This no-bake blueberry cheesecake is creamy, rich, and surprisingly easy to make, with no oven, no gelatin, and no complicated steps. You get a buttery biscuit crust, a smooth cheesecake filling, and a glossy blueberry topping that tastes homemade in the best way.
📮 Save this recipe for later!
We'll email this recipe to you so you can save it for later.
Jump to:
- Why this recipe works
- Ingredients you'll need
- Substitutions and variations
- Watch the video recipe
- How to make no-bake blueberry cheesecake
- Pro tips for the best no-bake blueberry cheesecake
- How to serve, store, freeze, and make ahead
- Frequently asked questions
- More no-bake cheesecake recipes you'll love
- 📖 Recipe
- 💬 Comments
The only thing this no-bake blueberry cheesecake needs is time to chill. That rest is what gives you a firm yet lusciously creamy, sliceable cheesecake instead of a soft, slumpy one.
This recipe builds on our No-Bake Vanilla Cheesecake, with the blueberry topping layered on top instead of mixed into the filling. That keeps the cheesecake flavor classic and makes each slice look cleaner.
If you love cheesecakes like this, you can browse our cheesecake recipes for more inspiration.
Why this recipe works
This no-bake blueberry cheesecake works because the filling sets into clean, creamy slices without gelatin, while the cooked blueberry topping is thick and jammy.
A filling that sets without gelatin: The combination of full-fat cream cheese and whipped heavy cream gives this recipe its rich texture and enough structure to chill into clean, sliceable layers.
A topping that stays glossy and spoonable: The delicious blueberry topping is cooked until thick and jammy, complementing the creamy filling.
Perfect for making ahead: The cheesecake chills overnight while the topping cools separately, which makes this an easy dessert to prep in advance and serve when everything is fully cold and set.
Balanced, classic cheesecake flavor: The filling stays plain and deliciously cheesecake-forward, while the blueberries finish it with a beautiful, fresh, jammy layer on top. That gives you a dessert that tastes classic and yet not overly sweet or heavy.
Ingredients you'll need
You only need a handful of ingredients for this cheesecake, but each one plays an important role in the texture and finish.
Key ingredient notes:
Crust
Digestive biscuits (or graham crackers): These make a buttery crust that presses well and holds together nicely once chilled.
Filling
Full-fat cream cheese: This gives the filling its rich, classic cheesecake body and helps it set with a smooth, dense texture. Use brick, not spreadable ones.
Powdered sugar: This sweetens the creamy filling while blending in easily, so you get a silky texture without any graininess.
Cold heavy cream: Minimum 35% fat, whipped and folded in, this gives the filling enough structure to set without gelatin while keeping it creamy and light enough to slice cleanly.
Topping
Blueberries: These give the topping its fresh, fruity flavor, with a mix of jammy cooked berries and a few whole ones for better texture.
Cornstarch: This thickens the topping so it stays glossy and spoonable instead of running all over the cheesecake.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
This cheesecake is meant to stay simple, and that is part of why it works so well. You can make a few small swaps, but we would keep the filling close to the original for the best texture.
- Fresh or frozen blueberries: Both work well here. Frozen blueberries are especially handy when fresh ones are expensive or out of season, but they can release more liquid, so let them cook down properly before thickening.
- Homemade topping or pie filling: Homemade gives you a fresher flavor and a more polished finish, while blueberry pie filling is sweeter, thicker, and more uniform. It works in a pinch, but the flavor is usually sweeter and less fresh.
- Digestive biscuits or graham crackers: Digestives give you a lovely buttery crust, but graham crackers work just as well. The important part is keeping the crumb texture like wet sand and pressing it firmly into the pan.
- Keep the filling classic: We would not swap in mascarpone, sour cream, white chocolate, or other extras unless they have been properly tested. This cheesecake works best when the filling stays classic, and the blueberry topping does the rest.
- Want a different berry version? Our No-Bake Strawberry Cheesecake is another easy no-bake option with the same creamy style and make-ahead ease.
Watch the video recipe
If you are a visual baker, watch the video first to see exactly how the whipped cream, filling, and blueberry topping should look at each stage.
