Yield: 10 servings

No Bake Blueberry Cheesecake Recipe

Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes

No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. An easy dessert idea for summer, or any holiday!


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


  1. Lightly grease the bottom of a 9-inch springform pan with baking spray. Set this aside.
  2. In a food processor, you're going to blend the almond slices with graham crackers, and granulated sugar. Process this until fine crumbs.
  3. Slowly add in melted butter and mix until crumbly. Pour crust mixture into the bottom of prepared springform pan.
  4. Press crumbs firmly to create crust, allowing them to go up slightly on the sides of the pan. Set aside.
  5. 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. 
  6. Add in heavy whipping cream and almond extract and beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
  7. 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!
  8. 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. 
  9. 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.


  • Store cheesecake in refrigerator for up to 4 days.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram