No Bake Blueberry Cheesecake | Just Like a Delicious Cream Pie

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Need a great tasting dessert but don’t have much time?

This easy to make No Bake Blueberry Cheesecake recipe is just what you need.

AND it’s a cheesecake recipe with 1 package of cream cheese!

In less than 20 minutes your beautiful cheesecake will be chillin’ in the refrigerator, and you’ll have time to relax before guests arrive!

So let’s get to it.

slice of no bake blueberry cheesecake on a blue patterned square plate

Ingredients you will need

 1 14 oz can Blueberry pie filling

1 10 oz Sweetened condensed milk

1 8 0z Full fat cream cheese

¼ cup Lemon juice (1 tbsp Real Lemon concentrate)

2 cups graham cracker crumbs

2 tbsp sugar

1/2 cup unsalted butter

Tips to make the best No Bake Blueberry Cheesecake with condensed milk

  • Take your cream cheese out of the fridge and let it soften
  • Make sure you don’t overmix the batter or the cheesecake won’t firm up
  • Sweetened condensed milk doesn’t have to be a brand name, like Eagle Brand.  There are great generic varieties out there
  • Chill the cream cheese before you put the blueberry pie filling on top
  • Like lots of blueberries? Cover the entire pie.  Some cooks keep it in the centre but my honey loves blueberries so we’re all in!
  • Chill your cheesecake for 6 to 8 hours (or overnight) to make sure it’s really firm.
spooning on the blueberry pie filling on top of the blueberry cheesecake pie
Spooning on the blueberry pie filling

I love cheesecake.

Sweet, creamy, melt in your mouth cheesecakes.

I think the world is a much better place with cheesecake in it.

Do you agree?

We’ve made cheesecakes many different ways.

The classic, like our Eggnog Cheesecake gets baked in an oven.  We show you how with a ‘Bain Marie’.

Our Lemon Blueberry Cheesecake is slowly ‘baked’ in a slow cooker! It’s just so good.

overhead view of blueberry cheesecake pie

And then there’s ultimate Mint Chocolate Cheesecake made in the Instant Pot. Honestly, pressure cooker cheesecakes are really creamy. 

But when you’re pressed for time, no bake cheesecakes are the way to go. 

Easy desserts are so popular right now.  And this recipe has only 5 ingredients!

Scroll down to get the full printable recipe card!

blueberry cheesecake on white plate with fork partly eaten

Readers often ask…

How do I get my cheesecake to firm up?

Chill the cheesecake in the refrigerator for a minimum of 6 hours. If it still won’t set, pop it in the freezer for a bit.

What is the difference between baked and no bake cheesecake?

Well other than the obvious the main difference is that no bake cheesecakes don’t have eggs in them.

Why did my cheesecake stay really soft?

Probably overmixing.  Cheesecakes don’t need lots of mixing, the way a regular cake batter does. 

Just cream the cheese with your hand mixer, add the sweetened condensed milk and mix it just enough to blend. Maybe 30 seconds. 

If you think it needs more, then do it by hand. You can also put the cheesecake in the freezer to help.

This is the absolute best No Bake Blueberry Cheesecake made with sweetened condensed milk

You may remember your Mom making Cherry Cheesecake in a cake pan back in the day. It’s definitely a retro dessert now!

Enjoy. xo

closeup view of no bake blueberry cheesecake pie on square blue plate

No Bake Blueberry Cheesecake Pie

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Judy Kahansky
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Prep Time 20 minutes
Additional Time 6 minutes
Total Time 26 minutes
Course Easy Desserts
Cuisine North American
Servings 6
Calories 657 kcal


  • 1 14 oz can blueberry pie filling
  • 1 10 oz sweetened condensed milk
  • 1 8 0 z full fat cream cheese
  • ¼ cup lemon juice
  • 2 cups graham cracker crumbs
  • 2 tbsp sugar
  • ½ cup unsalted butter - melted


  • In a medium sized bowl, mix the graham cracker crumbs, sugar and melted butter
  • Press into a greased pie plate, being sure to cover the sides
  • Chill your graham cracker pie crust while making the filling
  • Using a hand mixer blend the softened cream cheese
  • Add in the can of sweetened condensed milk
  • Add 1 tbsp lemon juice (from concentrate)



No bake cheesecakes made with sweetened condensed milk tend to be softer than a regular baked cheesecake.


Serving: 1g | Calories: 657kcal | Carbohydrates: 84g | Protein: 9g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Cholesterol: 67mg | Sodium: 352mg | Fiber: 1g | Sugar: 46g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes

Want more blueberry recipes?

Thanks so much for stopping by and spending time with me today! You can also save the recipe for this yummy No Bake Blueberry Cheesecake and come back later.

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love cheesecake pink text on image of blueberry cheesecake pie in glass pie plate

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.