No-Bake Blueberry Cheesecake
The good news is this delicious Blueberry Cheesecake recipe is vegetarian, egg-free, and nut-free. With some substitutions, it can also be gluten-free.
Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a delightful dessert, our cheesecake is the perfect show-stopper. Its simplicity makes it an ideal option for busy days when you want to impress without stress.
There is a certain thrill when you sweeten cream cheese and whip it up until it turns into a fluffy, delightful treat. Once topped with fruity filling, it becomes a light and creamy cheesecake, perfect for sharing during any season.
What’s To Love?
💕 Great for making in advance.
💕 The filling is light and fluffy with no falling apart.
💕 No oven is required.
💕 Decorate how you wish by adding more ingredients or using less.
💕 Doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 Tastes as good as it looks, making them a great dessert for almost any occasion.
💕 Offers a deep, satisfying cheesecake taste without the filling being sloppy.
💕 Perfect for entertaining to serve any time of the year.
💕 Perfect for parties or gatherings.
Have you already tried our no-bake Blueberry Cheesecake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Cookies — we suggest using McVities Digestives.
- Butter — for the best results, use dairy butter at room temperature.
- Cream Cheese — full-fat must be used, not half-fat or light versions. We recommend using Full-Fat Philadelphia Cream Cheese.
- Mascarpone — it adds a beautiful, extra creamy addition, adding even more bursting flavors.
- Cream — use double cream, also called heavy cream in some countries.
- Gelatine — we use the gelatine powder because it’s easier to use.
- Powdered Sugar — use powdered sugar, also called icing sugar in some countries. It’s used instead of caster sugar because it blends better with the cheesecake mixture.
- Lemon Juice — use fresh lemons for juicing.
- Blueberries — use fresh for best results.
- Jam — used to a little texture and color to the cheesecake. We suggest using our Blueberry Rhubarb Jam, or, for convenience, use a store-bought blueberry jam.
- White Cane Sugar — used for the jelly to add sweetness.
- Tapioca Flour — adds a beautiful sheen without making the jelly cloudy and helps it set when heated.
- Food Coloring — use red gel food coloring, it adds a deep coloring to the jelly.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Cookies — gluten-free can be used, such as these gluten-free Digestives.
- Gelatine — vege-gel is a great alternative but will not set as firm as the original gelatine powder.
- Tapioca Flour — cornflour can be used but will make the jelly cloudy.
- Blueberries — acai berries are a great alternative.
- Blueberry Jam — acai berry jam is a great alternative.
NOTE: We do not suggest making the cheesecake dairy-free.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result of the No-Bake Blueberry Cheesecake might differ, particularly if you’re substituting many ingredients.
If you have made the Blueberry Cheesecake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
No-bake blueberry cheesecake is easy to make and even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ Let’s start by greasing and lining a springform cake pan. Then, combine the blueberries and other topping ingredients in a saucepan. Simmer over low heat for 5-10 minutes, then remove from heat and let it cool in the fridge.
▶︎ To make the base, crush the cookies into fine crumbs and add them to a bowl. Melt the butter and add it to the cookie crumbs, then combine well. Press the mixture firmly into the bottom of a springform cake pan. Place the pan in the refrigerator to set while you prepare the filling.
▶︎ Then, to make the filling, whisk the full-fat cream cheese and mascarpone in a large mixing bowl. Then, whisk the double cream in a separate bowl until stiff peaks form. Carefully fold the cream into the cream cheese mixture.
▶︎ Make the gelatine according to the manufacturer’s instructions, then add to the creamy mixture and gently combine. Sieve the powdered sugar into the cheesecake mixture. Add the lemon juice and gelatine. Gently combine using the lowest setting on the hand mixer.
▶︎ Heat the blueberry jam in the microwave for 10-20 seconds on the highest setting, stirring well to soften it. Gently fold into the cheesecake mixture to create a ripple effect. Remove the crust from the refrigerator, pour the cheesecake filling over the base, and smooth the top. Cover the cake pan with cling film and refrigerate for 2-3 hours, but preferably overnight.
▶︎ Once fully chilled, remove the premade topping you made at the very beginning from the fridge and gently pour over the cheesecake. Serve and enjoy!
NOTE: If you’re not using gelatine, the cheesecake will need 6 hours of refrigeration, or preferably overnight. Please note the texture will be a little softer. You may want to freeze it for an hour before serving.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
For best results, use a cake pan with a detachable base (unclippable sides), like this 20cm Springform Cake Pan.
