This no bake blueberry cheesecake is one of those desserts I have to warn you about — because once you make it once, you're making it forever. It's got a buttery graham cracker crust, a thick and creamy lemon-pudding cheesecake filling, a layer of blueberry pie filling, fluffy whipped cream, and more crumbled graham crackers on top. And here's the thing: it all comes together in about 20 minutes of actual work (plus a few hours in the fridge). No oven, no fuss, no stress.
Okay I need to call this what it actually is — it's not really a traditional cheesecake. It's deeper, softer, and way more pillowy than a classic slice. Think of it like a no bake cheesecake slab — almost like a dessert lasagna situation. Which, honestly? Is better. You can feed a crowd out of one 9x13 pan, it cuts into perfect squares, and it disappears fast. My husband's had three pieces before I even got to photograph it properly.
One of my favorite food memories is making this on a sweltering day last summer — I wasn't expecting much of a reaction, but my dad (the pickiest eater I know, seriously, the man barely reacts to food) had two pieces before anyone else even sat down. My little nephews were absolutely obsessed too, and honestly, seeing your family that excited over something you made? That's everything.
I tested the filling ratio a few times to get the thickness just right — the combo of instant lemon pudding and instant vanilla pudding with cream cheese is what makes this set up thick and creamy without being heavy. Don't skip saving some of the graham cracker crumbs for the top — that little crunch layer is everything.
If you love easy no bake desserts, you'll also want to check out my No Bake Oreo Cheesecake Bites, No Bake Strawberry Cheesecake Bars and my No Bake Oreo Cheesecake I make for husband's birthdays!
Jump to:
Instructions & Video
- Step 1: Make the graham cracker crumb base!
- Step 2: Mix together the cream cheese pudding mixture & layer onto the graham cracker crust!
- Step 3: Add the store-bought blueberry pie filling & the whipped cream on top!
- Step 4: Chill, serve & enjoy!
Easy No Bake Blueberry Cheesecake (9x13 Slab Style!)
Ingredients
Equipment
Method
- Step 1 — Make the Crust: Combine your graham cracker crumbs and melted butter in a large bowl and stir until the crumbs are evenly moistened. Set aside about ¼ cup of the crumb mixture for the topping. Press the rest firmly into the bottom of a 9x13 baking pan — use the bottom of a flat glass or measuring cup to get it nice and even. Set aside while you make the filling.
- (Press the crust down very firmly using the flat bottom of a glass or measuring cup — really pack it in. The crust should feel compact and hold together when you press a small amount between your fingers. If it crumbles apart, drizzle in a little extra melted butter (a tablespoon at a time) and mix again before pressing.)
- Step 2 — Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together with an electric hand mixer on medium speed until smooth and fluffy, about 2 minutes. Add the lemon juice and milk and mix until combined. Add both pudding mixes (dry, straight from the box) and beat on medium-high until the mixture is thick, about 2 more minutes. It should be noticeably thicker than when you started — that's the pudding doing its thing.
- Step 3 — Assemble the Layers: Drop large spoonfuls of the cheesecake filling over the crust and spread it out into an even layer using a spatula. Take your time here — the filling is thick, so go slowly and work from the center outward to avoid pulling up the crust.
- Step 4 — Add the Blueberry Layer: Spoon the blueberry pie filling over the cheesecake layer and spread it gently and evenly to the edges.
- Step 5 — Top with Whipped Cream: Spread the whipped topping over the blueberry layer in an even layer all the way to the edges.
- Step 6 — Add the Crumb Topping & Chill: Sprinkle the reserved graham cracker crumbs evenly over the top. Cover the pan tightly with plastic wrap and refrigerate for at least 3–4 hours before serving. Overnight is even better! The longer it chills, the cleaner the slices will be.
Notes
- Press the crust harder than you think you need to. This is a deep dish slab with a heavy filling on top — a loosely pressed crust will stick to the pan instead of holding together. Use the bottom of a flat glass and really lean into it. I also like to pop the pressed crust in the fridge for 15–20 minutes before adding the filling so the butter firms up first.
- Soften your cream cheese completely. Cold cream cheese = lumpy filling. Take it out of the fridge at least an hour before you start, or place the unwrapped block on a plate and microwave in 15-second bursts until soft. This is the #1 thing I'd tell anyone making this for the first time.
- Save those crumbs before pressing the crust. It sounds obvious but it's easy to forget — measure out your reserved crumbs first, then press the rest into the pan. Once the crust is in, you don't want to be scooping crumbs back out.
- Use dry pudding mix straight from the box. Don't make the pudding according to the package directions first — you're adding the dry mix directly to the cream cheese mixture. This is what makes the filling set up so thick and luscious.
- Fridge: Cover tightly with plastic wrap or store in an airtight container for up to 4–5 days. The crust does soften a bit by day 2 (which many people actually love!).
- Freezer: You can freeze this! Cover tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. Skip the whipped topping before freezing and add it fresh when you're ready to serve for the best texture.
- Make-ahead tip: This is an ideal make-ahead dessert. You can make it up to 2 days in advance — it gets better as it sits and the layers meld together.
Tried this recipe?
Let us know how it was!
Substitutions
- Graham cracker crumbs: Crushed vanilla wafers, Oreos (filling removed), or digestive biscuits all work as a base — they'll each give a slightly different flavor but the same great structure
- Butter: Vegan butter or coconut oil (refined, so it doesn't taste like coconut) both work for a dairy-free crust
- Cream cheese: Vegan cream cheese (like Violife or Kite Hill) can be subbed for a dairy-free version — texture will be slightly softer
- Granulated sugar: Condensed milk works really well! Powdered sugar works and may give a slightly smoother filling
- Lemon juice: Lime juice works and gives a fun citrus twist, or skip it entirely if you want pure vanilla flavor!
Frequently asked questions
No — you don't need to bake the crust at all. The butter-to-crumb ratio in this recipe is enough to hold the crust together once it chills. If you prefer a crispier base, you can bake it at 325°F for 8–10 minutes and let it cool completely before adding the filling, but it's absolutely not required.
Yes — and honestly, you should! Making it the night before gives the filling extra time to set up and the layers extra time to meld together. Just add the whipped topping the morning of if you want it to look perfectly fresh.
This usually happens for one of two reasons: the cream cheese wasn't soft enough before beating, or the milk was added too quickly. Make sure your cream cheese is fully softened and at room temperature, and use the dry pudding mix straight from the box — it's what sets the filling. Give it more beating time if it looks thin.
Canned blueberry pie filling is already thickened and sweetened, so it's the easiest option here. Fresh or frozen blueberries won't hold together the same way on their own — if you want to use them, cook them with a little sugar, lemon juice, and cornstarch to make a quick blueberry sauce first, then let it cool completely before adding it to the cheesecake.
Stored covered in the fridge, this cheesecake keeps well for up to 4–5 days. The crust will soften over time (which a lot of people love!), and the flavors actually improve after the first day.
Yes! Substitute gluten-free graham crackers or gluten-free digestive biscuits for the crust — the filling and toppings are naturally gluten-free.
Looking for other easy dessert recipes like this? Try these:
Related
Pairing
These are my favorite dishes to serve before this blueberry cheesecake recipe:
Leave a Reply