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Blueberry No-Bake Cheesecake Recipe

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4.1 from 6 reviews

This Blueberry No-Bake Cheesecake is a creamy, luscious dessert that comes together effortlessly without any baking. Featuring a smooth, fluffy cream cheese and whipped cream filling atop a classic graham cracker crust, it’s topped with a sweet and tangy blueberry pie filling. Perfect for when you want a delicious cheesecake but prefer a quick, no-cook method.

  • Total Time: 4 hours 15 minutes
  • Yield: 1 (9-inch) cheesecake, serves approximately 8 slices

Ingredients

Filling

  • 1 (8 oz) cream cheese, room temperature
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 cup powdered sugar
  • 1 teaspoon high-quality vanilla extract
  • 1/2 cup heavy whipping cream

Crust

  • 1 9-inch graham cracker pie crust (homemade or store-bought)

Topping

  • 1 (21 oz) can blueberry pie filling

Instructions

  1. Whip cream cheese and Greek yogurt: In a medium bowl, beat the softened cream cheese and plain Greek yogurt together for 1-2 minutes until smooth. Scrape down the sides and continue mixing for another 15-30 seconds to ensure an even consistency.
  2. Add powdered sugar and vanilla: Gently mix in the powdered sugar and vanilla extract, combining just until blended. Take care not to overmix to keep the filling light.
  3. Whip heavy cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, making it thick and fluffy.
  4. Fold whipped cream into filling: Carefully fold the whipped cream into the cream cheese mixture until the filling is thick and smooth, preserving the airy texture.
  5. Assemble cheesecake: Pour the cream cheese filling into the prepared graham cracker crust, smoothing it evenly across the surface.
  6. Add blueberry topping and chill: Spread the blueberry pie filling evenly on top of the cheesecake filling. Refrigerate the cheesecake for 4-6 hours to allow it to firm up and develop ideal texture. The cheesecake can be served immediately but will be softer in texture if not chilled.

Notes

  • For best results, use full-fat cream cheese and heavy whipping cream for a rich texture.
  • Chilling time of at least 4 hours is recommended for a firmer cheesecake, but you can serve it earlier for a softer consistency.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • You can substitute blueberry pie filling with other fruit fillings as desired for variety.
  • Make sure the cream cheese is at room temperature for easier whipping and smooth texture.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/blueberry-no-bake-cheesecake-recipe/