No-Bake Blueberry Cheesecake

Hey there, dessert lovers! Have you ever wanted to whip up something super impressive but totally doable, even with the no-baking skills to your name? Well, get ready to be the hero at your next gathering because we're about to create a No-Bake Blueberry Cheesecake that's as easy as it is scrumptious.

We're talking rich, creamy cheesecake, layered with a tangy blueberry sauce, all sitting on top of an irresistible Oreo cookie crust. And the best part? No oven is required! This is the kind of recipe that's perfect for those warm months when turning on the oven feels like a sin, or anytime you're just too busy to fuss with baking. So, let's dive in and get the cheesecake party started!


Blueberry Sauce:

  • 2 heaping cups blueberries (fresh or thawed, if using frozen) (300g)
  • Juice of 1 lemon
  • 1/4 cup granulated white sugar (50g)

Oreo Cookie Crust:

  • 36 Oreo cookies (with filling), crush 'em to fine crumbs (14oz / 398g)
  • 1/2 cup unsalted butter, melted like lava (113g)

Blueberry Cheesecake Filling:

  • 1 cup heavy cream (keep it cool) (240ml)
  • 3 cups cream cheese (make it soft) (24oz / 683g)
  • 3/4 cup granulated white sugar (150g)
  • The seeds from 2 vanilla beans (or swap with 2 tsp vanilla extract if that's your thing)


Blueberry Blast:

  1. Snag a pot and toss in your blueberries, lemon juice, and sugar. Get the heat to medium and let it all simmer. The blueberries will get nice and soft, and the sauce will thicken and reduce by about a third. This takes around 5-7 minutes. Then cool your jets and let it sit until it's room temp.

Crusty Base:

  1. Get your hands on a 9" springform pan and show it some love with parchment paper. We're not sticking today, friends.
  2. Take a big bowl and mix your Oreo crumbs with that melted butter until they're best buddies, all moist and even. Scoop it into your pan and press it down on the bottom and partway up the sides, using the back of a cup for that nice even layer. Pop the pan in the freezer to firm up that crust while you make the filling.

Cheesecake Creaminess:

  1. Whip your heavy cream in a bowl with a mixer until it looks like stiff peaks - you're looking at about 2 minutes of whipping fun.
  2. Grab another bowl and beat the cream cheese until it's smoother than a jazz solo, roughly 1-2 minutes. Sprinkle in that sugar and vanilla (seeds or extract, you pick), and mix it until it's seamless.
  3. Now, take that whipped cream and fold it into your cream cheese mix. Gentle now, just until it's all friendly and combined.
  4. The last twist - fold in your chilled blueberry sauce to create a cool marble effect.

Layer Up:

  1. Scoop the cheesecake filling onto your chilled crust, smooth it out like a zen garden, and refrigerate. Give it at least 4 hours, or let it do its thing overnight (patience is a virtue that tastes amazing).
  2. When it's all set and ready, serve it up and watch it disappear. Keep any stragglers in an airtight container in the fridge, good for up to 2 days (as if it'll last that long!).

There you have it – a No-Bake Blueberry Cheesecake that'll put you in the dessert hall of fame with minimal effort. Go ahead, take all the credit; your secret's safe with me. Happy no-baking! 🍰💙