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No-Bake Blueberry Cheesecake

Creamy No-Bake Blueberry Cheesecake You’ll Love to Make

Indulge in this No-Bake Blueberry Cheesecake, a creamy dessert that requires minimal effort and is perfect for summer gatherings.
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 slices
Course: Desserts
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers substitute with digestive biscuits or gluten-free graham crackers for a gluten-free option
  • 2 tablespoons Brown Sugar you can use granulated sugar if preferred
  • 5 tablespoons Butter use vegan butter for a dairy-free version
For the Filling
  • 16 oz Cream Cheese ensure it's fully softened
  • 1/2 cup Powdered Sugar feel free to use less or alternatives like stevia
  • 1/2 cup Sour Cream can be swapped with full-fat Greek yogurt
  • 1 cup Blueberry Pie Filling consider using homemade blueberry sauce for freshness
  • 1 tablespoon Lemon Juice no substitute recommended
  • 8 oz Whipped Topping use whipped coconut cream for a dairy-free option

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing Bowl
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions for No-Bake Blueberry Cheesecake
  1. Grease a 9-inch springform pan. In a food processor, crush graham crackers with brown sugar until finely ground. Mix in melted butter until mixture resembles wet sand. Press into pan and freeze for at least 15 minutes.
  2. In a mixing bowl, beat softened cream cheese with powdered sugar until creamy, about 2-3 minutes. Mix in sour cream, blueberry pie filling, and lemon juice until well combined.
  3. Gently fold whipped topping into cream cheese mixture without deflating. The filling should be fluffy and airy.
  4. Spread the cream cheese filling over the crust evenly. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours, preferably overnight.
  5. Run a knife around the inner edge of the springform to loosen the cheesecake. Release the springform and top with extra blueberry filling or fresh blueberries before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 300IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Allow the cheesecake to chill for at least 6 hours for the best texture. Store leftovers tightly covered in the refrigerator for up to 2 days.

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