Why You’ll Love This Recipe

This No Bake Blueberry Cheesecake is light yet indulgent, making it the perfect dessert for any occasion. The creamy cheesecake filling is made with simple ingredients like cream cheese, whipped cream, and a touch of vanilla, while the homemade blueberry compote adds a burst of fresh, tangy flavor. The no-bake process makes it easy to prepare without needing any baking skills, and it can be made in advance, giving you more time to enjoy the day.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar

For the cheesecake filling:

2 cups cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice

For the blueberry compote:

2 cups fresh blueberries (or frozen, thawed)
2 tablespoons honey or maple syrup
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until everything is well mixed.
- Press the crumb mixture into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to pack it down firmly.
- Place the crust in the fridge to chill while you prepare the cheesecake filling.
Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Use an electric hand mixer or a stand mixer for the best results.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture. Add the lemon juice and mix until everything is well incorporated.
- Pour the cheesecake filling over the chilled graham cracker crust and smooth the top with a spatula.
- Place the cheesecake in the fridge to set for at least 4 hours, or overnight for the best results.
Prepare the blueberry compote:
- In a small saucepan, combine the blueberries, honey (or maple syrup), and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the blueberries release their juices and begin to soften.
- If you prefer a thicker compote, mix the cornstarch with a tablespoon of water and stir it into the blueberry mixture. Cook for another 2-3 minutes until thickened.
- Remove from heat and let the compote cool to room temperature before topping the cheesecake.
Assemble the cheesecake:
- Once the cheesecake has set, spread the cooled blueberry compote evenly over the top.
- Serve chilled and enjoy!

Servings and Timing

Servings: 8-10
Total time: 15 minutes (prep time) + 4 hours (chill time)

Variations

Berry Cheesecake: Use a mix of berries like strawberries, raspberries, and blackberries instead of just blueberries for a colorful twist.
Chocolate Blueberry Cheesecake: Add a layer of chocolate ganache on top of the cheesecake filling before adding the blueberry compote for a decadent twist.
Vegan No Bake Cheesecake: Replace the cream cheese with a vegan cream cheese alternative, use coconut cream instead of heavy whipping cream, and use a dairy-free butter substitute for the crust.
Crust Variation: For a gluten-free crust, use gluten-free graham cracker crumbs or substitute with almond flour and coconut flakes for a low-carb version.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the fridge for up to 3-4 days.
Freezing: You can freeze the cheesecake for up to 1 month. For freezing, make sure it’s fully set before wrapping it tightly with plastic wrap and aluminum foil. To thaw, place it in the fridge for several hours or overnight.
Reheating: This dessert is meant to be served cold, so no reheating is necessary.

FAQs

1. Can I use frozen blueberries for the compote?

Yes, you can use frozen blueberries. Just make sure to thaw them before using and adjust the cooking time if needed.

2. Can I make the crust ahead of time?

Yes, you can prepare the crust a day in advance. Just store it in the fridge until you’re ready to assemble the cheesecake.

3. Can I use a different sweetener for the compote?

Yes, you can use maple syrup, agave, or any other sweetener in place of honey to make the compote.

4. How long does it take for the cheesecake to set?

The cheesecake needs at least 4 hours to chill in the fridge, but for the best texture, refrigerate it overnight.

5. Can I add a different topping instead of blueberries?

Absolutely! You can top the cheesecake with any fruit, like strawberries, raspberries, or even a combination of mixed berries. You could also add whipped cream, chocolate shavings, or nuts.

6. Can I use whipped topping instead of heavy cream?

Yes, you can use store-bought whipped topping if you prefer, but fresh whipped cream will give the cheesecake a more natural flavor and texture.

7. Can I make this cheesecake without lemon juice?

Yes, if you don’t have lemon juice, you can omit it or substitute it with a little bit of lime juice or vanilla extract for flavor.

8. Can I make the cheesecake filling dairy-free?

Yes, you can use a dairy-free cream cheese and coconut cream to make the filling dairy-free.

9. Can I make the cheesecake in a pie dish instead of a springform pan?

Yes, you can use any pie dish, and the cheesecake will set just as well. Just be sure to refrigerate it thoroughly.

10. How do I prevent the cheesecake from being too runny?

Ensure that your cream cheese is softened before mixing and that your heavy cream is whipped to stiff peaks. Also, make sure to refrigerate the cheesecake long enough to let it set completely.

Conclusion

This No Bake Blueberry Cheesecake is a simple yet decadent dessert that combines creamy cheesecake with a refreshing blueberry topping. With minimal prep and no oven required, it’s perfect for a hassle-free, show-stopping dessert. Whether you’re serving it at a family gathering, party, or enjoying a sweet treat at home, this cheesecake will surely be a hit!