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No-Bake Blueberry Cheesecake

This no-bake cheesecake is made with one brick of cream cheese and sweetened condensed milk. Easy and delicious, it's the perfect refreshing dessert for summer parties and pot-lucks.
Prep Time25 minutes
Chill Time3 hours
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, Cheesecake, no-bake
Servings: 9 slices
Calories: 442kcal
Author: Jackie Currie


  • cups graham cracker crumbs
  • ½ cup melted butter
  • 8 oz. brick of cream cheese
  • 14 oz. can of sweetened condensed milk (300 mls)
  • ½ cup lemon juice
  • 1 tsp vanilla extract
  • 21 oz. can of blueberry pie filling (540 mls)


The Crust:

  • Stir graham cracker crumbs and melted butter together until well combined.
  • Press into an ungreased 8x8 or 9x9 pan.
  • Place in fridge to chill for 15 minutes.

Cheesecake Filling:

  • With electric beaters, beat cream cheese until light and fluffy.
  • Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
  • Beat in lemon juice and vanilla. Mixture will thicken.
  • Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.

Fruit Topping:

  • Spoon the blueberry pie filling evenly over the cheesecake.
  • Run a knife around the edge of the pan to loosen before serving.


This cheesecake can be made in either an 8x8 or 9x9 metal pan or glass baking dish.
Store leftovers covered in fridge. Keeps well for several days.


Serving: 9slices | Calories: 442kcal | Carbohydrates: 67g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 423mg | Potassium: 348mg | Fiber: 2g | Sugar: 54g | Vitamin A: 461IU | Vitamin C: 7mg | Calcium: 246mg | Iron: 1mg