No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. You’ll love this easy dessert idea for summer, or any holiday!
Craving dessert? Try our easy no bake cookies for the perfect treat that’s ready in minutes. Of course you could always whip up a batch of Rice Krispie Treats too!
Table of Contents
Why this Cheesecake is Best
Every once in awhile I love to share a recipe that looks impressive. Yet there’s a secret.
This is a ridiculously easy No Bake Blueberry Cheesecake recipe.
Don’t be fooled by the steps involved, you literally just mix and layer a few things, refrigerate, and voila! A gorgeous Blueberry Cheesecake emerges.
You may remember this stunning Banana Cream Cheesecake? I used that same concept to create today’s tasty version.
- I love the pairing of creamy cheesecake, blueberry pie filling, and crunchy sliced almonds.
- I even added almond extract into the cheesecake layer for a deeper, nuttier flavor!
- And the graham cracker crust? Also made with almonds!
You’ll love this desserts, and it’s impressive enough to share too! Try our no bake strawberry cheesecake next! Or give our delicious no bake raspberry cheesecake a try soon.
Ingredient Notes
- Almonds – add a nutty twist to my go-to graham cracker pie crust.
- Cream cheese – Use the full fat version for creamiest flavor!
- Almond extract – enhances the almond taste in this cheesecake.
- Blueberry pie filing – I use canned pie filling for convenience.
- Whipped topping – Thawed Cool Whip is a perfect topping for blueberry cheesecake!
- Sliced almonds – Sprinkled on top to add crunch to the soft cheesecake layers.
Tips and Tricks
- Before you ask: YES you can substitute fresh whipped cream for the Cool Whip in this Blueberry Cheesecake recipe.
- To match the consistency of the Cool Whip, I suggest my Stabilized Whipped Cream as an easy substitution. It tastes like Cool Whip but without all the added preservatives.
- Feel like a different fruity filling? Swap the blueberry filling for a can of cherry pie filling instead!
Recipe FAQs
No Bake Cheesecake is best prepared at least 4 hours before serving. I usually prep it the day before and let it chill in the fridge overnight.
You can make this no bake blueberry cheesecake up to 4 days in advance. Keep it covered in the fridge to keep if fresh and delicious!
Follow the instructions for making filling from my Blueberry Pie recipe. It makes a perfect swap for canned filling!
The springform pan makes it easy to remove the cheesecake from the pan in one, beautiful shape.
If you don’t have one you can still make this recipe as bars!
Press the crust into a square 8 x 8 baking dish lined with parchment paper. Follow the recipe as directed and you’ll have some incredible blueberry cheesecake bars to share!
More Easy Desert Recipes
- Coconut Almond Bars
- Strawberry Almond Bars
- Berry French Toast Casserole
- Nutty Caramel Snack Mix
- Strawberry Cheesecake Napoleons
- Pecan Pie Bundt Cake
No Bake Blueberry Cheesecake Recipe
No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. An easy dessert idea for summer, or any holiday!
Ingredients
For the Crust:
- 1 ½ cups Sliced Almonds
- 9 Graham crackers (full size)
- 2 Tablespoons granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake:
- 2 packages (8 ounce each) cream cheese, softened
- ½ cup granulated sugar
- 2 Tablespoons heavy whipping cream
- 2 teaspoons almond extract
For the Topping:
- 1 can (20 ounce) Blueberry Pie Filling
- 12 ounce whipped topping, thawed
- ¼ cup Sliced Almonds
Instructions
- Lightly grease the bottom of a 9-inch springform pan with baking spray. Set this aside.
- In a food processor, you're going to blend the almond slices with graham crackers, and granulated sugar. Process this until fine crumbs.
- Slowly add in melted butter and mix until crumbly. Pour crust mixture into the bottom of prepared springform pan.
- Press crumbs firmly to create crust, allowing them to go up slightly on the sides of the pan. Set aside.
- In a large mixing bowl, beat cream cheese with sugar for several minutes, until light and fluffy, scraping down the sides of the bowl as needed.
- Add in heavy whipping cream and almond extract and beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
- Carefully spoon one can of thick, blueberry pie filling onto the top of the cheesecake layer. I used the entire can, but if you want a little less, feel free to not use it all (and save the blueberry pie filling to go on top of some ice cream later!
- Top the entire cheesecake with whipped topping (or homemade whipped cream). I reserved some of it and spooned it into a piping bag to put some swirls on top (totally optional). Sprinkle the top of the cake with more sliced almonds.
- Refrigerate entire cake for at least 3 hours (or overnight). When ready to serve, release springform pan, cut slices of cheesecake into wedges and enjoy.
Notes
- Store cheesecake in refrigerator for up to 4 days.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 597Total Fat: 45gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 31mgSodium: 166mgCarbohydrates: 44gFiber: 4gSugar: 25gProtein: 11g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Easy No Bake Blueberry Cheesecake recipe with a graham cracker crust, blueberry pie filling, and sliced almonds!
Can I use fresh frozen blueberries. Instead, of the can Blueberries?
Sure! You can also check out my blueberry pie recipe and use my homemade pie filling!
How much in cups is 8 Graham crackers?😡
Why the mad face? 8 graham crackers is about 1 1/2 cups of crumbs *just a little less*
How did u make the whipped cream ?
This no-bake cheesecake is absolutely luscious! Almond and blueberry are such a great pair – this cheesecake was packed with flavor. My husband, who loves cheesecake, said it was definitely one of his favorites. It’s one of mine because it was SO easy to make! I made it yesterday and seriously can’t stay out of it because it’s so good. Thank you for sharing this delicious recipe!
So glad you loved it 🙂
Made this cheesecake. Will make again and use only 1 tsp of almond extract. Was a little over powering to my liking but a great recipe!
This is a very pleasant to the eye dessert. HA!! Stomach too I am sure!
Love all the flavor to this cheesecake!
This cheesecake is amazing, each layer is better than the next!
now that is a cheese cake.