25 Irresistible No Bake Blueberry Cheesecake Recipes

This no-bake blueberry cheesecake is the perfect treat for anyone craving a sweet, creamy dessert without the hassle of baking. With its simple ingredients and quick prep time, you can whip it up in no time and impress your friends and family with a delightful flavor that’s as refreshing as it is delicious. Get ready to enjoy a slice of heaven!

No Bake Blueberry Cheesecake Parfaits: Layered with granola for a crunchy twist.

No Bake Blueberry Cheesecake Parfaits are a delightful treat that combines creamy cheesecake layers with the freshness of blueberries and the crunch of granola. This easy summer dessert is perfect for those warm days when you crave something sweet yet light. With its smooth, rich filling and tangy blueberry topping, each bite is a refreshing burst of flavor.

These parfaits are incredibly simple to make, requiring no baking at all. Just whip up the cheesecake mixture, layer it with granola and blueberries, and you’re ready to serve. Perfect for cheesecake lovers or anyone looking to impress guests with minimal effort!

Ingredients

• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping
• 1 cup granola
• 2 cups fresh blueberries
• 1/4 cup blueberry pie filling (optional)

Instructions

1. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
2. Gently fold in the whipped topping until the mixture is smooth and creamy.
3. In serving glasses or bowls, layer a spoonful of the cheesecake mixture, followed by a layer of granola and then a layer of blueberries. Repeat the layers until the glasses are full.
4. If desired, add a dollop of blueberry pie filling on top for extra flavor.
5. Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Mini No Bake Blueberry Cheesecake Cups: Perfect for parties in individual servings.

Mini no bake blueberry cheesecake cups are a delightful treat that combines creamy cheesecake with the fresh flavor of blueberries. These cups are not only visually appealing but also incredibly simple to prepare, making them perfect for parties or casual gatherings. With a buttery graham cracker crust, a rich cream cheese filling, and topped with a vibrant blueberry topping, they offer a sweet and tangy bite in every spoonful.

Ideal for anyone looking for easy summer dessert recipes, these mini cheesecakes pack all the flavors of a classic blueberry cheesecake into single servings. They are light, refreshing, and sure to impress your guests. Whether you’re a cheesecake lover or just looking for healthy summer desserts, this recipe will quickly become a favorite!

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup blueberry pie filling
• Fresh blueberries for garnish

Instructions

1. Prepare the crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture evenly into the bottom of serving cups.
2. Make the cheesecake filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Assemble the cups: Spoon the cheesecake filling on top of the crust in each cup. Chill in the refrigerator for at least 2 hours to set.
4. Add the topping: Before serving, spoon blueberry pie filling over the cheesecake layer and top with fresh blueberries.
5. Serve and enjoy: Garnish with additional blueberries or mint leaves if desired.

Gluten-Free No Bake Blueberry Cheesecake: Almond crust with a tangy cream cheese filling.

This gluten-free no bake blueberry cheesecake is a delightful treat that’s simple to whip up. With a crunchy almond crust and a creamy, tangy filling, it’s perfect for summer gatherings or a cozy night in. The fresh blueberries on top add a burst of flavor that’s both sweet and tart, making each bite refreshing and satisfying.

Not only is this cheesecake easy to make, but it also caters to those who prefer gluten-free desserts without sacrificing taste. It’s a fantastic option for cheesecake lovers looking for a lighter twist on a classic dessert. Serve it chilled, and watch it become a favorite at any event!

Ingredients

• 1 ½ cups almond flour
• ¼ cup melted coconut oil
• 2 tablespoons honey or maple syrup
• 1 cup cream cheese, softened
• ½ cup Greek yogurt
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup blueberry pie filling (or fresh blueberries)
• Mint leaves for garnish (optional)

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, melted coconut oil, and honey until well combined. Press this mixture into the bottom of a springform pan to form an even layer.
2. Make the Filling: In another bowl, beat together the softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth and creamy.
3. Assemble the Cheesecake: Pour the cream cheese mixture over the crust and spread it evenly. Refrigerate for at least 4 hours or until set.
4. Add the Blueberry Topping: Once set, top the cheesecake with blueberry pie filling or fresh blueberries. Garnish with mint leaves if desired.
5. Serve: Slice and enjoy your refreshing gluten-free no bake blueberry cheesecake!

