No-Bake Blueberry Cheesecake Recipe photo by Taste of Home
Total Time
Prep: 25 min. + chilling
Our no-bake blueberry cheesecake skips the oven without sacrificing that indulgent, creamy consistency every good cheesecake should have.

Updated: May 17, 2024

Our no-bake blueberry cheesecake proves there’s no need to turn the oven on to make a great summer dessert. This cheesecake starts with a crushed vanilla wafer and butter crust that’s topped with a smooth-as-silk blueberry-lemon filling. It’s sweetened with marshmallow creme, flavored with blueberries and lemons, and set using unflavored gelatin. And then all that’s left to do is let it chill! Like all our favorite no-bake cheesecakes, this recipe is both easy and indulgent.

Ingredients for No-Bake Blueberry Cheesecake

  • Vanilla wafers: Crushed vanilla wafers combined with melted butter make an easy and delicious crust for this cheesecake.
  • Gelatin: Unflavored gelatin helps the filling set, so it doesn’t collapse when the cake is sliced.
  • Cold water: Cold water blooms the gelatin.
  • Cream cheese: Grab a package of the best cream cheese for this cheesecake. The quality of ingredients counts!
  • Blueberries: Fresh or frozen blueberries create a beautiful indigo hue and bursts of tartness throughout the cheesecake filling.
  • Lemon juice and zest: Lemon juice and lemon zest add a bright, citrusy flavor that complements the blueberries.
  • Marshmallow creme: Recipes with marshmallow creme are extra sweet with a fluffy texture.
  • Whipped topping: Whipped topping fluffs up the filling for an airer cheesecake, instead of a dense one.

No Bake Blueberry Cheesecake slicedTMB Studio

Directions

Step 1: Make the crust

In a small bowl, combine the wafer crumbs and butter. Press the mixture onto the bottom of a 6-inch springform pan coated with cooking spray. Set aside.

Editor’s Tip: Flatten the crust with a measuring cup to make it as even as possible.

Step 2: Bloom the gelatin

In a small saucepan, sprinkle the gelatin over the cold water. Let it stand for one minute. Heat the mixture over low heat, stirring until the gelatin is completely dissolved. Cool to room temperature.

Step 3: Make the filling

Put the cream cheese in a small bowl. Using a hand mixer or stand mixer, gradually beat in the gelatin mixture until smooth. Add the lemon juice and zest. Beat in the marshmallow creme. Fold in the whipped topping.

Step 4: Assemble the cheesecake and chill

Puree the blueberries in a food processor. Fold the pureed blueberries into the cream cheese mixture. Spoon the mixture over the crust. Cover the cheesecake with storage wrap and refrigerate overnight. Remove the sides of the pan when you’re ready to serve.

Editor’s Tip: Do not leave the cheesecake out at room temperature for more than 15 minutes at a time or the crust will go soggy.

No-Bake Blueberry Cheesecake Variations

How to Store No-Bake Blueberry Cheesecake

To store the cheesecake, cover it with storage wrap and keep it in the fridge for up to four days.

To freeze the cheesecake, first put it in the freezer, uncovered, for one hour. Remove the cheesecake from the freezer and wrap it in a few layers of storage wrap and a final layer of aluminum foil. Place the cheesecake back in the freezer for up to two months.

No-Bake Blueberry Cheesecake Tips

No Bake Blueberry Cheesecake sliced in piecesTMB Studio

How do you know when a no-bake cheesecake is set in the fridge?

You can tell a no-bake cheesecake is set when it is firm to the touch. Our no-bake blueberry cheesecake recipe takes at least eight hours to set in the fridge, so resist testing the cheesecake before then.

Can you use a graham cracker crust for no-bake blueberry cheesecake?

Yes, you can use a graham cracker crust for a no-bake cheesecake. Our homemade graham cracker crust recipe is perfect. Keep in mind you may not need to use all of it.

No-Bake Blueberry Cheesecake

Prep Time 25 min
Yield 4 servings

Ingredients

  • 3/4 cup crushed vanilla wafers (about 22 wafers)
  • 2 tablespoons butter, melted
  • FILLING:
  • 1-1/4 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1 cup marshmallow creme
  • 1-1/2 cups whipped topping
  • 1 cup fresh or frozen blueberries

Directions

  1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside.
  2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool.
  3. Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping.
  4. Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. To serve, remove sides of pan.

Nutrition Facts

1 piece: 523 calories, 34g fat (21g saturated fat), 79mg cholesterol, 318mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 6g protein.

Because this no-bake blueberry cheesecake doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
Recipe Creator
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