No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake is a quick and easy dessert to serve for any occasion. Made tons of blueberry and lemon flavor and layered with homemade whipped cream.
No Bake Strawberry Cheesecakes and No Bake Blackberry Cheesecake are always a hit for family get togethers and this blueberry version is just as amazing. If you are entertaining guests, this make ahead Lemon Blueberry Tiramisu is always a hit.
This easy blueberry and lemon cheesecake comes together in about 10 minutes and can be layered into individual glasses or served in pie or classic cheesecake form. It’s light and fluffy, full of blueberry flavor and not too overly sweet, the perfect summer dessert but also great for anytime of year.
Ingredients Needed for No Bake Blueberry Cheesecake Recipe
- Heavy Whipping Cream
- Powdered Sugar
- Cream Cheese – Room temperature
- Blueberry Pie Filling
- Lemons
- Fresh Blueberries
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How to Make No Bake Blueberry Cheesecake
- Add heavy cream to a mixer bowl and beat at low speed with an electric mixer for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form.
- Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering.
- Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
- Add blueberry pie filling, lemon zest and lemon juice.
- Continue to beat until well combined.
- Add 2 cups of reserved whipped cream.
- Fold in until well combined.
- Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream.
- Layer into 5 oz dessert glasses or small bowls: blueberry filling, whipped cream, blueberries and repeat.
- Garnish with more blueberries and a slice of lemon if desired.
- Chill for 4 hours or overnight before serving.
Recipe Notes and Variations
- Occasions: Perfect for any holiday including Easter, 4th of July, Thanksgiving or Christmas. Great for celebrations and special occasions.
- Yield: 8 Servings
- To Make a Pie: Prepare according to directions. Fill a prepared 9 inch graham cracker crust. Top with sweetened whipped cream. Garnish with fresh blueberries and lemon slices. Chill 6 hours or overnight before serving.
- Cheesecake: Prepare a graham cracker crust and press into a springform pan. Top with cheesecake filling, cover with plastic wrap and refrigerate for 6 hours before serving.
- Variation: Add a layer of graham cracker crumbs into the dessert glasses if desired. Substitute Cool Whip for the sweetened whip cream if desired.
- Pie Filling: Any flavor of pie filling can be substituted.
- Storage: Leftover cheesecake can be refrigerated up to 3 days.
More No Bake Cheesecake Recipes to Try
- No Bake Raspberry Cheesecakes
- No Bake Strawberry Cheesecake
- No Bake Cherry Cheesecake
- No Bake Oreo Cheesecake
- No Bake Peanut Butter Cheesecake
- Berry Icebox Cake
If you are looking for a quick and easy dessert for entertaining, this No Bake Blueberry Cheesecake is sure to impress. It’s so simple to make with just a few ingredients and comes together in about 10 minutes. The creamy filling and saucy blueberries come together for the best bo bake cheesecake filling.
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No Bake Blueberry Cheesecake
Ingredients
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 8 ounces cream cheese softened
- 21 ounce can blueberry pie filling
- zest of 2 lemons
- 1 tablespoon lemon juice
- 1 cup blueberries
- lemon slices optional garnish
Instructions
- Add heavy whipping cream to a mixer bowl and beat at low speed for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form.
- Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering.
- Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
- Add blueberry pie filling, lemon zest and lemon juice.
- Continue to beat until well combined.
- Fold in 2 cups of reserved whipped cream until thoroughly combined.
- Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream.
- Layer into 5 oz dessert glasses or small bowls: blueberry filling, whipped cream, blueberries and repeat.
- Garnish with more blueberries and a slice of lemon if desired.
- Chill for 4 hours or overnight before serving.
This is such an amazing cheesecake recipe! Everyone at my house was impressed!
These were so yummy! Turned out just perfect!
Is this dessert gluten-free if you don’t use the graham crackers?
Hi Linda,
If you use gluten-free pie filling, and I think that the premium Lucky Leaf blueberry fruit filling is but check the labels.
~ Milisa
Can these be frozen? Thank you
Hi Heidi,
I haven’t tried to freeze them but I don’t see any reason that it wouldn’t work. Let me know if you try it.
~ Milisa