What sets a no-bake cheesecake?

A No-Bake Blueberry Cheesecake sets in the fridge thanks to a perfect balance of full-fat cream cheese and whipped heavy cream. There's no gelatin or eggs just a gentle chill time. As the whipped cream stabilizes and firms, it gives the cheesecake its light yet structured texture. This method creates a smoother, silkier consistency than baked versions, making it ideal for warm weather or quick prep. The key? Patience. Let your cheesecake chill for at least six hours, or overnight if you can. The magic happens while it chills quietly in the fridge.

Which is better: baked cheesecake or no-bake?

It really depends on what you're after. Baked cheesecakes are denser and richer, while no-bake blueberry cheesecake is airy, fresh, and lighter on the palate. If you're looking for something quick, oven-free, and summer-friendly, no-bake wins every time. Baked cheesecakes also tend to crack or sink if not handled just right. No-bake versions are more forgiving and great for beginners

Why is my no-bake cheesecake base so hard?

If the crust of your No-Bake Blueberry Cheesecake is too firm, you may have overpacked it or added too much butter. Press the crust gently—just enough to hold together. Also, chilling it for too long in the freezer can make it rock solid. If it’s frozen, let it sit at room temperature for 10–15 minutes before slicing. Want a softer texture? Try using digestive biscuits or vanilla wafers instead of graham crackers they crumble more easily.

Why is my no-bake cheesecake not set?

A cheesecake that hasn’t set is usually the result of one of three things: not whipping the cream enough, using low-fat ingredients, or cutting the chill time short. Make sure you whip the heavy cream until stiff peaks form. Use full-fat cream cheese and chill for at least 6 hours. If you're in a hurry, pop it into the freezer for an hour to help it firm up. This is also why I recommend making your No-Bake Blueberry Cheesecake the night before. It sets perfectly by morning, and you'll be glad you waited.

No-Bake Blueberry Cheesecake – 5-Star Easy Summer Dessert No-Bake Blueberry Cheesecake: A Beautifully Simple Summer Dessert

Description

This no-bake blueberry cheesecake is rich, creamy, and bursting with jammy blueberry flavor. It’s the perfect make-ahead dessert for summer days or any occasion.

Ingredients

Crust:

1¾ cups graham cracker crumbs (about 14 crackers)

1 tablespoon granulated sugar

8 tablespoons unsalted butter, melted

Filling:

16 oz cream cheese, room temperature

⅔ cup granulated sugar

2 tablespoons sour cream, cold

2 tablespoons freshly squeezed lemon juice

1 cup cold heavy whipping cream

Blueberry Topping:

⅓ cup water (or ¼ cup for frozen berries)

1 tablespoon lemon juice

2 tablespoons sugar

1 tablespoon cornstarch

4 cups blueberries, fresh or frozen

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Instructions

1. In a medium saucepan, mix water, lemon juice, sugar, and cornstarch until dissolved. Add blueberries and simmer for 5–6 minutes until thickened. Let cool.

2. Crush graham crackers into crumbs. Mix with sugar and melted butter. Press into the base and halfway up sides of a springform pan. Chill.

3. Beat cream cheese and sugar until smooth. Add sour cream and lemon juice. In another bowl, whip cream to stiff peaks. Fold into cream cheese mixture.

4. Pour half of the filling into crust. Swirl in ¼ of the blueberry sauce. Repeat with remaining filling and more sauce. Chill at least 6 hours or overnight.

5. Serve slices topped with remaining blueberry sauce.

Notes

Store leftovers covered in the fridge for up to 5 days. You can also freeze the whole cheesecake for up to 3 months.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 349
Sugar: 29g
Sodium: 180mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg