Are you ready to indulge in a dessert that’s not only delicious but also incredibly easy to make? I’m talking about a No-Bake Blueberry Cheesecake that you can whip up in just 30 minutes! This creamy delight is perfect for those busy weeknights when you want to impress your family without spending hours in the kitchen. Plus, it’s a fantastic way to use fresh blueberries, making it a delightful treat for any occasion. Let’s dive into this scrumptious recipe!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for 30-minute meals.
- No baking required, making it a hassle-free dessert option.
- Rich and creamy texture that will satisfy your sweet tooth.
- Uses fresh blueberries for a burst of flavor.
- Great for gatherings, potlucks, or a simple family dinner.
Ingredients
To create this delightful No-Bake Blueberry Cheesecake, you’ll need the following ingredients:
- 2 1/2 teaspoons of gelatin powder (7 grams, 0.25 oz)
- 2 tablespoons cold water
- 2 tablespoons hot water
- 1 1/4 cups cream cheese, softened (10 oz.)
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 21 oz. can Lucky Leaf® Premium Blueberry Fruit Filling
- 1 6 oz. Diamond of California® Pecan Pie Crust
- 1/2 cup heavy whipping cream (120 ml)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get started on making this delightful cheesecake!
- Sprinkle 2 1/2 teaspoons of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes. Meanwhile, heat 2 tablespoons of water until very hot, almost boiling, for a few seconds in the microwave. Pour the hot water over the hydrated gelatin, whisk until completely melted. If necessary, pop it in the microwave for just a few seconds to melt the gelatin completely. Set it aside to cool down slightly.
- Place cream cheese in the bowl of an electric mixer. Use softened cream cheese, but make sure it isn’t too soft. Removing it out of the fridge about 1 hour before starting to make the cheesecake batter is ideal.
- Cream it for 90 seconds at medium-high speed, until creamy and fluffy.
- Add Eagle Brand® Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds. Add the gelatin and mix.
- Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.
- Pour the batter on the bottom of the Diamond of California® Pecan Pie Crust.
- Drop spoonfuls of Lucky Leaf® Premium Blueberry Fruit Filling on the top of the pie; you will need about 1/2 cup of the pie filling to swirl in the cheesecake batter, and the rest will be used to top the pie later, before serving.
- Use a spatula or knife to swirl the blueberry pie filling in the cheesecake.
- Place it in the fridge overnight.
- When ready to serve, whip 1/2 cup of heavy whipping cream for 2 minutes with an electric mixer.
- Pipe whipped cream around the edges of the pie.
- Spread the remaining Lucky Leaf® Premium Blueberry Fruit Filling on top of the pie.
- Top with some fresh blueberries or pecans, if desired.
Pro Tips for Making the Recipe
Here are some tips to ensure your No-Bake Blueberry Cheesecake turns out perfectly:
- Make sure your cream cheese is softened but not overly warm to avoid a runny batter.
- For a vegan twist, consider trying a Vegan Lemon Blueberry Cheesecake using plant-based cream cheese.
- Swirling the blueberry filling creates a beautiful Blueberry Cheesecake Close-up that’s perfect for Instagram!
- Don’t skip the chilling time; it helps the cheesecake set properly.
How to Serve
This cheesecake is a showstopper! Serve it chilled, and don’t forget to add some cheesecake decoration with fresh blueberries or a sprinkle of pecans on top. It pairs wonderfully with a cup of coffee or tea, making it a perfect end to a lovely meal. If you’re looking for quick family dinners, this dessert is a fantastic way to finish off a delicious evening.
Make Ahead and Storage
This No-Bake Blueberry Cheesecake is ideal for making ahead of time. It can be stored in the refrigerator for up to 5 days. Just make sure to cover it well to keep it fresh. If you’re planning a gathering, you can prepare it a day in advance, allowing the flavors to meld beautifully. For those busy weeknights, this dessert is a great addition to your weeknight dinner ideas.
So, what are you waiting for? Gather your ingredients and let’s make this delightful Blueberry Cheesecake Pie that everyone will love! And if you’re in the mood for more delicious recipes, check out my How to Make Garlic Herb Roasted Veggies in 30 Minutes or indulge in a tropical treat with Coconut Cake with Pineapple Filling: A Tropical Delight for Your Table. Happy baking!
No-Bake Blueberry Cheesecake
Ingredients
Gelatin
- 2 ½ teaspoons gelatin powder (7 grams, 0.25 oz)
- 2 tbsp cold water
- 2 tbsp hot water
Cream Cheese
- 1 ¼ cups cream cheese, softened (10 oz.)
Sweetened Condensed Milk
- 14 oz Eagle Brand® Sweetened Condensed Milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Blueberry Fruit Filling
- 21 oz Lucky Leaf® Premium Blueberry Fruit Filling
- 6 oz Diamond of California® Pecan Pie Crust
- ½ cup heavy whipping cream (120 ml)
Instructions
- Sprinkle gelatin over cold water, sit for 5 minutes, then melt with hot water and cool slightly.
- Beat softened cream cheese until creamy, then add condensed milk, lemon juice, vanilla, and gelatin mixture; mix until smooth.
- Pour batter into pie crust, swirl with blueberry filling, then refrigerate overnight.
- Whip heavy cream and pipe around the edges, then top with remaining blueberry filling and fresh blueberries or pecans if desired.