Can I use frozen blueberries instead of fresh?

Yes, but thaw and drain them first to prevent excess moisture. You may need to cook the topping a bit longer to achieve the right consistency.

How long does this cheesecake need to set?

Minimum 3 hours, but overnight is ideal for the best texture and easier slicing.

Absolutely! Use a regular pie dish or even individual serving glasses for a different presentation.

Use a sharp knife dipped in warm water and wiped clean between each cut.

Yes, try crushed vanilla wafers, digestive biscuits, or even chocolate cookies for different flavor profiles.

It should coat the back of a spoon and have a jam-like consistency while still maintaining some whole berries.

No Bake Blueberry Cheesecake is a creamy, luscious dessert with sweet blueberry topping that comes together easily for a refreshing treat.

Scale

For the Crust:

For the Cheesecake Filling:

For the Blueberry Topping:

Substitution Ideas:

Gluten-free: Use gluten-free graham crackers or substitute with crushed gluten-free cookies
Dairy-free: Replace cream cheese with vegan cream cheese and use coconut cream instead of heavy cream
Vegetarian: This recipe is naturally vegetarian-friendly
Lower sugar: Reduce powdered sugar to ¾ cup and use sugar-free alternatives

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Make the Crust
Mix graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of a 9-inch springform pan and chill 15 minutes.
Prepare the Filling
Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Whip heavy cream to stiff peaks and fold into the cream cheese mixture.
Assemble Cheesecake
Spread filling over crust. Smooth top and refrigerate at least 3 hours.
Make Blueberry Topping
Cook blueberries, sugar, cornstarch, lemon juice, and water until thickened. Cool and spoon over cheesecake before serving.