This No Bake Blueberry Cheesecake is creamy, dreamy, and bursting with blueberry swagger! Silky cheesecake meets juicy blueberries, and it’s a love story sweeter than any rom-com. Just a few simple ingredients, and you’ve got all the cheesecake glory without the oven drama!
With this no bake blueberry cheesecake you’ve got nothing less than a trifecta of dessert perfection.
It’s cool, dense, and creamy, like biting into a soft blueberry cloud!
The allure is real. In fact, all it takes is one bite, and this sweet, velvety flirt will have you coming back for more!
Lisa writes: "My favorite! It's so easy and tastes amazing!"
Thankfully, it’s quite easy to make. So once you polish off your first blueberry cream cheese pie, making another will be a cinch. That’s because with simple shortcuts like a graham cracker crust and canned blueberry pie filling, it’s SO quick and easy to make!
Just 5 minutes of prep and you’ve got a ridiculously indulgent cheesecake everyone will go crazy for. A cheesecake that’s just as easy to make as my fruity-sweet No Bake Blackberry Cheesecake Recipe, dazzling Cherry Cream Cheese Pie, and ultra-decadent Strawberry Cream Cheese Pie.
Seriously, with such minimal hands-on time required, this berry-delicious cheesecake is perfect for way more than just your Thanksgiving or Christmas dinners.
Although, it’s pretty fabulous for those occasions, to say the least!
So do yourself a delicious favor, and create a plush cheesecake that makes your taste buds happy, and your family members even happier!
Here’s what you’ll need…
Ingredients
You’ll just need a few simple ingredients to make your new favorite no bake blueberry cheesecake recipe…
- Blueberry Pie Filling – you can use store bought or homemade.
- Graham Cracker Pie Crust – you can use store bought or homemade.
- Philadelphia Original Cream Cheese – be sure to use the full fat Philadelphia cream cheese. Other brands won’t set up properly.
- Sweetened Condensed Milk
- Lemon Juice
- Sugar – just regular white granulated sugar.
- Vanilla – to add a warm hint of flavor.
Like with all of my Easy Pie Recipes with Few Ingredients, I highly recommend that you use the best quality ingredients that you can get. The higher quality ingredients will take your dreamy cream cheese and blueberry pie to the next level!
How To Make Blueberry Cheesecake No Bake
With just a few simple steps, you’re deliciously easy no bake blueberry cheesecake will be done!
Here’s what you’ll do…
1. Mix up your cheesecake mixture, and pour into graham cracker crust.
2. Chill in fridge overnight, or for at least 10 hours.
3. Then top with blueberry pie filling just before slicing and serving, and you’re done!
This blueberry cream cheese pie really is THAT easy!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Make Ahead Tips
Want to prep ahead of time? Go for it!
You can make up your cheesecake base and store in the refrigerator up to 3 days. Then top with blueberry pie filling just before serving.
That makes this blueberry cream cheese pie one of the best Thanksgiving Make Ahead Recipes and Christmas Holiday Dessert Recipes!
How to Store
Leftovers of your blueberry and cream cheese pie, with the topping added, can be stored in your refrigerator, covered, for up to 1 day.
What To Serve With Blueberry Cheesecake
You can make your dreamy blueberry cream cheese pie even better with a delicious cup of coffee, tea, or cocoa.
So depending on your mood, I recommend having a mug filled with either my Homemade Espresso, Chick Fil A Sweet Tea, or Stovetop Hot Chocolate on hand and ready to go!
Reviews
Here’s what your frugal friends are saying about this EASY no bake blueberry and cream cheese pie…
Cindy writes: “One of my favorite easy recipes!”
Heather writes: “Obsessed with this flavor combo, SO good!”
Kathy writes: “Easy and soooo tasty!”
Lisa writes: “My favorite! It’s so easy and tastes amazing!”
Rhonda writes: “Easy and delicious, it’s a win-win”
Cindy writes: “Been making this for many years. I’ve also used other pie filling. Yum”
Dangerously Delicious Pies
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
No Bake Blueberry Cheesecake
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 21 ounces Blueberry Pie Filling
- 1 9 inch Graham Cracker Pie Crust
- 8 ounces Philadelphia Cream Cheese, softened (use full fat Philadelphia cream cheese – other brands won't set up properly)
- 14 ounces Eagle Sweetened Condensed Milk
- ¼ cup Lemon Juice
- 1 tablespoon. Sugar
- 1.5 teaspoons Vanilla Extract
Instructions
- Gather your ingredients.
- In medium mixing bowl, beat Cream Cheese with mixer, until fluffy.
- Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat again until well combined and creamy.
- Pour mixture into Graham Cracker Pie Crust, and cover.
- Chill in refrigerator overnight, or for at least 10 hours… allowing the cheesecake plenty of time to firm up and set.
- Also place Blueberry Pie Filling can in refrigerator to chill overnight.
- When ready to serve, remove cheesecake from refrigerator and carefully pour contents of chilled Blueberry Pie Filling can onto the top of the pie.
- Then slice and ENJOY!!
Notes
- Make Ahead Tips: You can make up your cheesecake base and store in the refrigerator up to 3 days. Then top with blueberry pie filling just before serving.
- How to Store: Your leftover blueberry cream cheese pie, with the topping added, can be stored in your refrigerator, covered, for up to 1 day.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
I love the Cream Cheese pies! Recently, I made one with Blueberry Pie Filling on top and it was sooo good! Do you happen to know why my cream cheese mixture doesn’t set up and be pretty like yours? Does pie crust size matter.. regular vs extra serving size? TIA!!
Hi Kim… yes, you’ll want to stick with the regular sized 9″ pie crust, and make sure to allow plenty of time for chilling in the refrigerator before serving. Hope that helps! 🙂