No Bake Blueberry Cheesecake

If there’s one dessert that instantly makes a table feel special, it’s blueberry cheesecake.

This is the kind of show-stopping dessert you pull out when you want guaranteed smiles—perfect for celebrations, weekend baking, or those moments when you simply need a little comfort with a luxurious twist.

What makes this recipe truly irresistible is its deep blueberry swirl baked right into a rich, velvety cheesecake, creating a bakery-quality dessert that feels indulgent yet completely achievable at home.

It’s the ultimate way to impress guests without unnecessary stress, giving you confidence and calm instead of last-minute panic. Every bite is a sensory experience.

The first forkful delivers a silky-smooth, creamy filling balanced by the bright, slightly tangy pop of blueberries.

You’ll taste gentle vanilla sweetness paired with the natural fruitiness of the blueberry swirl, while the buttery biscuit base adds just the right amount of crunch for contrast.

The textures are what make this cheesecake unforgettable: ultra-creamy in the center, softly set around the edges, and finished with a luscious, marbled swirl that melts in your mouth.

Blueberries and cream cheese are the true stars here, working together to create a dessert that feels both classic and elevated.

This recipe is approachable, even if you don’t bake often, and the time commitment is mostly hands-off while the cheesecake bakes and chills.

Serve it chilled for the cleanest slices, or add a spoonful of extra blueberry sauce on the side for an elegant touch.

Follow this recipe closely, and you’ll end up with a blueberry cheesecake so good it’s destined to become your signature dessert.

Blueberry Cheesecake Recipe

Ingredients

For The Biscuit Base

200 g digestive biscuits, finely crushed
100 g unsalted butter, melted

For The Blueberry Swirl

200 g fresh or frozen blueberries
50 g granulated sugar
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water

For The Cheesecake Filling

600 g full-fat cream cheese, at room temperature
150 g granulated sugar
200 ml heavy cream, at room temperature
3 large eggs, at room temperature
1 tsp vanilla extract
1 tbsp cornstarch

Instructions

Preheat the oven to 160°C. Lightly grease a 20 cm springform pan and line the base with parchment paper.

In a bowl, combine the crushed digestive biscuits with the melted butter until evenly moistened. Press the mixture firmly into the base of the prepared pan using the back of a spoon. Chill in the refrigerator for 15 minutes to set.
To make the blueberry swirl, add the blueberries, sugar, and lemon juice to a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the blueberries burst and release their juices.
In a small bowl, mix the cornstarch with the water, then stir it into the blueberry mixture. Cook for another 1–2 minutes until thickened. Remove from heat and allow it to cool completely.

In a large mixing bowl, beat the cream cheese on low speed until completely smooth and lump-free. Add the sugar and continue mixing gently until just combined.
Add the heavy cream, vanilla extract, and cornstarch, mixing on low speed until the batter is smooth. Avoid overmixing to prevent excess air.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. The batter should be thick, creamy, and silky.

Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.
Spoon small dollops of the cooled blueberry mixture over the surface. Use a skewer or knife to gently swirl it through the batter, creating a marbled pattern. Do not over-swirl.
Place the pan in the oven and bake for 55–65 minutes, until the edges are set but the center still has a slight wobble.

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove from the oven and allow it to cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight, before slicing.

What Makes Blueberry Cheesecake Different From Regular Cheesecake?

Blueberry cheesecake stands out because it combines a classic creamy cheesecake with a fruit swirl or topping that adds freshness and balance.

You still get the rich, smooth cream cheese filling you love, but the blueberries bring a gentle tartness that keeps the dessert from tasting too heavy. This makes blueberry cheesecake feel lighter and more refreshing, even though it is still indulgent.

The blueberry element also adds visual appeal and flavor depth. Instead of one flat taste, you experience sweet, creamy, and slightly tangy notes all in one bite, which is why this version is so popular for special occasions and gatherings.

Why Did My Blueberry Cheesecake Crack On Top?

Cracks usually happen because the cheesecake cooled too quickly or had too much air mixed into the batter. Cheesecake is delicate, and sudden temperature changes cause it to shrink and split.

Here are the most common reasons and how you can avoid them next time:

Overmixing the batter: beating too much air into the filling makes it rise and fall, which causes cracks.
Baking at a high temperature: cheesecake prefers gentle heat so it can set slowly and evenly.

Sudden cooling: taking the cheesecake straight from the oven into a cool room can shock it.

To prevent cracking, always mix on low speed, bake at a low temperature, and let the cheesecake cool gradually inside the oven with the door slightly open.

How Do I Know When Blueberry Cheesecake Is Fully Baked?

You will know your blueberry cheesecake is ready when the edges look set but the center still has a slight wobble. This wobble should look like soft jelly, not liquid. As the cheesecake cools, it will continue to firm up.

If you wait until the center is completely firm in the oven, the cheesecake can end up dry or dense. Gentle baking and patience are key for that smooth, creamy texture.

Can I Use Frozen Blueberries Instead Of Fresh?

