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Blueberrry cheesecake

Blueberry No-Bake Cheesecake

Written By: Shantel Whitford

Prep Time: 10 minutes


  • 18 graham crackers whole
  • 1/2 cup butter (1 stick), melted
  • 8 oz cream cheese brought to room temperature
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups blueberry pie filling


Crush graham crackers in a food processor or blender until you have a fine crumb.

Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.

Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.

Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.

Combine cream cheese, cream, powdered sugar, and vanilla in a bowl.

Beat with a mixer until completely creamy.

Pour cream cheese mixture into crust and spread until even, refrigerate at least two hours.

Top with blueberry pie filling.

This is a great no-bake cheesecake recipe because you can eat it just as it is or add any topping you’d like! We love to have a cheesecake bar with a variety of toppings so everyone can top theirs just how they love! Of course, our favorite is with huckleberries!


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

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