Creamy, luscious, and topped with a sweet blueberry compote, this No Bake Blueberry Cheesecake is the ultimate warm-weather dessert. It offers everything you love in a traditional cheesecake—smooth filling, buttery crust, and a bright fruit topping—without needing to turn on the oven. Perfect for summer gatherings, holidays, or casual family dinners, this recipe combines convenience with elegance.

The crust is a classic graham cracker base, slightly sweetened and held together with melted butter for just the right amount of crunch. The filling is rich and velvety, made with cream cheese, sour cream, and a touch of lemon juice to brighten the flavor. What takes this cheesecake to the next level is the homemade blueberry topping. Whether you use fresh or frozen blueberries, it adds a vibrant burst of sweetness and color that makes each bite irresistible.

This dessert is an excellent make-ahead option, needing just a few hours to chill and set. The ease of preparation makes it ideal for beginner bakers, while the stunning results appeal to seasoned dessert enthusiasts. Whether you’re serving guests or indulging at home, this no bake treat is guaranteed to impress without the stress.

Why You’ll Love This Recipe

No Baking Required

Skip the oven and enjoy a stress-free preparation, ideal for warm days or busy kitchens.

Smooth and Creamy Texture

The cheesecake filling is ultra-smooth and rich thanks to cream cheese, sour cream, and whipped cream.

Fresh Homemade Topping

The blueberry topping is made from scratch with real fruit, delivering fresh and natural flavor in every bite.

Crowd-Pleaser

With 14 servings, it’s perfect for parties, holidays, and potlucks—everyone loves a classic fruit cheesecake.

Simple Ingredients

Made with common pantry and fridge staples, this dessert is easy to whip up on short notice.

Ingredients

For the crust:

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted

For the cheesecake filling:

Cream cheese
Granulated sugar
Sour cream
Lemon juice, freshly squeezed
Heavy whipping cream
Blueberry topping (see below)

For the blueberry topping:

Water
Lemon juice
Granulated sugar
Corn starch
Fresh or frozen blueberries

Variations

Mixed Berry Topping

Swap blueberries for a mix of strawberries, raspberries, and blackberries for a colorful twist.

Cookie Crust

Replace the graham cracker crumbs with crushed vanilla wafers or chocolate cookies for added flavor.

Citrus Cheesecake

Add lemon or orange zest to the filling for a bright, tangy flavor boost.

Mini Cheesecakes

Make individual servings in muffin tins lined with cupcake wrappers for easy grab-and-go desserts.

Gluten-Free Option

Use gluten-free graham crackers or cookie crumbs to make this recipe celiac-friendly.

How to Make the Recipe

Step 1: Make the Crust

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly combined. Press the mixture into the bottom of a 9-inch springform pan and smooth with the back of a spoon. Refrigerate while preparing the filling.

Step 2: Make the Filling

In a large bowl, beat the cream cheese until smooth. Add sugar, sour cream, and lemon juice. Beat until fully incorporated and creamy.

Step 3: Whip the Cream

In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold it into the cream cheese mixture until no streaks remain.

Step 4: Assemble the Cheesecake

Pour the cheesecake filling over the chilled crust. Spread evenly and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight, until fully set.

Step 5: Prepare the Blueberry Topping

In a saucepan over medium heat, combine water, lemon juice, sugar, and cornstarch. Stir until dissolved. Add blueberries and cook until the mixture thickens and berries soften, about 8–10 minutes. Let cool completely.

Step 6: Top and Serve

Spoon the blueberry topping over the set cheesecake before serving.

Tips for Making the Recipe

Use room temperature cream cheese for a smoother filling.
Chill the crust while you prepare the filling to help it firm up.
Don’t overmix the whipped cream into the filling to keep it light and airy.
Allow the blueberry topping to cool completely before adding to the cheesecake.
Refrigerate overnight for best texture and flavor development.

How to Serve

Slice the cheesecake using a clean, sharp knife dipped in hot water and wiped dry for smooth edges. Serve with a generous spoonful of blueberry topping. Add a dollop of whipped cream or a mint leaf garnish for a more festive presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or transfer to an airtight container.

Freezing

You can freeze the cheesecake (without topping) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before adding the topping and serving.

Reheating

This dessert is best served chilled. Avoid reheating as it may affect texture.

FAQs

Can I use frozen blueberries for the topping?

Yes, frozen blueberries work well. Use slightly less water and cook a bit longer to reduce excess liquid.

How long does it take to set in the fridge?

The cheesecake should set for at least 6 hours, but overnight chilling is ideal.

Can I use a store-bought crust?

Absolutely. A pre-made graham cracker crust can save time, though homemade offers better texture.

Is it okay to skip the lemon juice?

Lemon juice adds a slight tang and helps balance the sweetness, but you can omit it if preferred.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture, but low-fat versions can be used with slightly different results.

What can I use instead of sour cream?

Greek yogurt is a great substitute that maintains creaminess and adds a subtle tang.

How do I know the whipped cream is ready?

Whip until stiff peaks form. The cream should stand up firmly when the beaters are lifted.

Can I use other fruits for the topping?

Yes, strawberries, raspberries, or a berry mix work beautifully.

What size pan should I use?

A 9-inch springform pan is recommended for easy removal and perfect slices.

Can I make this dessert ahead of time?

Yes, it’s perfect for making a day in advance and storing in the fridge until ready to serve.

Conclusion

No Bake Blueberry Cheesecake is a simple yet stunning dessert that captures the balance of sweet, tangy, and creamy in every bite. It’s easy to prepare, doesn’t require baking, and is perfect for making ahead of time. Whether you’re hosting a gathering or treating your family to a weeknight dessert, this cheesecake offers impressive results with minimal effort. With its buttery graham crust, silky filling, and jewel-toned blueberry topping, it’s a dessert you’ll return to again and again.