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Indulge in Delight: No-Bake Blueberry Cheesecake Recipe

Craving a decadent dessert without the hassle of baking? Look no further than this No-Bake Blueberry Cheesecake! Creamy, luscious, and bursting with the flavor of juicy blueberries, this cheesecake is sure to impress. With a buttery graham cracker crust and a velvety-smooth filling, each bite is a heavenly delight. Whether you’re hosting a special occasion or simply treating yourself to a sweet indulgence, this no-bake blueberry cheesecake is the perfect choice. Let’s dive into the recipe and satisfy your dessert cravings!

Frequently Asked Questions (FAQs):

Q: Can I use fresh blueberries instead of frozen? A: Yes, you can use fresh blueberries instead of frozen. However, frozen blueberries work well in this recipe and are often more readily available year-round.

Q: Can I substitute the corn syrup with honey or maple syrup? A: While corn syrup helps achieve the desired texture and sweetness in the crust, you can substitute it with honey or maple syrup if preferred. Keep in mind that the flavor and consistency may vary slightly.

Q: Is there a substitute for gelatin for vegetarian or vegan versions? A: Yes, you can use agar agar powder or vegetarian gelatin substitutes for a vegetarian or vegan version of this cheesecake. Follow the instructions on the package for the appropriate substitution ratio.

Q: Can I make this cheesecake ahead of time? A: Yes, this cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.

Q: Can I use a different type of fruit for the topping? A: Absolutely! Feel free to substitute the blueberries with your favorite fruit or a combination of fruits. Strawberries, raspberries, or blackberries would all make delicious alternatives.


  • 4 cups (1 L) graham cracker crumbs
  • 2/3 cup (160ml) melted butter
  • 1/2 cup (125 ml) corn syrup
  • 4 pouches 1/4 oz (7 g) unflavored gelatin
  • 2 cups (500ml) milk
  • 4 pkgs (8 oz/250 g) light Canadian cream cheese, softened
  • 2 cups (500ml) sugar
  • 2 tbsp. (30 ml) vanilla extract
  • 4 tbsp. 1/2 tsp (20 mL) finely grated lemon zest
  • 3 cups (750 mL) frozen blueberries


1. Prepare the Crust:

  • In a large mixing bowl, combine the graham cracker crumbs, melted butter, and corn syrup until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while you prepare the filling.

2. Prepare the Gelatin Mixture:

  • In a small saucepan, sprinkle the unflavored gelatin over the milk and let it sit for 5 minutes to soften. Place the saucepan over low heat and stir until the gelatin is completely dissolved. Remove from heat and set aside to cool slightly.

3. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon zest until smooth and creamy. Gradually pour in the cooled gelatin mixture while continuing to beat until well combined.

4. Add the Blueberries:

  • Gently fold the frozen blueberries into the cheesecake filling until evenly distributed. Be careful not to overmix, as you want to maintain the integrity of the blueberries.

5. Assemble the Cheesecake:

  • Pour the cheesecake filling over the prepared crust in the springform pan, spreading it out evenly with a spatula. Smooth the top with the back of a spoon or an offset spatula.

6. Chill and Serve:

  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. Once chilled, remove the sides of the springform pan and transfer the cheesecake to a serving platter. Slice and serve chilled, garnished with additional blueberries if desired.

Cook’s Notes and Variations:

  • For added texture and flavor, consider adding a layer of crushed graham crackers or toasted nuts between the crust and the filling.
  • Experiment with different fruits or fruit combinations for the topping, such as strawberries, raspberries, or a mix of berries.
  • To make individual servings, divide the crust and filling among small dessert cups or ramekins for a delightful presentation.

Keto and Low-Carb Version:

To make a keto or low-carb version of this cheesecake, consider the following substitutions:

  • Replace the graham cracker crumbs with a mixture of almond flour and crushed pecans for a low-carb crust.
  • Use a keto-friendly sweetener, such as erythritol or stevia, in place of sugar.
  • Adjust the quantity of sweetener to taste, as keto-friendly sweeteners can vary in sweetness.

In conclusion, this No-Bake Blueberry Cheesecake is a delightful dessert that’s perfect for any occasion. With its creamy texture, tangy blueberries, and buttery graham cracker crust, it’s sure to be a hit with family and friends. Whether you’re following a low-carb lifestyle or simply looking for a delicious treat, this cheesecake is a must-try. So, gather your ingredients and whip up this decadent dessert today!

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