No-Bake Blueberry Cheesecake That Sets in the Fridge
8/6/2026
I am going to be honest with you: I make this no-bake blueberry cheesecake because I am not emotionally available for a water bath. Baked cheesecake is wonderful and also a whole afternoon of wrapping a pan in foil and praying. This one goes in the fridge and comes out perfect, and nobody at the table has ever asked which kind it was.
What you need
- A packet of digestive biscuits or graham crackers, about 250g, blitzed to crumbs
- 110g melted butter
- 500g full-fat cream cheese, at room temperature (this matters)
- 250ml double cream, cold (this also matters)
- 90g powdered sugar
- A lemon
- 300g blueberries, fresh or frozen
How it goes together
Crumbs and melted butter into the bottom of a springform pan, press it flat with the base of a glass, chill it while you do everything else. Beat the cream cheese with the sugar and the zest of the lemon until smooth. Separately whip the cold cream to soft peaks, then fold it into the cream cheese. Fold, do not beat. You just spent two minutes putting air in there and beating takes it right back out.
Spread it over the base, smooth the top, cover it, and leave it in the fridge for at least six hours. Overnight is better. This is the entire difficulty of the recipe: waiting.
The blueberry topping
Half the blueberries in a small pan with a spoonful of sugar and a squeeze of lemon. Medium heat, eight minutes, until they burst and go glossy. Take it off, stir in the rest of the blueberries raw, and let it cool completely. The raw ones keep their shape, so the topping looks like fruit instead of jam.
| Step | Active time | Waiting |
|---|---|---|
| Base | 10 min | 15 min chill |
| Filling | 15 min | 6 hrs or overnight |
| Topping | 8 min | 30 min cool |
Why is my no-bake cheesecake runny?
Almost always one of two things: the cream cheese was low-fat, or the cream was not whipped to peaks before folding. Full-fat cream cheese and cold cream fix it. If it is already made and soft, the freezer for an hour before serving will save you.
Can I use frozen blueberries?
Yes, and for the cooked half they are honestly better because they release liquid faster. Do not thaw them first, just add two extra minutes in the pan.
How long does it keep?
Four days covered in the fridge. The base softens a little each day, which I do not mind at all. It also freezes well without the topping.
Do I need a springform pan?
It is the easy path, but a pie dish works if you are serving slices from the dish rather than presenting a whole cake. A loaf tin lined with parchment also works and gives you neat rectangles.