Ingredients
For the crust: two cups graham cracker crumbs (about fifteen full sheets), two tablespoons granulated sugar, and half cup unsalted butter melted.
For the cheesecake filling: two packages (16 ounces / 452 grams total) full-fat cream cheese softened to room temperature, half cup granulated sugar, one teaspoon vanilla extract, and one cup heavy whipping cream.
For the blueberry topping: one can (21 ounces / 595 grams) blueberry pie filling, or two cups fresh or frozen blueberries with quarter cup sugar and one tablespoon lemon juice (cooked down).
Optional garnish: fresh blueberries and mint leaves.
Equipment Needed
A 9×9 inch (23×23 cm) square baking pan or an 8×8 inch pan for thicker layers, an electric mixer (hand or stand), a large mixing bowl, a medium mixing bowl, a rubber spatula, and parchment paper.
Method
Line the bottom and sides of a 9×9 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
Make the crust. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the crumbs firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to press down very firmly. Place the pan in the refrigerator to set while you make the filling.
Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about two minutes. Scrape down the sides and bottom of the bowl. Add the sugar and vanilla extract. Beat until well combined and smooth, about one minute.
In a separate medium bowl, whip the heavy whipping cream on high speed until stiff peaks form, about two to three minutes. The cream should hold its shape when you lift the beaters.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold in thirds, turning the bowl and scraping from the bottom, until no white streaks remain. Do not overmix or the filling will deflate.
Spread the cream cheese filling evenly over the chilled crust. Smooth the top with a spatula.
Spoon the blueberry pie filling over the cream cheese layer. Spread it gently and evenly. If using homemade blueberry topping, let it cool completely before spreading.
Cover the pan with plastic wrap or foil. Refrigerate for at least six hours, preferably overnight. The cheesecake needs this time to set properly.
Once fully chilled, lift the dessert out of the pan using the parchment overhang. Place on a cutting board. Use a sharp knife to cut into squares, wiping the blade clean between cuts.
Garnish with fresh blueberries and mint leaves if desired. Serve cold.
Storage
Refrigerate covered in the pan or in an airtight container for up to five days. Freeze for up to two months. Wrap the entire dessert or individual squares tightly in plastic wrap then in foil. Thaw overnight in the refrigerator before serving.
Variations
For a lemon blueberry version, add one tablespoon of lemon zest and one tablespoon of lemon juice to the cream cheese filling. For a chocolate version, use chocolate graham crackers for the crust and add a layer of melted chocolate between the crust and cheesecake filling. For a strawberry version, substitute strawberry pie filling or fresh strawberry topping. For a raspberry version, use raspberry pie filling or a homemade raspberry sauce. For a white chocolate version, melt four ounces of white chocolate and fold it into the cream cheese mixture after the whipped cream. For a lower sugar version, use sugar-free graham crackers, sugar-free cream cheese, a sugar substitute like erythritol, and unsweetened whipped cream sweetened with a sugar substitute. Use sugar-free blueberry topping. For an individual serving version, make the dessert in eight ounce mason jars or ramekins for single-serving no-bake cheesecakes.
Serving Suggestions
Serve with a dollop of extra whipped cream. Drizzle with honey or caramel sauce. Top with fresh blueberries and a mint leaf. Serve alongside a cup of coffee or tea. Crumble extra graham crackers on top for crunch.
Tips for Best Results
Use full-fat cream cheese. Low-fat or non-fat cream cheese contains more water and will result in a softer, less creamy filling that may not set properly. Philadelphia cream cheese is the standard for a reason.
Bring cream cheese to room temperature. Cold cream cheese will be lumpy and difficult to beat smooth. Set it on the counter for at least one to two hours before starting.
Whip the cream to stiff peaks. Soft peaks will not hold the filling together. The whipped cream should be thick enough that it does not move when the bowl is tilted.
Fold gently. Do not stir or beat the whipped cream into the cream cheese. Use a rubber spatula and fold in a gentle turning motion. Overmixing deflates the air and makes the filling dense.
Chill thoroughly. No-bake cheesecake needs at least six hours in the refrigerator to set. Overnight is best. Cutting into it too soon will result in a runny mess.
Press the crust very firmly. A loose crust will crumble when you cut the dessert. Use the bottom of a measuring cup to apply firm, even pressure.
Use a warm knife for clean slices. Run the knife under hot water, wipe it dry, then slice. Wipe the blade clean between each cut.
Make the blueberry topping from scratch if you have time. Fresh or frozen blueberries cooked with sugar and lemon juice taste significantly better than canned pie filling. Simmer two cups of blueberries with quarter cup of sugar and one tablespoon of lemon juice for ten minutes until thickened. Cool completely before using.
Make it in a springform pan. For a taller, more traditional cheesecake look, use a nine-inch springform pan. Double the crust and filling recipes for a thicker dessert.
Do not use fresh blueberries without cooking them. Fresh uncooked blueberries will release liquid as the cheesecake sits, creating a watery layer on top. Always cook fresh or frozen blueberries into a thickened topping first.