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No-Bake Blueberry Cheesecake


A rich, easy dessert everyone will love!

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Rate this recipe 4.8/5 (4 Votes)
No-Bake Blueberry Cheesecake 1 Picture


  • For the filling:
  • 1 Graham cracker crust, store-bought or homemade (I used this recipe...
  • 2 8-oz. boxes of cream cheese, softened
  • 1 can sweetened condensed milk
  • The juice of one small lime
  • 1 teaspoon vanilla
  • For the blueberry topping:
  • 1/4 cup cold water
  • 1 tablespoon corn starch
  • 2 cup blueberries
  • 1/2 cup sugar


Servings 8
Adapted from


Step 1

1. With an electric mixer beat cream cheese, sweetened condensed milk, lime juice and vanilla until creamy, then spoon into cooled graham cracker crust, leaving a raised lip around the edge to contain the fruit topping. Refrigerate for at least 2 hours.

2. In a blender, combine 1 cup blueberries, cold water, corn starch and sugar. Blend until smooth.

3. In a small sauce pan, cook the blender mixture on medium heat, stirring constantly, until thickened. Let cool, then add the remaining 1 cup of blueberries. Pour this over the cheesecake. Let cool until the topping has thickened.


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