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spooning blueberries on a cheesecake
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No Bake Blueberry Cheesecake

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 minutes
Setting time 4 hours
Servings 6 people

Ingredients

Cookie Pie Crust

  • 9 oz (250g) plain sweet cookies like Graham crackers, Maria or gingernut cookies
  • 4 oz (125g) butter melted
  • butter to grease pan

No Bake Cheesecake Filling

  • 8 oz (250g) package cream cheese softened at room temperature
  • 14 oz (400g) can sweetened condensed milk
  • cup lemon juice
  • 1 teaspoon vanilla bean paste

Blueberry Topping

  • 21 oz (595g) can blueberry pie filling chilled

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.