Summer Blueberry Cheesecake Dessert Recipe

There's something magical about the first bite of this Summer Blueberry Cheesecake Dessert. The silky, no-bake cheesecake layer melts in your mouth, while the sweet-tart blueberry topping adds just the right amount of zing. Nestled over a buttery graham cracker crust, it’s the kind of treat that disappears fast at family picnics, backyard BBQs, or weeknight dinners that call for something extra.

I first made this dessert on a whim during a heatwave, desperate for something cool, creamy, and fruity without turning on the oven. Since then, it’s become a warm-weather staple in our house, loved by kids and adults alike. It’s easy to prep ahead, travels well, and feels indulgent without being heavy.

If you’re looking for a refreshing crowd-pleaser that screams summer, this is the recipe for you.

Why You'll Love This Summer Blueberry Cheesecake Dessert

Get ready to fall in love with your new go-to summer dessert. This Summer Blueberry Cheesecake Dessert is a winning combination of simplicity, flavor, and wow-factor presentation.

First, it’s no-bake, which is a total lifesaver during hot summer days. You don’t have to worry about heating up your kitchen or waiting for an oven to preheat. Just mix, chill, and serve.

It’s also incredibly easy to make. Even if you’re not much of a baker, you’ll breeze through this recipe. Most of the time is hands-off while the layers set in the fridge.

Budget-wise, this dessert is a smart pick. With just a handful of affordable ingredients, you can whip up a generous 9x13" pan—enough to feed a crowd without stretching your grocery bill.

And let’s not forget its versatility. You can swap in different berries, try a graham cracker-almond crust, or even layer it in individual jars for a party-ready treat.

Whether you're hosting friends or just craving something sweet after dinner, this cheesecake delivers.

Ingredients Notes

What makes this dessert shine is the thoughtful layering of familiar ingredients. Each part complements the next to create a refreshing, creamy, and fruity experience.

The graham cracker crust is the foundation. You'll want to use finely crushed graham crackers combined with melted butter and a bit of sugar. The key here is pressing the mixture firmly into your pan to create a solid base that doesn’t crumble apart when sliced.

For the cheesecake filling, softened cream cheese and whipped topping (like Cool Whip) create that light, mousse-like texture. A touch of powdered sugar adds sweetness without making it cloying. Make sure your cream cheese is fully softened to avoid lumps.

The real star of the show is the blueberry topping. You can use a quality canned blueberry pie filling or make your own with fresh or frozen blueberries, sugar, cornstarch, and lemon juice. Either way, the topping brings a refreshing brightness that cuts through the richness of the cheesecake.

Whipped topping plays a dual role—folded into the filling for structure and lightness, and sometimes added on top for an extra fluffy finish. If you prefer homemade whipped cream, go for it, but stabilized versions hold up better for make-ahead desserts.

You don’t need any fancy gadgets—just a 9x13" pan, a hand or stand mixer, a mixing bowl, and a spatula. If you want to get fancy with presentation, a piping bag for the topping is a nice bonus.

How To Make This Summer Blueberry Cheesecake Dessert

Making this dessert is wonderfully straightforward. It’s all about creating distinct layers and letting them chill properly before serving.

Start by preparing the graham cracker crust. In a bowl, combine crushed graham crackers, sugar, and melted butter. Stir until the mixture resembles wet sand, then press it evenly into a 9x13" pan. Use the bottom of a glass to compact it firmly. Chill the crust for at least 20 minutes so it sets properly.

While the crust chills, it’s time to make the cheesecake layer. In a large bowl, beat softened cream cheese with powdered sugar until smooth and fluffy. Fold in the whipped topping gently to keep the mixture light and airy. Spread this layer over the chilled crust, smoothing it out with a spatula.

Now for the blueberry topping. If using canned pie filling, simply spread it evenly over the cheesecake layer. For a homemade version, simmer blueberries with sugar, cornstarch, and a splash of lemon juice until thick and glossy. Let it cool before spreading it on top.

Once assembled, cover the dessert and refrigerate for at least 4 hours, or overnight for best results. This chilling time allows the layers to set fully and the flavors to meld.

Before serving, you can add extra dollops of whipped topping, fresh blueberries, or a sprinkle of lemon zest for a bright, fresh finish. The result? A beautifully layered dessert that slices cleanly and tastes like summer in every bite.

Storage Options

This cheesecake dessert is perfect for making ahead. Store it in the refrigerator, covered tightly with foil or plastic wrap. It will keep well for up to 5 days without losing its texture or flavor.

For longer storage, this dessert also freezes well. Slice it into individual portions, place them in airtight containers, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

If you're planning to transport it to a gathering, keep it in a cooler with ice packs to ensure it stays chilled. The whipped topping and cream cheese base can soften if left out too long.

When it’s time to enjoy leftovers, you can serve them straight from the fridge—no reheating needed. In fact, the colder it is, the better the texture!

Variations and Substitutions

One of the things I love most about this dessert is how flexible it is. Whether you're working with dietary restrictions or just want to switch things up, there are lots of ways to customize it.

You can easily swap out the blueberries for other berries. Strawberries, raspberries, or a mixed berry combo all work beautifully. Just be sure to adjust the sugar in your topping to taste.

For a slightly different base, try using vanilla wafers, shortbread cookies, or crushed gingersnaps in place of graham crackers. Each one adds its own unique twist.

If you want to make this dessert a little more decadent, stir in a tablespoon of lemon zest or a splash of vanilla extract into the cheesecake layer. It adds depth and freshness that elevates the whole dish.

Trying to make it a little lighter? Use low-fat cream cheese and a light whipped topping. You’ll sacrifice a bit of richness, but the flavor still holds up.

You can even layer this dessert into individual cups or jars for picnics and parties. They’re adorable, portable, and eliminate the need for slicing.

Whatever version you try, the beauty of this dessert is in its simplicity. Don’t be afraid to experiment—there’s really no wrong way to enjoy it!

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