Yes, you can absolutely use frozen blueberries, and they work very well in cheesecake. Frozen blueberries are often picked at peak ripeness, so they still provide great flavor. Before using them:

Do not thaw completely: partially thawing is enough to release some juice without making the sauce watery.

Cook the sauce slightly longer: frozen berries release more liquid, so allow extra time to thicken.
Cool completely before swirling: a hot blueberry mixture can melt the cheesecake batter.

Using frozen blueberries makes this recipe accessible year-round.

Why Does My Cheesecake Taste Grainy Or Lumpy?

A grainy or lumpy texture usually means the cream cheese was too cold when you mixed the batter. Cold cream cheese does not blend smoothly and can leave tiny lumps that affect texture. For best results:

Let the cream cheese sit at room temperature until soft.
Mix slowly and gently to avoid overworking the batter.
Scrape down the bowl often to make sure everything blends evenly.

When mixed correctly, your blueberry cheesecake should taste silky and smooth.

How Long Does Blueberry Cheesecake Need To Chill Before Serving?

Blueberry cheesecake needs plenty of chilling time to fully set and develop flavor. While it may look firm after cooling, the inside still needs time to stabilize. For best results:

Minimum chilling time: at least 6 hours.
Ideal chilling time: overnight in the refrigerator.

Proper chilling gives you clean slices and a perfectly creamy texture.

How Should I Store Blueberry Cheesecake In The Refrigerator?

You should always store blueberry cheesecake in the refrigerator to keep it safe and fresh. Once fully chilled, cover it well so it does not absorb other odors. For proper storage:

Container: use an airtight container or tightly wrap with plastic wrap.
Shelf life: stays fresh for up to 4 days.
Placement: keep it on a flat shelf so it does not tip or get damaged.

Always return leftovers to the fridge promptly after serving.

Can I Freeze Blueberry Cheesecake?

Yes, blueberry cheesecake freezes very well, making it a great make-ahead dessert. Freezing does not ruin the texture if done correctly. To freeze properly:

Whole cheesecake: chill completely, then wrap tightly in plastic wrap followed by foil.
Slices: wrap each slice individually for easy portions.
Freezer time: keeps well for up to 2 months.

To thaw, move the cheesecake to the refrigerator and let it defrost slowly overnight. Avoid thawing at room temperature, as this can cause moisture and texture changes.

Can I Make Blueberry Cheesecake Ahead Of Time?

This is actually one of the best desserts to make ahead. Blueberry cheesecake improves with time because the flavors settle and the texture becomes more stable. You can:

Bake it one day in advance: ideal for stress-free serving.
Store it chilled until needed: it will taste even better the next day.
Add extra blueberry sauce just before serving: for a fresh finish.

Making it ahead saves time and gives you more confidence when hosting.

Why Is My Cheesecake Too Soft Or Not Setting?

A cheesecake that does not set properly is usually underbaked or not chilled long enough. Cheesecake relies on both gentle baking and chilling to fully firm up. Common causes include:

Removing it from the oven too early.
Skipping the full chilling time.
Measuring ingredients incorrectly.

If your cheesecake feels very soft, give it more refrigerator time before assuming it failed. Often, patience fixes the problem.

hinamunawar

Blueberry Cheesecake

A rich and creamy baked blueberry cheesecake with a buttery biscuit base and a smooth blueberry swirl, perfect for special occasions or make-ahead desserts.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1 5

Cooling And Chilling Time 7

Total Time 8 30

Servings: 10

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

For The Biscuit Base

200 g digestive biscuits finely crushed
100 g unsalted butter melted

For The Blueberry Swirl

200 g fresh or frozen blueberries
50 g granulated sugar
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water

For The Cheesecake Filling

600 g full-fat cream cheese at room temperature
150 g granulated sugar
200 ml heavy cream at room temperature
3 large eggs at room temperature
1 tsp vanilla extract
1 tbsp cornstarch

Method

Preheat the oven to 160°C. Lightly grease a 20 cm springform pan and line the base with parchment paper.
In a bowl, combine the crushed digestive biscuits with the melted butter until evenly moistened. Press the mixture firmly into the base of the prepared pan using the back of a spoon. Chill in the refrigerator for 15 minutes to set.
To make the blueberry swirl, add the blueberries, sugar, and lemon juice to a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the blueberries burst and release their juices.

In a small bowl, mix the cornstarch with the water, then stir it into the blueberry mixture. Cook for another 1–2 minutes until thickened. Remove from heat and allow it to cool completely.
In a large mixing bowl, beat the cream cheese on low speed until completely smooth and lump-free. Add the sugar and continue mixing gently until just combined.
Add the heavy cream, vanilla extract, and cornstarch, mixing on low speed until the batter is smooth. Avoid overmixing to prevent excess air.

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. The batter should be thick, creamy, and silky.
Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.
Spoon small dollops of the cooled blueberry mixture over the surface. Use a skewer or knife to gently swirl it through the batter, creating a marbled pattern. Do not over-swirl.

Place the pan in the oven and bake for 55–65 minutes, until the edges are set but the center still has a slight wobble.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove from the oven and allow it to cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight, before slicing.