Can I make this blueberry cheesecake dessert no bake ahead of time?

Yes , and honestly, it’s even better that way! Making it a day ahead gives it time to chill and set perfectly. Just keep it covered in the fridge until you're ready to serve.

What’s the best cream cheese for no-bake cheesecake?

Use full-fat, block-style cream cheese (not the spreadable kind from a tub). It gives the filling that rich, creamy texture that really holds up in no-bake desserts.

Can I use fresh blueberries instead of pie filling?

Definitely! You can make a quick stoveless topping by mixing fresh blueberries with a spoonful of honey and lemon juice, then layering them on top. Or just sprinkle fresh berries right before serving for a fresher feel.

How do I store leftovers?

Keep any leftovers in an airtight container in the fridge. They’ll stay fresh for 3–4 days. The crust might soften a little over time, but the flavor will still be amazing.

Can I freeze this no bake blueberry cheesecake dessert?

Yes! Freeze it tightly covered (without toppings) for up to a month. Thaw overnight in the fridge, then add your blueberry topping before serving.

Blueberry Cheesecake Dessert No Bake : The Best Treat Ever

Description

This blueberry cheesecake dessert no bake is creamy, fruity, and the ultimate no-fuss treat. Perfect for summer days when the oven stays off.

Ingredients

Scale

2 cups graham cracker crumbs

½ cup melted butter

16 oz cream cheese (softened)

¾ cup powdered sugar

1 tsp vanilla extract

1 tsp lemon zest (optional)

8 oz whipped topping (like Cool Whip)

1 can (21 oz) blueberry pie filling

Instructions

1. In a medium bowl, combine graham cracker crumbs and melted butter. Stir until evenly coated and press firmly into the bottom of a 9×13-inch dish. Pop it in the fridge while you prep the filling.

2. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. Add lemon zest if using.

3. Gently fold in the whipped topping with a spatula until fluffy and combined.

4. Spread the cheesecake filling over the chilled crust. Smooth it out with a spoon.

5. Spoon the blueberry pie filling over the top. Spread evenly.

6. Cover and refrigerate for at least 4 hours or overnight.

7. Slice and serve cold. Garnish with fresh blueberries or mint if desired.

Notes

Use a store-bought graham cracker crust in a round pie dish for a small-batch version.

Swap the blueberry topping for cherry, strawberry, or mixed berry.

Make it mini! Assemble in small mason jars for individual desserts.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 240mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: blueberry cheesecake dessert no bake, no bake dessert, summer cheesecake, no oven recipe