Classic No Bake Blueberry Cheesecake: Simple, creamy, and topped with fresh blueberry sauce.

This no bake blueberry cheesecake is a delightful treat that brings together the creamy goodness of cheesecake with the refreshing taste of blueberries. It’s a breeze to whip up, requiring no oven time, which makes it perfect for warm summer days or casual gatherings. The smooth texture of the cheesecake, combined with a tangy blueberry topping, creates a perfect balance of flavors that everyone will love.

Not only is this cheesecake incredibly tasty, but it also offers a lighter alternative to traditional desserts. Whether you’re a cheesecake lover or simply looking for easy summer dessert recipes, this classic no bake blueberry cheesecake fits the bill perfectly. Enjoy it as a sweet finish to a meal or a stand-alone treat!

Ingredients

• 1 ½ cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 can blueberry pie filling or homemade blueberry topping

Instructions

1. Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Combine: Pour the cheesecake filling over the chilled crust, spreading it evenly. Cover and refrigerate for at least 4 hours or until set.
4. Add Topping: Once the cheesecake is set, spread the blueberry pie filling or homemade blueberry topping over the top before serving.
5. Serve: Slice and enjoy your creamy, refreshing no bake blueberry cheesecake!

No Bake Blueberry Cheesecake Bars: Easy-to-slice dessert with a buttery graham crust.

No Bake Blueberry Cheesecake Bars are the perfect treat for anyone who loves a creamy, fruity dessert without the hassle of baking. With a rich and buttery graham cracker crust, these bars offer a delightful blend of sweet and tart flavors that make them irresistible. They’re not just easy to make, but also a hit for gatherings or a simple family dinner.

The combination of cream cheese and blueberry topping creates a smooth texture that pairs perfectly with the crunch of the crust. Whether you’re a cheesecake lover or just in the mood for a refreshing summer dessert, these bars are sure to satisfy. Plus, they can be made ahead of time, making them a great option for busy days!

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 can (21 oz) blueberry pie filling

Instructions

1. Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined. Press the mixture firmly into the bottom of a greased 9×9 inch baking dish.
2. Prepare the Filling: In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Assemble: Spread the cream cheese filling evenly over the crust. Refrigerate for at least 4 hours or until set.
5. Top and Serve: Once set, remove from the refrigerator and spread the blueberry pie filling over the top. Slice into bars and enjoy!

No Bake Lemon Blueberry Cheesecake: Zesty lemon pairs beautifully with blueberries.

This No Bake Lemon Blueberry Cheesecake is a delightful treat that captures the essence of summer. The zesty lemon flavor blends seamlessly with the sweet blueberries, creating a refreshing dessert that’s perfect for any occasion. Not only does it taste amazing, but it’s also super simple to make, requiring minimal effort and no oven time!

The creamy texture of the cheesecake, combined with the crunch of the graham cracker crust, makes every bite a delight. Whether you’re entertaining guests or just treating yourself, this lemon blueberry cheesecake is sure to impress.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup fresh blueberries (plus more for topping)

Instructions

1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well mixed. Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
2. Make the cheesecake filling: In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
3. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
4. Combine with blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the mixture.
5. Assemble the cheesecake: Pour the filling over the prepared crust and spread it evenly. Refrigerate for at least 4 hours or until set.
6. Serve: Once set, remove from the springform pan and garnish with additional blueberries and lemon zest if desired. Slice and enjoy your refreshing No Bake Lemon Blueberry Cheesecake!

Low-Carb No Bake Blueberry Cheesecake: Almond flour crust with a sugar-free filling.

This Low-Carb No Bake Blueberry Cheesecake is a delightful treat that balances rich, creamy flavors with a refreshing berry twist. It’s perfect for those looking for a sweet indulgence without the guilt. The almond flour crust provides a nutty foundation, while the sugar-free filling keeps it light and healthy, making it an ideal option for summer gatherings or a satisfying dessert after a meal.

Easy to make and requiring no baking, this recipe will have you enjoying a delicious Blueberry Cheesecake in no time. Gather your ingredients and get ready to whip up a dessert that will impress friends and family alike with its vibrant flavors and beautiful presentation.