Warm a knife under a hot tap, and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Unclip the springform, lift it off, then gently slide the cheesecake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best No-Bake Blueberry Cheesecake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 20cm Springform Cake Pan
- kMix – or this award-winning hand mixer
- Mini Chopper – to finely chop the cookies or use a plastic bag.
- Mixing Bowl – to combine the cookies and butter for the base.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer. It’s especially useful for recipes like cheesecakes, as it can lighten the load and is an excellent asset for any kitchen.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
No-Bake Blueberry Cheesecake is frequently eaten as a standalone dessert, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Can be topped with Whipped Cream or pouring cream.
▶︎ Why not drink it with a cup of tea, such as Earl Gray or a flavorful, creamy coffee to balance the tartness and sweetness? It can’t be beaten on taste!
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Blueberry Cheesecake!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
No-Bake Blueberry Cheesecake
Ingredients
Equipment
Method
- Grease and line a springform cake pan with unbleached parchment paper.
- In a saucepan, combine the blueberries and other topping ingredients. If you're adding food coloring, dip a toothpick into the pot, lift it out, and swirl it in the blueberry mixture.450 grams Blueberries, 100 grams White Cane Sugar, 1 ½ tbsp Tapioca Flour, 1 drop Red Gel Food Coloring, 120 ml Water, 1 tbsp Lemon Juice
- Simmer over low heat for 5-10 minutes until thick and syrupy.
- Remove from heat and let it cool in the fridge.
- Place the cookies in a food processor or a plastic bag and crush them into fine crumbs. Add to a bowl.300 grams Digestive Cookies
- Melt butter in the microwave for 30-40 seconds.150 grams Butter
- Add to cookie crumb mix.
- Mix ingredients until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform cake pan to create the crust.
- Place the cake pan in the refrigerator to set while you prepare the filling.
- Whisk the full-fat cream cheese and mascarpone in a large mixing bowl until smooth and creamy.300 grams Full-Fat Philadelphia Cream Cheese, 250 grams Mascarpone
- Whisk the double cream in a separate bowl until stiff peaks form.300 grams Double Cream
- Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
- Make the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling and stir gently or use a hand mixer on the lowest setting. 12 grams Gelatine Powder - Sieve the powdered sugar into the cheesecake mixture.100 grams Powdered Sugar
- Add the lemon juice and gelatine to the mixture. Gently combine using the lowest setting on the hand mixer.1 tbsp Lemon Juice
- Heat the blueberry jam in the microwave for 10-20 seconds on the highest setting. Stir it well to soften it100 grams Blueberry Jam
- Gently fold into the cheesecake mixture to create a ripple effect.
- Remove the crust from the refrigerator.
- Pour the cheesecake filling over the base.
- Smooth the top with a spatula.
- Cover the cake pan with cling film and refrigerate for two hours or overnight before serving.
- Remove the premade topping from the fridge and gently pour over the cheesecake.
- Serve and enjoy!
Notes
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not set.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling’s light and airy texture.
- For clean, smooth slices, use a sharp knife dipped in hot water to cut the cheesecake. Wipe the knife between each cut for a neater presentation.
- Allow the cheesecake to sit at room temperature for about 30 minutes before serving. This brings out the best flavors and textures.
- If you want to use gelatine in your cheesecake, make it according to the manufacturer’s instructions by sprinkling the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling. Stir gently or use a hand mixer on the lowest setting. The cheesecake will not need freezing.
- If you prefer to omit the gelatine, the cheesecake must be frozen for several hours. It will become more like an ice cream cheesecake, which is equally delicious.
- Cookies: Use your favorite or gluten-free; these gluten-free Digestives are a great alternative.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of No-Bake Blueberry Cheesecake every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Would it be okay to use spray cream?
Hi it’s ok to use spray cream for the topping or on the side, but we don’t recommend using it for the actual cheesecake. Hope that helps.
Hi Sharon, I just made this and everyone said it is their new favorite dessert! This is incredibly tasty! I didn’t know what to do because my oven broken down so I’ve literally got nothing to cook on. So, the no-bake cheesecake was a real lifesaver.
Hi Mary, we’re glad the cheesecake was a real success for you. We have also beed in that suituation as well so we totally understand what a lifesaver no-bakes are.