This blueberry cheesecake is completely no-bake, from its graham crust to the sweet berry topping. Cream cheese and sweetened condensed milk make up the creamy filling, which can be topped with the pie filling of your choice. It’s the easiest cheesecake ever, and the perfect refreshing dessert for summer parties and pot-lucks.
Classic no-bake 80’s dessert
This no-bake blueberry cheesecake is a classic 80’s dessert, and was my favourite when I was growing up. I still love cheesecake, but this no-bake version was the only cheesecake I knew until baked cheesecakes hit my radar when I was in my 20’s.
Just layer and chill
No-bake cheese cake is so much easier to make than a baked New-York style cheese cake. You just layer it in an 8×8 or 9×9 pan and chill for a few hours before serving.
No-bake crust!
You don’t even have to bake the crust. You just stir the graham cracker crumbs and melted butter together and press into the pan.
Condensed milk and cream cheese filling
Condensed milk in the cream cheese layer makes this cheesecake stand out from others that use whipping cream or Cool Whip. It’s the perfect combination of sweet and decadent, and tart and refreshing, thanks to the lemon juice.
Top with pie filling
Of course, you can top this cheese cake with whatever pie filling you prefer, but blueberry has always been my favourite.
Enjoy!!
No-Bake Blueberry Cheesecake Recipe:
Exact measurements can be found in the recipe card below.
No-Bake Cheesecake Ingredients:
- graham cracker crumbs (see below if making your own)
- melted butter
- brick of cream cheese
- can of sweetened condensed milk
- lemon juice
- vanilla extract
- can of blueberry pie filling
How to make your own graham cracker crumbs:
To make the 1 and 1/2 cups of graham crumbs required for this recipe, you’ll need 12 full (rectangular) graham crackers. If using square generic brand graham crackers (see image above), you’ll need approx 25 square crackers.
Break up your crackers and place them in a food processor or blender and pulse several times. Depending on the size of your blender, you may have to do this in batches. Alternatively, you can place your crackers in a sealable bag and crush them with a rolling pin.
Homemade blueberry pie filling:
Need a recipe for homemade blueberry pie filling? Check this one out.
Making your cheesecake:
Made in an 8×8 or 9×9 pan, this no-bake cheesecake yields 9-12 slices.
The Crust:
Combine graham crackers and melted butter in a medium-sized bowl and stir until well combined.
Press this mixture into an un-greased 8×8 or 9×9 pan (or glass baking dish).
Place in fridge to chill for at least 15 minutes.
The Filling:
With electric beaters, beat cream cheese until light and fluffy.
Add the can of sweetened condensed milk and continue to beat until smooth and creamy. Note: Mixture may look a bit runny at this point, but it will thicken with the next step.
Beat in lemon juice and vanilla and mixture will thicken up a little.
Pour over chilled crust and place in fridge to set for 2-3 hours before topping with pie filling.
Topping:
Spoon the blueberry pie filling evenly over the cheesecake.
To serve, run a knife around the edge of pan to loosen the cheesecake. Gently lift pieces out with a fork or a lifter.
Storing your cheesecake:
To store leftover cheesecake, cover and refrigerate.
No-Bake Blueberry Cheesecake
This no-bake cheesecake is made with one brick of cream cheese and sweetened condensed milk. Easy and delicious, it’s the perfect refreshing dessert for summer parties and pot-lucks.
Servings: 9 slices
Calories: 442kcal
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- 8 oz. brick of cream cheese
- 14 oz. can of sweetened condensed milk (300 mls)
- ½ cup lemon juice
- 1 tsp vanilla extract
- 21 oz. can of blueberry pie filling (540 mls)
Instructions
The Crust:
-
Stir graham cracker crumbs and melted butter together until well combined.
-
Press into an ungreased 8×8 or 9×9 pan.
-
Place in fridge to chill for 15 minutes.
Cheesecake Filling:
-
With electric beaters, beat cream cheese until light and fluffy.
-
Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
-
Beat in lemon juice and vanilla. Mixture will thicken.
-
Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
Notes
Store leftovers covered in fridge. Keeps well for several days.
Nutrition
Serving: 9slices | Calories: 442kcal | Carbohydrates: 67g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 423mg | Potassium: 348mg | Fiber: 2g | Sugar: 54g | Vitamin A: 461IU | Vitamin C: 7mg | Calcium: 246mg | Iron: 1mg
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
