Quick No Bake Blueberry Cheesecake Pie Recipe
Embark on a culinary adventure with our tantalizing quick no bake blueberry cheesecake pie recipe, crafted with love and simplicity. This delectable dessert combines the rich creaminess of cheesecake with the vibrant burst of fresh blueberries, all embraced by a heavenly graham cracker crust. Perfect for those moments when time is short but the craving for something sweet is undeniable, this effortless creation promises to satisfy your dessert desires with every heavenly bite.
WHY NO BAKE CHEESECAKE WILL BE A HIT WITH THE WHOLE FAMILY?
No-bake cheesecake is a hit in our family for a few reasons. First off, we love that we can whip up a tasty dessert without turning on the oven, especially during those scorching summer days. Plus, whether we’re using fresh berries or ones we’ve stored in the freezer, we can enjoy this treat all year long. And let’s not forget the burst of flavor from the tangy blueberries and zesty lemon, nestled in a buttery graham cracker crust—it’s a taste that keeps us coming back for more. Easy to make ahead and always delicious, it’s no surprise this dessert is a favorite in our household!
INGREDIENTS YOU’LL NEED:
GRAHAM CRACKER CRUST:
- 1 ½ Cups Graham Cracker (crushed): Crushed graham crackers serve as the base for the crust, providing a sweet and crunchy texture.
- 2 Tablespoons granulated sugar: Granulated sugar adds sweetness to the crust, balancing out the flavors.
- 6 Tablespoons Butter (melted): Melted butter binds the graham cracker crumbs together, creating a cohesive crust that holds its shape when chilled.
CREAM CHEESE FILLING:
- 16 ounces Cream Cheese (softened to room temperature)(2 bricks): Softened cream cheese forms the creamy and rich base of the cheesecake filling, imparting a tangy flavor.
- 1 Teaspoon Vanilla Extract: Vanilla extract adds a warm and aromatic flavor to the filling, enhancing its overall taste.
- 1 cup Powdered Sugar: Powdered sugar sweetens the filling and helps achieve a smooth texture without any graininess.
- ½ cup Sour Cream: Sour cream adds a slight tanginess to the filling, balancing the sweetness of the other ingredients.
- 1 cup Heavy Whipping Cream: Heavy cream is whipped to stiff peaks and folded into the cream cheese mixture, adding lightness and richness to the filling.
FRESH BLUEBERRY TOPPING:
- 2 Cup Blueberries (fresh or frozen): Fresh or frozen blueberries are cooked down with sugar, lemon juice, and cornstarch to create a thick and flavorful topping.
- ⅓ Cup Sugar: Sugar sweetens the blueberry topping, enhancing the natural sweetness of the blueberries.
- 2 Teaspoons Lemon Juice or Lemon Zest: Fresh Lemon juice adds brightness and acidity to the blueberry topping, balancing its sweetness.
- ½ Cup Water (+3 Tablespoons Water for Cornstarch Slurry): Water is used to cook the blueberries and create a syrupy sauce, while a cornstarch slurry thickens the mixture to the desired consistency.
- 4 Teaspoons Corn Starch: Corn starch acts as a thickening agent for the blueberry topping, helping it achieve a luscious texture that coats the cheesecake filling beautifully.
HOW TO PREPARE NO BAKE CHEESECAKE?
Time needed: 4 days and 20 minutes
- Prepare the Graham Cracker Crust:
To crush the graham crackers faster use a food processor. In a large mixing bowl, combine fine crumbs, granulated sugar, and melted butter until well mixed.
- Press into Pie Pan:
Press the mixture firmly into the bottom and up the sides of a 9-inch dish pie pan to form the crust. Chill in the refrigerator while preparing the filling. - Make the Cream Cheese Filling:
In a separate medium bowl, beat softened cream cheese until smooth and creamy. - Combine Ingredients:
Add vanilla extract, powdered sugar, and sour cream to the cream cheese. With a hand mixer combine until smooth. - Homemade Whipped Cream and Combine:
In another large bowl, whip the heavy cream using an electric mixer until stiff peaks form. If you are short on time store bought Cool Whip would be a great substitute. Combine the whipped cream into the cream cheese mixture until fully incorporated. - Assemble the Pie:
Pour the cream cheese filling into the chilled graham cracker crust, spreading it evenly with a spatula.
