Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Just make sure to thaw and drain them before cooking to prevent excess moisture. The flavor will still be delightful!

How long does this cheesecake last in the fridge?

This No Bake Blueberry Cheesecake can last in the refrigerator for about 3 to 5 days when stored in an airtight container. It's best served fresh, but it holds up well if stored properly.

Can I use a different type of crust?

Absolutely! Instead of a graham cracker crust, you can try an Oreo crust or even a nut-based crust for a gluten-free option. Just ensure it’s tightly packed when preparing.

What’s the best way to serve this cheesecake?

This cheesecake is best served chilled. When slicing, use a hot knife to make clean cuts. Consider garnishing with additional fresh blueberries or whipped cream for an extra touch.

Can I freeze this cheesecake?

Yes, you can freeze the No Bake Blueberry Cheesecake! Just wrap it tightly in plastic wrap and aluminum foil. It should last in the freezer for about 1 to 2 months. Thaw it in the refrigerator before serving.

Blueberry Cheesecake – No Bake, Creamy & Easy Summer Treat

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 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 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth and fluffy; gradually add powdered sugar and vanilla extract, mixing until fully combined.
In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Spread cream cheese mixture over the crust and smooth the top.
In a saucepan, combine blueberries, sugar, and lemon juice; cook until blueberries break down into a sauce. Pour over the cheesecake filling once cooled.
Refrigerate for at least 4 hours or overnight to set, then slice and serve.

Notes

Use a hot knife for clean slices. Can be served with additional blueberries or whipped cream on top.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 22g
Sodium: 300mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg