Name: No Bake Blueberry Cheesecake
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups graham crumbs.; 1/2 cup butter, melted.; 2 tablespoons sugar (for crust).; 24 oz cream cheese, softened (3 packages).; 4 cups cool whip.; 1 1/4 cups icing sugar.; 1 teaspoon vanilla extract.; 1 teaspoon lemon juice (for filling).; 3 cups blueberries.; 1/2 cup sugar (for topping).; 1 1/2 tablespoons cornstarch.; 1 tablespoon lemon juice (for topping).; 1/2 cup water.

A slice of blueberry cheesecake topped with fresh blueberries sits on a white plate, with a whole cheesecake in the background. | bakeitgood.com

I discovered this recipe during a heat wave when turning on the oven was not an option. Now it's become my go-to dessert for summer gatherings. The combination of silky cream cheese and fresh blueberries creates pure magic that always gets compliments.

What Makes This Recipe Special

Sometimes the simplest recipes turn out the best. This cheesecake comes together so quickly yet tastes like you spent hours in the kitchen. The fresh blueberry topping takes it from good to absolutely amazing.

Everything You Need

For the Crust:
- Graham crumbs
- Butter, melted
- Sugar
For the Cheesecake Layer:
- Cream cheese, softened
- Cool Whip
- Icing sugar (powdered sugar)
- Vanilla extract
- Lemon juice
For the Blueberry Topping:
- Blueberries (fresh or frozen)
- Sugar
- Cornstarch
- Lemon juice
- Water

Let's Make It Together

Start With the Blueberries: I always make the topping first so it has plenty of time to cool. Just simmer everything in a saucepan until it thickens beautifully. You can even make this days ahead.
Build the Base: Mix those graham crumbs with melted butter and sugar then press into your pan. A measuring cup works perfectly for getting an even base.
Mix the Filling: Beat that cream cheese until it's super smooth then fold in your Cool Whip icing sugar vanilla and lemon juice. The filling should be light and creamy.
Top It Off: Once your blueberry topping is cool spread it over that creamy layer. Pop it in the fridge and let the magic happen.

A slice of blueberry cheesecake with a golden crust, topped with glossy blueberries and a vibrant purple topping, served on a white plate. | bakeitgood.com

My Best Tips

The secret to perfect cheesecake is patience. Let that cream cheese come to room temperature before you start. Beat it alone first then add everything else. Trust me it makes all the difference in getting that silky smooth texture.

Time to Serve

I love cutting thick slices and adding an extra spoonful of blueberry sauce on top. A cup of strong coffee or iced tea on the side makes it perfect.

Keeping It Fresh

Keep your cheesecake covered in the fridge and it'll stay perfect for about 5 days. When I make extra I wrap slices up tight and freeze them. They're like little treasures for another day.

Switch Things Up

Sometimes I make mini versions in mason jars for picnics. You can swap blueberries for any berry you love or try Oreos instead of graham crackers for the base. This recipe loves creative twists.

Freezer Tips for Longevity

Wrap your cheesecake well before freezing. I use plastic wrap then foil to keep it perfect. Let it thaw slowly in the fridge overnight when you're ready for it.

Why This Recipe Works

This cheesecake never fails to impress. The combination of that buttery crust, creamy filling, and fresh berry topping makes everyone think you spent hours in the kitchen. It's my secret weapon for last-minute guests.

Perfect Blueberry Topping

The trick to amazing topping is letting it simmer until it's just right. I usually test it by running my finger across the back of a spoon. When it leaves a clear path, you know it's perfect.

Going Gluten-Free

My friend Sarah can't have gluten, so we make this with gluten-free cookie crumbs. You'd never know the difference—just make sure to check all your ingredients.

A creamy cheesecake topped with fresh blueberries and a layer of blueberry sauce, set on a graham cracker crust. | bakeitgood.com

Plant-Based Version

You can totally make this vegan. Use dairy-free cream cheese, coconut whipped cream, and plant butter. The topping works great with agar instead of cornstarch.

Kids Love These Minis

My little ones go crazy for their own mini cheesecakes. We make them in a muffin tin, and they love adding their own toppings. It's become our favorite weekend activity.

Chocolate Lover's Twist

Sometimes I sprinkle chocolate chips into the filling or drizzle melted chocolate over the top. The combination of chocolate and blueberries is absolutely divine.

Plan Ahead

This is my go-to dessert for parties because I can make it two days before. Just keep the topping separate and add it when you're ready to serve. Everyone thinks you just made it.

Seasonal Variations

In summer, use fresh peaches or strawberries for a fruity twist. During fall, a sprinkle of cinnamon in the filling adds a warm, cozy flavor.

Frequently Asked Questions

→ Can I use frozen blueberries?: Yes, frozen blueberries work great for the topping. No need to thaw them first, just cook them directly with the other topping ingredients.
→ How long will this cheesecake keep?: This cheesecake keeps well in the refrigerator for up to 4 days. Store it covered to prevent it from absorbing other flavors.
→ Can I freeze this cheesecake?: Yes, you can freeze it for up to 2 months. Wrap well in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
→ Why isn't my filling firm?: Make sure to use full-fat cream cheese and that it's properly chilled. The cheesecake needs at least 3 hours in the fridge to set properly.
→ Can I use other berries for the topping?: Yes, you can substitute strawberries, raspberries, or a mix of berries. Keep the same proportions of sugar and cornstarch for the topping.

Easy No Bake Berry Cake