No Bake Blueberry Cheesecake


  • 2 graham cracker crusts
  • 16 ounces cream cheese softened
  • ⅓ cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping (like Cool Whip) thawed
  • 2 cans blueberry pie filling (or about 4 cups homemade) 21 ounces, each


  1. With an electric mixer, beat together the cream cheese, sugar, vanilla and lemon juice until smooth.
  2. Fold in the whipped topping until well incorporated.
  3. Divide the mixture between two pie crusts, smoothing the tops with a spatula. Allow to chill for at least 3 hours.
  4. Spread blueberry pie filling over chilled pies. Alternatively you can carefully spread the pie filling before chilling.


  • Makes 2 cheesecakes if using store bought graham cracker crust. 
  • If you use a homemade graham cracker crust in a springform pan the recipe will make one large cheesecake. 
  • If using homemade blueberry pie filling, make sure it is room temperature or cooler before spreading over cheesecake. 

Calories are automatically generated. For best results calculate based on your exact ingredients.


Calories: 261kcal

Add Comment