This No-Bake Blueberry Cheesecake is the perfect combination of creamy, tangy cheesecake and sweet, fruity blueberry swirl, all without the need to turn on the oven. Quick to prepare and perfect for a small batch dessert, this indulgent treat is sure to satisfy your sweet cravings.

Why You’ll Love This Recipe

No-Bake Convenience: With no baking required, this cheesecake is incredibly easy to prepare, making it perfect for warm days or when you’re short on time.
Fresh & Fruity: The blueberry swirl gives this cheesecake a delightful burst of fresh fruit flavor that complements the creamy, rich filling.
Perfect for Two: This recipe is perfectly sized for two servings, so it’s ideal for a sweet treat for you and a friend or loved one, with minimal leftovers.
Simple Ingredients: Made with just a handful of ingredients, this cheesecake is both simple to make and delicious to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon sugar

For the Cheesecake Filling:

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream

For the Blueberry Swirl:

1/2 cup fresh or frozen blueberries
2 tablespoons sugar
1 teaspoon lemon juice

Directions

Make the Crust:
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated in butter.
- Press the mixture firmly into the bottom of a small springform pan or two serving cups. Chill the crust in the refrigerator while preparing the filling.
Prepare the Blueberry Swirl:
- In a small saucepan, cook the blueberries, sugar, and lemon juice over medium heat for about 5 minutes, or until the berries break down and release their juices. Mash slightly and let cool.
Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Then, gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the Cheesecake:
- Spoon the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Drizzle the blueberry sauce over the cheesecake and gently swirl it in with a toothpick or knife for a marbled effect.
Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours or until firm.
- Once chilled, serve and enjoy!

Servings and Timing

Servings: 2 servings
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

Storage/Reheating

Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Freezing: While not ideal, you can freeze the cheesecake for up to 1 month. Let it thaw in the refrigerator before serving.

FAQs

Can I use a different fruit for the swirl?

Yes, you can substitute the blueberries with raspberries, strawberries, or blackberries. Just adjust the cooking time for different fruits if necessary.

Can I make this cheesecake without the crust?

Yes, you can skip the crust for a crustless cheesecake, or you can make it gluten-free by using gluten-free graham crackers for the crust.

How do I know when the cheesecake is ready?

The cheesecake should be firm to the touch when chilled for at least 4 hours. It will have a creamy texture and hold its shape when sliced.

Can I make this in advance?

Yes, this cheesecake can be made a day ahead. Just be sure to let it chill in the refrigerator overnight for the best results.

Can I use a different sweetener for the filling?

Yes, you can substitute powdered sugar with an alternative sweetener like stevia or a sugar substitute, though the texture may vary slightly.

How can I make this cheesecake dairy-free?

Use dairy-free cream cheese and coconut cream or a non-dairy whipped topping in place of the heavy cream for a dairy-free version of this cheesecake.

Can I use store-bought blueberry sauce?

Yes, you can use store-bought blueberry sauce or jam, but homemade offers a fresher taste.

Can I double the recipe?

Yes, you can double the ingredients to make a larger batch. Just adjust the chilling time as needed.

Can I use a different type of crust?

Yes, you can use a cookie crust, almond flour crust, or even a nut-based crust for a different flavor or texture.

Can I add more flavor to the cheesecake filling?

Yes, you can add lemon zest or a bit of almond extract to the cheesecake filling for extra flavor.

Conclusion

This No-Bake Blueberry Cheesecake is a simple, creamy, and refreshing dessert that’s perfect for warm weather or when you’re craving something light and fruity. With its luscious cheesecake filling and sweet blueberry swirl, it’s the perfect treat for two that doesn’t require any baking.

No-Bake Blueberry Cheesecake

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Author: sara
Total Time: 4 hours 15 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

This No-Bake Blueberry Cheesecake is a creamy and indulgent dessert that combines a smooth cheesecake filling with a sweet blueberry swirl. Quick to prepare with minimal ingredients, it’s the perfect dessert for any occasion. Chill in the refrigerator for a few hours, and you’ll have a refreshing and delicious treat, ideal for two servings!

Instructions

Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a small springform pan or two serving cups. Chill in the refrigerator while preparing the filling.
Make the Blueberry Swirl:
- In a small saucepan over medium heat, cook blueberries, sugar, and lemon juice for 5 minutes, until the berries break down. Mash slightly and let cool.
Prepare the Cheesecake Filling:
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
Assemble the Cheesecake:
- Spoon the cheesecake filling over the chilled crust and smooth the top.
- Drizzle the blueberry sauce over the cheesecake and gently swirl it in with a toothpick or knife.
Chill:
- Refrigerate for at least 4 hours or until firm. Serve chilled and enjoy!

Notes

Make Ahead: This no-bake cheesecake can be prepared a day in advance, making it perfect for entertaining.
Alternative Fruits: You can swap blueberries for strawberries, raspberries, or blackberries for a different twist.
Serving Tip: Garnish with extra fresh blueberries or a dollop of whipped cream for an extra touch.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dessert
Method: No-Bake
Cuisine: American