Description

A creamy, luscious no-bake cheesecake with a buttery graham cracker crust topped with a fresh, sweet blueberry topping. Perfect for summer gatherings or anytime you want a cool, delicious dessert without turning on the oven!

Ingredients

Scale

For the crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons sugar

For the cheesecake layer:

24 oz (750 g / 3 packages) cream cheese, softened
4 cups Cool Whip (1 L container)
1¼ cups icing sugar (powdered sugar/confectioners sugar)
1 teaspoon vanilla extract
1 teaspoon lemon juice

For the blueberry topping:

3 cups fresh or frozen blueberries
½ cup sugar
1½ tablespoons cornstarch
1 tablespoon lemon juice
½ cup water

Instructions

Prepare crust:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press firmly into the bottom of a 9-inch (23 cm) springform pan or pie dish.
- Refrigerate while preparing the filling.
Make cheesecake layer:
- In a large bowl, beat softened cream cheese until smooth.
- Add icing sugar, vanilla extract, and lemon juice; mix well.
- Gently fold in Cool Whip until combined and fluffy.
- Spread evenly over the chilled crust. Return to refrigerator.
Prepare blueberry topping:
- In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring frequently until mixture thickens and becomes glossy (~5–7 minutes).
- Allow to cool to room temperature.
Assemble and chill:
- Pour cooled blueberry topping over the cheesecake layer.
- Refrigerate for at least 4 hours or until set.
Serve:
- Remove from refrigerator, slice, and enjoy!

Notes

For a more tart flavor, add extra lemon juice to the topping.

Use fresh or frozen blueberries — if frozen, thaw before cooking.

Cheesecake keeps well refrigerated for up to 3 days.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dessert
Method: No Bake / Refrigerator
Cuisine: American

Keywords: No Bake Cheesecake, Blueberry Cheesecake, Easy Dessert, Summer Dessert, No Bake