This cheesecake is so perfectly firm yet light that I bet you won’t even be able to tell it’s no bake! The recipe is similar to my no bake chocolate cheesecake in the way that it uses melted chocolate to set. Chocolate is firm when chilled, so it makes the best no bake cheesecake recipe base! I prefer this to no bake cheesecakes that use ‘frozen whipped topping’ because the texture is better and it just tastes better! I know white chocolate is notoriously hard to melt, but read on for some tips to help you get it right. We’re even going to melt it in the microwave to keep it super simple, but I will give you instructions for stove top, too! Let’s peek at a slice of this no bake blueberry cheesecake so we can see the creamy inside with a spoonful of fresh blueberry sauce on top, shall we? Any even chillier dessert is my blueberry sherbet recipe!
Why you’ll love this Blueberry Cheesecake Recipe
While the photos looks like a plain no bake cheesecake with fresh blueberries on top, I can assure you that we’re going to drizzle this summer dessert with a fresh blueberry sauce that will take it to the over the top. The no bake blueberry cheesecake base is super simple–it relies on cream cheese, whipped cream, and white chocolate to set into the perfect light yet creamy cheesecake. This recipe does not contain gelatin or condensed milk to hold it together. In my opinion, those ingredients can overpower the tangy cream cheese. We’re going to beat together melted white chocolate with cream cheese, vanilla, sugar, and lemon juice, and then fold in some freshly whipped cream. The whipped cream gives us the light creamy texture, while the white chocolate sets our cheesecake into a firm texture that we know and love about cheesecake. It’s the tastiest way to set a cheesecake that will never see the oven.
No-Bake Blueberry Cheesecake Ingredients
Graham Crackers. You need 8 whole graham cracker sheets or 1 cup of graham cracker crumbs. Butter. I always bake with unsalted butter. Granulated Sugar. Regular white granulated sugar, not brown sugar here. Heavy Whipping Cream. Instead of relying on whipped topping, gelatin, or condensed milk to set this cheesecake, we’re whipping heavy cream into freshly whipped cream and folding it into cream cheese to make a soft, creamy base. If you’re on the other side of the pond, you need double cream for whipping. It should have at least 40% fat. Cream Cheese. It is imperative that you soften cream cheese at room temperature for at least 2 hours. Cold cream cheese can cause lumps in your final cheesecake, so ensure it’s room temperature and smooth before beating. Before the food scientists come for me, I have a trick to quickly get cream cheese at room temperature so that it’s not sitting out for too long. Open the package of cream cheese, slice it into about 16 cubes, and space them apart on a plate so that they’re not touching. In less than 2 hours, the cream cheese will be fully softened and room temperature. If you leave it as a whole brick, it will take much too long to soften. White Chocolate. We need real white chocolate for this no bake blueberry cheesecake; look for a bar in the baking aisle. White chocolate chips are too hard to melt, in my experience. Powdered Sugar. The small amount of cornstarch in powdered sugar helps hold everything together. Vanilla Extract. Since this recipe isn’t going to be cooked, use high quality Bourbon vanilla extract, because the flavor will shine. Lemon Juice. A small amount of lemon juice brings acidity and tang to a no bake cheesecake. You can use freshly squeezed or bottled lemon juice, since we’re only using a small amount.
How to make Blueberry Cheesecake
Before serving, slice the no bake blueberry cheesecake into 6 even slices. Serve with fresh blueberry sauce!
Blueberry Cheesecake Recipe Tips
Graham Crackers - You can use 8 whole graham cracker sheets or 1 cup of pre-crushed graham cracker crumbs from the box. Cream Cheese - It can be tempting to use low fat cream cheese, but I really recommend the full-fat regular varieties. Do not use neufchâtel cheese either. Blueberries - This blueberry cheesecake works with fresh or frozen blueberries–so simple!
Blueberry Cheesecake Recipe Variations
Turn this No Bake Blueberry Cheesecake Recipe into bars!
Instead of cutting 6 slices, just cut down the middle and then cut across into 8 bars. I cut my lemon cheesecake bars the same way, if you need a guide.
Can I change the crust?
While this no bake blueberry cheesecake has a graham cracker crust, you can make a chocolate cookie crust with 15 chocolate sandwich cookies and 3 tablespoons of melted butter.
What to serve with No Bake Blueberry Cheesecake
Garnish this blueberry cheesecake with the blueberry sauce, and decorate it with fresh berries, lemon slices, and a mint sprig. I don’t know–it feels really weird to say what to serve with a dessert. Maybe omit this?
Storing leftover No-Bake Blueberry Cheesecake
Leftover cheesecake needs to be stored in the fridge. Cover it with plastic wrap (or move the slices to an airtight container), and refrigerate for up to 5 days. You can also freeze individual slices for up to 3 months. Defrost in the fridge overnight. Never heat this cheesecake in the microwave or oven–it will melt. Other blueberry and cheesecake recipes you might like:
Small Batch Blueberry Muffins Lemon Blueberry Cheesecake Raspberry White Chocolate Cheesecake Instant Pot Cheesecake Recipe Blueberry Cobbler for Two
graham crackers: You need 8 whole graham cracker sheets or 1 cup of graham cracker crumbs.heavy whipping cream: Instead of relying on whipped topping, gelatin, or condensed milk to set this cheesecake, we’re whipping heavy cream into freshly whipped cream and folding it into cream cheese to make a soft, creamy base. If you’re on the other side of the pond, you need double cream for whipping.cream cheese: Soften cream cheese at room temperature for at least 2 hours. Cold cream cheese can cause lumps in your final cheesecake, so ensure it’s room temperature and smooth before beating. Before the food scientists come for me, I have a trick to quickly get cream cheese at room temperature so that it’s not sitting out for too long. Open the package of cream cheese, slice it into about 16 cubes, and space them apart on a plate so that they’re not touching. In less than 2 hours, the cream cheese will be fully softened and room temperature. If you leave it as a whole brick, it will take much too long to soften.white chocolate: We need real white chocolate; look for a bar in the baking aisle. White chocolate chips are too hard to melt.
Aluminum Bread Pan, 9 Inches
