No Bake Blueberry Cheesecake

This no bake blueberry cheesecake recipes needs to be your go-to summer dessert. So easy to make in individual portions and so delicious!

Folks. My kitchen does not have air conditioning. I have a big window that lets in a mediocre breeze but otherwise I’m dependent on a pretty strong fan to cool the room off.

So, in the summer or on a freak 80-degrees-in-March day, my oven goes into hibernation. I should cover it with one of those giant covers car collectors use for their fancy vehicles so it doesn’t get dusty.

Wait, that’s a little overboard, ha!

A hot, hot kitchen and a love for sweet stuff meant I had to come up with some great no-bake desserts. Enter no-bake cheesecake.

I’ve made them before – raspberry cheesecake tacos and no-bake dreamsicle cheesecakes for example. But this recipe – no-bake blueberry cheesecake – is where it all started.

I have a confession to make… up until a few years ago, I hated cheesecake. If I saw it on a dessert table I would run away screaming.

Well, obviously that is an exaggeration but I definitely passed down any slice that was served my way. (Now I’m a big fan of mini cheesecakes!)

Second confession… I had never actually tried cheesecake. I just didn’t like the thought of it.

The first day I tried cheesecake will be a day I always remember. I put on my big-girl pants and cut myself a sliver. Seriously, the smallest sliver that ever lived. I ate it. And loved it.

It was like a thousand bells went off and whistles blew and lights flashed on and off. I had been denying myself the delicious goodness of cheesecake for so many years out of fear and some weird aversion to the word cheesecake.

It makes sense that if I love cheese and I love cake that I would love cheesecake.

Big “Duh Jen!” moment for sure. I haven’t turned down another piece of cheesecake since.

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Individual No Bake Blueberry Cheesecake Recipe

What better treat to serve at a holiday barbecue or party than a no bake blueberry cheesecake? Seriously, that is a real question.

These individual cheesecakes are perfect for sitting around a table and chatting with your friends. A glass of wine in one hand, a cheesecake in the other… need I go on?

My recipe is for 4 large individual portions but you could easily make smaller individual portions by halving the amounts. I used stemless wine glasses as my serving vessel – a great substitute are canning jars or ramekins.

The bottom layer is a mixture of crushed graham crackers and crumbled vanilla wafer cookies. Next is the blueberry cheesecake mixture followed by fresh blueberries and lots of whipped cream.

Dig in with a long handled spoon all the way to the bottom to get some of the crumbly “crust” and enjoy!

Can I make this into one large no bake cheesecake?

You sure can. Use a baking dish like an 8-inch square casserole dish or a 9.5 inch deep pie baking dish. Follow all of the instructions below up until the assembly section, then assemble without dividing the ingredients amongst 4 wine glasses.

How long does no bake cheesecake take to set?

Individual no bake cheesecakes take about 1 hour to set in the refrigerator. Regular-size no bake cheesecakes take 2-3 hours to set and become firm.

No Bake Blueberry Cheesecake

This no bake blueberry cheesecake recipes needs to be your go-to summer dessert. So easy to make in individual portions and so delicious!

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Cook Time: 20 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Course: Desserts

Cuisine: American

Servings: 4 servings

Calories: 671kcal

Author: Jenny Bullistron

Equipment

• Long Handle Stirring Spoon, DaKuan Set of 10 Stainless Steel Mixing Spoon for Iced Tea, Coffee, Cocktail, Milkshake, Cold Drink
• Delling Geometric 8 Oz Porcelain Ramekins/Dessert Bowls, Durable Creme Brulee Dishes for Baking, Dessert, Ice Cream, Snack, Souffle – Set of 6 – White
• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart

Ingredients

• 16 ounce cream cheese softened
• ¼ cup heavy cream
• ½ cup powdered sugar
• 1 cup blueberries
• ⅔ cup crumbled graham crackers
• ⅔ cup crumbled vanilla wafer cookies

Garnish/Topping

• fresh blueberries
• whipped cream

US Customary – Metric

Instructions

• In a food processor, puree the blueberries until the large chunks are gone and the blueberries are mostly liquified.
• In the bowl of a stand mixer, beat the cream cheese on medium until smooth. Lower the speed to low and add the heavy cream. When mixture is combined add the powdered sugar, ¼ at a time. Increase speed to medium and beat until combined. Add the blueberry puree and mix until combined.
• In a small bowl, combine the graham cracker crumbs with the vanilla wafer crumbs.
• In the bottom of a wine glass or mason jar, place ¼ cup of the crumb mixture. Layer ¾ cup cheesecake mixture on top of that. Layer fresh blueberries on top of that and top with whipped cream.
• Repeat with the other 3 glasses. Chill in the refrigerator for at least 1 hour before serving.

Nutrition

Calories: 671kcal | Carbohydrates: 51.1g | Protein: 9.4g | Fat: 49.1g | Saturated Fat: 27.6g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 12.7g | Trans Fat: 0.04g | Cholesterol: 131.5mg | Sodium: 526.7mg | Potassium: 232.8mg | Fiber: 1.6g | Sugar: 32.1g | Vitamin A: 1761.6IU | Vitamin C: 3.7mg | Calcium: 133.2mg | Iron: 0.8mg

Tried this recipe?Let us know how it was!

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