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup melted butter
• 2 tablespoons erythritol (or your preferred sweetener)
• 1 package (8 oz) cream cheese, softened
• ½ cup Greek yogurt
• ½ cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup blueberries (fresh or canned in syrup)
• Optional: Fresh mint leaves for garnish

Instructions

1. Prepare the Crust: In a medium bowl, mix almond flour, cocoa powder, melted butter, and erythritol until combined. Press the mixture firmly into the bottom of a 9-inch pie pan to form a crust. Place in the refrigerator to set for about 30 minutes.
2. Make the Filling: In another bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, powdered erythritol, and vanilla extract, mixing until well combined and creamy.
3. Assemble the Cheesecake: Pour the cream cheese mixture over the chilled almond flour crust, spreading it evenly. Top with blueberries, arranging them as desired.
4. Chill: Cover the cheesecake and refrigerate for at least 4 hours or until fully set.
5. Serve: Slice into pieces, garnish with fresh mint leaves if desired, and enjoy your healthy summer dessert!

No Bake Blueberry Cheesecake Bites: Bite-sized portions with a creamy filling.

No Bake Blueberry Cheesecake Bites are the perfect treat for any occasion. These little delights combine a creamy cheesecake filling with a sweet blueberry topping, all nestled in a crunchy graham cracker crust. They’re refreshing, delicious, and incredibly simple to whip up, making them ideal for summer gatherings or a cozy evening at home.

These bites pack a punch of flavor while being light and satisfying. They cater to cheesecake lovers and blueberry enthusiasts alike, offering a delightful balance of sweetness and tanginess. Plus, with no baking involved, you can have these tasty treats ready in no time. Enjoy them chilled for the best experience!

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream
• 1 cup fresh blueberries
• 1/4 cup blueberry pie filling or syrup

Instructions

1. Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of mini muffin tins to form a crust.
2. Prepare the Filling: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until well combined.
3. Fill the Cups: Spoon the cheesecake mixture into the crusts, smoothing the tops. Chill in the refrigerator for at least 2 hours until set.
4. Add the Topping: Before serving, top each cheesecake bite with fresh blueberries and a drizzle of blueberry pie filling or syrup.
5. Serve: Enjoy these delightful no bake blueberry cheesecake bites chilled for a refreshing dessert!

No Bake Blueberry Cheesecake Ice Cream: A frozen twist on the classic dessert.

No Bake Blueberry Cheesecake Ice Cream offers a creamy, dreamy twist on the classic dessert that everyone loves. It’s a delightful mix of rich cream cheese and sweet blueberries, perfect for hot summer days. This easy summer dessert is not only delicious but also a breeze to whip up, making it a favorite for cheesecake lovers and those looking for healthy summer desserts.

This recipe combines the tanginess of cream cheese with the sweetness of blueberry topping, resulting in a flavor explosion that pairs beautifully with a graham cracker crust. Whether you’re enjoying a quiet evening at home or hosting a gathering, this no bake treat will impress your guests and satisfy your cravings for blueberry desserts.

Ingredients

• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 cup blueberry pie filling
• 1 teaspoon vanilla extract
• 1 cup crushed graham crackers
• 2 tablespoons butter, melted
• Fresh blueberries for topping

Instructions

1. Prepare the Crust: In a bowl, mix crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish to form a crust.
2. Make the Filling: In a mixing bowl, whip together cream cheese and powdered sugar until smooth. Gradually add heavy cream and vanilla extract, mixing until soft peaks form.
3. Combine with Blueberries: Gently fold in half of the blueberry pie filling into the whipped cream mixture, creating a marbled effect.
4. Assemble the Ice Cream: Pour the cream cheese mixture into the prepared crust. Swirl the remaining blueberry pie filling on top for added flavor and decoration.
5. Freeze: Cover the pie and place it in the freezer for at least 4 hours or until firm. Serve with fresh blueberries on top.

Vegan No Bake Blueberry Cheesecake: Made with cashews, coconut cream, and blueberries.

This Vegan No Bake Blueberry Cheesecake is a delightful treat that captures the essence of summer in every bite. With a rich and creamy texture made from cashews and coconut cream, it’s not only satisfying but also incredibly easy to whip up, making it perfect for any occasion. The sweet and tangy blueberry topping adds a fresh burst of flavor, making it a great addition to your line-up of easy summer dessert recipes.

