This quick and delightful no-bake blueberry cheesecake is perfect for those who are big on taste but short on time.
It combines the richness of cream cheese and mascarpone with the freshness of blueberries and the crunch of a graham cracker crust.
You don’t need much to make it, and the end result is truly spectacular (in presentation and taste).
What are you waiting for?!
Before we dive into the process, let’s take a quick look at the key ingredients.
- Graham cracker crumbs: these form the crust of your cheesecake. They offer a sweet, subtly spicy flavor and a satisfying crunch. If you can’t find these, digestive biscuits are a good alternative.
- Butter: melted and mixed with the crumbs, it binds the crust together and adds a creamy, rich flavor.
- Brown sugar: this is the best sugar for a no-bake cheesecake because the extra moisture it carries helps get a super solid crust.
- Mascarpone: a soft, creamy cheese that gives the filling a luxurious texture and a delightful, mildly sweet flavor.
- Cream cheese: this adds a bit of tang to balance the sweetness of the mascarpone. You need the brick-style cream cheese and not the spreadable kind!
- Vanilla extract & lemon: the lemon brings a refreshing acidity and brightness to the cheesecake. While the vanilla adds some warmth.
- Heavy whipping cream: cream adds lightness and fluffiness to the filling.
- Blueberries: fresh or frozen, these are the star of the glossy topping.
- Caster sugar: this finer-grain sugar dissolves easily in both the filling and the blueberry sauce, providing just the right level of sweetness. It also helps thicken the filling.
- Cornstarch slurry: this thickens the blueberry sauce, ensuring it sits beautifully on top of your cheesecake.
Pro tip: use full-fat dairy ingredients for the best results.
Now you’ve gathered your ingredients, let’s get mixing!
Step 1: Prepare the crust
Smash your graham crackers into small, uniform crumbs. You can use a food processor if you have one.
Or put the crackers in a freezer bag and hammer them with a rolling pin or frying pan.
Combine graham cracker crumbs, melted butter, and brown sugar in a bowl.
Ensure each crumb is thoroughly coated with the butter, and then press the mixture firmly into the bottom and sides of an 8-inch springform pan.
Put the crust in the refrigerator to chill and set.
Pro tip: use the bottom of a glass to get the crust super smooth.
Step 2: Prepare the filling
Whisk together room-temperature mascarpone, cream cheese, caster sugar, lemon juice, and vanilla extract until the mixture is smooth and creamy.
Set this aside.
It’s important your mascarpone and cream cheese are softened (i.e. brought to room temperature) for easier blending and a smoother filling.
In a separate bowl, whisk cold whipping cream until stiff peaks form. Starting with cold cream is essential for a light texture.
‘Stiff peaks’ means when you lift the whisk out of the bowl, the cream stands up on its own without collapsing.
Pro tip: chilling the bowl before whipping the cream also helps it whip faster.
Step 3: Combine cream and filling
Gently fold the whipped cream into the cream cheese mixture. You want to be gentle so you don’t deflate all the air in the cream.
This will keep the filling fluffy.
Pour the filling over the prepared crust, using a flat spatula to flatten the top. Cover and chill for at least 6 hours (but overnight is better).
Step 4: Prepare the blueberry sauce
In a small saucepan, combine blueberries, water, lemon juice, and caster sugar.
Cook the mixture over medium heat, stirring gently until the sauce comes to a boil.
Reduce the heat and add your cornstarch slurry.
Continue to stir gently for about 3 minutes or until the sauce thickens. Fold in the lemon zest.
Note: Be careful not to break all the blueberries as you stir. They add a delightful burst of flavor when kept whole.
Step 5: Top the cheesecake with sauce
Pour the blueberry sauce over the cheesecake just before serving. It will keep for 2-3 days in an airtight container stored in the refrigerator.
Pouring the sauce just before serving ensures the cheesecake stays fresh and the crust remains crispy.
Variations to make this cheesecake your own
While the no-bake blueberry cheesecake is delightful just as it is, here are a few ways customize it to suit different tastes and occasions:
- Change up the fruit: if blueberries aren’t your thing, try swapping them out for different fruits. Strawberries, raspberries, or cherries would all work great.
- Alternative crusts: you could substitute the graham crackers with other cookies such as Oreos or ginger snaps for a different flavor profile. Even a layer of brownies could serve as an indulgent crust. Psst… all these things also work instead of ladyfingers in tiramisu.
- Add flavors to the filling: you can add different flavors to the cheese filling. Try a little bit of almond, mint, or coconut extract for a unique taste. Grated citrus zest adds a delicious refreshing tanginess.
- Chocolate lover: use chocolate-flavored cream cheese or add unsweetened cocoa powder to your cheesecake filling. YUM.
For those with specific dietary needs, there are a number of substitutions you can make to accommodate these:
- Gluten-free: substitute the graham crackers with gluten-free cookies.
- Dairy-free: replace the mascarpone and cream cheese with dairy-free alternatives. Coconut cream can be used instead of heavy whipping cream.
- Keto-friendly: substitute the graham crackers with almond flour and butter for a keto-friendly crust. Replace caster sugar with a keto-approved sweetener like Erythritol.
This no-bake blueberry cheesecake makes a fabulous ending to a variety of meals.
Here are a few dishes that would pair perfectly:
- Caesar salad: a fresh and light salad ensures you still have room to enjoy the cheesecake! I like to reheat any grilled chicken I have leftover to beef this salad up a bit.
- Roasted salmon with lemon butter sauce: the rich and succulent flavors of the salmon combined with the sharp lemon butter sauce would be beautifully balanced by the cheesecake’s sweetness.
- Kraft mac and cheese: this is my kids’ favorite meal, Kraft mac and cheese followed by a slice of cheesecake. Psst… if you’re running low on supplies, you can still make Kraft mac and cheese without butter. And you can substitute the milk in your Kraft mac and cheese too.
- Vegetable quiche: for a brunch setting, pair this cheesecake with a light, savory vegetable quiche. They’re easy to reheat, and quiche also pairs well with loads of other brunch dishes.
Unless you’re feeding a crowd, you’re probably going to have some leftovers.
You can keep the cheesecake in the fridge for 3-4 days.
Make sure to keep the cheesecake in an airtight container or cover it well with plastic wrap to keep it fresh and prevent it from absorbing other flavors in the fridge.
If you have any leftover blueberry sauce, you can store it separately in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.
You can use it as a topping for pancakes, waffles, or ice cream.
Related: the best milk substitute for waffles
Can you freeze a no-bake cheesecake?
Yes, you can freeze this no-bake blueberry cheesecake!
Wrap the cheesecake securely in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. To defrost, simply place it in the refrigerator overnight.
Pro tip: you can only freeze the cheesecake after it has been set in the fridge. If you freeze it before then, it will lose its velvety texture.
No-Bake Blueberry Cheesecake
- 2 cups graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 12 oz 340g mascarpone, softened
- 4 oz 115g cream cheese, softened
- 1/3 cup caster sugar
- juice of 1/2 a lemon
- 1 tablespoon vanilla extract
- 1 1/2 cup heavy whipping cream
- BLUEBERRY SAUCE:
- 2 cups fresh blueberries frozen will work as well
- 1/2 cup water
- juice of 1 lemon
- 1/2 cup plus 2 tablespoons caster sugar
- 3 tablespoons corn starch dissolved in 1/4 cup water
- 1 tablespoons lemon zest
- Combine graham cracker crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter. Press firmly into the bottom and sides of an 8-inch springform pan. Chill.
- In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla and whisk until smooth and creamy. Set aside.
- Whisk cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.
- For the sauce, combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently until the sauce reaches a boil. Reduce heat, add the cornstarch & water mixture and stir gently, as to not break the berries, for 3 minutes, or until sauce is thickened. Fold in lemon zest. Pour sauce over the cheesecake before serving. Will keep 2-3 days in an airtight container stored in the refrigerator.