You know those desserts that make you stop mid-bite, close your eyes, and go, “Oh. My. God.”? That’s what we’re talking about here. This Blueberry Cheesecake is the kind of dessert that shows up, shows off, and steals the entire show.

It’s the reason your cousin will ask for seconds before finishing their first slice. It’s the reason your inbox will be flooded with recipe requests by 9 p.m.

What makes it such a showstopper? It’s a luscious, no-bake cheesecake that tastes like summer and elegance had a baby. Cream cheese whipped into creamy submission, folded with fluffy whipped cream, all resting on a buttery graham cracker crust.

And the star? A tangy-sweet blueberry topping so glossy it could double as highlighter. No oven, no water bath, no stress—just chill, top, slice, and watch it disappear.

Recipe Snapshot

Category	Details
Yield	1 cheesecake (9-inch)
Serving Size	1 slice (1/12th of cake)
Prep Time	25 minutes
Cook/Bake/Make Time	0 minutes (no-bake)
Total Time	6 hours 25 minutes (including chilling)
Calories per Serving	~410
Primary Cooking Method	No-bake
Cooling Time	6 hours (refrigeration)
Occasion	Summer parties, holidays
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Blueberry Cheesecake

Recipe by Angela JonesCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

slice

Prep time

minutes

Cooking timeminutes

Calories

410

kcal

This is not your average cheesecake. This Blueberry Cheesecake is my secret weapon when I need to pull out something jaw-droppingly good without breaking a sweat.

It’s indulgent without being over-the-top, light yet decadent, and yes—those swirls of glossy blueberry topping really do make it Instagram-worthy. The creamy filling? A cloud of sweet, tangy perfection. And that buttery graham cracker crust? Chef’s kiss.

The no-bake factor seals the deal. It’s like giving your oven a summer vacation while still bringing something sensational to the table. Whether it’s for a special gathering or a solo Netflix binge night, this one hits every note.

Ingredients

For the Crust
1 ½ cups (150g) graham cracker crumbs
2 tablespoons sugar
6 tablespoons (85g) unsalted butter, melted
For the Filling
24 oz (675g) cream cheese, softened
1 cup (120g) powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup (240ml) heavy whipping cream, cold
For the Blueberry Topping
2 cups (300g) fresh or frozen blueberries
½ cup (100g) sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Directions

Build the Perfect Crust
Melt and Mix: In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Form the Base: Pour the mixture into a 9-inch springform pan. Using the bottom of a glass or a measuring cup, press the crumbs firmly and evenly across the bottom and slightly up the sides.
Chill Out: Place the crust in the fridge to set while you prep the filling—at least 10–15 minutes.
Make the Creamy Cheesecake Filling
Whip the Base: In a large bowl, beat the softened cream cheese until smooth using a hand or stand mixer. Add powdered sugar, lemon juice, and vanilla. Beat again until creamy and completely lump-free.
Whip the Cream Separately: In another chilled bowl, whip cold heavy cream to stiff peaks. This helps the cheesecake set without gelatin and gives it a mousse-like texture.
Fold with Care: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Don’t overmix—fold just until combined and airy.
Assemble and Chill
Fill It Up: Spoon the cheesecake mixture onto the chilled crust. Use an offset spatula to spread the filling evenly and smooth the top.
Release the Bubbles: Tap the pan gently on the counter a few times to eliminate any air bubbles lurking beneath the surface.
Wrap and Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to ensure it sets properly.
Cook the Blueberry Topping
Cook the Fruit: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the blueberries soften and release their juices (about 5–7 minutes).
Thicken the Sauce: Stir in the cornstarch slurry and cook for another 1–2 minutes, until the mixture thickens into a glossy, jammy sauce.
Cool It Down: Transfer the topping to a bowl and let it cool completely to room temperature before using.
Top and Serve Like a Pro
Final Touch: Spoon the cooled blueberry topping evenly over the chilled cheesecake. You can go rustic and spread it or artfully swirl for a fancy finish.
Slice It Right: For clean, café-style slices, dip a sharp knife in hot water and wipe it dry between each cut.
Serve Cold: Blueberry cheesecake is best served cold, straight from the fridge. Every bite is creamy heaven with a sweet, tangy burst of berries.

Extra Tips

Room Temp Cream Cheese Is a Must: Cold cream cheese makes for a lumpy filling. Let it soften at room temp for at least an hour before using.
Use Fresh Lemon Juice: Bottled lemon juice works in a pinch, but fresh adds that vibrant pop of citrus that really balances the sweetness.
Don’t Rush the Chill Time: As tempting as it is to dig in early, chilling the cheesecake fully ensures the perfect texture and clean slices.
Stabilize the Whipped Cream (Optional): If you’re worried about the whipped cream losing its structure over time, you can add a tablespoon of powdered milk or a touch of gelatin
Crust Customization: No graham crackers? No problem. Try digestive biscuits, vanilla wafers, or even Oreos for a fun twist.
Double the Blueberries: Want a thicker topping? Go wild with 3 cups of berries and cook it down a bit longer for a jam-like finish.

Equipment List

9-inch springform pan
Hand mixer or stand mixer
Mixing bowls (at least 2)
Rubber spatula
Measuring cups and spoons
Saucepan (for blueberry topping)
Offset spatula (optional but helpful)
Glass or cup (for pressing crust)
Plastic wrap or foil (for chilling)
Sharp knife and kitchen towel (for slicing)

Make-Ahead Tips

Want to get a jump on dessert prep? You totally can. This cheesecake is a dream for planners and party hosts:

Crust: You can make and chill the graham cracker crust up to 2 days ahead. Just keep it covered in the fridge.

Filling: Prepare the filling a day in advance and spread it onto the crust. Chill overnight for perfect texture.

Blueberry Topping: Cook the blueberry topping up to 3 days ahead and store it in an airtight container in the fridge. Only add it to the cheesecake right before serving so it stays vibrant and fresh.

Whole Cheesecake: The entire assembled cheesecake (without the topping) can chill in the fridge for up to 2 days. Top just before slicing and serving for best results.

Storage Instructions

Short-Term: Got leftovers? Wrap the cheesecake in plastic wrap or transfer slices to an airtight container. It’ll stay fresh in the fridge for up to 5 days.

Freezing: This beauty also freezes like a champ. For best results, freeze individual slices on a baking sheet until solid, then wrap them in plastic wrap and store in a freezer-safe bag. When ready to serve, thaw in the fridge overnight.

Topping Tip: If you’re freezing the whole cheesecake, leave the blueberry topping off until after thawing. This keeps the fruit looking glossy and fresh instead of soggy and dull.

Frequently Asked Questions

Can I use frozen blueberries for the topping?

Yes! Frozen blueberries work great—just don’t thaw them first. Cook them straight from frozen so they hold their shape better and don’t turn too mushy.

Can I make this cheesecake ahead of time?

Totally. You can prep the crust, filling, and topping separately, then assemble the whole thing a day or two in advance. Just add the topping right before serving.

Do I have to use a springform pan?

A springform pan makes it way easier to remove and serve the cheesecake cleanly, but if you’re in a pinch, a deep pie dish or an 8×8 baking dish will do. Just know the presentation may not be quite as pretty.

Can I reduce the sugar in the recipe?

You can cut back slightly on the sugar in both the filling and the topping without sacrificing texture. Just don’t reduce it too much—sugar helps with structure and stability.

What’s the best way to get clean slices?

Use a sharp knife dipped in hot water and wiped clean between each slice. It sounds extra, but it makes a huge difference in getting those neat café-style cuts.

Nutritional Information

Here’s a quick look at the estimated nutrition per slice (1/12 of the cheesecake):

Calories: ~410 kcal
Total Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: 250mg
Carbohydrates: 30g
Sugar: 22g
Protein: 5g

These values are approximations and can vary depending on the specific ingredients and brands used. Want to shave off a few calories? Use low-fat cream cheese or swap in Greek yogurt for part of the filling

Final Thoughts

So there it is—your new go-to dessert that looks like a showstopper and tastes like a dream. This blueberry cheesecake isn’t just good; it’s remember-your-birthday kind of good. Creamy, fruity, easy, and guaranteed to make you the star of any gathering.

Whether you’re prepping it ahead for a big day or just treating yourself to a no-oven-required dessert win, this recipe delivers every single time. Go on, make it once—and just try to not come back for seconds (or thirds).