Whether you’re a cheesecake lover or just looking for a refreshing dessert, this recipe will impress everyone. It’s light, healthy, and can be made ahead of time, allowing you to enjoy more time with your friends and family. Try this delightful berry cheesecake that’s sure to become a favorite!

Ingredients

• 1 ½ cups raw cashews (soaked for 4-6 hours)
• 1 can (13.5 oz) coconut cream
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 ½ cups blueberries (fresh or frozen)
• 1 tablespoon cornstarch (optional, for thickening)
• 1 cup graham cracker crumbs (or a vegan alternative)
• 1/4 cup melted coconut oil

Instructions

1. Prepare the crust: In a bowl, mix graham cracker crumbs with melted coconut oil until combined. Press the mixture into the bottom of a springform pan to form an even layer.
2. Make the filling: In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
3. Pour the filling over the crust in the springform pan. Smooth the top with a spatula and place it in the refrigerator to set for at least 4 hours.
4. Prepare the blueberry topping: In a small saucepan, combine blueberries and cornstarch (if using) over medium heat. Cook until the blueberries break down and thicken, about 5-7 minutes. Allow it to cool slightly.
5. Spread the blueberry topping over the chilled cheesecake before serving. Slice and enjoy your fresh and creamy Vegan No Bake Blueberry Cheesecake!

No Bake Blueberry Cheesecake Tart: Elegant tart with a rich cheesecake filling.

This No Bake Blueberry Cheesecake Tart is a delightful treat that combines the creamy richness of cheesecake with the sweet burst of blueberries. It’s simple to make, requiring no baking at all, and is perfect for summer gatherings or any occasion that calls for a refreshing dessert. The tart features a buttery graham cracker crust that provides a crunchy contrast to the smooth cheesecake filling, all topped off with a luscious blueberry topping.

Whether you’re a cheesecake lover or just looking for an easy summer dessert, this tart is sure to impress. With its beautiful presentation and delicious flavor, it’s a standout choice for any dessert table. It’s also a great way to utilize blueberry pie filling, making it a versatile addition to your collection of blueberry desserts.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 can blueberry pie filling
• Fresh blueberries for garnish

Instructions

1. Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a tart pan evenly.
2. Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well incorporated. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Assemble the Tart: Spoon the cheesecake filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours or until set.
4. Top the Tart: Once set, spread the blueberry pie filling over the cheesecake layer. Add fresh blueberries for an extra touch.
5. Serve: Slice and enjoy your No Bake Blueberry Cheesecake Tart chilled!

No Bake Blueberry Cheesecake with Oreo Crust: Decadent with a chocolatey base.

If you’re looking for a simple yet delicious dessert, this no bake blueberry cheesecake with an Oreo crust is a perfect choice! The combination of creamy cheesecake filling, sweet blueberry topping, and a rich chocolatey biscuit base makes every bite a delight. It’s a great treat for any occasion, especially in the warmer months when a cool dessert hits the spot.

This cheesecake is incredibly easy to prepare. You’ll love how the flavors of blueberry and cream cheese blend together, creating a smooth and satisfying finish. Plus, there’s no need for baking—just chill it in the fridge, and you’re ready to enjoy a refreshing summer treat!

Ingredients

• 1 ½ cups Oreo cookie crumbs
• ½ cup unsalted butter, melted
• 16 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup blueberry pie filling
• Fresh blueberries for garnish

Instructions

1. Prepare the Crust: In a bowl, mix the Oreo cookie crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator for about 10 minutes.
2. Make the Filling: In a large bowl, beat the cream cheese until smooth. Gradually add in powdered sugar and vanilla extract, mixing until combined. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture gently.
3. Assemble the Cheesecake: Pour the cream cheese filling over the prepared Oreo crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
4. Add Topping: Once set, top with blueberry pie filling and garnish with fresh blueberries before serving.

No Bake Blueberry Cheesecake Popsicles: Cool and refreshing on a hot day.

No bake blueberry cheesecake popsicles are a delightful treat that’s perfect for warm weather. These creamy, fruity popsicles combine the rich flavor of cheesecake with the sweet burst of blueberries, making them a refreshing dessert option. Plus, they are super easy to make, requiring just a few ingredients and minimal prep time.

