No Bake Blueberry Cheesecake

No-Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required.

Need a delicious, no-bake refreshing dessert? Look no further and give this No-Bake Blueberry Cheesecake a try! Based off of my original No-Bake Cheesecake and my ever-popular Classic Cheesecake Recipe, this is a delicious variation for all you cheesecake lovers out there.

Course Dessert

Cuisine American

Keyword no bake cheesecake recipe, No-Bake Cheesecake

Prep Time 25 minutes

refrigeration 2 hours

Total Time 4 hours 10 minutes

Servings servings

Calories 479kcal

Author Lauren's Latest

Equipment

1 12" pie plate

Ingredients

Graham Cracker Crust:

1 1/4 cups graham cracker crumbs
6 tablespoons butter melted

No Bake Cheesecake Filling:

16 oz cream cheese softened (two 8 oz packages)
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy cream cold
2 cups blueberry canned pie filling

US Customary - Metric

Instructions

In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.
In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla.
With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.
Pour into prepared pie shell and smooth the top. Refrigerate 2 hours to overnight, covered in plastic wrap.
To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.

Nutrition