This delicious no bake blueberry cheesecake is a decadent yet easy to make dessert. It is rich and creamy and makes an amazing dessert for a special celebration or holiday. This fresh blueberry cheesecake forgoes traditional graham crackers and instead uses blueberry muffins to make a delicious crust.
I love cheesecake and I love blueberries, so obviously combining the two flavors is the ultimate dessert for me! And I have a tasty recipe on the blog for baked blueberry cheesecake, which is perfect when you want a traditional New York style cheesecake.
But baked cheesecakes can be tricky to make and sometimes I don’t want to bother. This no bake cheesecake is simpler to make since all you have to do is make an easy crust, mix the filling, and freeze it.
There is no pots of water to steam the cheesecake and no worries about it cracking or falling in the middle. I love recipes that look complicated and impressive but are actually easy to make!
Why You Will Love This No Bake Blueberry Cheesecake
- The crust is made out of blueberry muffins. This gives the cheesecake some of the tasty flavor of muffins!
- It is super rich and creamy with a lighter flavor than that of a dense baked cheesecake.
- The crumb topping adds a little bit of crunch to the creamy cheesecake.
- If you use the optional food coloring it is seriously pretty. It looks great without the food coloring too, but the bright blue cheesecake layer makes it dramatic and show stopping.
- It is an excellent make ahead dessert for parties. It is perfect for indulgent occasions like Thanksgiving, Christmas or Mother’s Day.
For the crust:
- Blueberry muffins – The crust is made from 6 store bought blueberry muffins. You could make your own muffins, but that seems like a lot of effort for something that is going to be reduced to crumbs.
- Butter – The butter helps bind the muffins into a solid crust for the cheesecake.
For the filling:
- Cream cheese – This cheese cake uses lots and lots of cream cheese. For the best results leave the cream cheese out of the refrigerator for an hour so that it is softened.
- Half and half and heavy cream – Both are necessary to get the creamy filling to the right consistency.
- Powdered sugar and granulated sugar – Because the cheesecake isn’t being baked most of the sugar used is powdered sugar. Using all granulated sugar would make the cheesecake filling more grainy and less creamy.
- Vanilla – Vanilla enhances the other flavors in the cheesecake.
- Blueberries – Fresh blueberries are mixed into the filling to add flavor and pretty purple bursts of color in this fresh blueberry cheesecake.
- Blue and purple food coloring – if desired. Gel food coloring will give you the deep rich colors in these pictures. Liquid food coloring will result in more muted, pastel shades.
Step by Step Instructions
One of the most important steps you can take to make your cheesecake creamy is to start with room temperature cream cheese. Don’t try to cut corners on this or you will likely end up with lumpy filling.
Once your cream cheese has softened and you are almost ready to start baking line the bottom of a springform pan with parchment paper. Then wash the fresh blueberries.
2. Make the Crust
To make the crust first microwave the butter until it is melted. Then put the blueberry muffins in a large bowl and crumble them up until they are in very small pieces.
Pour the butter over the crumbled muffins and mix them with your fingers until everything is well coated. Press the muffin mixture into the bottom of the springform pan.
Use your fingers or a spoon to press the muffin crumbs down and make an even layer on the bottom. Then put the springform pan in the freezer while you make the filling.
3. Mix the Filling
This recipe uses a lot of cream cheese! You will need to use a stand mixer and scrape the bowl multiple times as you mix the filling to make sure all the ingredients are thoroughly mixed.
Start by putting the softened cream cheese into the mixer bowl and blending until it is smooth and creamy. Scrape the sides of the mixing bowl before you continue.
Then add the half and half, about 1/3 at a time, mixing after each addition. Then add the heavy cream, about 1/3 at a time, mixing in between each addition. Scrape the sides of the bowl as needed.
Add the vanilla and granulated sugar and blend to mix well. Then add the powdered sugar, about 1/2 a cup at a time, blending after each addition.
Once you have added everything the bowl will be very full. Scrape the sides of the bowl again and blend it some more to make sure no cream cheese is left unmixed.
4. Add Blueberries and Coloring
Pour about 1/2 of the mixture into a different bowl and refrigerate it. This will be the white layer on top of the cheesecake.
Add 1 pint of fresh blueberries to the remaining cheesecake in the mixing bowl and blend. Then add blue and purple gel food coloring to the bowl and mix it together.
You should end up with a bright blue color like in the pictures. If you aren’t happy with the color add some more food coloring until you get your desired color.
I left blue and purple streaks of food coloring in the batter, which looked very nice after it froze.
5. Assemble the Cheesecake
Once you have a color you like take the springform pan out of the freezer and pour the blue batter on top. Then return it to the freezer for two hours.
