No-Bake Blueberry Cheesecake

This may not be the prettiest dessert to photograph and I do apologize for the pictures in advance. It was so good though and I’d definitely make this recipe again. I love this recipe because the cheesecake is no-bake and you can choose to use one of the cans of already made pie filling or make your own pie topping. You can make individual servings of this and layer everything in fancy cups so that it looks like a parfait. 

See what I mean but ugly and hard to photograph? 🙂 Just not pretty at all but damn is this a good dessert. Trust me, I tried to take a picture of this and no matter what angle I used it just didn’t want to take it.

Tips for Blueberry Cheesecake 

Crust 

The crust for this cheesecake is your typical graham cracker, butter, and sugar crust. Use a food processor to process the graham crackers into fine crumbs or crush them in a freezer bag. 

Cheesecake 

Instead of using vanilla extract like there is in most typical cheesecake recipes I like to use almond extract. Its just something different to use instead of vanilla all the time and that is what my grandma always used in her baking recipes. 

Blueberry Topping 

There is a recipe below for making the blueberry topping that goes on top of the cheesecake. You can skip the step for the blender if you want a chunkier blueberry sauce. Just dump the blueberries in the saucepan, The blueberries don’t have to be defrosted either. If you don’t like blueberries try cherries, raspberries, or strawberries. 

Purchasing canned pie filling at the store is always another option or route to take if you’re looking to whip this dessert up fast. 

How to make Fresh Blueberry Cheesecake  

To prepare crust, combine the graham crackers crumbs, butter, and sugar  ingredients in a medium bowl. Toss with a fork until moist. Firmly press mixture into the bottom of an 8-inch pan coated with cooking spray. Set aside. 

3. To prepare the topping, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside. Let the blueberry sauce cool for a bit. 

4. Place cream cheese in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Then add the powdered sugar and gently fold in the whipped topping. 

5. Pour the cheesecake mixture on top of the cheesecake crust and spread it evenly all over the crust. Then the blueberry sauce. 

6. Set in the fridge for 2 to 3 hours or overnight before serving. The middle part should set up in the fridge. 

Other Recipes to Try 

Grilled Shrimp Skewers 

Greek Orzo Salad with Mustard Dill Vinaigrette

Honey Glazed Grilled Fig Salad 

Pumpkin Granola and Orange Cranberry Yogurt 

Rosemary Home Fries 

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!

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