What’s better than a no bake cheesecake recipe? Don’t get me wrong. I love traditional baked pies, or cobblers, but this no bake blueberry cheesecake recipe is the absolute best recipe there is out there. Trust me, I’ve done the research and tried em’ all. Well not all of them, but you know what I mean. The reason being is that this version is perfectly dense, yet fluffy, with a bit of a zesty tang smothered in a delicious gooey homemade blueberry compote. It’s literally irresistible. Even better, is that it only takes 25 minutes to prepare and requires no baking whatsoever. If you want the best, no bake blueberry cheesecake in an instant – boy is this the recipe for you.
Why this no bake cheesecake recipe is a childhood favorite
I grew up eating this no bake blueberry cheesecake recipe. My best friend lived next door, and her mom would whip this up on three day weekends when she would watch us during the long summer days. We would dash to the creek and pick as many blueberries as we possibly could. It seemed like we could never run, they just grew in abundance here.
We would even sneak a few to handfuls of sweet blueberries for ourselves during the process. Then we would return them home to hand them off and then race to climb her giant walnut tree pretending that we were lost on an island looking for boats to arrive in the distance to save us. By the time we were about to be rescued the no bake cheesecake would be ready. Then she would serve this no bake blueberry cheesecake to us on her worn old picnic table out back in the yard. It was and still is summertime bliss.
No bake cheesecake recipe with blueberries ingredients
How to make the crust:
- 2 cups graham crumbs
- 1/2 cup butter melted
- 2 tablespoons sugar
For the cheesecake layer:
- 24 oz cream cheese softened (750g or 3 packages)
- 4 cups cool whip (a 1L container)
- 1 1/4 cups icing sugar (i.e. confectioners sugar or powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
What you need for the blueberry compote topping:
- 3 cups blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
How to make a no bake cheesecake recipe compote
Start by warming a sauce pan on medium-low to prepare the blueberry compote. You can use any juicy fruit you like including: strawberries, blackberries, and raspberries etc. I just prefer blueberries for their color and balance of tang and sweetness.
Add together blueberries, water, sugar, lemon juice, and cornstarch. Don’t cook on high. Stir to combine for about 8-10 minutes and until thick and bubbly. Careful not to burn and be sure to scrape the bottom of your pan with a wooden spoon. Once done, pour into a container of choice and let cool – at least 1 hour.
Let’s prepare the cheesecake base
Now we want to make the no bake cheesecake recipe filling. It’s super easy. In a large mixing bowl, combine using an electric hand mixer the room temperature cream cheese, cool whip, and confectioners sugar.
A couple of pro-tips:
Be sure to use a cool whip with at least 35% fat so the filling will set nice and firm. If you use anything less, it will be a bit loose and no one wants that. If you are making your own “cool chip,” be sure to use heavy cream as this has the right amount of fat content.
Also, please don’t fold in cream cheese if it’s cold, or you will get lumpy filling. If you want that flawless look – make sure the cream cheese is softened and room temperature before mixing. In addition, be sure to use real cream cheese, and not spread. The spreadable cream cheese is too soft.
Fill your pie crust
Once you have smooth filling throw in the lemon juice and vanilla at the very end and mix til smooth. Don’t skip these ingredients – they give the final no bake cheesecake filling the kick it needs.
Next, grab your favorite no bake cheese cake recipe graham cracker crust. You can totally make your own crust, but we are trying to make this fast and easy aren’t we? This is my favorite no bake graham cracker crust for a no bake blueberry cheesecake. Honestly, it tastes almost as good as the real thing – so why not.
Fill your crust with you no bake blueberry cheesecake filling and let set for at least 3-4 hours in the fridge. I cover it with plastic wrap first – but make sure the wrap isn’t touching the filling.
Now the fun part, simple top you no bake blueberry cheesecake with your cooled compote and set cheesecake. Iet rest for 1 hour. Serve with a cup of your favorite nespresso, and garnish with a scoop of vanilla ice cream, a splash of powdered sugar and mint leaf. Enjoy!
It’s that easy and delicious while not being too sweet. I love the velvety texture, and how the entire dish bursts with zest and gushes with ooey-gooey blueberries. It’s so good.
Commonly asked questions about how to make a no bake cheesecake recipe
Is no bake cheesecake better than baked cheesecake
- It depends. The main difference is that a traditional baked cheesecake will have a different texture than a no bake recipe. Baked cheesecake are known for a superior texture being more smooth, and creamy. However, I adore a no bake texture because they can be dense and more satisfying on the palette.