How to make no-bake blueberry cheesecake
Crust
Mix and press
Mix the biscuit crumbs with melted butter until the mixture resembles wet sand. Press firmly into a 9-inch springform pan, then slightly up the sides. Chill in the freezer for 30 minutes.
Filling
Beat cream cheese
Beat the softened cream cheese until completely smooth and lump-free.
Add the rest
Then beat in the powdered sugar, vanilla extract, and lemon juice until the mixture is thick, silky, and smooth.
Fold in cream
Whip the cold heavy cream to medium-stiff peaks, then gently fold it into the cream cheese mixture.
Fill and chill
Spread the filling into the crust and smooth the top. Chill overnight.
Topping
Make blueberry topping
Cook 1 ½ cups blueberries with sugar until slightly soft. Stir in the cornstarch slurry and cook until glossy and thickened. Add the remaining blueberries, then let the topping cool completely. For a smoother finish, see our blueberry coulis sauce.
Top and serve
Spoon topping
Spoon the cooled blueberry topping over the cheesecake. Chill for 30-60 minutes, then slice and serve.
Pro tips for the best no-bake blueberry cheesecake
A few small details make a big difference with this cheesecake, especially if you want clean slices and a smooth finish.
- Use room temperature cream cheese: It blends much more smoothly, so you do not end up with tiny lumps in the filling.
- Whip the cream to medium-stiff peaks: It should hold its shape but still look smooth. Too soft, and the cheesecake may not set well. Too stiff, and it is harder to fold in cleanly.
- Cool the blueberry topping completely: Even a slightly warm topping can soften the cheesecake's surface and make the finish messy.
- Press the crust firmly: This matters most where the base meets the sides, since that is the first place a crust likes to betray you.
- Do not rush the chill time: An overnight chill gives this cheesecake the best texture and the cleanest slices.
- Use a hot knife for serving: Wipe the blade between cuts to keep the layers neat and the topping from dragging.
How to serve, store, freeze, and make ahead
This no-bake blueberry cheesecake is best served fully chilled, when the filling is firm, the topping is glossy, and the slices hold their shape nicely.
Serve
- This cheesecake is best served straight from the fridge for the best texture.
Store
- Store leftovers covered in the fridge for up to 4 days.
- Keep the cheesecake cold the whole time so the filling stays firm and the topping looks its best.
Freezer
- You can freeze it whole or in portions in an airtight container for up to 3 months.
- The filling usually holds up better than the topping, so it is best to freeze the plain cheesecake and add the blueberry topping after thawing.
Make ahead
- This is a great make-ahead dessert because it needs to chill overnight anyway.
- You can make the cheesecake and the blueberry topping one or two days ahead, keep it chilled, then add the topping before serving.
Frequently asked questions
For the best texture, chill it overnight. That gives the filling enough time to firm up properly, so you get clean slices instead of a soft center.
No, not for this recipe. Full-fat cream cheese, properly whipped heavy cream, and enough chill time give it the structure it needs to set without gelatin.
Yes, frozen blueberries work well for the topping. They usually release more liquid than fresh blueberries, so let them cook down until thick and jammy before adding the slurry. Once cooked properly, they work just as well in the topping.
Yes, you can. Blueberry pie filling works as a shortcut, but homemade topping usually gives a fresher flavor and a less overly sweet finish.
The most common reasons are underwhipped cream, not enough chill time, or a filling that was too loose from the start. The whipped cream should reach medium-stiff peaks, and the cheesecake needs a full overnight chill to firm up properly.
Yes, you can freeze it. For the best texture, freeze the cheesecake without the topping, then thaw it in the fridge and add the blueberry topping before serving.
If you want a dessert that is easy to make but still feels special, this cheesecake is a great one to keep in your back pocket. It is creamy, make-ahead friendly, and topped with a glossy blueberry layer that looks impressive without adding extra fuss.
It is the kind of cheesecake that gives you a lot back for very little drama, which, honestly, we love. If you chill it properly and let each layer do its job, you will end up with a dessert that looks polished, tastes classic, and is absolutely worth making again!
