No bake blueberry cheesecake is the most impressive no bake summer dessert yet! Just a few simple ingredients, and you’ve got a loaf pan cheesecake that makes 6 perfect slices! The easy blueberry sauce on top takes this no bake white chocolate cheesecake to the next level.
No bake blueberry cheesecake
While the photo above looks like a plain no bake cheesecake with fresh blueberries on top, I can assure you that we’re going to drizzle this summer dessert with a fresh blueberry sauce that will take it to the over the top. The no bake white cheesecake base is super simple–it relies on cream cheese, whipped cream, and white chocolate to set into the perfect light yet creamy cheesecake.
This no bake blueberry cheesecake does not contain gelatin or condensed milk to hold it together. In my opinion, those ingredients can overpower the tangy cream cheese. We’re going to beat together melted white chocolate with cream cheese, vanilla, sugar, and lemon juice, and then fold in some freshly whipped cream. The whipped cream gives us the light creamy texture, while the white chocolate sets our cheesecake into a firm texture that we know and love about cheesecake. It’s the tastiest way to set a cheesecake that will never see the oven.
This cheesecake is so perfectly firm yet light that I bet you won’t even be able to tell it’s no bake! The recipe is similar to my no bake chocolate cheesecake in the way that it uses melted chocolate to set. Chocolate is firm when chilled, so it makes the best no bake cheesecake recipe base! I prefer this to no bake cheesecakes that use ‘frozen whipped topping’ because the texture is better and it just tastes better!
I know white chocolate is notoriously hard to melt, but read on for some tips to help you get it right. We’re even going to melt it in the microwave to keep it super simple, but I will give you instructions for stove top, too! Let’s peek at a slice so we can see the creamy inside with a spoonful of fresh blueberry sauce on top, shall we?
No bake blueberry cheesecake ingredients
- graham crackers: You need 8 whole graham cracker sheets or 1 cup of graham cracker crumbs.
- granulated sugar
- heavy whipping cream: Instead of relying on whipped topping, gelatin, or condensed milk to set this cheesecake, we’re whipping heavy cream into freshly whipped cream and folding it into cream cheese to make a soft, creamy base. If you’re on the other side of the pond, you need double cream for whipping.
- cream cheese: Soften cream cheese at room temperature for at least 2 hours. Cold cream cheese can cause lumps in your final cheesecake, so ensure it’s room temperature and smooth before beating. Before the food scientists come for me, I have a trick to quickly get cream cheese at room temperature so that it’s not sitting out for too long. Open the package of cream cheese, slice it into about 16 cubes, and space them apart on a plate so that they’re not touching. In less than 2 hours, the cream cheese will be fully softened and room temperature. If you leave it as a whole brick, it will take much too long to soften.
- white chocolate: We need real white chocolate; look for a bar in the baking aisle. White chocolate chips are too hard to melt.
- powdered sugar
- vanilla extract
- lemon juice
Step by step instructions with photos:
- First, gather all of your ingredients! Go ahead and crush the graham crackers (if they aren’t already) and melt the butter. Ensure the cream cheese is at the proper temperature (rom temperature).
- Combine the graham cracker crumbs with the melted butter and granulated sugar. Mix very well until thoroughly mixed.
- Press the crust into the bottom of a 8 or 9″ bread loaf pan (the size of the pan doesn’t matter too much here because it’s no bake), and press it very firmly. Use a measuring cup to make the crust firm and flat. This will help it hold together when you cut it later. Place in the freezer for 20 minutes to set.
- First, we’re going to melt our white chocolate. I really recommend chopped REAL white chocolate and not white chips. The trick to melt white chocolate is to go low and slow. To melt white in the microwave: turn the microwave to 50% power and heat the chocolate for 30 seconds at a time, stirring in between each time. When the white chocolate is almost all the way melted but has a few pieces left in it. Let it rest on the counter and stir occasionally until it melts all the way. To melt white chocolate in a double boiler: Place a small pan of water over medium heat and bring it to a simmer. Place the chopped white chocolate in a small bowl that fits on top of the simmering water but does not touch it. Stir it occasionally as it melts fully, about 5 minutes. Just like the microwave method, take it off the heat before every piece melts fully. Set the melted white chocolate aside to cool slightly.
- Next, in a medium bowl, beat the heavy cream until soft peaks form. Be careful not to over-mix it and have it turn into butter. Just beat it with electric mixers until soft peaks form when you lift up the beaters. When it’s done, scoop it out and reserve it in a separate bowl. We’ll reuse this bowl.
- Next, beat together the cream cheese, powdered sugar, vanilla and lemon juice.
- When it’s smooth and homogenous, add the melted white chocoalte to the bowl, and beat to combine. Finally, add the whipped cream back to the bowl, and fold everything together. Mix very well without stirring too roughly so that the air bubbles in the whipped cream don’t deflate. Use proper folding technique with a spatula: cut the spatula down the center and then scrape the outsides of the bowl; again and again until the mixture is evenly smooth.
