Go Back
+ servings
Side view of a no bake blueberry cheesecake.
Print Recipe
5 from 8 votes

No Bake Blueberry Cheesecake

This no bake blueberry cheesecake has a graham cracker crust, a no bake cheesecake with a blueberry sauce both in the cheesecake and on top!
Prep Time45 minutes
Cook Time0 minutes
Chilling Time6 hours
Total Time6 hours 45 minutes
Servings: 16 slices
Calories: 413kcal

Ingredients

Blueberry Sauce

  • 1 lb Blueberries Fresh or frozen. I used frozen
  • ½ cup White granulated sugar
  • cup Water
  • 2 tablespoon Lemon juice
  • 1 tablespoon Cornstarch

Graham Cracker Crust

  • 2 ½ cups Graham cracker crumbs 2 packets of graham crackers. Or use any other biscuit.
  • ¼ cup White granulated sugar
  • 10 tablespoon Unsalted butter melted

Cheesecake

  • 24 oz Cream cheese room temperature
  • ½ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • cup Sour cream room temperature or use plain yogurt
  • cup Blueberry sauce cooled
  • 1 ¼ cup Heavy cream cold
  • cup Powdered sugar

Instructions

Blueberry Sauce

  • In a medium saucepan, mix the blueberries, sugar, water, lemon juice, and cornstarch. Heat on medium heat until the juice release and it comes to a simmer.
    1 lb Blueberries, ½ cup White granulated sugar, ⅓ cup Water, 2 tablespoon Lemon juice, 1 tablespoon Cornstarch
  • Let it cook until thickened. This will take about 5 minutes. Pour into a heat safe bowl. Let it cool in the fridge completely. You can place in the freezer for a faster cooling process.

Graham Cracker Crust

  • Spray a 9-inch springform pan with baking non stick spray. Line the bottom with parchment paper and spray again.
  • Using a blender, blend the graham crackers into a fine crumb. Mix the sugar and melted butter into the crumbs using a fork.
    2 ½ cups Graham cracker crumbs, ¼ cup White granulated sugar, 10 tablespoon Unsalted butter
  • Pour the crumbs into the pan. Use your hands to press the crust up the sides of the pan. Then, use the bottom of a measuring cup to compact the bottom of the crust.
  • Place in the freezer while you make the batter.

Cheesecake

  • Place a metal bowl with whisk attachment in the freezer for 10 minutes.
  • Beat the cream cheese and sugar on high speed for 2 minutes until light and creamy. Add the vanilla, sour cream, and blueberry sauce and mix on low until combined. Take off the mixer.
    24 oz Cream cheese, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ⅛ cup Sour cream, ⅔ cup Blueberry sauce
  • Using the cold bowl, beat the heavy cream and powdered sugar on high speed until stiff peaks form.
    1 ¼ cup Heavy cream, ⅓ cup Powdered sugar
  • Pour in half of the whipped cream into the cream cheese mixture. Use a rubber spatula to gently fold in the whipped cream until starting to combine. Then, add the rest of the whipped cream. Be very very gentle during this process, so you don't know the air out of the whipped cream. If you do, the cheesecake won't set.
  • Pour the batter into the springform pan. Cover with foil and chill in the fridge for at least 6 hours or preferably overnight.
  • Once chilled, take off the foil, springform pan, and parchment paper. Top with the remaining blueberry sauce. Optional: add an extra ½ cup of fresh blueberries to the sauce to add more blueberries.

Notes

Pull the dairy ingredients out 2 hours before baking.

Nutrition

Calories: 413kcal | Carbohydrates: 36g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 227mg | Potassium: 126mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1090IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg