No Bake Blueberry Cheesecake
No-Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required. Need a delicious, no-bake refreshing dessert? Look no further and give this No-Bake Blueberry Cheesecake a try! Based off of my original No-Bake Cheesecake and my ever-popular Classic Cheesecake Recipe, this is a delicious variation for all you cheesecake lovers out there.
Servings 8 servings
No Bake Cheesecake Filling:
- 16 oz cream cheese softened (two 8 oz packages)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream cold
- 2 cups blueberry canned pie filling
In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.
In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla.
With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.
Pour into prepared pie shell and smooth the top. Refrigerate 2 hours to overnight, covered in plastic wrap.
To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.
Calories: 479kcal | Carbohydrates: 26g | Protein: 5g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 126mg | Sodium: 355mg | Potassium: 124mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1460IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 0.8mg