These popsicles are not only a tasty way to satisfy your sweet tooth, but they also pack in some healthy benefits from the blueberries. Whether you’re cooling off after a hot day or looking for a fun dessert for a gathering, this recipe is a winner. Here’s how you can whip up your own batch!

Ingredients

• 2 cups cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup fresh blueberries (or canned blueberry pie filling)
• 1 tablespoon lemon juice
• Graham cracker crumbs (for coating)

Instructions

1. In a large mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
2. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. In a blender, puree fresh blueberries with lemon juice until smooth. If using canned blueberry pie filling, you can skip this step.
4. Layer the cream cheese mixture and blueberry puree in popsicle molds, swirling them together for a marbled effect.
5. Insert sticks and freeze for at least 4-6 hours or until completely solid.
6. Once frozen, remove popsicles from molds and roll in graham cracker crumbs for a fun crunch. Enjoy your cool and refreshing no bake blueberry cheesecake popsicles!

No Bake Blueberry Cheesecake in a Jar: A portable dessert perfect for picnics.

No bake blueberry cheesecake in a jar brings together the creamy texture of cheesecake and the sweet burst of blueberries, making it a delightful treat. This easy summer dessert is perfect for picnics, allowing you to enjoy a slice of cheesecake without the fuss of baking. The layers of creamy cheesecake filling, blueberries, and a crunchy graham cracker base create a refreshing and satisfying dessert that everyone will love.

Not only is this dessert simple to prepare, but it can also be made ahead of time. Just grab your jars, layer the ingredients, and refrigerate until you’re ready to enjoy. It’s an ideal choice for cheesecake lovers looking for a fuss-free way to indulge in blueberry desserts on warm days.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 cups fresh blueberries
• 1/4 cup blueberry pie filling (optional, for added flavor)

Instructions

1. Prepare the crust: In a bowl, mix graham cracker crumbs with melted butter until well combined. Spoon a layer into the bottom of each jar, pressing it down gently.
2. Make the cheesecake filling: In another bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Layer the dessert: Spoon a layer of the cheesecake filling over the crust in each jar. Add a layer of fresh blueberries, then drizzle with blueberry pie filling if using. Repeat the layers until the jars are full, finishing with a layer of blueberries on top.
4. Chill: Cover the jars and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the cheesecake to set.
5. Serve and enjoy: Take your jars to your picnic and enjoy these delicious no bake blueberry cheesecakes wherever you go!

No Bake Blueberry Cheesecake Trifle: Layers of cheesecake, blueberries, and cake.

No Bake Blueberry Cheesecake Trifle is a delightful dessert that combines creamy cheesecake layers with fresh blueberries and cake. This recipe is perfect for warm weather as it requires no baking, making it an easy and refreshing treat. The combination of sweet blueberries and smooth cream cheese creates a delicious harmony that’s sure to please anyone.

Layered beautifully, this trifle is not just a feast for the taste buds but also for the eyes. It’s an ideal choice for gatherings or casual family dinners, showcasing the flavors of summer while being simple to whip up. Plus, it’s a fun way to incorporate seasonal fruits into your dessert routine!

Ingredients

• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1 cup blueberry pie filling
• 1 cup graham cracker crumbs
• 2 cups fresh blueberries
• 1/4 cup lemon juice

Instructions

1. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. In another bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture.
3. In a trifle dish or individual cups, start layering: add a layer of graham cracker crumbs, followed by a layer of the cream cheese mixture, a layer of blueberry pie filling, and then fresh blueberries.
4. Repeat the layers until all ingredients are used, finishing with a layer of the cream cheese mixture on top.
5. Drizzle lemon juice over the top and decorate with extra blueberries and mint leaves if desired.
6. Chill in the refrigerator for at least 4 hours before serving for the best flavor and texture.

No Bake Blueberry Cheesecake Mousse: Light and airy with a sweet blueberry swirl.

No Bake Blueberry Cheesecake Mousse is a delightful dessert that captures the essence of summer. This creamy treat is light, airy, and bursting with the sweet flavor of blueberries, making it an ideal choice for those warm days when you want something refreshing. It’s incredibly simple to whip up and doesn’t require any baking, so you can enjoy a delicious dessert without the heat of the oven.

The blend of cream cheese and whipped cream creates a smooth texture, while the blueberry swirl adds a vibrant touch that is sure to impress. Perfect for gatherings or just a cozy night in, this mousse is a must-try for cheesecake lovers and blueberry fans alike!

