I do hope you all like blueberries, because there have been a lot of them on BoB recently. (Remember this? Or this?) I really do like them, which is a good thing because our CSA is keeping me well stocked this summer.
Speaking of summer, New York City has been having quite the summer lately. We’re talking temperatures so high that I just want to stay inside and sit in the path of our air conditioning vents. On those kinds of days, the last thing I want to do is turn on the oven. That’s when recipes like this one are your best bet for making a homemade dessert.
I was inspired by this recipe I found at My Recipes. While I liked the idea of their presentation, I had my doubts about it actually working. Scooping out cheesecakes from a muffin pan sounded like a gamble to me. So, I simplified a bit with a couple of small springform pans that I hadn’t used in far too long.
The crust is a simple combination of crushed vanilla wafers and melted butter. The beauty of a cookie crust is its simplicity. Cookies and butter. That’s it. The cookies are usually sweet enough that you don’t need more sugar. Baking the crust will help it set a bit better, but it’s summer, people. Just stick it in the freezer or refrigerator, and it will be fine.
I often have partial containers of berries during the summer. If you don’t have a full pint of blueberries, you can easily make just one cheesecake by halving the recipe.
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17 Comments on “No-Bake Blueberry Cheesecakes”
I just love no bake cheesecake desserts, and with blueberries it looks even more heavenly!
No bake cheesecakes are so fun! This sounds awesome!
Oh my! This looks so yummy and refreshing! I want a slice of that right now!
What a beautiful color, and beautiful cheesecake!
I love the idea of blending in the blueberries instead of making a topping for a plain cheesecake!
Can one safely use a non-fat or low fat cream cheese to make this? Or would full-fat work/taste better?
KL, regular cream cheese helps both taste and texture. However, no bake recipes tend to work better with lower fat cream cheeses. If you like the flavor and texture of those, then I think the substitution will work just fine.
I love your blog. Keep the great recipes coming! This cheesecake sounds scrumptious! I share your love of baking.
I was going to make a blueberry pie… but now I have seen this!!
Beautifully done!! Sure wish I had a smidge (ok maybe more) of this in front of me…. Great post!
You are making me want to buy mini springform pans, ahh!
Hasn’t this weather been CRAZY?!? I can barely even think about turning on my oven without breaking into a sweat! Love that this is no-bake.
This looks like a great no-bake cheesecakes. I can’t get enough blueberries!
I hereby declare you the MASTER OF DESSERTS AND ALL THINGS GOOD AND SWEET. Not only do they taste scrumptious…they look like perfect scrumptiousness! Thank you so much.
Thank you, Joyce! You’ve made my day!
Hi – this cheesecake looks amazing and I can’t wait to make it!! Just wondering if I could use either an 8 inch or 9 inch springform pan instead of two 4-1/2 inch pans? Thanks!
Hi, Lauren. You can double the recipe and make in an 8- or 9-inch springform pan.