After two hours take the bowl of white cheesecake from the refrigerator and pour it over the blue cheesecake layer. The springform pan will be very full at this point!
Smooth the layer on top and put it back into the freezer. The cheesecake will need at least 4 hours to chill before serving. Leaving it overnight will ensure it has completely set and make it easier to cut and serve.
How to Serve
When you are ready to serve the no bake blueberry cheesecake take the sides of the springform pan off. Then slice it into 2-3 inch pieces and serve.
If you want to top off the cheesecake here are some tasty options:
- Shortbread crumb topping
- Fresh blueberries
- Homemade blueberry sauce
- Blue sugar or white sugar
- Blueberry pie filling
Most of my pictures have a combination of shortbread crumb topping and fresh blueberries on top. The crumb topping complements the muffin crust and makes the entire thing a taste like a blueberry muffin cheesecake!
How to Store
Store any unused cheesecake in the freezer in an airtight container. The cheesecake will keep frozen for about 3 weeks.
Variations and Tips
You can use frozen blueberries in the filling instead of fresh. Frozen berries will work best if you keep them frozen, since thawing them would make the filling more runny.
You could make a more traditional graham cracker crust if you prefer, directions for that are in the printable recipe card below.
Can I Make This Ahead?
This no bake blueberry cheesecake is a perfect make ahead dessert. It needs to be made at least 4 hours before serving and frozen, so keeping it longer is easy.
If you are making it ahead of time cover the springform pan with foil after it has frozen overnight. Then serve it sometime within the next three weeks.
Find More Blueberry Desserts
- 6 bakery style blueberry muffins (store bought)
- 1/3 cup butter
Blueberry Cheesecake Filling
- 3 1/2 pounds of cream cheese (7 8 ounce packages), softened to room temperature
- 1/2 cup half and half
- 1 cup heavy cream
- 3 cups powdered sugar
- 2 Tablespoons granulated sugar
- 2 Tablespoons vanilla
- 1 pint fresh blueberries
- Blue food coloring gel, optional
- Purple food coloring gel, optional
- extra blueberries for serving
- Line the bottom of the springform pan with parchment paper.
- Melt 1/3 cup of butter in the microwave, and set aside.
- In a large bowl, crumble the blueberry muffins, until they are in small crumb like pieces. Pour the butter over the crumbled muffins, and mix with your fingers until the muffin mixture is coated in the butter.
- Press the muffin mixture into the bottom of the springform pan. Press it down evenly with your fingers or a spatual. Put the springform pan in the freezer.
Blueberry Cheesecake Filling
- In the mixing bowl of a stand mixer, place the packages of softened cream cheese, and blend the cream cheese on low speed until it's smooth and creamy. Scrape the sides of the mixing bowl.
- Add the half and half in three separate additions, blending between each. Add the heavy cream in three separate additions, blending between each. Turn the mixer off and scrape the sides of the mixing bowl as needed while you add the half and half and cream.
- Next add the vanilla, and granulated sugar, and blend well. Then add the powdered sugar about 1/3 of a cup at a time, blending between addition. Scrape the sides of the bowl again and mix again until the mixture is smooth and creamy. The mixer bowl will be very full! Make sure all the cream cheese is blended together.
- Pour half of the mixture into another bowl, and put it in the refrigerator. This will be the white layer on top of the cheesecake.
- Rinse the pint of blueberres and pick through it to remove any stems. Then put the blueberries in the mixing bowl and blend.
- If you are using the food coloring add 1/2 teaspoon of blue food coloring gel, and blend. Add 1/2 teaspoon of purple food coloring gel, and blend. Color should resemble the blue color in the photo of the finished cheesecake. If you want it to be brighter add more food coloing until you get the color you like.
- When you're done blending, pour the blueberry cheesecake mixture into the springform pan, on top of the blueberry muffin crust. Smooth it out and put it back in the freezer for 2 hours to set.
- When the blue layer is set, take the bowl of white cheesecake from the refrigerator, and pour it into the springform pan on top of the blue layer. The pan will be very full! Spread the white layer evenly and then and place it back in the freezer for at least 4 hours, or overnight for best results.
Graham Cracker Crust
If you prefer to make a graham cracker crust use 10 full sheet graham crackers and crush them in a food processor. Add 1/3 cup granulated sugar and 5 Tablespoons melted butter to a bowl with the crushed graham crackers. Press the mixture into the bottom of the springform pan and freeze. Continue the recipe as written.
You can substitute 1 1/2 cups frozen blueberries for the fresh berries in the filling. Do not thaw the berries before mixing them in.
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Amount Per Serving: Calories: 715Total Fat: 51gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 142mgSodium: 494mgCarbohydrates: 57gFiber: 1gSugar: 44gProtein: 9g
Nutrition facts are estimates and doesn't include topping.