Ingredients

• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup blueberry pie filling (or fresh blueberries)
• 1 tablespoon lemon juice
• Graham cracker crumbs (for garnish)

Instructions

1. In a mixing bowl, beat the heavy cream until soft peaks form. Set aside.
2. In another bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. In a small bowl, mix blueberry pie filling with lemon juice to enhance the flavor.
5. Layer the mousse in serving cups: start with a layer of the cream cheese mixture, followed by a layer of blueberry filling, and repeat until cups are filled.
6. Top with a dollop of blueberry filling, and sprinkle with graham cracker crumbs for garnish.
7. Chill for at least 2 hours before serving to allow the flavors to meld.

No Bake Blueberry Cheesecake Smoothie: Drinkable dessert packed with flavor.

This No Bake Blueberry Cheesecake Smoothie is a delightful twist on a classic dessert. With its creamy texture and sweet blueberry flavor, it’s like having a cheesecake in drinkable form. Perfect for hot summer days, this smoothie is not only refreshing but also easy to whip up!

Combining the flavors of blueberries, cream cheese, and a hint of graham cracker, it’s a simple yet indulgent treat. Whether you’re a cheesecake lover or just looking for a tasty way to enjoy blueberries, this smoothie will hit the spot!

Ingredients

• 1 cup blueberries (fresh or frozen)
• 1/2 cup cream cheese, softened
• 1 cup milk (or yogurt for extra creaminess)
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup crushed Graham biscuits
• Whipped cream for topping

Instructions

1. Blend the blueberries, cream cheese, milk, honey, and vanilla extract until smooth.
2. Add the crushed Graham biscuits and pulse a few times to incorporate.
3. Pour the smoothie into glasses and top with whipped cream and extra blueberries.
4. Serve immediately and enjoy this easy summer dessert!

No Bake Blueberry Cheesecake Pie: A large, shareable dessert for gatherings.

No bake blueberry cheesecake pie is a delightful dessert that’s perfect for gatherings. With its creamy texture and sweet blueberry topping, it offers a refreshing taste that everyone will love. This dessert is not only easy to prepare, but it also requires no oven, making it a fantastic option for warm days.

The crust, made with graham crackers, adds a crunchy contrast to the smooth cheesecake filling. Topped with fresh blueberries or canned blueberry pie filling, this pie is sure to impress your guests. It’s a crowd-pleaser that combines the richness of cheesecake with the bright flavor of blueberries, making it an ideal choice for any occasion.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipped cream
• 1 can (21 oz) blueberry pie filling or 2 cups fresh blueberries

Instructions

1. Make the Crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into a 9-inch pie dish to form an even layer.
2. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well blended.
3. Add the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined, creating a light and fluffy filling.
4. Assemble the Pie: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
5. Top the Pie: Before serving, spread the blueberry pie filling over the cheesecake or arrange fresh blueberries on top. Cut into slices and enjoy!

No Bake Blueberry Cheesecake Layer Cake: Alternating layers of cheesecake and fruit.

This No Bake Blueberry Cheesecake Layer Cake is a delightful treat perfect for any occasion. With creamy layers of cheesecake and sweet blueberry topping, it’s a refreshing dessert that’s easy to whip up. The flavors blend beautifully, creating a smooth and satisfying experience with every bite.

Ideal for summer gatherings, this cake requires no baking, making it a simple choice for dessert lovers. Your guests will be impressed by the gorgeous layers and vibrant colors, and it’s sure to be a hit among cheesecake lovers!

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 1 cup blueberry pie filling (or homemade blueberry topping)
• Fresh blueberries for garnish

Instructions

1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
3. Layer the Ingredients: Pour half of the cheesecake mixture over the crust in the springform pan. Spread half of the blueberry pie filling evenly on top. Repeat the layers with the remaining cheesecake mixture and blueberry filling.
4. Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
5. Serve: Once set, carefully remove the sides of the springform pan. Garnish with fresh blueberries and serve chilled. Enjoy your delicious No Bake Blueberry Cheesecake Layer Cake!

No Bake Blueberry Cheesecake with Pretzel Crust: Sweet and salty perfection.

