No Bake Blueberry Cheesecake
This No Bake Blueberry Cheesecake is a creamy, dreamy dessert layered with a buttery graham cracker crust and a luscious blueberry topping. Perfect for warm weather or when you need an easy make-ahead treat!
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer
- Spatula
Ingredients
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened (450 g)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 and 1/2 cups heavy whipping cream cold
Topping
- 1 can blueberry pie filling (21 oz / 595 g)
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract; mix until creamy.
- In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly over the crust. Cover and refrigerate for at least 5 hours or overnight.
- Before serving, spoon the blueberry pie filling over the top. Slice and enjoy chilled.
Notes
Feel free to swap the blueberry topping with strawberry or cherry pie filling. For a firmer cheesecake, chill overnight.