No-Bake Blueberry Cheesecake Pie

This No-Bake Blueberry Cheesecake Pie is one of those easy no-bake cheesecake recipes that can turn a boring cheesecake pie into something beautiful and delicious.

Blueberry Season

April is when fresh blueberry season starts.

During the month of April, we will begin to see some Florida grown fruits and vegetables that are associated with the summer months.

Since Florida is the sunshine state we get to enjoy fresh from Florida blueberries, sweet corn, watermelon, and bell peppers in the Spring months because Florida farmers are working hard all winter long growing all our favorite produce.

I love cooking with in season fresh fruits and vegetables. Fresh produce that is bought in season always tastes so much better.

Fresh Florida Blueberries

Florida blueberries are sweet plump and delicious because of the beautiful winter weather we have here in the state of Florida. I love when Florida blueberries come into season.

I love to eat them as a healthy snack but I also love to make easy dessert recipes with them.

One of the easiest things you can make with fresh blueberries is a blueberry sauce or cheesecake topping like I have done here with this No-Bake Blueberry Cheesecake Pie.

A homemade blueberry sauce can be used to top pancakes or waffles, as an ice cream topping or as a cake filling or cheesecake topping.

To make this No-Bake Blueberry Cheesecake Pie recipe you are going to need about 2 ½ pints of fresh Florida blueberries.

You'll use one pint to make the homemade blueberry sauce. You'll use the other fresh blueberries in one cheesecake layer and the leftover blueberries can be used as a garnish when serving this blueberry cheesecake pie.

This two-layer cheesecake recipe is packed full of fresh blueberry flavor. I used some of the homemade blueberry sauce to flavor the first layer of this no-bake cheesecake.

The second cheesecake layer has whole blueberries in it. Then you'll drizzle some of the blueberry sauce over each piece of cheesecake when you serve it.

A few whole blueberries scattered on the plate or on top of the whipped cream makes for a pretty presentation.

How To Make No-Bake Blueberry Cheesecake Pie

Homemade Blueberry Sauce

• 1 cup of the fresh or frozen blueberries
• ½ cup of granulated sugar
• juice and zest from one of the lemons
• 2 tablespoons of cornstarch

Crust Ingredients

• 3 cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted butter

Blueberry Cheesecake Filling Ingredients

• 2 pints Florida blueberries, rinsed well and divided
• 16 oz softened cream cheese
• 14 oz sweetened condensed milk
• 2 teaspoon vanilla extract (I used my homemade vanilla extract)
• 2 lemons, zested and juiced, divided

Instructions

1. Place all of the blueberry sauce ingredients into a small saucepan.
2. Heat on low until the sugar has dissolved, stirring occasionally.
3. Once the sugar has dissolved increase heat to medium and slowly bring to a boil.
4. Once boiling stir constantly until the sauce has thickened to a pudding consistency.
5. Remove from heat immediately to prevent scorching, place the sauce in a bowl and cool completely.
6. Can be refrigerated to speed up the cooling process.
7. While the blueberry sauce is cooling mix the graham cracker crust ingredients in a bowl.
8. Remove ¼ cup of the pie crust crumbs and set aside to use as a topping.
9. Press the remaining graham cracker crust crumbs into the bottom of a 10 ½ inch pie or tart pan. (A Spring-form pan would work well also)
10. Place the pie plate in the refrigerator while you make the cheesecake pie filling.
11. Place the softened cream cheese into a large mixing bowl. Beat with a hand mixer until the cream cheese is silky smooth, about 2 minutes.
12. Add the vanilla extract, lemon juice and lemon zest of the remaining lemon to the mixing bowl. Beat until combined.
13. Next, add the sweetened condensed milk to the mixing bowl and beat for one minute. Scrape the bowl and continue to beat for about 3 minutes until thick and creamy.
14. Remove 2 cups of the cheesecake filling from the mixing bowl and transfer to a smaller bowl.
15. Add ¼ cup of the cooled blueberry sauce to the first mixing bowl and fold into the cheesecake filling in that bowl.
16. Remove the pie crust from the refrigerator and spread the blueberry cheesecake filling portion over the bottom of the pie crust. Set aside.
17. Fold ¾ cup of the remaining whole Florida blueberries into the remaining cheesecake filling. Once mixed well spread over the top of the blueberry-flavored cheesecake filling in the pie pan.
18. Sprinkle the reserved graham cracker crust crumbs over the top of the cheesecake pie.
19. Loosely cover the pie with plastic wrap and refrigerate for at least 5 hours or overnight before cutting.
20. Save any remaining fresh blueberries for garnish.
21. Cover the bowl of the remaining blueberry pie sauce and refrigerate to use as a topping when serving the Layered No-Bake Blueberry Cheesecake Pie.
22. Garnish with whipped cream and fresh blueberries (optional)
23. Makes about 10 to 16 servings.

