No Bake Blueberry Cheesecake
This post may contain affiliate links. Please read our disclosure policy.
This tasty no bake blueberry cheesecake is made from scratch and without any gelatin. It’s made with Oreo cookie crust, blueberry cream cheese layer and fresh blueberries.
This is a small-batch cheesecake recipe, but it can be easily doubled, if needed.
Do you need gelatin for cheesecake?
No, you don’t need to use it. This is a gelatin-free cheesecake recipe.
How to make no bake blueberry cheesecake
The whole process is easy. First, make the base – in this case Oreo cookies are crushed and combined with a pinch of salt and melted butter.
This step is pretty quick and does not require any special utensils or kitchen gadgets so if you don’t have a food processor, don’t worry! You can still make this blueberry cheesecake.
Just use a rolling pin and a Ziploc bag instead.
The next step is making the blueberry cream cheese layer by combining the cream cheese with sugar, blueberry jam and vanilla extract. I use an electric mixer and it takes about a minute (or less) to combine everything together.
Now you need to fold in whipped cream. You have to whip it yourself until stiff peaks form. Don’t use the one that you just spray on top of ice cream or cakes. That one will not work here.
Spread this cream cheese mixture over, cover with cling film and refrigerate. You can make it ahead and leave it in the fridge overnight.
How long does cheesecake take to set?
The times may vary depending on the ingredients you use. Some fillings may be thicker than others. Usually, a gelatin is used to set this dessert.
This no-bake cheesecake needs to sit for 3 hours in the fridge. After this time, you can serve it, if you like. It will be soft but will hold its shape well.
More dessert recipes for you to try:
- Mango Panna Cotta
- Cherry Cheesecake Pie
- Blueberry Ice Cream
- Lemon Blueberry Poke Cake
- Homemade Blueberry Cake
Pro tips
- This is a recipe for a small cheesecake. To make it, you will need a springform pan that is 7-inch/17-18 centimeters wide. Even though it is a small cake pan, you can still feed about 6 people.
- This cheesecake recipe can be easily doubled. If you do, use a large springform pan (about 10-inch/26-centimeter wide).
- The cream cheese mixture should be stiff and not runny!
- Top this cheesecake with fresh blueberries or blueberry sauce.
No Bake Blueberry Cheesecake
Ingredients
For the crust:
- 18 Oreo cookies
- a pinch of salt
- 3 tablespoons unsalted butter , melted
For the cream cheese layer:
- 8 ounces cream cheese (225 grams)
- ¼ cup powdered sugar (35 grams)
- ¼ cup blueberry jam (80 grams)
- ½ teaspoon vanilla extract
- ½ cup heavy cream
For the topping:
- fresh blueberries
- lemon zest , optional
Instructions
- Crust: Place the Oreo cookies in a food processor and pulse until you get crumbs. Transfer this into a bowl, add salt and melted butter. Stir well. Transfer the crumbs into a 7-inch/18-centimeter spring-form pan and press down using the back of a flat measuring cup (or a spoon). Place in the freezer until the rest of the prep is done.
- Cream cheese layer: In a mixing bowl, combine the cream cheese, powdered sugar, blueberry jam and vanilla extract. Mix with an electric mixer until smooth. In a separate bowl, whip the cream until stiff peaks form and fold it into the cream cheese mixture.
- Pour this over the Oreo crust, spread around evenly and smoothen with the back of a spoon. Cover with cling film and refrigerate for at least 3 hours (or overnight).
- Top with fresh blueberries or blueberry sauce (optional) and lemon zest (optional).
Notes
- Powdered sugar = Icing sugar = Confectioner’s sugar.
- Heavy cream can be substituted with whipping cream.
- The prep time recipe does not include the chilling in the fridge.
can I use blackberries instead of blueberries?
Hi Anja. I would not recommend it. Blackberries have hard parts in them and seeds as well. If you wanted to use them, I would perhaps suggest cooking them on low for a while (until soft) and then strain them through a fine-mesh sieve. This you could mix into the cream cheese layer once cooled completely. However, adding too much may thin it a lot and the layer might not hold its shape well. Hope this helps.
This cake looks absolutely delicious and perfect for hosting!
Thanks, Natalie!
ooh, love cheesecake + blueberries independently, I’m sure I’d like them together too!
:) I’m sure you would! :)
OMG these photos are AMAZING! This cheesecake looks soooo creamy and delicious omg. The blueberries are gorgeous and I love how you illustrated all the steps.
Thank you, Carmella!
I love that this is no bake but also doesn’t have any gelatin!
You had me at Oreo crust! Love that this is a no bake dessert which is perfect all summer long when it’s too hot to turn on an oven but I still want a yummy dessert. Looks fabulous!
Thank you!
Blueberry is one of my favorite dessert fruits and this cheesecake looks so darn good. This is definitely getting put on my to-make list.
That’s good to hear, Ben!