This No Bake Blueberry Cheesecake with a pretzel crust is a delightful treat that’s both easy to make and deliciously satisfying. The combination of the sweet, creamy cheesecake filling with the salty crunch of the pretzel crust creates a perfect balance of flavors. This dessert is a hit for any occasion, especially during warm weather when you want something refreshing without the heat of the oven.

The blueberry topping adds a burst of fruity flavor, making it not only a visual treat but also a must-try for cheesecake lovers. Whether you’re hosting a gathering or just craving something sweet, this easy summer dessert will impress everyone. Let’s get started with this simple recipe!

Ingredients

• 1 ½ cups crushed pretzels
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• ¼ cup blueberry topping (or blueberry pie filling)

Instructions

1. Prepare the Crust: In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch pie dish. Refrigerate for about 30 minutes to set.
2. Make the Filling: In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until well combined.
3. Assemble the Cheesecake: Pour the cream cheese mixture over the chilled pretzel crust and smooth the top. Refrigerate for at least 4 hours or until set.
4. Serve: Before serving, top with fresh blueberries and drizzle with blueberry topping. Slice and enjoy your sweet and salty no bake blueberry cheesecake!

No Bake Blueberry Cheesecake with Nutella Crust: Hazelnut and blueberry fusion.

This No Bake Blueberry Cheesecake with a Nutella crust is a delicious blend of sweet and creamy flavors. The rich, nutty taste of the hazelnut crust pairs perfectly with the fresh, tangy blueberries, making it an irresistible treat for cheesecake lovers.

Not only is it easy to make, but it adds a fun twist to traditional blueberry desserts. Perfect for summer gatherings or a sweet indulgence after dinner, this dessert will leave everyone asking for seconds!

Ingredients

• 1 1/2 cups crushed graham crackers
• 1/2 cup Nutella
• 1/4 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• 1/4 cup blueberry topping (optional)

Instructions

1. Prepare the Crust: In a bowl, mix crushed graham crackers, Nutella, and melted butter until combined. Press the mixture into the bottom of a 9-inch pie pan evenly.
2. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
3. Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Assemble the Cheesecake: Pour the cream cheese filling over the Nutella crust and spread evenly. Top with fresh blueberries.
5. Chill: Refrigerate for at least 4 hours, or until set. For an extra touch, drizzle with blueberry topping before serving.

No Bake Blueberry Cheesecake Crepes: Rolled crepes filled with creamy cheesecake.

No Bake Blueberry Cheesecake Crepes are a delightful treat that blends the rich flavors of cheesecake with the lightness of crepes. These rolled delights make a perfect dessert for any occasion, offering a creamy filling paired with fresh blueberry topping. The taste is a wonderful balance of sweetness and tanginess, making them a favorite among cheesecake lovers.

The best part? They are incredibly simple to make, requiring no baking at all! With a few ingredients, you can whip up this easy summer dessert that’s sure to impress family and friends.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon lemon juice
• 1 cup blueberry topping (fresh or canned)
• Fresh blueberries for garnish

Instructions

1. Make the Crepes: In a mixing bowl, whisk together flour, eggs, milk, melted butter, and vanilla until smooth. Heat a non-stick skillet over medium heat, pour a small amount of batter, and cook until golden on both sides. Repeat until all batter is used.
2. Prepare the Filling: In another bowl, beat the softened cream cheese with powdered sugar and lemon juice until creamy and smooth.
3. Assemble the Crepes: Spread a layer of the cream cheese mixture onto each crepe, then roll them up tightly.
4. Top with Blueberries: Place the rolled crepes on a plate, drizzle with blueberry topping, and garnish with fresh blueberries.
5. Serve and Enjoy: Enjoy your delicious no bake blueberry cheesecake crepes right away for the best experience!

No Bake Blueberry Cheesecake Pudding: Smooth, creamy, and served in cups.

This No Bake Blueberry Cheesecake Pudding is a delightful treat that combines the rich flavors of cheesecake with the freshness of blueberries. Smooth and creamy, this dessert is perfect for warm summer days and is incredibly easy to prepare. With just a few simple ingredients, you can whip up this delicious dessert in no time, making it an ideal choice for those who love quick and tasty recipes.

The layers of creamy cheese blend beautifully with a sweet blueberry topping, all held together by a crunchy biscuit crust. Perfect for cheesecake lovers, this recipe gives you all the satisfaction of a traditional blueberry cheesecake without the hassle of baking. Serve it in individual cups for a charming presentation that’s sure to impress your guests!

