar, lemon juice, and vanilla and mix until smooth. Fold in the whipped cream. Gently stir in the blueberry sauce puree until just combined. Scoop the blueberry cheesecake mixture into the springform pan and spread it out over the crust, cover and refrigerate for at least one hour, or overnight.
• Top with fresh blueberries before serving.

ORDER COOKBOOK HERE

Nutrition

Serving: 1slice | Calories: 302kcal | Carbohydrates: 28g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 230mg | Potassium: 90mg | Fiber: 1g | Sugar: 21g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Course: Dessert

Cuisine: American

Author: Tonia Larson