No Bake Cheesecake with Blueberry Sauce

No Bake Cheesecake with Blueberry Sauce

Indulge in a delectable homemade Blueberry Cheesecake with this easy-to-follow, step-by-step recipe. Perfect for family gatherings or a special treat, this cheesecake combines the tartness of fresh blueberries with a creamy, rich filling, all encased in a buttery graham cracker crust. Ideal for both novice and experienced bakers looking for a delicious dessert that’s sure to impress.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries both in the cheesecake and for the topping. If using frozen blueberries in the cheesecake, there’s no need to thaw them first. For the topping, using frozen berries might slightly increase the cooking time.

How long should I chill the cheesecake before serving?

Ideally, chill the cheesecake for at least 4 hours or overnight. This allows the cheesecake to set properly and makes it easier to slice.

Can I make this cheesecake gluten-free?

Yes, you can make this cheesecake gluten-free by using gluten-free graham crackers for the crust. Ensure all other ingredients are gluten-free as well.

What can I use if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper. This makes it easier to lift the cheesecake out of the pan once it’s set.

How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter (which can introduce too much air) and use a water bath during baking, as described in the recipe. Also, allow the cheesecake to cool gradually in the oven with the door slightly ajar.

Can I make this cheesecake in advance?

Yes, cheesecakes are perfect for making in advance. You can prepare and bake the cheesecake 1-2 days before serving and store it in the refrigerator.

How do I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze cheesecake slices for up to a month, wrapped in plastic wrap and aluminum foil.

Can I use a different type of berry?

Absolutely! Feel free to substitute blueberries with other berries like raspberries, strawberries, or a berry mix for a different twist on the recipe.

What’s the best way to serve this cheesecake?

Serve this cheesecake chilled. For a more gourmet presentation, garnish with fresh blueberries and a sprinkle of powdered sugar, or add a dollop of whipped cream.

Is there a dairy-free version of this recipe?

To make this recipe dairy-free, use plant-based cream cheese and sour cream. However, this may alter the texture and flavor slightly, so it’s best to use products that you know and like.


  1. For the Crust:
    • 1 ½ cups crushed graham crackers (about 12 crackers)
    • 2 tablespoons sugar
    • 5 tablespoons melted butter
  1. For the Filling:
    • 16 ounces cream cheese, softened
    • ¾ cup granulated sugar
    • 3 large eggs, room temperature
    • ½ cup sour cream, room temperature
    • 1 ½ teaspoons vanilla extract
    • 2 tablespoons all-purpose flour
    • 1 cup fresh or frozen blueberries
  1. For the Topping:
    • 2 cups fresh blueberries
    • ½ cup granulated sugar
    • 2 tablespoons lemon juice
    • 2 tablespoons water
    • 2 teaspoons cornstarch


  1. Prepare the Crust:
    • Crush graham crackers until fine. Mix with 2 tablespoons of sugar and 5 tablespoons of melted butter in a large bowl.
    • Press this mixture into a 9-inch springform pan, forming a thin layer on the bottom and sides.
    • Chill the crust in the refrigerator for 30 minutes.
  1. Preheat and Prepare Oven:
    • Preheat your oven to 325°F (163°C).
    • Position one oven rack in the middle and another at the bottom.
  1. Make the Filling:
    • In a large bowl, beat the softened cream cheese until smooth.
    • Add ¾ cup of sugar and mix until creamy.
    • Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
    • Gently mix in 2 tablespoons of flour.
    • Fold in 1 cup of blueberries.
  1. Assemble and Bake:
    • Pour the filling into the chilled crust.
    • Place a large dish filled with boiling water on the bottom rack of your oven (this helps prevent cracks).
    • Bake the cheesecake on the middle rack for about 1 hour and 15 minutes, or until set but slightly wobbly in the center.
    • Let the cheesecake cool and then chill it in the refrigerator.
  1. Prepare the Blueberry Topping:
    • In a saucepan, combine 1 ½ cups blueberries, ½ cup sugar, and 2 tablespoons lemon juice. Cook over medium heat until syrupy.
    • Mix 2 tablespoons water with 2 teaspoons cornstarch and stir into the blueberry mixture. Cook for 2 more minutes.
    • Remove from heat, cool slightly, and fold in the remaining ½ cup of blueberries.
  1. Finish and Serve:
    • Spread the blueberry topping over the chilled cheesecake.
    • Slice and enjoy your homemade blueberry cheesecake!
  • Enjoy this delightful Blueberry Cheesecake recipe and don’t forget to share your experience on Ineskohl Kitchen! ????????

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1 Comment

  1. Ranae Wheeler

    I love the recipes! They’re delicious, and I look forward to trying more!

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