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Creamy No-Bake Blueberry Swirl Cheesecake with Graham Cracker Crust

Two slices of creamy no-bake blueberry cheesecake with a graham cracker crust on a white plate.
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Make this easy, creamy no-bake blueberry cheesecake for a simple, make-ahead dessert perfect for warm weather. It features a buttery graham cracker crust and a homemade blueberry swirl topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 cup heavy whipping cream, cold
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar (for sauce)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes.
  2. Make the blueberry sauce: In a small saucepan, combine blueberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the sauce thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla extract, and lemon juice until fully incorporated and creamy.
  4. Whip the cream: In a separate, clean bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  5. Assemble the cheesecake: Spread half of the cream cheese filling over the chilled crust. Spoon half of the cooled blueberry sauce over the filling. Top with the remaining filling.
  6. Create the swirl: Dollop the remaining blueberry sauce over the top layer of filling. Use a knife or skewer to gently swirl the sauce into the filling for a marbled effect.
  7. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  8. Serve: Carefully release the springform pan sides before slicing. Serve cold.

Notes

  • For a brighter flavor, use fresh lemon zest along with the lemon juice in the filling.
  • If you are looking for easy meal planning ideas for desserts, this make-ahead recipe saves time.
  • This recipe is a great alternative to using meal delivery companies when you want a homemade treat.

Nutrition

Find it online: https://delicerecipe.com/blueberry-cheesecake-no-bake-creamy-recipe/