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No Bake Blueberry Cheesecake Recipe

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4.4 from 1 review

This No Bake Blueberry Cheesecake is a creamy, luscious dessert perfect for summer or any time you want a quick, hassle-free sweet treat. With a buttery graham cracker crust and a fluffy cream cheese filling blended with sweet blueberry pie filling, this cheesecake requires no oven and is set to chill in the fridge, making it an easy yet stunning dessert for gatherings or special occasions.

  • Total Time: 6 hours 20 minutes
  • Yield: 10 servings

Ingredients

Crust

  • 2 sleeves honey graham crackers (about 2 cups finely crushed crumbs)
  • 1/2 cup (1 stick) butter, melted (salted)

Filling

  • 2 bars (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 8 ounces Cool Whip, thawed
  • 1 can (21 oz) blueberry pie filling, divided

Instructions

  1. Prepare crust: Pulse the honey graham crackers in a food processor or blender until finely crushed to a sand-like consistency. Add the melted butter and pulse briefly just to combine. Transfer the crumb mixture to a 9-inch springform pan and press the crust firmly up the sides and evenly across the bottom to form the base.
  2. Make cream cheese filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract on medium-high speed until the mixture is light and fluffy, ensuring a smooth texture.
  3. Incorporate Cool Whip and blueberry filling: Gently fold in the thawed Cool Whip and 1/2 cup of the blueberry pie filling into the cream cheese mixture using a wooden spoon or spatula, mixing just until combined to keep it airy.
  4. Assemble cheesecake: Pour the cream cheese filling over the prepared crust and spread evenly. Spoon the remaining blueberry pie filling over the top as a beautiful and flavorful topping.
  5. Chill cheesecake: Cover the cheesecake tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set, chill completely, and let the flavors meld together.
  6. Serve: Once chilled, serve the cheesecake cold from the fridge. Optionally, garnish with additional blueberry pie filling or fresh blueberries to enhance presentation and flavor.

Notes

  • Ensure cream cheese is fully softened for easier mixing and a smoother filling.
  • Use a food processor or blender to crush graham crackers finely for the best crust texture.
  • Do not overmix the filling after adding Cool Whip to maintain a light and fluffy texture.
  • Refrigerate time can be extended beyond 6 hours for firmer set and enhanced flavors.
  • For a different flavor twist, substitute blueberry pie filling with cherry or strawberry pie filling.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/no-bake-blueberry-cheesecake-recipe/