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No Bake Blueberry Cheesecake

Indulge in a symphony of flavours with my No Bake Blueberry Cheesecake. A heavenly marriage of velvety cheesecake, buttery biscuit crust, and the vibrant burst of fresh blueberries awaits. Each bite is a delightful dance of creaminess and fruity sweetness, promising a dessert experience that’s both elegant and effortless.

Total Time
4 hours
Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • For the Crust:

    200g digestive biscuits (or graham crackers), crushed into fine crumbs
    100g unsalted butter, melted

    For the Blueberry Sauce:

    250g fresh blueberries
    50g granulated sugar
    1 tablespoon lemon juice
    1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)

    For the Cheesecake Filling:

    500g cream cheese, softened
    150g powdered sugar
    1 teaspoon vanilla extract
    300ml heavy cream, chilled

    For Garnish:

    Fresh blueberries
    Whipped cream

Total Time

  • Preparation Time
    30 min

Goes Great with

    1. Prepare the Crust:
      • In a bowl, combine the crushed digestive biscuits with melted butter until the mixture resembles wet sand.
      • Press the mixture firmly into the base of a 9-inch (23 cm) springform pan. Chill in the refrigerator while you prepare the filling.
    2. Make the Blueberry Sauce:
      • In a saucepan, combine the fresh blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and release their juices.
      • Stir in the cornstarch slurry and cook until the sauce thickens. Remove from heat and let it cool completely.
    3. Prepare the Cheesecake Filling:
      • In a large bowl, beat the softened cream cheese until smooth and creamy.
      • Add the powdered sugar and vanilla extract, and continue to beat until well incorporated.
      • In a separate bowl, whip the chilled heavy cream until stiff peaks form.
      • Gently fold the whipped cream into the cream cheese mixture until well combined.
    4. Assemble the Cheesecake:
      • Pour half of the cheesecake filling over the chilled crust. Smooth it out with a spatula.
      • Drizzle a layer of the cooled blueberry sauce over the filling.
      • Add the remaining cheesecake filling on top and smooth the surface.
    5. Chill and Garnish:
      • Refrigerate the cheesecake for at least 4 hours or preferably overnight to set.
      • Before serving, garnish the cheesecake with fresh blueberries and dollops of whipped cream.
      • Carefully remove the sides of the springform pan.
    6. Serve and Enjoy:
      • Slice and serve the delicious no-bake blueberry cheesecake, delighting in its creamy texture and the burst of blueberry goodness in every bite.
    Pro Tips
    • Chilled Ingredients: Ensure your cream cheese and heavy cream are well chilled for a fluffier and smoother filling.
    • Perfect Crust: Press the biscuit crumbs firmly into the base of the pan for a sturdy and neat crust.
    • Layering Technique: Allow the blueberry sauce to cool completely before layering to maintain distinct layers and flavors.
    • Garnish Grace: Decorate the cheesecake just before serving to keep the whipped cream fresh and the blueberries plump.
    • Serving Suggestion: Pair each slice with a hot cup of coffee or tea for a delightful dessert experience.


Calories per Serving:
Approximately 380 calories per serving, making it a guilt-free indulgence for dessert enthusiasts. This No-Bake Blueberry Cheesecake is a heavenly treat, marrying the creaminess of cheesecake with the fruity freshness of blueberries. Enjoy the ease of preparation and the delight it brings to your dessert table.

Goes Great with