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No Bake Blueberry Cheesecake

by MLN Staff

Blueberry season is about to begin and that means it’s almost time to add more blueberries to your diet. If you’re looking for an easy blueberry dessert look no further than a no-bake blueberry cheesecake. This recipe is so easy and simple and you can freeze the left-overs and have your new favorite blueberry cheesecake any time of the day.

Why should you add blueberries to your cheesecake? Blueberries are the berries that keep on giving. They are full of vitamin C and vitamin K, antioxidants that can keep the brain young. Clinical tests even show that blueberries may mitigate some symptoms of PTSD.

So, including more blueberries in your diet is good for your health and it’s a fun way to celebrate the upcoming blueberry season. The recipe listed below requires no baking it’s a great dessert to make when you don’t want to use your oven and further heat your home. For full instructions, check out the recipe listed below.

No Bake Blueberry Cheesecake


For Crust
  • 1 and 1/2 cups graham cracker crumbs
  • 3 tbsp sugar
  • pinch salt
  • 1/3 cup butter (melted)
For No Bake Blueberry Filling
  • 2 cups blueberries
  • 1/2 cup heavy whipping cream (very cold)
  • 8 oz cream cheese (softened to room temperature)*
  • 6 tbsp sugar
  • 1 tsp vanilla extract
For Serving (optional)
  • 1/2 cup heavy whipping cream
  • 1 tsp sugar (or more or less, to taste)


For Crust
  1. Mix all ingredients together and press firmly into a tart pan, springform pan, pie plate or 8×8 baking dish.**  Refrigerate for at least 30 minutes.

For No Bake Blueberry Filling
  1. Puree blueberries in a food processor.  Pour into a measuring cup or bowl and set aside.

  2. Whip cold heavy cream with a hand mixer until stiff peaks form.  Set aside.

  3. Beat cream cheese with a hand mixer until smooth and creamy.  Add sugar and vanilla.  Mix well.  Add 1 cup of blueberry puree and mix well to combine.

  4. Use a spatula to gently fold whipped cream into blueberry cream cheese mixture.  Pour into chilled crust, smooth top, and refrigerate at least 6 hours (but preferably overnight).

For Serving
  1. Whip cream with sugar until stiff peaks form.  Slice cold tart into pieces and serve cold, topped with whipped cream.

  2. Enjoy!

Recipe Notes

*If your cream cheese is cold, open the package, cut the cream cheese into small cubes and spread them out on a large plate.  It should soften fairly quickly at room temperature.

*Use a small measuring cup or glass to press crust VERY firmly into the bottom of the pan.

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