No-Bake Blueberry Cheesecake for a Crowd Recipe

Prep Time:

30 mins

Cook Time:

0 mins

Total Time:

8 hrs 30 mins

Servings:

12 to 16

Airy and light, this no-bake blueberry cheesecake recipe is a boon for entertaining. It features a crisp vanilla-wafer crust, layers of lemony ricotta-and-cream-cheese filling, and fresh blueberries. On top is a quick, glossy blueberry sauce, which lends a tangy-sweet finish to this simple yet superb dessert. You’ll only need to set aside about an hour to make it, plus another eight or so hours of chilling time. Plus, since it spends time in the fridge rather than the oven, it won’t heat up your kitchen like a traditional cheesecake. Creamy and delicious, it’s one of our favorites and may just become yours, too.

No-Bake Cheesecake Versus Classic Cheesecake

The filling: Since it's never cooked, no-bake versions omit the eggs, instead leaning on other ingredients for stability like sweetened condensed milk, goat cheese, or—in the case of this berry-filled recipe—ricotta.
The crust: It's not just the filling that's tweaked, either. In order to hold its shape, the crust of a no-bake cheesecake typically contains more melted butter than your average cheesecake. When chilled, the butter solidifies, making for a sturdy, crisp crust.

Equipment Needs

You'll only need a few basic pieces of kitchen equipment to make this crowd-pleasing cheesecake, including:

Food processor: Use a food processor to prepare both the crust and filling. Blending the ricotta into the cream cheese ensures the Italian cheese becomes creamy and smooth without a hint of graininess.

Electric mixer: An electric mixer makes quick work of beating the heavy cream to stiff peaks. If you don't have one or don't feel like dragging it out, you can whip the cream by hand using a whisk and mixing bowl.

Baking dish: Reach for a 13x9-inch baking dish for this dessert. There's no need to grease it; the butter in the crumb mixture provides enough fat to ensure an easy release when it's time to serve.

Saucepan: You'll need a small saucepan to make the quick blueberry topping. Since you'll only be cooking down a cup and a half of berries, you'll want to use the smallest pot you have for this step.

Offset spatula: While not essential, an offset spatula is an excellent tool for spreading and smoothing the cheesecake mixture. Alternatively, use a rubber spatula or the back of a large spoon.

Directions

Ingredients for a nobake ricotta blueberry cheesecake arranged on a countertop including blueberries ricotta cream cheese and vanilla wafers — Jake Sternquist

Make crust; chill:

Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.

Jake Sternquist
Combine cheeses and confectioners' sugar; beat cream:

Blend ricotta, cream cheese, confectioners’ sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture.

Jake Sternquist

Jake Sternquist
Assemble filling:

Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.

Jake Sternquist

Jake Sternquist
Cook blueberry topping:

In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes.

Jake Sternquist
Mix cornstarch and water and add to blueberry topping:

Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely.

Jake Sternquist
Spread berry mixture over cake; garnish with remaining berries and mint:

Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves.

Jake Sternquist

How to Serve and Store Blueberry No-Bake Cheesecake

Keep this cheesecake refrigerated until ready to serve. Both the crust and filling rely on the cold temperature for their sturdy, sliceable texture. To achieve clean slices, wipe the blade of your knife with a kitchen towel or paper towels as you go.

We doubt you'll find yourself with any leftovers, but if that is the case, refrigerate cheesecake, wrapped well in plastic, for up to 2 days. We don't recommend freezing this cheesecake as it can negatively impact the texture of both the ricotta and blueberry topping.

Frequently Asked Questions

Are powdered sugar and confectioners' sugar the same thing?

No, powdered sugar and confectioners' sugar are not the same thing. While they're both made from powdery, finely ground sugar, confectioners' sugar contains cornstarch to prevent clumping. In the US, confectioners' sugar is sometimes labeled as powdered sugar, but it's best to check the ingredient list to be sure you're buying the right product.
Why make a no-bake cheesecake over a traditional one?

There are a couple of good reasons why you may want to make a no-bake cheesecake over a traditional one. First, no-bake cheesecakes don't require any oven time, making them particularly enticing when it's hot outside—or inside your kitchen. With a no-bake cheesecake, there's also little to no risk of the surface cracking since the proteins in the filling don't denature the same way they do in the oven.
What is a good substitute for vanilla wafers in cheesecake recipes?

If you need a substitute for vanilla wafer cookies, opt for similarly crisp cookie like graham crackers or Biscoff cookies. Ground finely, they'll behave similarly, making for a crunchy, sturdy crust. Just note that both graham crackers and Biscoff cookies will have a warmer, slightly more caramel-forward flavor than wafer cookies.