Blueberry Cheesecake Recipe (No-Bake)

April 28, 2015
(Last Updated On: November 1, 2018)

How to make No-Bake Blueberry Cheesecake

Blueberry Cheesecake Recipe, let me give you a little background about Cheesecakes. It is a large family of sweet, cheese-based pie. Cheesecakes are generally made with soft, fresh cheeses. Other ingredients such as sugar, eggs, flour, liquids are often mixed in as well. Typically, the filling covers a crust, which may be pastry, cookie, or digestive biscuit.  The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. There are also savoury cheesecakes, often flavoured with blue cheese and served as hors d’oeuvres or with accompanying salads.

This Blueberry Cheesecake Recipe (No-Bake) is a huge hit with my family, they always ask for more.  One thing you will love about this dessert is, its delicious and tasty flavor, creamy and a perfect pair for your favorite coffee.

Blueberry Cheesecake recipe

Blueberry Cheesecake Recipe

blueberry cheese cake ingredients

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5 from 1 vote

Blueberry Cheesecake Recipe (No Bake)

Course: Dessert
Servings: 10 - 12 slices
Calories: 650kcal
Author: Eduardo Joven


  • Graham Crust:

  • cups Graham cracker crumbs
  • 1 tsp. cinnamon powder (optional)
  • 2 tbsp. sugar
  • 7-8 tbsp. butter melted
  • 1 tsp. lemon lime or calamansi zest, (optional)

  • Filling :

  • 1 8oz. Cream Cheese, softened
  • ¼ cup sugar
  • tbsp. unflavored gelatin powder dissolved in
  • 3 tbsp. fresh milk
  • 1 cup all purpose cream chilled
  • 1 cup frosty whip cream whipped (plus extra ½ cup for decorating, optional)
  • 1 cup Blueberry Compote or Canned Blueberry in Syrup


  • To make the crust: Mix graham crumbs with cinnamon powder, sugar, melted butter and calamansi zest. Mix well until the mixture is moistened and crumbly.
  • Transfer into a 9inch removable bottom pan like spring form pan or tart pan or pie plate.
  • Press the crumbs onto the pan as flat and even as you can, I’m using a plastic lid wrapped in plastic wrap. Chill your graham crust for at least 20 minutes to set firmly.
  • For the filling: Beat cream cheese and sugar until light and well blended. Meanwhile, dissolve unflavored gelatin into a hot milk and stir, then add into the cream mixture while still hot. Continue beating until cools down and well blended.
  • In another bowl, whip frosty cream and all-purpose cream until stiff at this point you can add vanilla extract if you want. Fold into cream cheese mixture until blended. Pour the mixture into a prepared graham crust and spread evenly.
  • Chill for about 6-7 hours to set the cream completely.
  • Decorate with reserved whipped cream and top with a good amount of blueberry compote.
  • Chill for at least another hour before serving.


Serving: 10g | Calories: 650kcal | Carbohydrates: 78g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 118mg | Sodium: 213mg | Fiber: 6g

Blueberry Cheesecake recipe

Amazing Blueberry Cheesecake Recipe!  This is an easy to make recipe and absolutely delicious!

Blueberry Cheesecake

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  • Reply


    September 8, 2016 at 4:22 am

    Thanks for this. I can’t wait to try making this at home.

  • Reply

    Julieanne Francis

    April 13, 2015 at 11:53 am

    Blueberry Cheesecake i love to make my own creation using your recipe. thank you !

  • Reply

    Teresa Organ

    March 22, 2015 at 10:32 pm

    Yummy!! Love Cheesecake 🙂

  • Reply


    March 9, 2015 at 2:54 pm

    This sounds delicious!

  • Reply


    March 2, 2010 at 9:18 pm

    In response to charisse, you put the toppings of the blueberry cheesecake toppings after you removed the cake from the pan. You put your toppings when you are freezing the cake. You use round pan with removal bottom lid.

  • Reply


    July 2, 2009 at 8:09 am

    Hi.. i would like to ask where can i buy heavy cream. i tried looking in supermarkets but i can’t find one. thanks 🙂

  • Reply


    January 28, 2009 at 12:43 am

    You can use a spring form pan:)

  • Reply


    December 28, 2008 at 4:45 am

    i just made cheesecake last christmas and i did it without baking. with the cream cheese, i added heavy cream, lemon juice, sugar and vanilla. after pouring the mixture on top of the crust, i just chilled my cake for about 4 hours before placing the topping. you can use the spring-form round pan, the one which the bottom can be removed. i didn’t have that, though. i just used a regular 9″ round pan. if fully chilled, you can easily take out the cake from the pan. it also helps if you have the non-stick pan.

  • Reply


    November 11, 2008 at 8:42 pm

    i would just like to know because im a beginner in cooking, how to remove the recipe in a pan like blueberry cheesecake knowing there’s a toppings on it? or what kind of pan should i use for this recipe? thanks..=D

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