- Remove the pan from the freezer, and scoop the no bake cheesecake filling on top. Smooth it flat with an offset spatula. Place the cheesecake in the fridge for at least 4 hours before serving; it will keep for 3 days covered in the fridge.
- Just before serving, make the blueberry sauce. Gather the ingredients: fresh blueberries, granulated sugar, lemon juice, vanilla, cornstarch, and a splash of water.
- Combine all of the blueberry sauce ingredients except for the half of the water and cornstarch. Bring the mixture to a gentle boil, and cook, while stirring occasionally, until the berries start to soften and collapse.
- Finally, stir together the remaining water and cornstarch. Whisk it very well until it’s smooth, and then add it to the pan. Bring the mixture up to a simmer, and the sauce will thicken.
- Slice the no bake cheesecake into 6 even slices, like this:
- Serve with fresh blueberry sauce!
Can you turn these into no bake blueberry cheesecake bars?
Absolutely! Instead of cutting 6 slices, just cut down the middle and then cut across into 8 bars. I cut my lemon cheesecake bars the same way, if you need a guide.
Other blueberry and cheesecake recipes you might light:
- Small Batch Blueberry Muffins
- Lemon Blueberry Cheesecake
- Raspberry White Chocolate Cheesecake
- Instant Pot Cheesecake Recipe
- Blueberry Cobbler for Two
- 8 graham cracker sheets (or 1 cup of graham cracker crumbs)
- 3 tablespoons butter, melted
- 1 tablespoon of granulated sugar
- 3/4 cup heavy cream
- 12 ounces (1 1/2 blocks) of cream cheese, softened to room temperature
- 6 ounces white chocolate, chopped finely
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries
- 3 tablespoons water, divided
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
1. Line an 8 or 9” bread loaf pan with parchment paper, with enough excess to overhang the edges to form handles to lift out the cheesecake. Give the parchment paper and pan a light spray with cooking spray, too.
2. In a food processor or plastic bag, crush the graham crackers if you’re using whole crackers. Dump the 1 cup of crumbs into a bowl, and stir in the melted butter, and granulated sugar.
3. Pour the crumbs into the loaf pan, and press them into a flat, firm crust. Place the pan in the freezer for 20 minutes.
4. In a medium bowl with an electric mixer, beat the heavy cream until medium peaks form. Scoop the freshly whipped cream out and reserve it in a separate bowl.
5. Melt the white chocolate either in a double boiler, or microwave at 50% power. Stir until smooth, and keep warm until needed.
6. To the same bowl, add the cream cheese, powdered sugar, vanilla and lemon juice. Beat using an electric mixer until creamy and smooth, about 1 minutes.
7. Add the melted white chocolate and beat to combine.
8. Using a spatula, fold the whipped cream gently into the cream cheese mixture. Fold by scraping the outsides of the bowl, and then down the middle. Fold gently to incorporate so that the you don’t deflate the air bubbles in the whipped cream.
9. Remove the pan from the freezer, scrape the mixture into the bread loaf and make it as flat as possible on top.
10. Place the pan in the fridge for at least 4 hours, or overnight.
11. Meanwhile, make the blueberry sauce: combine the blueberries, 2 tablespoons of the water, and sugar in a small sauce pan.
12. Bring the blueberry mixture to a very gentle simmer, until the juices start to bubble and the berries start to collapse, about 8-19 minutes over medium low heat.
13. Whisk the remaining tablespoon of water into the cornstarch until smooth.
14. Stir the cornstarch slurry mixture into the pan of blueberries, and bring to a simmer. Once simmering, remove from heat.
15. Stir in the lemon juice and vanilla extract, and let the blueberry sauce cool. Store the blueberry sauce in the fridge until cold before using.
16. When ready to serve the cheesecake, cut it into 5 or 6 slices, and serve drizzled with blueberry sauce.
graham crackers: You need 8 whole graham cracker sheets or 1 cup of graham cracker crumbs.
heavy whipping cream: Instead of relying on whipped topping, gelatin, or condensed milk to set this cheesecake, we're whipping heavy cream into freshly whipped cream and folding it into cream cheese to make a soft, creamy base. If you're on the other side of the pond, you need double cream for whipping.
cream cheese: Soften cream cheese at room temperature for at least 2 hours. Cold cream cheese can cause lumps in your final cheesecake, so ensure it's room temperature and smooth before beating. Before the food scientists come for me, I have a trick to quickly get cream cheese at room temperature so that it's not sitting out for too long. Open the package of cream cheese, slice it into about 16 cubes, and space them apart on a plate so that they're not touching. In less than 2 hours, the cream cheese will be fully softened and room temperature. If you leave it as a whole brick, it will take much too long to soften.
white chocolate: We need real white chocolate; look for a bar in the baking aisle. White chocolate chips are too hard to melt.
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Amount Per Serving: Calories: 667Total Fat: 48gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 113mgSodium: 354mgCarbohydrates: 54gFiber: 1gSugar: 40gProtein: 8g