Name: No-Bake Blueberry Cheesecake
Prep time: 30 min
Total time: 240 min
Ingredients: 45 g melted, unsalted butter; 90 g digestive cookies; 80 g fresh blueberries; 30 g granulated sugar; 1 tsp lemon juice; a pinch of salt; 200 g cream cheese; 70 g sugar-free Greek yogurt; 175 ml heavy whipping cream; 60 g granulated sugar (used separately); 9 g gelatin powder; 2 tbsp cold water; 2 tsp lemon juice

Jump to Recipe

My little daughter wanted to make a cheesecake herself for her friend’s birthday. But the thing is, my daughter wasn’t exactly old enough to handle a hot oven on her own. That’s when I had an idea—why not keep the fun of making a cheesecake but skip the oven entirely? And that’s how this homemade no-bake blueberry cheesecake recipe was born.

Why This No-Bake Blueberry Cheesecake Is A Hit

Appealing look: The soft purple of the blueberry layer contrasted against the creamy white top is simply eye-catching. The layers are beautifully separated, and they almost beg you to take a bite and discover what’s inside. Trust me, once you place this beauty on the table, everyone will be in awe of its appearance before even taking a bite.

Balanced flavor: The sweet-tart blueberry puree blends perfectly with the rich, velvety cream cheese filling to create a taste that is both refreshing and indulgent. With every bite, the creaminess melts in your mouth, and the fresh blueberries give just the right zing to balance the richness of the cheese. And let’s not forget that crunchy cookie base that adds the perfect contrast in texture. No one will be able to resist a second slice!

Easy recipe: This creamy cheesecake keeps things simple with just a handful of ingredients that you can find anywhere—no need for fancy tools or ingredients. The best part? No baking is required here! It’s just as easy as my no-bake cheesecake or no-bake chocolate peanut butter bars.

11 Basic Steps To Make No-Bake Blueberry Cheesecake

Step 1

The crust is everything, so let’s start with the base.

Take 90g of digestive cookies and toss them into a blender or food processor. Grind them until they’re finely crumbled. I love using digestive biscuits for that perfect crunch, but you can use graham crackers or any cookies you have on hand!

Step 2

In a medium bowl, melt 45g of butter and add it to the ground cookies. Mix it all together. You want everything to be coated in buttery goodness. This step is key to a delicious, stable crust.

Now, grab your 15cm (6-inch) round pan and press the cookie mixture firmly into the base. I like to use the bottom of a cup to press it down evenly—makes everything nice and compact. But the back of a spoon or an offset spatula works just fine.

Once it’s flat and stable, pop the pan into the fridge to set. Let it chill for about 30 minutes. The longer it sits, the better the base holds up!

Step 3

In a saucepan, combine 80g fresh blueberries and 30g sugar. Add 1 teaspoon of fresh lemon juice and a small pinch of salt. The lemon juice really brings out the sweetness in the blueberries, so don’t skip it!

Cook this mixture on medium heat for about 5 minutes, stirring constantly. You want the sugar to dissolve completely, and the blueberries should release their juices.

Once it’s cooked down a little, remove the pan from the heat and sift the mixture into a small bowl to remove any skins. This will leave you with a smooth, tangy puree. Set it aside and let it cool.

Step 4

Bloom 1 tablespoon of gelatin powder (9g) in 30ml water for about 5 minutes. Don’t skip this step—gelatin is the magic that will help our cheesecake set perfectly!

Step 5

In a separate bowl, soften 200g of room-temperature cream cheese by whisking it. I find this step makes the cream cheese much smoother when you fold everything in.

Add 30g of sugar to the cream cheese and mix well. Now, fold in 70g of sugar-free Greek yogurt and 2 teaspoons of lemon juice. Mix it all together until it’s smooth and creamy.

I usually do this by hand to really feel the consistency—it should be silky, not too thick.

Step 6

Microwave your bloomed gelatin for 10-12 seconds to loosen it up, and then add a small amount of the cream cheese mixture to it.

Gently whisk that together, and once it’s combined, pour it back into the rest of the cream cheese mixture. You’ll want everything to be well incorporated!

Step 7

Whip 175ml of chilled heavy cream with 30g of sugar using an electric mixer with a whisk attachment. Beat it until it’s about 50% whipped—soft peaks, but not too firm.

Now, fold the whipped cream into your cream cheese mixture. Be gentle so you don’t lose the fluffiness. We want this to be light and airy.

Reserve 150g of the cream cheese mixture (about a quarter of it). We’ll use this for the white layer at the end. The rest will be combined with the blueberry puree you made earlier.

Step 8

Now comes the fun part—layering everything together!

Take the chilled cookie base out of the fridge. Gently pour the blueberry-infused cream cheese mixture over the crust. I gently tap the pan to release any air bubbles and smooth out the surface.

Pop it back into the fridge and let it set for about 30 minutes.

Step 9

After the blueberry layer has set, pour the reserved white cream cheese mixture on top. Smooth it out with a spatula, and tap the pan again to make sure it’s even. This white layer will create a beautiful contrast to the blueberry layer beneath.

Now, let the cheesecake chill in the fridge for at least 3 hours. The longer it sits, the better it sets.

Step 10

You’re almost there! Time to make it look as good as it tastes.

To unmold the cheesecake, run a hot towel around the outside of the pan. The heat helps loosen the sides, making it easier to remove the pan. Use an offset spatula to smooth the sides and top once it’s out of the pan.

Step 11

Whip some cream until stiff peaks form, then drop in a tiny bit of purple food coloring to match the blueberry cream cheese layer. This adds a pretty touch of color and makes it look even more appealing.

Transfer the whipped cream to a piping bag and pipe it on the cake however you like. Finish it off with some fresh, juicy blueberries for that pop of freshness.

Slice up your beautiful cheesecake, and you’re ready to impress!

I love serving this with a cup of tea or as the perfect dessert at a get-together. The layers are creamy, smooth, and just the right balance of sweet and tangy. Enjoy every bite—you deserve it!

Not a blueberry fan? Check my no-bake strawberry cheesecake recipe!

(Ảnh đổ lớp cream cheese trắng lên bánh + ảnh bánh hoàn thiện)

Some Baking Notes

Gelatin-Free Version

If you’re not a fan of gelatin or just find it tricky to work with (I get it; sometimes it feels like you’re walking a fine line between setting it perfectly or getting that gummy texture), I’ve got great alternatives for you!

I personally love using white chocolate instead of gelatin to set my no-bake blueberry cheesecake. White chocolate blends wonderfully with the cream cheese filling, adding a subtle sweetness that makes each bite melt in your mouth. It also sets beautifully in the fridge and keeps the cheesecake silky smooth, just the way I like it!

Another easy stand-in is condensed milk, though I still swear by white chocolate for its extra flavor.

Storing & Making Ahead

You can easily store the crust, topping, and creamy filling separately in the fridge for up to 3 days—just cover them tightly. If you’re planning ahead for a special occasion, you can also freeze the cheesecake after it’s set in the fridge. Wrap it up well with plastic wrap and foil, and keep it in the freezer for up to 3 months.

When it’s time to enjoy, just thaw it overnight in the fridge. I love eating it half-thawed—it gives you this amazing ice-cream cake-like texture that’s so fun and refreshing, especially on warm days. It’s super convenient and makes entertaining a breeze!

FAQs

Why is my cookie base soggy?

You might not cover it well, and the moisture in the fridge might sneak in and turn your cookie base soggy. To fix this, put it in the freezer to set.