More no-bake cheesecake recipes you'll love
Did you try this No-bake Blueberry Cheesecake?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
📖 Recipe
Easy No-Bake Blueberry Cheesecake Recipe
Video
Equipment
Ingredients
Crust
- 2 cup (200 g) biscuit crumbs (digestive or graham crackers)
- ¼ cup (60 g) unsalted butter melted
Filling
- 24 oz (680 g) full-fat cream cheese room temperature
- 1 cup (120 g) powdered sugar sifted
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 1 cup (250 ml) heavy cream cold
Topping
- 2 cup (340 g) fresh blueberries
- ¼ cup (50 g) granulated sugar
- 2 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
Crust
- Flip the base of an 9-inch (23 cm) springform pan and line it with parchment paper, then lock it into place. Set aside.
- Crush the biscuits into fine crumbs, then mix them with the melted butter until evenly combined. Press the mixture firmly the pan covering the bottom and going about ½ inch (1.25 cm) up the sides, and freeze for 30 minutes.👉 Tip: the crumb mixture should look like wet sand. If it still looks dry, add 1 tablespoon more melted butter at a time until it holds together well.2 cup biscuit crumbs (digestive or graham crackers), ¼ cup unsalted butter
Filling
- In a large bowl, beat the room temperature cream cheese until completely smooth and creamy, using a handheld mixer.24 oz full-fat cream cheese
- Add the powdered sugar, vanilla extract, and lemon juice. Beat again until smooth, thick, and lump-free. Scrape the bowl well.1 cup powdered sugar, 1 tablespoon lemon juice, 2 teaspoon vanilla extract
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks, just before stiff peaks.👉 Tip: the cream should hold its shape but still look smooth and creamy.1 cup heavy cream
- Fold the whipped cream with a spatula into the cream cheese mixture in 2 to 3 additions, gently but thoroughly, until evenly combined.
- Spoon the filling into the cold crust and smooth the top. Chill for at least 8 hours, preferably overnight, until fully set.
Topping
- Add 1 ½ cups (255 g) of the blueberries and the sugar to a small saucepan. Cook over medium to medium-low heat for 5 to 8 minutes, stirring often, until the berries release their juices and some of them break down. Gently mash some of the berries as they cook, but do not mash everything. You want a mix of broken and whole fruit.👉 Tip: taste the mixture. If the berries taste tart or flat, add 1 more tablespoon sugar.2 cup fresh blueberries, ¼ cup granulated sugar
- In a small bowl, mix the cornstarch, lemon juice, and water until smooth. Once the berries already look jammy and slightly reduced, pour in the cornstarch mixture and stir well. Cook for 30 seconds to 1 minute, just until the topping turns glossy and thick.2 teaspoon cornstarch, 1 tablespoon lemon juice, 1 tablespoon water
- Add the remaining ½ cup (85 g) blueberries and cook for another 30 seconds to 1 minute, just enough to coat them and soften them slightly while keeping many whole. Remove from the heat and cool completely.
Assemble
- Remove the springform. Transfer the cheesecake onto a serving plate. Spoon the topping over the cold cheesecake, spreading it over the surface.
- Chill the topped cheesecake for 45-60 minutes before serving, especially if you want a colder finish and cleaner slices.
Notes
- Keep chilled: This cheesecake should be kept in the fridge until serving. Do not leave it at room temperature for long, especially in a warm kitchen, or the filling and topping will soften.
- Make ahead: You can make the cheesecake base 1 day in advance and keep it chilled. Add the blueberry topping the next day for the freshest look.
- Clean slices: For the prettiest slices, run a knife around the inside of the ring before releasing, then slice with a hot knife and wipe it clean between cuts.
Cheryl says
Made this cheesecake was absolutely beautiful easy to make a crowd pleaser
Bea & Marco says
Hey, Cheryl! We're so thrilled that everybody loved it, yay! Yes, it's super easy to make, right? Here we have more no-bake cheesecake recipes (since you said you love them!). Thank you for leaving your feedback!
Bea & Marco says
Have you made this yet? We’d love to know whether you went with homemade blueberry topping or used pie filling, and whether you used digestive biscuits or graham crackers for the crust. Let us know how it turned out!