Cheesecake usually comes with an oven timer and a bit of stress, but this recipe skips the drama. I love that I can pull it together without turning my kitchen into a sauna. The crust gets its sweetness from dates, which means you don’t have to dig around for sugar, and the blueberries on top keep it fresh and light. If you’ve ever wanted dessert to feel like a hug, this is it. I remember the first time I tested this recipe, I half expected the filling to collapse, but it held up beautifully. Smooth, creamy, and somehow rich without being heavy. Every slice felt like I’d gotten away with something, like eating dessert for breakfast but nobody can stop you. The best part is how forgiving it is. No baking, no fancy gadgets, and no stress if your crust looks a little rustic. That’s the charm of no bake cheesecake recipes easy, right? Whether you’re into blueberry cheesecake recipes, bake cheesecake recipes, or even hunting for the best no bake cheesecake recipe, this one delivers. And if chocolate cheesecake recipe no bake is more your style, well, keep this in your back pocket for when the mood changes.

1) Key Takeaways
2) Easy No Bake Blueberry Cheesecake Recipe
3) Ingredients for No Bake Blueberry Cheesecake
4) How to Make No Bake Blueberry Cheesecake
5) Tips for Making No Bake Blueberry Cheesecake
6) Making No Bake Blueberry Cheesecake Ahead of Time
7) Storing Leftover No Bake Blueberry Cheesecake
8) Try these Dessert Recipes next!
9) No Bake Blueberry Cheesecake
10) Nutrition

1) Key Takeaways

This cheesecake is no bake, creamy, and sweetened naturally with dates.
It’s perfect for summer days when you don’t want the oven on.
The crust has walnuts and dates, making it nutty and slightly chewy.
Cashews create a smooth filling without cream cheese.
Blueberries give freshness and a touch of tart balance.

2) Easy No Bake Blueberry Cheesecake Recipe

I’ve made plenty of desserts over the years, but this cheesecake is one of my favorite healthy cheesecake recipes. I call it a lifesaver on warm days. No oven, no fuss, and no waiting around for cracks to appear on the top. You know that dreaded sinking moment when baked cheesecakes let you down? We’re not doing that here.

The dates in the crust add a natural sweetness that feels wholesome. Walnuts bring crunch and richness. Together, they make a base you can’t help but pinch pieces from while pressing it into the pan. Don’t act like you won’t sneak a taste too.

The filling is creamy, but not heavy. Cashews blend into a smooth mixture that pairs with coconut milk. Maple syrup steps in for sweetness. The balance works so well that every slice feels both indulgent and light. Isn’t that what we want from no bake cheesecake recipes easy?

3) Ingredients for No Bake Blueberry Cheesecake

Raw Cashews: Soaked overnight, they turn soft and creamy when blended. They act like the backbone of this filling. If you’ve never tried cashews this way, you’re in for a surprise.

Medjool Dates: Sweet and sticky, these replace refined sugar in the crust. They also help bind the walnuts together, almost like a natural glue that tastes good.

Raw Walnuts: They bring a deep nutty flavor and structure to the crust. When combined with dates, they form that chewy yet firm base we love in blueberry cheesecake recipes.

Coconut Oil: A little melted coconut oil helps everything hold together. It sets in the fridge and keeps the crust firm.

Fresh Blueberries: They’re juicy, sweet, and a little tart. Perfect for topping the cheesecake and adding that fresh burst with every bite.

Coconut Milk: Full-fat coconut milk gives the filling body and richness. It blends well with cashews to form a velvety texture.

Maple Syrup: This natural sweetener blends into the filling without overpowering it. It’s smooth and clean.

Vanilla Extract: Just a teaspoon gives depth and a dessert-like flavor that ties everything together.

Sea Salt: A small pinch keeps the flavors balanced. Without it, desserts can feel flat.

4) How to Make No Bake Blueberry Cheesecake

Step 1. Soak the cashews overnight. Drain and rinse them in the morning so they’re ready to blend into a creamy filling.

Step 2. Make the crust by blending dates and walnuts. It should look sticky and hold together when pressed. Push it into the bottom of your pan, pressing firmly.

Step 3. Blend cashews with coconut milk, maple syrup, coconut oil, vanilla, and salt. Keep blending until the texture is smooth and thick.

Step 4. Pour the filling onto the crust. Use a spatula to spread it evenly across the pan. Smooth the surface so it sets neatly.

Step 5. Scatter fresh blueberries on top. They sink in just enough to look pretty and taste bright.

Step 6. Place the cheesecake in the fridge. Leave it for four hours or until it feels firm when touched. Slice and enjoy one of the best no bake cheesecake recipe experiments you’ll try.

5) Tips for Making No Bake Blueberry Cheesecake

Dry dates won’t work as well. If yours feel a little stiff, soak them in warm water for about ten minutes. They’ll soften and blend into the walnuts much more easily. It’s one of those little details that makes the recipe smooth.

If you want the filling extra creamy, blend longer. Cashews can look smooth before they really are. Taste a spoonful to check. If there’s still grit, keep blending. It’s worth the extra minute.

Blueberries taste amazing fresh, but frozen ones hold up too. If using frozen, thaw and pat them dry before adding. That way, you won’t water down the top. I’ve tried both and trust me, either works in no bake cheesecake recipes easy collections.

6) Making No Bake Blueberry Cheesecake Ahead of Time

I like to make this cheesecake the night before I need it. It sets while I sleep, which makes mornings easier. You don’t have to stress over dessert prep when guests are already knocking on the door. The cheesecake sits quietly in the fridge, firming up and waiting for you.

If you want to prepare days ahead, you can freeze it. Just slice and wrap pieces individually. Then pull one out when you need it. The texture stays creamy even after thawing. It’s like having dessert insurance in your freezer.

This trick saves time, saves stress, and makes healthy cheesecake recipes practical for busy schedules. The cheesecake holds up beautifully when planned in advance.

7) Storing Leftover No Bake Blueberry Cheesecake

I usually store mine in an airtight container in the fridge. It lasts about five days. Every slice tastes just as creamy on the last day as it does on the first. If you like variety, you can add extra toppings like chocolate drizzle or nuts before serving again.

For longer storage, the freezer works wonders. Cut it into slices, wrap each one, and freeze. Then you’ve got single servings ready whenever the craving hits. No excuses for skipping dessert when it’s right there waiting.

This method also helps reduce waste. I hate seeing good food go unused, so freezing makes sense. It’s practical and it makes bake cheesecake recipes easier to keep around for later.

8) Try these Dessert Recipes next!

9) No Bake Blueberry Cheesecake