Is no bake cheesecake real cheesecake
- It’s a different version – because a baked cheesecake will contain eggs. Also, a no bake version sets by chilling in the fridge where a baked cheesecake will set due to the natural process of baking it in a water bath in the oven
How do you harden no bake cheesecake?
- Did you end up with a watery filling? Drop it back into the fridge for a few more hours or even overnight. In a pinch you can blast it into the freezer to ensure you get nice clean cuts for serving. Just time it perfectly with dinner. It will warm quickly to room temperature.
Why is my no bake cheesecake not firm?
- It might be because you didn’t use a whip cream with a high enough fat content. I suggest folding in a whip cream with at least 35% fat and letting the filling cool for at least 6 hours. If you miss either of these steps you could end up with a no bake cheesecake recipe that is a bit watery, and no one wants that!
How long does a no bake cheesecake last?
- Like most no bake dairy based desserts the suggest shelf life is 5-7 days. Don’t leave this dish sitting out for too long to avoid spoiling.
Why is my no bake cheesecake recipe so soft?
- Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture. Avoid adding more than 1/2 cup (62.5 grams) of cornstarch per 8 oz (226 grams) of cream cheese.getables
How can I thicken cream cheese for a cheesecake?
- This is a common problem with cheesecakes is that the cream cheese being used adds too much moisture to the cake itself, which can cause it to become runny. This is why many cheesecakes are baked, as they include eggs and other ingredients to add thickness to the cake
Conclusion
I love this dessert so much. It’s beyond easy to make, and the joy it brings is imeasureable. Looking for another quick and delicious dinner recipe to serve ahead of this desert? Try my homemade hamburger helper recipe. Like this cheesecake, it’s a crowd pleaser – always. Thinking about the holidays? Never fear. I have an entire Thanksgiving menu planed for ya’. Just want a healthy snack? Try these delicious air fryer zucchini chips. I serve em’ up with ranch.
No Bake Cheesecake with Blueberry Compote
Ingredients
- 2 cups graham cracker crumbs (or remade crust) for crust
- 1/2 cup butter melted for crust
- 2 tabs sugar for crust
- 24 oz cream cheese softened (750g or 3 packages) for filling
- 4 cups cool whip (a 1L container) for filling
- 1 1/4 cups icing sugar (i.e. confectioners sugar or powdered sugar) for filling
- 1 tsp vanilla extract for filling
- 1 tsp lemon juice for filling
- 3 cups blueberries for compote
- 1/2 cup sugar for compote
- 1 1/2 tbsp cornstarch for compote
- 1 tbsp lemon juice for compote
- 1/2 cup water for compote
Instructions
- Start by warming a sauce pan on medium-low to prepare the blueberry compote. You can use any juicy fruit you like including: strawberries, blackberries, and raspberries etc. I just prefer blueberries for their color and balance of tang and sweetness.
- Add together blueberries, water, sugar, lemon juice, and cornstarch. Don’t cook on high. Stir to combine for about 8-10 minutes and until thick and bubbly. Careful not to burn and be sure to scrape the bottom of your pan with a wooden spoon. Once done, pour into a container of choice and let cool – at least 1 hour.
- Now we want to make the no bake cheesecake recipe filling. It’s super easy. In a large mixing bowl, combine using an electric hand mixer the room temperature cream cheese, cool whip, and confectioners sugar.
- Be sure to use a cool whip with at least 35% fat so the filling will set nice and firm. If you use anything less, it will be a bit loose and no one wants that. If you are making your own “cool chip,” be sure to use heavy cream as this has the right amount of fat content.
- Also, please don’t fold in cream cheese if it’s cold, or you will get lumpy filling. If you want that flawless look – make sure the cream cheese is softened and room temperature before mixing. In addition, be sure to use real cream cheese, and not spread. The spreadable cream cheese is too soft.
- Once you have smooth filling throw in the lemon juice and vanilla at the very end and mix til smooth. Don’t skip these ingredients – they give the final no bake cheesecake filling the kick it needs.
- Next, grab your favorite no bake cheese cake recipe graham cracker crust. You can totally make your own crust, but we are trying to make this fast and easy aren’t we? This is my favorite no bake graham cracker crust for a no bake blueberry cheesecake. Honestly, it tastes almost as good as the real thing – so why not.
- Fill your crust with you no bake blueberry cheesecake filling and let set for at least 3-4 hours in the fridge. I cover it with plastic wrap first – but make sure the wrap isn’t touching the filling.
- Now the fun part, simple top you no bake blueberry cheesecake with your cooled compote and set cheesecake. Iet rest for 1 hour. Serve with a cup of your favorite nespresso, and garnish with a scoop of vanilla ice cream, a splash of powdered sugar and mint leaf. Enjoy!
