No bake blueberry cheesecake is everything you love about cheesecake with about half the work. Creamy cheesecake filling is layered with the most amazing (and addicting) graham cracker streusel and sweet blueberry sauce.
It’s hard to beat a good cheesecake.
My most favorite cheesecake ever is one that I had when Spencer took me to Las Vegas. It was a cheesecake from Wolf Gang Puck’s restaurant; a cheesecake with crème brule topping and two types of fruit compote. Oh my gosh, it was perfection on a plate. Smooth, silky, creamy cheese cake with a light, crispy, sugar topping. And the fruit compote was absolutely amazing. I promise I still have dreams about the stuff.
I know I couldn’t even come close to replicating the recipe from the infamous Wolf Gang Puck, so I don’t even try. Instead, I come up with different variations, some utilizing the oven and some that are simple no-bake recipes. I remain successful doing this!
I know I couldn’t even come close to replicating the recipe from the infamous Wolf Gang Puck, so I don’t even try. Instead, I come up with different variations, some utilizing the oven and some that are simple no-bake recipes. I remain successful doing this!
While a classic cheesecake is truly hard to beat, trying to execute them during the summer months isn’t something I do unless it’s a special request. You’re talking about at least an hour or more of baking time, water baths and such. Among other things, heating up your house in the dead of summer. Ummm…no thank you!
During the summer, if I can choose, I opt for the no-bake option. Minimal heat, no water baths and it’s ready in a fraction of the time.
However, there is one thing I will fire up my oven for. No second thoughts.
Streusel.
And, this graham cracker streusel is life changing. Almost as much as that cheesecake I had in Vegas. I could eat this stuff alone, by the handfuls. It’s delish! Soooo, you may want to make a little extra just to have some to snack on while you’re assembling the cheesecakes! No one else will know ;)!
Once all the cooked ingredients have cooled assembly is a cinch. Sprinkle some crumbled graham cracker streusel on the bottom of a jar, followed by cheesecake filling, blueberry sauce and some fresh blueberries, repeat the process and you’re done. Folks, you have a delicious, cool, summery cheesecake in less time than it takes to make a traditional cheesecake!
I love things in mason jars, it’s just a fun presentation. Plus, it makes it completely transportable and personalized portions. For a picnic or cookout, simply assemble in a jar, seal with the lid for transportation and put in a pan of ice to keep cool until serving.
This is a fun and delicious spin on the traditional cheesecake. I love the two kinds of blueberries, the whole fresh berries and the berry sauce. It helps to add various layers of flavor and texture. But I have to say my favorite part of the whole thing is the streusel. It’s crunchy, crispy, salty, caramel-y and buttery.
More cheesecake recipes:
- Blackberry cheesecake bars
- No-bake margarita cheesecake
- Pineapple cheesecake lush
- Strawberry cheesecake cookies
- White chocolate cheesecake trifle
No-Bake Blueberry Cheesecake with Graham Cracker Streusel
Creamy cheesecake layered with dreamy graham cracker streusel and sweet blueberries. No bake cheesecake served in sweet little mason jars are cute, creamy and delicious.
Ingredients
Graham Cracker Streusel
- 1/2 Sleeve graham crackers, about 5 whole crackers
- 3 Tbsp sugar
- 1 Tbsp brown sugar
- 3 Tbsp old fashioned oats
- Pinch of salt
- 6 Tbsp unsalted butter, melted
Blueberry Sauce
- 3/4 Cup blueberries, fresh or frozen (thawed)
- 1 1/2 Tbsp water
- 2 Tbsp sugar
Cheesecake Filling
- 1 (8oz) stick cream cheese, room temperature
- 1/4 Cup powdered sugar
- 1 Cup whipping cream
Additional ingredients for assembling
- 1 1/2 Cup blueberries
- 4 Small mason jars
Instructions
For the streusel crust-
- Preheat oven to 350. Line a baking sheet with foil and set aside.
- Using hands, crumble graham crackers over a bowl. Add both sugars, oats and salt and toss to combine.
- Add the melted butter and stir to ensure everything is completely coasted.
- Spread evenly on the prepared baking sheet.
- Place in preheated oven and bake for 12-15 minutes.
- It will be a solid sheet and golden brown. Remove from oven and allow to sit for about 5 minutes. Gently lift the streusel to ensure it doesn't stick. Allow to cool completely then break in pieces.
For the blueberry sauce-
- Place blueberries, water and sugar in a small saucepan. Toss to coat.
- Place over medium low heat and allo to cook until berries begin to burst, about 3-5 minutes. (You want it to have some sauce but not super thick).
- Remove from heat.
For the cheesecake filling-
- Pour cream in a medium bowl and beat on high until stiff peaks begin to form. Set aside.
- Place room temperature cream cheese in a bowl, beat on high until smooth. Add the powdered sugar and beat until combined.
- Pour the whipped cream in the cream cheese mixture and gently fold until incorporated.
To assemble-
- Place a few of the crumbles in the bottom of 3 to 4 small mason jars.
- Add a heaping tablespoon of the cheesecake mixture in each jar, top with about 3 teaspoons of blueberry sauce, followed by a few blueberries. Continue the layering process once more.
- Garnish with a few pieces of crumble and serve.
Notes
* I use Greek Yogurt cream cheese, but full fat or reduced fat is perfectly fine!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 574Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 120mgSodium: 121mgCarbohydrates: 46gFiber: 3gSugar: 36gProtein: 4g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.