Decadent No Bake Blueberry Cheesecake

Indulge in a delightful and effortless dessert with this Decadent No Bake Blueberry Cheesecake. Featuring a buttery graham cracker crust, a creamy and rich cream cheese filling, and a luscious layer of blueberry pie filling, this no-bake cheesecake is a perfect treat for any occasion.

Easy to make and even easier to enjoy, it combines the classic flavors of cheesecake with the vibrant taste of blueberries for a truly satisfying dessert experience.

Decadent No Bake Blueberry Cheesecake

Ingredients

Crust:

1 stick, unsalted butter, melted

18 graham crackers

Filling:

8 ounces softened cream cheese

1 cup heavy cream

1 tsp vanilla

1 cup powdered sugar

Topping:

1 can 15 ounces blueberry pie filling (or fruit pie filling of your choice)

Instructions

Step 1:

Using a food processor, pulse the graham crackers until they become a fine powder.

Add in the melted butter and pulse until combined

Step 2:

Press the crust mix into the bottom of a springform pan

Push the crust down using the bottom of a cup to ensure it is packed hard

Step 3:

Place the crust into the refrigerator to chill while you begin to prepare the filling

Combine the vanilla, heavy cream, cream cheese and the powdered sugar in a bowl

Step 4:

Mix well until the filling is smooth and free of any lumps

Spread this filling mix on top of the crust, smooth out so it is even.

Step 5:

Return to the refrigerator to chill

Chill for at least two hours.

Step 6:

Pour the blueberry pie filling on the top just before serving.

Notes:

Graham Cracker Crust: Ensure the graham crackers are finely ground for a smooth crust. Mixing with melted butter helps bind the crumbs together. Press down firmly to create a solid base that will hold together when sliced.

Cream Cheese Filling: For a smooth filling, make sure the cream cheese is softened before mixing. This helps avoid lumps and ensures a creamy texture.

Chilling Time: Allow the cheesecake to chill for at least 2 hours to set properly. For best results, chill overnight. The longer it sits, the firmer and more flavorful it becomes.

Topping Variations: While blueberry pie filling is used here, you can substitute with other fruit pie fillings like strawberry, cherry, or peach, or even fresh fruit.

Serving: Serve the cheesecake chilled. If the topping is too thick, you can gently warm it up to make it easier to spread.

Springform Pan: A springform pan is ideal for this recipe as it allows for easy removal of the cheesecake. If you don’t have one, you can use a regular pan lined with parchment paper.

Heavy Cream: Whip the heavy cream until stiff peaks form to give the filling a light and airy texture.

Sweetness Adjustment: Adjust the powdered sugar in the filling to your taste preference. If you prefer a less sweet filling, reduce the amount of sugar.

Storage: Store any leftover cheesecake in the refrigerator. It should keep well for up to a week.

Serving Size: The nutritional information provided is per serving. Adjust the portion sizes according to your needs.

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use a different fruit pie filling?

Yes, you can substitute the blueberry pie filling with any fruit pie filling of your choice, such as cherry, strawberry, or raspberry.

How long does the cheesecake need to chill?

The cheesecake needs to chill in the refrigerator for at least 2 hours to set properly.

For best results, you can chill it overnight.

Can I use a different type of crust?

Yes, if you prefer, you can use a different type of crust such as a chocolate cookie crust or a gluten-free option.

Just ensure it is firm and holds together.

What if I don’t have a springform pan?

You can use any pan you have on hand.

If using a different pan, you may need to line it with parchment paper to help remove the cheesecake easily.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time.

It will keep well in the refrigerator for up to 5 days.

How do I prevent the crust from becoming soggy?

Ensure the crust is packed tightly and chilled before adding the filling.

This helps it maintain its texture and prevent sogginess.

Can I use light cream cheese or whipped cream?

Light cream cheese can be used, but it may affect the texture slightly.

Whipped cream can be used in place of heavy cream, but it may alter the richness of the filling.

How do I remove the cheesecake from the pan?

If using a springform pan, carefully release the sides of the pan once the cheesecake is chilled and set.

For other pans, use a spatula to lift the cheesecake out, or line the pan with parchment paper for easy removal.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing.

To serve, thaw it in the refrigerator for several hours before adding the fruit topping.

What can I do if the filling is lumpy?

Ensure that the cream cheese is softened before mixing.

If lumps persist, you can use a hand mixer or stand mixer to blend the filling until smooth.