No Bake Blueberry Cheesecake

No bake blueberry cheesecake is a creamy, fruity dessert with a graham cracker crust and luscious blueberry filling, chilled to perfection. And it’s super easy to whip up!

You might also like lemon blueberry cookies, blueberry lush, bakery-style blueberry muffins, key lime cheesecake, or blueberry pie cookies.

Why You’ll Love It           

It’s so easy to make: No oven, no water bath, no stress—just chill and serve.
Cool and refreshing: Perfect for summer gatherings or when you want something light and fruity.
Make-ahead friendly: It sets in the fridge, so it’s ideal for prepping ahead of time.
Great texture and flavor: Smooth, tangy and sweet with just the right amount of berry.

Blueberry Cheesecake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Graham crackers: Crushed into crumbs to create the buttery base of the crust. You will need about 1 ½ cups of graham cracker crumbs or one full sleeve of graham crackers. You can also use vanilla wafers or yellow Oreos.
Granulated white sugar: Lightly sweetens the crust and balances the blueberry filling.
Salted butter: Melted and mixed into the crust for richness and structure.
Blueberries: Cooked down into a sweet, fruity swirl for the cheesecake filling.
Cream cheese: The smooth, tangy base of the no bake cheesecake filling.
Sour cream: Adds a creamy tang and helps lighten the texture. The sour cream adds the traditional tanginess that you will find with cheesecakes, but you can easily substitute it out with plain Greek yogurt.
Lemon juice: Brightens the flavor and balances the sweetness. I recommend using fresh lemon juice. Bottled lemon juice will also work well. For a more pronounced lemon flavor, zest the lemon before juicing it.
Whipped topping: Folded into the filling for lightness and used on top for garnish.
Fresh blueberries: Optional, but they add color and freshness as a garnish. Don’t use frozen blueberries as a garnish, as they’re too mushy looking.

How to Make No Bake Blueberry Cheesecake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the crust: Combine graham crackers, sugar and melted butter in a food processor, then press into a springform pan and chill.
Cook the blueberries: Simmer frozen berries with sugar until thickened. Optionally blend smooth.
Mix the filling: Beat cream cheese with an electric mixer in a large bowl. Combine cream cheese with sour cream, lemon juice and the blueberry mixture until combined.
Fold in Cool Whip: Gently mix until smooth and fluffy.
Assemble and chill: Spread filling into crust, top with whipped topping and berries, then refrigerate until set.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free cookie crumbs in the graham crust.
Use a pre-made crust: A store-bought graham cracker crust works in a pinch to hold your creamy filling.
Swap blueberries for other berries: Try raspberries, blackberries or strawberries for a different twist on the cheese cake. You could use blueberry pie filling, cherry pie filling or another version but, as these are sweetened, you’ll need to adjust the amount of sugar used.
Add another flavor: A few drops of vanilla extract or almond in the filling would be absolutely delicious with the saucy blueberries.
Use fresh heavy cream: For a richer topping, beat some heavy whipping cream instead of using whipped topping. I used about ½ container of whipped topping for the garnish.
Optional garnish: Although the fresh blueberry and whipped topping garnish is optional, it does add a great element of freshness to this cheesecake so I recommend adding it. You could even add blueberry sauce, blueberry topping or fresh mint sprigs, if you want to get creative with your garnish.

Serving Suggestions

Appetizers: Begin your meal with a light peach panzanella salad and one of these summer drinks.
Main dishes: For the main course, serve grilled scallop skewers with smoked potato salad and perhaps some tomato and burrata bites.
Desserts: A slice of this tasty no bake blueberry cheesecake makes a wonderful dessert.

How to Store Cheesecake with Blueberries

Store: This cheesecake should be stored in the refrigerator, covered tightly, for up to 5 days to maintain its creamy texture.
Freeze: If you would like to freeze it, wrap individual slices or the whole cheesecake in plastic wrap followed by foil, and store it in an airtight container for up to 2 months.
Thaw: Let it thaw in the fridge overnight before serving. Keep in mind that the texture of the whipped topping may soften slightly after freezing, but the flavor will still be delicious.