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.
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.
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.
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!
Readers often ask…
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.
Well other than the obvious the main difference is that no bake cheesecakes don’t have eggs in them.
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
No Bake Blueberry Cheesecake Pie
Ingredients
- 1 14 oz can blueberry pie filling
- 1 10 oz sweetened condensed milk
- 1 8 0z full fat cream cheese
- ¼ cup lemon juice
- 2 cups graham cracker crumbs
- 2 tbsp sugar
- ½ cup unsalted butter, melted
Instructions
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)
Notes
No bake cheesecakes made with sweetened condensed milk tend to be softer than a regular baked cheesecake.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 657Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 67mgSodium: 352mgCarbohydrates: 84gFiber: 1gSugar: 46gProtein: 9g
Want more blueberry recipes?
- Two Blueberry Pie recipes!
- Blueberry Muffins
- Blueberry & Pear Tart
- Blueberry Hand Pies
- Lemon Blueberry Cheesecake
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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Judy Kahansky
Judy Kahansky is an experienced baker and writer. 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.