No-Bake Blueberry Cheesecakes

I do hope you all like blueberries, because there have been a lot of them on BoB recently. (Remember this? Or this?) I really do like them, which is a good thing because our CSA is keeping me well stocked this summer.

Speaking of summer, New York City has been having quite the summer lately. We’re talking temperatures so high that I just want to stay inside and sit in the path of our air conditioning vents. On those kinds of days, the last thing I want to do is turn on the oven. That’s when recipes like this one are your best bet for making a homemade dessert.

A cookie crust and a simple no-bake berry filling make these No-Bake Blueberry Cheesecakes a perfect berry season treat! - Bake or Break

I was inspired by this recipe I found at My Recipes. While I liked the idea of their presentation, I had my doubts about it actually working. Scooping out cheesecakes from a muffin pan sounded like a gamble to me. So, I simplified a bit with a couple of small springform pans that I hadn’t used in far too long.

The crust is a simple combination of crushed vanilla wafers and melted butter. I adore Trader Joe’s vanilla wafers, but for convenience’s sake I used good old Nilla Wafers. The beauty of a cookie crust is its simplicity. Cookies and butter. That’s it. The cookies are usually sweet enough that you don’t need more sugar. Baking the crust will help it set a bit better, but it’s summer, people. Just stick it in the freezer or refrigerator, and it will be fine.

I often have partial containers of berries during the summer. If you don’t have a full pint of blueberries, you can easily make just one cheesecake by halving the recipe.

No-Bake Blueberry Cheesecakes

Prep Time: 30 minutes

Yield: 2 4 & 1/2-inch cheesecakes

No-Bake Blueberry Cheesecakes


    For the crust:
  • 5 ounces finely crushed vanilla wafers (about 40 cookies)
  • 4 tablespoons unsalted butter, melted
  • For the filling:
  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 pint blueberries (2 to 2 & 1/2 cups)*
  • For garnish:
  • sweetened whipped cream**
  • blueberries


To make the crust:

Mix together vanilla wafer crumbs and melted butter until mixture is combined and the crumbs are moistened.

Divide crust mixture evenly between two 4 & 1/2-inch diameter springform pans. Press into bottom and about halfway up the sides of each pan.

Set pans in the freezer for 30 minutes or in the refrigerator for at least 2 hours.

To make the filling:

Place cream cheese, sugar, vanilla, and lemon zest in the bowl of a food processor. Pulse until combined.

Add blueberries and pulse until thoroughly mixed.

Divide filling between each prepared crust. Cover and refrigerate overnight.

Remove sides of pans before serving. Garnish with whipped cream and blueberries if desired.


*If you want to use fresh blueberries for garnish, set aside a few of the prettiest ones.

**I used a basic recipe for Sweetened Whipped Cream with a teaspoon of vanilla bean paste per 1/2 cup of cream.

Filling recipe adapted from MyRecipes.

Don't miss a recipe! Sign up for free email updates.


  1. Marcie July 22, 2013 Reply

    I just love no bake cheesecake desserts, and with blueberries it looks even more heavenly!

  2. No bake cheesecakes are so fun! This sounds awesome!

  3. tahnycooks July 22, 2013 Reply

    Oh my! This looks so yummy and refreshing! I want a slice of that right now!

  4. What a beautiful color, and beautiful cheesecake!

  5. JEP July 22, 2013 Reply

    I love the idea of blending in the blueberries instead of making a topping for a plain cheesecake!

  6. KL July 22, 2013 Reply

    Can one safely use a non-fat or low fat cream cheese to make this? Or would full-fat work/taste better?

    • Author
      jennifer July 23, 2013 Reply

      KL, regular cream cheese helps both taste and texture. However, no bake recipes tend to work better with lower fat cream cheeses. If you like the flavor and texture of those, then I think the substitution will work just fine.

  7. Poodles July 23, 2013 Reply

    I love your blog. Keep the great recipes coming! This cheesecake sounds scrumptious! I share your love of baking.

  8. I was going to make a blueberry pie… but now I have seen this!!

  9. Beautifully done!! Sure wish I had a smidge (ok maybe more) of this in front of me…. Great post!

  10. You are making me want to buy mini springform pans, ahh!

  11. Joanne July 23, 2013 Reply

    Hasn’t this weather been CRAZY?!? I can barely even think about turning on my oven without breaking into a sweat! Love that this is no-bake.

  12. Kathy July 24, 2013 Reply

    This looks like a great no-bake cheesecakes. I can’t get enough blueberries!

  13. Joyce Wilson November 12, 2014 Reply

    I hereby declare you the MASTER OF DESSERTS AND ALL THINGS GOOD AND SWEET. Not only do they taste scrumptious…they look like perfect scrumptiousness! Thank you so much.

  14. Lauren July 23, 2015 Reply

    Hi – this cheesecake looks amazing and I can’t wait to make it!! Just wondering if I could use either an 8 inch or 9 inch springform pan instead of two 4-1/2 inch pans? Thanks!

    • Author
      Jennifer McHenry July 23, 2015 Reply

      Hi, Lauren. You can double the recipe and make in an 8- or 9-inch springform pan.

Leave a reply

Your email address will not be published. Required fields are marked *