No Bake Blueberry Cheesecake is so easy to make, a timesaver that can be prepared in advance. Made with vanilla bean cream cheese on a cookie base, topped with canned or fresh blueberries. An easy recipe that only takes 20 minutes to make!
Course Cakes, Dessert
Cuisine American
Keyword no bake blueberry cheesecake
Prep Time 20 minutesminutes
Setting time 4 hourshours
Servings 6people
Ingredients
Cookie Pie Crust
9oz(250g) plain sweet cookieslike Graham crackers, Maria or gingernut cookies
4oz(125g) buttermelted
butter to grease pan
No Bake Cheesecake Filling
8oz(250g) package cream cheesesoftened at room temperature
14oz(400g) can sweetened condensed milk
⅓cuplemon juice
1teaspoonvanilla bean paste
Blueberry Topping
21oz(595g) can blueberry pie fillingchilled
Instructions
Cookie Pie Crust Instructions
Grease an 8" round pan (can use springform) with butter.
Process the cookies in food processor until they resemble crumbs. Alternatively use a rolling pin and bash away for the same result.
Add the melted butter and mix together until combined. Press the cookie mixture into the greased pan forming your pie base.
Refrigerate for 20 minutes allowing it to set.
No Bake Cheesecake Filling Instructions
Beat cream cheese until fluffy in large bowl.
Slowly beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into pie crust. Chill 4 hours until set (can be left overnight).
Top with chilled blueberry filling when ready to serve.