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NO-BAKE BLUEBERRY CHEESECAKE

March 17, 2021 by Debbie 4 Comments

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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.

graham cracker crust

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.

graham cracker crust

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.

cheesecake filling

Spread evenly over the graham cracker crust.

cheesecake filling

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.

blueberry topping

Allow the fruit topping to cool completely. Spread evenly over the cheesecake mixture. Refrigerate for 4 hours before slicing.

blueberry cheesecake

slice of cheesecake

My filling could have thickened a little more, but I don’t mind a juicy filling that seeps down the sides.

Print Recipe

NO-BAKE BLUEBERRY CHEESECAKE

This No-Bake Blueberry Cheesecake is the perfect, delicious dessert to serve family and friends for those who do not like to bake.
Prep Time20 mins
Cook Time10 mins
resting time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: blueberries, cheesecake, dessert
Servings: 16 servings
Calories: 348kcal
Author: Debbie

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

Serving: 1serving | Calories: 348kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 282mg | Potassium: 118mg | Fiber: 1g | Sugar: 27g | Vitamin A: 687IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg

Other blueberry recipes you may enjoy are below:

Blueberry Biscuits with Vanilla Sauce

Overnight Blueberry French Toast

Blueberry Oatmeal Bars

 

 

Filed Under: desserts Tagged With: blueberries, feeds a crowd

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Reader Interactions

Comments

  1. Denise Jackson

    March 18, 2021 at 10:27 am

    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.

    Reply
  2. Debbie

    March 18, 2021 at 3:40 pm

    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!

    Reply
  3. indianeskitchen

    March 19, 2021 at 1:00 pm

    This sounds wonderful! Saved it and will be making it. Thank you for the recipe.

    Reply
  4. Debbie

    March 20, 2021 at 8:21 am

    You are welcome! My husband says it should come with a “warning” label lol

    Reply

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Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

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