This No Bake Blueberry Cheesecake Pie is a great dessert and a simple no bake recipe. The creamy texture paired with the buttery graham cracker crust creates an epic flavor that the whole family will love. This is the perfect summer dessert.
I'm such a fan of this blueberry cream cheese dessert. You've likely had similar recipes to this, but I love that I don't even have to turn on my oven to get started. While I'm a fan of traditional cheesecake, it's safe to say that this decadent dessert really does top the list at one of my favorites.
The whole recipe is a breeze to make from start to finish, and the blueberry mixture topping is quite a yummy flavor. Keep in mind that this no bake cheesecake recipe can be varied with different fruits, which is part of the creative fun!
If you're a blueberry fan, be sure to try my White Chocolate and Blueberry Muffins and my Starbucks Blueberry Scone Recipe!
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Ingredients
- Graham cracker crumbs - You can crumble graham crackers in a food processor easily.
- Butter - Holds the crumbles together to form the crust.
- Sugar - For sweetness.
- Gelatin - This gives the cream cheese mixture more texture.
- Cream cheese - Be sure that it is softened.
- Sour cream - Helps add creaminess.
- Sugar - For sweetness.
- Vanilla extract - For flavor.
- Frozen blueberries - Make sure that they are thawed, at room temperature, and undrained. You can also use canned blueberry pie filling.
- Powdered sugar - For sweetness.
See recipe card for quantities.
How to Make No Bake Blueberry Cheesecake Pie
Step One: Mix the ingredients in a food processor and process until they are in large crumbs. Press into the bottom and up the sides of a 9-inch pie plate.
Step Two: Bloom the gelatin by sprinkling it on top of 3 tablespoons of cold water in a small dish. Let this sit for 5 minutes, and then add 2 tablespoons of hot water. Stir until the gelatin is fully dissolved. Leave out 1 teaspoon of the gelatin to mix with the topping. Strain out any lumps.
Step Three: Mix the bloomed gelatin with the rest of the filling ingredients in the food processor and process until it is smooth. Scrape down the sides as needed and then pour the mixture into the crust.
Put the cheesecake in the fridge for 3-4 hours before serving.
Step Four: To make the topping, combine the blueberries and powdered sugar, along with the reserved teaspoon of bloomed gelatin. Put in the fridge until ready to serve.
Add the topping to the top of the chilled cheesecake right before serving.
Top Tip
You can save time making this no bake blueberry cheesecake recipe by using a pre-made graham cracker crust from the grocery store.
Substitutions
- Cookie crust - Instead of a graham crust, make a cookie crust! Crushed Nilla wafer crusts are a really good option!
- Fresh blueberries - You can absolutely use fresh berries instead of frozen for this topping of this no bake dessert.
Variations
- Strawberry glaze - If you want to switch this pie to a strawberry pie, you can then top with fresh strawberries and strawberry glaze.
- Cherry pie - Using cherry pie filling on top is a great way to add a different taste to this popular recipe. It's a simple swap to make a no bake cherry cheesecake.
Make sure to try this No Bake Passionfruit Cheesecake as well!
Equipment
An electric mixer and a large bowl are needed to get the smooth cream cheese mixture for the pie filling.
Storage
Once you make this creamy cheesecake, cover it with aluminum foil and keep it stored in the fridge. An airtight container is actually the best way to store this delicious dessert, but either option works.
Make sure to eat it within 2-3 days of making it for the best flavor and texture. You can freeze it without the blueberry topping. Wrap with plastic wrap and freeze for up to 2 months.
Common Questions
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Softened cream cheese is key to this easy dessert. If you don't let the cream cheese soften, you will have little chunks, which will vary the taste and texture.Â
You can! I love to add some lemon zest to the blueberry filling to really give it a burst of flavor. You can also add a few squeezes of lemon juice to the blueberry mixture for a burst of fun flavor.Â
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📖 Recipe
No Bake Blueberry Cheesecake Pie
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoon butter
- 1 tablespoon sugar
Filling:
- 4 teaspoon gelatin divided
- 12 oz cream cheese (1.5 packages)
- ½ cup sour cream
- ¾ cup sugar
- 1 teaspoon vanilla extract
Topping:
- 2 cups frozen blueberries thawed, room temperature, undrained
- ¼ cup powdered sugar
- 1 teaspoon reserved bloomed gelatin optional
Instructions
Crust:
- Combine the ingredients in a food processor and process until they come together in large crumbs. Press into the bottom and up the sides of a standard 9-inch pie plate.
Filling:
- To bloom the gelatin sprinkle it on top of 3 tablespoons of cold water in a small dish. Let sit for 5 minutes. Add 2 tablespoons of hot water and stir until the gelatin is dissolved. Reserve 1 teapoon for the topping. Strain out any lumps.
- Combine the bloomed gelatin with the other filling ingredients in the food processor and process until smooth. Scrape down the sides as needed. Pour into the prepared crust.
- Chill the cheesecake for at least 3-4 hours before serving.
Topping:
- Combine the blueberries with the powdered sugar and one teapoon of bloomed gelatin in a medium bowl. Refrigerate separately until ready to serve.
- Add the blueberry topping to the top of the cheesecake right before serving.
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