Ingredients

• 1 cup crushed graham crackers
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy cream, whipped
• 1 cup canned blueberry pie filling
• Fresh blueberries, for garnish
• Mint leaves, for garnish (optional)

Instructions

1. Prepare the Crust: In a medium bowl, mix the crushed graham crackers and melted butter until combined. Divide the mixture evenly among serving cups, pressing it down to form a crust layer.
2. Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in the whipped cream until fully combined.
3. Layer the Filling: Spoon the cream cheese mixture over the graham cracker crust in each cup, smoothing it out with a spatula.
4. Add the Blueberry Topping: Spoon the canned blueberry pie filling over the cream cheese layer. You can swirl it slightly for a marbled effect if desired.
5. Chill: Cover the cups with plastic wrap and refrigerate for at least 2 hours to set. This step helps the flavors meld together.
6. Serve: Before serving, top with fresh blueberries and mint leaves for a lovely touch. Enjoy your No Bake Blueberry Cheesecake Pudding!

No Bake Blueberry Cheesecake Stuffed Strawberries: Bite-sized fruity delights.

No Bake Blueberry Cheesecake Stuffed Strawberries are a delightful treat that combines the sweetness of fresh strawberries with a creamy blueberry cheesecake filling. These bite-sized desserts are perfect for summer gatherings, offering a refreshing and fruity flavor that everyone will love. Plus, they’re super easy to make, requiring no baking and minimal prep time!

With a smooth cream cheese mixture and a burst of blueberry topping, these strawberries are a hit among cheesecake lovers. They make for a great option for healthy summer desserts and are a fantastic way to enjoy seasonal fruits. Enjoy these as a light dessert or a sweet snack—they’re sure to impress!

Ingredients

• 12 large strawberries
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup blueberry pie filling or fresh blueberries
• Mint leaves for garnish (optional)

Instructions

1. Prepare the Strawberries: Wash the strawberries and gently dry them. Cut the tops off and hollow out the centers using a small spoon or a melon baller.
2. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until well combined.
3. Fill the Strawberries: Spoon the cheesecake mixture into each hollowed strawberry, filling them generously.
4. Topping: Add a dollop of blueberry pie filling or a few fresh blueberries on top of each filled strawberry.
5. Chill: Place the stuffed strawberries in the refrigerator for about 30 minutes before serving to allow them to set slightly.
6. Serve: Garnish with mint leaves if desired, and enjoy your healthy summer desserts!

Can I Use Cream Cheese in No Bake Blueberry Cheesecake Recipes?

Absolutely! Cream cheese is a key ingredient in no-bake blueberry cheesecake recipes, providing a rich and creamy texture. For a delightful twist on dessert, after enjoying a slice of cheesecake, indulge in boxed mix cream cheese brownies for an extra treat that complements the fruity flavors perfectly.

No Bake Blueberry Cheesecake Tartlets: Mini tarts topped with fresh blueberries.

No Bake Blueberry Cheesecake Tartlets are a delightful treat for any occasion. These mini tarts combine a smooth, creamy filling with the fresh burst of blueberries, making them a perfect easy summer dessert. The flavors are light and refreshing, with the sweetness of the blueberries perfectly complementing the rich cheesecake filling.

What makes this recipe so appealing is its simplicity. You don’t need to bake anything, which means you can whip these up quickly and enjoy them without waiting for an oven. Ideal for cheesecake lovers, these tartlets can be customized with various toppings or served alongside other blueberry desserts. Let’s dive into the details!

Ingredients

• 1 cup crushed graham crackers
• 1/4 cup melted butter
• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream
• 1 cup fresh blueberries
• Mint leaves for garnish (optional)

Instructions

1. Make the Crust: In a bowl, combine crushed graham crackers with melted butter. Mix well, then press the mixture into the bottoms of tartlet pans to form a crust.
2. Prepare the Filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped cream until smooth.
3. Assemble the Tartlets: Spoon the cream cheese filling into each prepared crust, smoothing the top with a spatula.
4. Add Blueberries: Top each tartlet with fresh blueberries, arranging them as desired.
5. Chill and Serve: Refrigerate the tartlets for at least one hour before serving. Garnish with mint leaves if you like!