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No Bake Blueberry Cheesecake Recipe

No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. An easy dessert idea for summer, or any holiday!

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 10 servings
Calories: 597 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 1 ½ cups sliced almonds
  • 9 Graham crackers full size
  • 2 Tablespoons granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake:
  • 2 packages cream cheese, softened 8 ounce each
  • ½ cup granulated sugar
  • 2 Tablespoons heavy whipping cream
  • 2 teaspoons almond extract
For the Topping:
  • 1 can blueberry pie filling 20 ounce
  • 12 ounce whipped topping thawed
  • ¼ cup sliced almonds

Instructions

    Cup of Yum
  1. Lightly grease the bottom of a 9-inch springform pan with baking spray. Set this aside.
  2. In a food processor, you're going to blend the almond slices with graham crackers, and granulated sugar. Process this until fine crumbs.
  3. Slowly add in melted butter and mix until crumbly. Pour crust mixture into the bottom of prepared springform pan.
  4. Press crumbs firmly to create crust, allowing them to go up slightly on the sides of the pan. Set aside.
  5. In a large mixing bowl, beat cream cheese with sugar for several minutes, until light and fluffy, scraping down the sides of the bowl as needed. 
  6. Add in heavy whipping cream and almond extract and beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
  7. Carefully spoon one can of thick, blueberry pie filling onto the top of the cheesecake layer. I used the entire can, but if you want a little less, feel free to not use it all (and save the blueberry pie filling to go on top of some ice cream later!
  8. Top the entire cheesecake with whipped topping (or homemade whipped cream). I reserved some of it and spooned it into a piping bag to put some swirls on top (totally optional). Sprinkle the top of the cake with more sliced almonds. 
  9. Refrigerate entire cake for at least 3 hours (or overnight). When ready to serve, release springform pan, cut slices of cheesecake into wedges and enjoy.

Notes

  • Store cheesecake in refrigerator for up to 4 days.
  • To match the consistency of the Cool Whip, I suggest my Stabilized Whipped Cream as an easy substitution. It tastes like Cool Whip but without all the added preservatives.
  • Feel like a different fruity filling? Swap the blueberry filling for a can of cherry pie filling instead!

Nutrition Information

Calories 597kcal (30%) Carbohydrates 44g (15%) Protein 11g (22%) Fat 45g (69%) Saturated Fat 18g (90%) Polyunsaturated Fat 25g Cholesterol 31mg (10%) Sodium 166mg (7%) Fiber 4g (16%) Sugar 25g (50%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 597

% Daily Value*

Calories 597kcal 30%
Carbohydrates 44g 15%
Protein 11g 22%
Fat 45g 69%
Saturated Fat 18g 90%
Polyunsaturated Fat 25g 147%
Cholesterol 31mg 10%
Sodium 166mg 7%
Fiber 4g 16%
Sugar 25g 50%

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