Smooth out the surface of the filling and place the pie back in the refrigerator to set while preparing the blueberry topping. - Prepare the Fresh Blueberry Topping:
In a medium saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a gentle boil over medium heat. - Add Cornstarch Slurry:
In a small bowl, mix corn starch with 3 tablespoons of water to create a slurry. Add the slurry to the blueberry mixture, stirring constantly until thickened.
Here’s a helpful tip: If you’re using fruits other than blueberries for the topping and find that the mixture is too watery or thin, you can easily fix it by adding more cornstarch. Just mix 1 tablespoon of water with ½ tablespoon of cornstarch in a small bowl, then add it to the pot with your fruit. On the other hand, if the mixture becomes too thick, simply add a splash of water to thin it out. It’s a simple trick to get the perfect consistency for your topping!
Remove the blueberry topping from the heat and let it cool. - Final Assembly:
Once the blueberry topping has cooled slightly, pour it over the chilled cheesecake filling, spreading it evenly.
Return the pie to the refrigerator and chill for at least 4 hours, or until set. - Slice and Serve:
Cut into individual slices and serve the No Bake Blueberry Cheesecake Pie chilled, and enjoy this decedant dessert!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can use frozen blueberries. Just make sure to thaw them and drain any excess liquid before using them in the recipe.
Yes, you can totally make a no-bake pie using a springform pan instead of a regular pie pan. The great thing about a springform pan is that it lets you easily take out the pie once it’s done, making it look really nice. Just remember to put parchment paper or plastic wrap at the bottom of the springform pan to stop it from sticking.
The pie typically needs to chill in the refrigerator for at least 4 hours, or preferably overnight, to set properly.
There are plenty of crust options to choose from. Traditional graham cracker crust is popular, but you can also try cookie crusts, like Oreos or gingersnaps, for extra flavor. For a nuttier twist, try using crushed nuts like almonds or pecans mixed with a some sugar and butter in the crust.
Yes, this pie is perfect for making ahead of time. You can prepare it a day or two in advance and store it in the refrigerator until ready to serve.
The pie will typically last for up to 3-4 days in the refrigerator. If stored properly in an airtight container or covered with plastic wrap.
CHEESECAKE RECIPE SUBSTITUTIONS AND VARIATIONS:
Cream Cheese Substitutes:
Greek yogurt is a great alternative because it’s creamy and tangy, like cream cheese, but also adds protein. Blended cottage cheese works too, giving a smooth texture and mild taste that suits cheesecake. For those with lactose intolerance or allergies, a dairy-free cream cheese alternative could be used,
Sweetener Options:
Honey brings in natural sweetness and gentle floral hints, enhancing the cheesecake without overshadowing its flavors. Maple syrup adds a deep, caramel-like sweetness that pairs well with the creamy texture of the cheesecake. Stevia, being calorie-free, can sweeten the cheesecake without adding extra calories or carbs when used in moderation. Agave nectar provides sweetness with a mild flavor, making it a good choice for those mindful of their sugar intake.
CRUST VARIATIONS:
Crushed nuts, like almonds or pecans, make a crunchy and flavorful crust that brings extra richness to the cheesecake. Nila wafer crusts, Oreos, or gingersnaps, provide a sweet and crunchy foundation for the cheesecake, offering a range of flavors to suit different tastes. Meanwhile, a pretzel crust adds a salty and crispy element to the creamy cheesecake filling, giving it a distinctive twist.
FLAVOR ENHANCEMENTS:
Extracts like almond, lemon, or orange enhance the cheesecake’s flavor with their concentrated essence, infusing it with subtle hints of almond or citrus. Using citrus zest from lemon, lime, or orange adds a refreshing touch to the cheesecake, counterbalancing its creamy richness with a zing of acidity. Meanwhile, incorporating spices such as cinnamon or nutmeg brings depth and warmth to the cheesecake, elevating its taste profile with aromatic complexity.
TOPPING IDEAS:
Fresh fruit such as strawberries, blueberries, and raspberries bring refreshing tastes to the cheesecake, balancing its creamy consistency. Another option is blueberry pie filling can be drizzled atop of the no-bake blueberry cheesecake. Indulgent toppings like chocolate ganache and caramel sauce add richness to the dessert, elevating its sweetness. Whipped cream contributes a light and airy texture, while chopped nuts like almonds and walnuts offer a crunchy contrast and nutty essence. Cookie crumbles provide a sweet and crispy topping that complements the creamy filling.
WHAT DO YOU SERVE WITH CHEESECAKE PIE?
