No-Bake Blueberry Cheesecake (Not Too Sweet)

This no-bake blueberry cheesecake features a low-sugar, creamy, fruity filling that’s light and citrussy, spread over a delicious crust with a hint of cocoa. This recipe comes together quickly and can be enjoyed the same day. Perfect for any occasion!

See also blueberry cream cheese dessert!

This no-bake blueberry cheesecake is easy to make, from scratch, using a combination of real cream and cream cheese and no gelatine. It's not overly sweet, full of delicious blueberry flavour with a hint of lemon and ready to serve after only 4 hours!

Making this low sugar no-bake cheesecake with blueberries involves a few simple steps and a handful of ingredients. The filling contains classic cheesecake ingredients including cream cheese and heavy/double cream, plus a thickened blueberry sauce. The sauce is made using blueberries as well as blueberry conserve, which together produce an intensely blueberry flavour.

The crust comes with a chocolatey twist, which works surprisingly well with the blueberries in this recipe (I used a similar crust in my baked chocolate ricotta cheesecake).

Why I love this recipe

What I love about this no-bake blueberry dessert is its delicate, mousse-like texture, which is something a baked cheesecake could never produce. And because there is no baking involved (so many things can go wrong with baking!) you are practically guaranteed to get the same velvety, wonderful texture every time!

No bake blueberry cheesecake ingredients and substitutions

The crust

• Graham crackers/digestive biscuits.
• Butter.
• Cocoa powder: you can use cacao instead (your crust won’t be as dark). The recipe works without the cocoa, too, but the cocoa makes it better in my opinion, and I strongly recommend you don’t omit this ingredient.
• Light brown sugar: I used a small amount to offset the bitterness of the cocoa. Use dark brown sugar instead if preferred.

The cheesecake filling mixture

• Blueberries: use either fresh or frozen. This recipe will also work with wild blueberries or bilberries (which I used to make blueberry pierogi). These may produce an even deeper colour in your cheesecake.
• Blueberry conserve: intensifies the flavour and adds sweetness. This ingredient contains pectin, a gelling agent, which also plays a role in ensuring your cheesecake sets properly. Use jam instead if preferred.
• Lemon juice and zest: for best results it’s important to use both.
• Cornstarch/cornflour: thickens the blueberry mixture. You need a little more than what you would typically use to thicken a blueberry sauce. But don’t worry, you won't taste the cornflour in this no-bake berry cheesecake! Do not omit this ingredient.
• Cream cheese: make sure it’s full-fat.
• Heavy cream/double cream: Because of its high fat content this ingredient will ensure your cheesecake is creamy as well as firm. Use heavy cream (US) with about 40% fat. Double cream (UK) contains a little more fat (up to 50%), but both are fine to use in this recipe. Cool whip is not a suitable alternative. Use real cream.
• Confectioners sugar/icing sugar.
• Vanilla extract: you can use vanilla bean paste instead if preferred.

Equipment you’ll need

• Saucepan
• Zester
• Hand blender
• Large bowl, electric mixer and flexible spatula
• 8"/20 cm springform pan
• Food processor (optional, see instructions)

Step-by-step recipe instructions

1. Prepare blueberry sauce: To a saucepan add the blueberries, jam and lemon zest (not the juice). Cook together until the blueberries release juice stirring often. Continue cooking, uncovered, over a low-medium heat for about 10-12 minutes until the mixture reduces a little and starts to thicken, stirring often (there should still be lots of syrupy juice left).

2. Thicken sauce: In a small bowl stir together the cornstarch and lemon juice until smooth. Pour into the blueberry sauce and quickly stir in. Simmer for another minute or so (to ensure you don’t taste the cornstarch in the cheesecake filling mixture) stirring all the time. The blueberry mixture will become quite thick.

3. Puree sauce: Transfer to a bowl, puree and set aside to cool completely. The mixture will thicken further as it cools.

4. Prepare crust mixture: To a food processor add the crackers/biscuits and pulse to a fine crumb. Next add the cocoa, melted butter and brown sugar and pulse a few times until thoroughly incorporated. Alternatively place the biscuits in a zip-top food bag and crush using a rolling pin then transfer to a bowl and stir in the rest of the ingredients (do this thoroughly).

5. Make crust: Pour the crust mixture into your springform pan. Press into the bottom of the pan (not too tightly, just until the crust feels firm) and smooth out the surface using the bottom of a glass. Place the pan in the fridge for 30 minutes (or in the freezer for 15).

6. Whip cream: Whip the cream on low speed into soft peaks being careful not to overbeat it (if the mixture is too thick it will be more difficult to incorporate into the cheesecake filling). Set aside.

7. Beat cream cheese: Beat together the cream cheese, vanilla extract and confectioners’ sugar for a couple of minutes, until creamy and smooth.

8. Add blueberry mixture: Beat in the blueberry mixture (make sure it’s completely cooled) until thoroughly incorporated. Scrape down the sides of the bowl as needed.

9. Add cream: Gently fold in the cream (in 3 goes).

10. Assemble cheesecake: Remove the pan from the fridge. Line the inside of the rim with a strip of parchment paper (this step is optional). Gradually spoon the cheesecake filling mixture into the pan spreading over the crust as evenly as you can. Refrigerate the cheesecake for 3-4 hours before serving.

11. Serve: Using a knife or thin, flexible spatula loosen the cheesecake from the rim of the springform pan and carefully remove the rim (if you used parchment simply unlock and remove the rim then peel off the paper). Enjoy!

Serving suggestions

I like to decorate my creamy no-bake cheesecake with fresh blueberries and lemon zest before serving (as in the photos). Serve chilled and keep refrigerated.

Can I put my cheesecake in the freezer to set

I don’t recommend it. I know that some recipes mention this shortcut, but the cheesecake filling mixture in this recipe is quite firm from the start. The purpose of refrigerating the cheesecake before serving is to chill it. So, fridge works best.

Variations

You can use this recipe to easily make no-bake mini blueberry cheesecakes. Using a muffin pan (regular or silicone) place spoonfuls of the crust mixture into each mould covering the bottom as well as the sides pressing firmly into the pan. Add the filling then refrigerate for 3 hours before serving.

Top tips

• The crust: You can make it either using a food processor or by hand (see Instructions for details).
• The blueberry sauce: After adding the cornstach cook the mixture for another minute stirring all the time. Cool completely before combining with the other filling ingredients.
• Cutting: Cut the cheesecake using a sharp knife wiping it clean before cutting the next slice.
• Serving: Refrigerate for 4 hours before serving.
• Storing: Keep covered, refrigerated, for up to 4 days.
• Freezing: Place your no-bake blueberry cheesecake (without the rim) in the freezer for 2 hours. Take out of the freezer, remove the bottom of the springform pan then wrap the cake tightly in plastic wrap and place in a freezer bag (or large airtight container). Freeze for up to 3 months. Defrost in the fridge overnight.

More blueberry recipes to try next

• Simple Peach Blueberry Crumble
• Easy Fresh Blueberry Cake Recipe (Healthy)
• Blueberry Oatmeal Breakfast Bars
• Blueberry Quinoa Muffins

See also these other easy desserts!

Recipe

Keep in touch!

If you make this easy no-bake blueberry cheesecake recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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