Tips for the No-Bake Cheesecake

• This recipe could be divided into two 9 inch store-bought graham cracker crusts.
• Serve this no-bake cheesecake recipe with whipped cream and whole blueberries for a pretty presentation.
• Use any leftover blueberry sauce as a pancake topping.

More fresh blueberry recipes from Flour On My Face

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

No Bake Blueberry Cheesecake Pie

Arlene Mobley - Flour On My Face

This no-bake cheesecake is made with two layers of cheesecake filling topped with homemade blueberry sauce. A perfect for summer dessert using fresh blueberries that won't heat up the house. The cheesecake filling is easy to make and doesn't need to be baked.

5 from 3 votes

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 10 Servings

Calories 578 kcal

Ingredients  

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Blueberry Sauce Ingredients

• ▢ 1 cup blueberries
• ▢ ½ cup of granulated sugar
• ▢ 1 whole lemon (juice and zest )
• ▢ 2 tablespoons cornstarch

Graham Cracker Crust Ingredients

• ▢ 3 cups graham cracker crumbs
• ▢ ¼ cup granulated sugar
• ▢ 6 tablespoons melted butter

Blueberry Cheesecake Filling Ingredients

• ▢ 2 pints fresh blueberries (rinsed well and divided)
• ▢ 16 oz softened cream cheese
• ▢ 14 oz sweetened condensed milk
• ▢ 2 teaspoon vanilla extract (I used my homemade vanilla extract)
• ▢ 1 whole lemon (zested and juiced, divided)

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Instructions 

How to make Blueberry Sauce

• Add all of the blueberry sauce ingredients into a small saucepan.
• Heat on low until the sugar has dissolved, stirring occasionally.
• Once the sugar has dissolved increase heat to medium and slowly bring to a boil.
• Once boiling stir constantly until the sauce has thickened to a pudding consistency.
• Remove from heat immediately to prevent scorching, place the sauce in a bowl and cool completely. May be refrigerated to speed up the cooling process. While the blueberry sauce is cooling mix the graham cracker crust ingredients in a bowl.

How to make the graham cracker crust

• In a bowl mix the graham cracker crumbs, sugar and butter.
• Remove ¼ cup of the pie crust crumbs and set aside to use as a topping.
• Press the remaining graham cracker crust crumbs into the bottom of a 10 ½ inch pie or tart pan. (A Spring-form pan would work well also)
• Place the pie plate in the refrigerator while you make the cheesecake pie filling.

How to make the Blueberry Pie filling

• Place the softened cream cheese into a large mixing bowl. Beat with a hand mixer until the cream cheese is silky smooth, about 2 minutes.
• Add the vanilla extract, lemon juice and lemon zest of the remaining lemon to the mixing bowl. Beat until combined.
• Pour the sweetened condensed milk to the mixing bowl and beat for one minute. Scrape the bowl and continue to beat for about 3 minutes until thick and creamy.
• Remove 2 cups of the cheesecake filling from the mixing bowl and transfer to a smaller bowl.
• Add ¼ cup of the cooled blueberry sauce and fold into the cheesecake filling in that bowl.
• Remove the pie crust from the refrigerator and spread the cheesecake filling over the bottom of the pie crust. Set aside.
• Fold ¾ cup of the remaining whole blueberries into the remaining cheesecake filling. Once mixed well spread over the top of the blueberry flavored cheesecake filling in the pie pan.
• Sprinkle the reserved graham cracker crust crumbs over the top of the cheesecake pie.
• Loosely cover the pie with plastic wrap and refrigerate for at least 5 hours or overnight before cutting. Save any remaining fresh blueberries for garnish.
• Refrigerate the leftover blueberry sauce and use as a topping when serving the pie. Garnish with whipped cream and fresh blueberries (optional)
• Makes about 10 to 16 servings.

Nutrition

Serving: 1SliceCalories: 578kcalCarbohydrates: 75gProtein: 8gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 81mgSodium: 424mgPotassium: 343mgFiber: 4gSugar: 55gVitamin A: 984IUVitamin C: 12mgCalcium: 186mgIron: 2mg

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