No Bake Blueberry Cheesecake

If you're looking for a super delicious dessert that requires absolutely no baking, this recipe is perfect for you! This gluten free and vegan no bake blueberry cheesecake recipe is easy to prepare. No complicated mixing or water bath here - the hardest part of the process is waiting for the cheesecake to chill overnight.

The filling is so light, like the creamy texture of mousse and the blueberry sauce for this cheesecake is just *chefs kiss*. Pour it all into a gluten free graham cracker pie crust for the perfect summer dessert, no oven needed.

I love creating no bake recipes for summer. As much as I love my oven, sometimes I don't want to heat up my house for dessert. If you're the same, check out my no bake strawberry delight or our favorite no bake mint chocolate pie.

Ingredient Notes

• Vegan Cream Cheese - I prefer Miyokos brand cream cheese because it has low moisture and a strong cream cheese flavor. But you can definitely make this recipe with other brands of vegan cream cheese. If you're not vegan or dairy free, use regular block style cream cheese in the same measure.
• Vegan Sour Cream - Any brand of vegan sour cream should work fine. If your store doesn't carry vegan sour cream, you can substitute with vegan yogurt. If you're not vegan or dairy free, use regular sour cream in the same measure.
• Coconut Whipped Cream - I use Cocowhip. If you want to make homemade whipped cream, that will work too. If you're not dairy free or vegan, use Cool Whip in this recipe.
• Tapioca Starch - This is my preferred starch, since I avoid corn. If you don't have tapioca starch you can use cornstarch in the same measure.
• Lemon Juice - I prefer to use fresh lemon juice since it has a stronger flavor.  If you only have the bottled stuff that will be ok.
• Vanilla - Adds a little sweetness to the blueberry sauce and the creamy cheesecake filling
• Blueberries - I have used fresh blueberries here. If you only have frozen blueberries, thaw them and drain off the liquid before cooking.
• Graham Cracker Crust - You can use my recipe for a gluten free graham cracker crust. If having a vegan pie is important to your diet, make sure to use graham crackers that don't include honey. You can also make the same pie crust with any kind of crunchy cookie or salty pretzel that you like. A store bought crust will work fine for this recipe too.

See recipe card for full ingredient list and quantities.

How to make a No Bake Blueberry Cheesecake

Just a few simple steps to make this no bake cheesecake.  I like to mix mine in a stand mixer, but you can easily doit with a handheld mixer too. 

STEP 1: Combine the softened cream cheese,  sour cream, vanilla, lemon juice, and powdered sugar in a mixing bowl. Beat on medium speed until smooth.

STEP 2: Add the whipped cream to the cream cheese mixture and fold it together with a rubber spatula. Be gentle so you don't deflate the whipped cream.

STEP 3: Pour the cheesecake filling into your prepared graham cracker crust. Smooth the top. Cover with plastic wrap and chill overnight in the refrigerator.

How to make blueberry sauce for cheesecake

Once your cheesecake has chilled, prepare the blueberry sauce for the topping. It will need to cool to room temperature before you pour it on top of the cheesecake.

STEP 1: Combine the blueberries, sugar, lemon juice and vanilla in a small saucepan over medium heat.

STEP 2: Cook and stir for about 10 minutes until the juice is released from the blueberries and starts to simmer.

STEP 3: Make a slurry of tapioca starch and water. Add it to the blueberry mixture while continuing to stir.

STEP 4: Continue to cook until the sauce has thickened enough to coat the spoon. Remove from heat and set aside to cool before adding to the cheesecake.

Recipe FAQs

Other no bake recipes to consider:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.