When you’re having a no-bake cheesecake pie, it’s usual to serve it with different drinks and treats that go well with its creamy goodness. Lemonade or iced tea are great picks for something refreshing that pairs nicely with the dessert’s flavor. You could also go for a hot cup of coffee or tea to contrast with the cool, creamy texture of the cheesecake. And if you’re enjoying it after a meal, why not add a scoop of vanilla ice cream for an extra treat?
HOW EASY Is it TO FREEZE NO BAKE CHEESECAKE PIE?
Freezing a no-bake cheesecake is a breeze! Simply place the entire pie in the freezer until it’s frozen solid. Once frozen, remove it from the freezer and tightly wrap it in plastic wrap and aluminum foil or place it in a freezer-safe container. Don’t forget to label it with the date! Store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. Easy peasy!
HOW DO YOU STORE LEFTOVER CHEESECAKE FOR LATER?
To properly store leftover cheesecake in the fridge for late is to cover the cheesecake tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Make sure to place it on a flat surface in the refrigerator to prevent the topping from sliding off. Leftover cheesecake can typically last for 3-5 days in the fridge, maintaining its freshness and flavor.
LOOKING FOR MORE CHEESECAKE RECIPES? TRY THESE!
Creamy Banana Pudding Cheesecake: The Best Creamy Banana Pudding Cheesecake Recipe is made with vanilla wafers. This decadent masterpiece combines the classic flavors of creamy banana pudding with the richness of cheesecake, resulting in a heavenly fusion of textures and tastes. With layers of velvety cheesecake filling, ripe banana slices, and buttery vanilla wafer crust.
Creamy German Chocolate Cheesecake: Imagine combining the creamy delight of cheesecake with the decadent flavors of German chocolate cake. You get a smooth cheesecake base topped with a delicious coconut and pecan frosting. This dessert offers a delightful mix of textures and flavors that will surely make your taste buds happy!
Easy No Bake Peanut Butter Pie: This simple Easy Peanut Butter Chocolate Chip Pie doesn’t need baking and is full of creamy, crunchy, and rich flavors. Whether you prefer an Oreo Chocolate or Graham Cracker crust, it’s totally up to you. With just ten ingredients and a little bit of time, you’ll have a delightful peanut butter dessert perfect for any holiday or special event.
Quick No Bake Blueberry Cheesecake Pie Recipe
Equipment
- 9" Pie Pan
Ingredients
GRAHAM CRACKER CRUST:
- 1 ½ Cups Graham Cracker (crushed)
- 2 Tablespoons granulated sugar
- 6 Tablespoons Butter (melted)
CREAM CHEESE FILLING:
- 16 ounces Cream Cheese (softened to room temperature)(2 bricks)
- 1 Taspoon Vanilla Extract
- 1 cup Powdered Sugar
- ½ cup Sour Cream
- 1 cup Heavy Cream
FRESH BLUEBERRY TOPPING:
- 2 Cup Blueberries (fresh or frozen)
- ⅓ Cup Sugar
- 2 Teaspoons Lemon Juice
- ½ Cup Water (+3 Tablespoons Water for Cornstarch Slurry)
- 4 Teaspoons Corn Starch
Instructions
- To crush the graham crackers faster use a food processor. In a large mixing bowl, combine fine crumbs, granulated sugar, and melted butter until well mixed.
- Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Cream Cheese Filling: In a separate mixing bowl, beat softened cream cheese until smooth and creamy.
- Add vanilla extract, powdered sugar, and sour cream to the cream cheese. Mix until smooth and well combined.
- In another bowl, whip the heavy cream using a mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Pie: Pour the cream cheese filling into the chilled graham cracker crust, spreading it evenly with a spatula.
- Smooth out the surface of the filling and place the pie back in the refrigerator to set while preparing the blueberry topping.
- Prepare the Fresh Blueberry Topping: In a saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a gentle boil over medium heat.
- In a small bowl, mix corn starch with 3 tablespoons of water to create a slurry. Add the slurry to the blueberry mixture, stirring constantly until thickened.
- Remove the blueberry topping from heat and let it cool slightly.
- Final Assembly: Once the blueberry topping has cooled slightly, pour it over the chilled cheesecake filling, spreading it evenly.
- Return the pie to the refrigerator and chill for at least 4 hours, or until set.
- Slice and serve the No Bake Blueberry Cheesecake Pie chilled, and enjoy its creamy texture and fruity flavor!