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No-Bake Blueberry Cheesecake

This classic no-bake blueberry cheesecake features a creamy cheesecake layer swirled and topped with jammy blueberries. We use our homemade Blueberry Sauce to make the swirl in the cheesecake and serve with more saucy blueberries on every slice.

Prep Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 14 servings
Calories: 349 kcal
Course: Dessert
Cuisine: American

Ingredients

Ingredients for the Crust:
  • 1 3/4 cups Graham cracker crumbs from 14 whole crackers
  • 1 Tbsp granulated sugar
  • 8 Tbsp unsalted butter melted
For the Cheesecake Filling:
  • 16 oz cream cheese 2, 8-oz blocks, room temperature
  • 2/3 cup granulated sugar
  • 2 Tbsp sour cream
  • 2 Tbsp lemon juice freshly squeezed
  • 1 cup heavy whipping cream
  • 1 recipe blueberry Topping (below) to serve
Ingredients for Blueberry Topping:
  • 1/3 cup water for fresh berries use 1/4 cup for frozen berries
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp granulated sugar
  • 1 Tbsp cornstarch
  • 4 cups fresh or frozen blueberries 16-18 oz

Instructions

How to Make Blueberry Topping:
    Cup of Yum
  1. In a medium saucepan, add water, lemon juice, sugar, and cornstarch. Use a spatula to stir until the cornstarch is dissolved. Set over medium heat and continue stirring until the mixture starts to thicken in about 1 minute.
  2. Add blueberries and bring to a boil, stirring occasionally and gently as they cook. When done, the berries will release some of their juice and turn syrupy, which takes about 5 to 6 minutes. Remove from the heat and set aside to cool to room temperature.
How to Make No-Bake Cheesecake
  1. In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
  2. In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
  3. Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
  4. Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.
  5. Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.
  6. Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce.

Notes

  • To Freeze, wrap the cheesecake in several layers of plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition Information

Calories 349kcal (17%) Carbs 29g Protein 4g (8%) Fat 25g (38%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 70mg (23%) Sodium 179mg (7%) Potassium 119mg (3%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 914IU (18%) Vitamin C 5mg (6%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 14servings

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbs 29g
Protein 4g 8%
Fat 25g 38%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.3g 15%
Cholesterol 70mg 23%
Sodium 179mg 7%
Potassium 119mg 3%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 914IU 18%
Vitamin C 5mg 6%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.