This No-Bake Blueberry Cheesecake is so simple to prepare that even I can serve a perfect, delicious dessert to family and friends. It’s the perfect dessert for those of us who do not enjoy baking.
FRUIT TOPPINGS FOR CHEESECAKE
While I used blueberries for this recipe, you could use any fruit topping you prefer. Some options are strawberry, blackberry, cherry, even fig would be nice. I made the fruit topping from scratch but you could use canned pie filling if you are pushed for time or just don’t want to make your own. Instructions for the homemade topping are in the recipe.
PREPARING THE GRAHAM CRACKER CRUST
You have two options for the crust. You may purchase the crackers already ground. It will take 3 cups of crumbs. Or you can grind your own to make the crumbs. It will take 2 packs of crackers if you use this method. Grind the crackers in the bowl of your food processor using the blade attachment until fine. Place in a large bowl along with 3/4 cup melted butter and 1/3 cup of honey. You may substitute sugar for the honey if you prefer. Mix thoroughly until all the crumbs are moist.
Place evenly across the bottom of a buttered 9×13 pan and press firmly. Bake in a preheated 350-degree oven for 10 minutes. Remove from the oven and let cool completely before adding the filling.
NO-BAKE CHEESECAKE FILLING
Place 2 packages (8 oz each) of room temperature cream cheese into a large bowl. Add 1 cup of powdered sugar, 2 teaspoons of vanilla extract, and juice of 1/2 lemon. Using a hand mixer, combine until everything is thoroughly incorporated. Place 8 oz of thawed Cool Whip into the mixture and fold gently until well mixed.
Spread evenly over the graham cracker crust.
HOMEMADE FRUIT TOPPING
This fruit topping is not only wonderful on this No-Bake Blueberry Cheesecake, but it can also be served over ice cream, on pancakes, with yogurt, anything you would serve fruit over.
Place 3 cups of blueberries, fresh or frozen, in a large saucepan. Add the juice of 1/2 lemon, the zest of 1 lemon, and 1/4 cup honey. Bring to a low boil over medium-high heat. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the blueberry sauce. Continue to cook for 5-10 minutes until the sauce thickens. It will continue to thicken as it cools.
Allow the fruit topping to cool completely. Spread evenly over the cheesecake mixture. Refrigerate for 4 hours before slicing.
My filling could have thickened a little more, but I don’t mind a juicy filling that seeps down the sides.
NO-BAKE BLUEBERRY CHEESECAKE
Ingredients
GRAHAM CRACKER CRUST
- 3 cup Graham Cracker Crumbs 2 packs if grinding yourself
- 3/4 cup butter melted
- 1/3 cup honey may substitute sugar
CHEESECAKE FILLING
- 16 oz cream cheese softened to room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 cup powdered sugar
- 8 oz Cool Whip thawed
HOMEMADE FRUIT TOPPING
- 3 cups blueberries fresh or frozen
- 1/4 cup honey
- 2 tablespoons lemon juice approximately 1/2 lemon
- 1 teaspoon lemon zest approximately 1 lemon
- 1 tablespoon corn starch
- 2 tablespoons water
Instructions
- Combine the graham cracker crumbs, butter, and honey in a large bowl until thoroughly combined. Press evenly into the bottom of a 9x13 pan.
- Bake in a preheated 350-degree oven for 10 minutes.
- Remove from the oven and cool completely.
CHEESECAKE FILLING
- Using a hand mixer, combine the cream cheese, vanilla, lemon juice, and powdered sugar.
- Gently fold in the Cool Whip.
- Spread the filling evenly over the cooled Graham Cracker Crust.
HOMEMADE FRUIT TOPPING
- Combine blueberries, honey, lemon juice, and lemon zest in a large saucepan.
- Heat to a low boil.
- Mix the corn starch into the water. Add to the blueberry mixture.
- Cook for 5-10 minutes until the sauce begins to thicken. It will continue to thicken once it cools. Cool completely before adding it to the cheesecake.
- Spread the blueberry mixture over the cheesecake.
- Refrigerate for 4 hours before slicing.
Nutrition
Other blueberry recipes you may enjoy are below:
Blueberry Biscuits with Vanilla Sauce
Overnight Blueberry French Toast
My mom has made a version of this starting in the late 1970’s (and I make it now), it is one of my favorite desserts. We use 2-8oz Cream Cheese, 1 Can Sweetened Condensed Milk, Vanilla Extract and a little over 1/8 cup of Lemon Juice as the Cheesecake. I prefer to use macerated Fresh Strawberries spooned over individual servings. Also, sometimes we include crushed Pecans in the Graham Cracker Crust.
Strawberries sound delicious! Honestly, I was trying to make room in the freezer for our spring garden. I froze 54 quarts of blueberries last year…oh my! Thus, all the blueberry recipes past and future haha. I’ve never used pecans in the crust but it sounds wonderful! Thank you for the ideas!
This sounds wonderful! Saved it and will be making it. Thank you for the recipe.
You are welcome! My husband says it should come with a “warning” label lol