Summer Blueberry Cheesecake Dessert Recipe

There's something magical about the sweet, sun-ripened flavor of blueberries in the summertime. This Summer Blueberry Cheesecake Dessert layers velvety cheesecake filling over a buttery graham cracker crust, all topped with a glossy homemade blueberry topping that bursts with seasonal flavor.

I first whipped this up after a long summer weekend of blueberry picking with the kids. That overflowing basket of berries found its perfect match in this chilled, no-bake dessert that’s become our go-to treat for potlucks, BBQs, and lazy Sundays alike.

Whether you're hosting friends or just craving something refreshing and creamy, this dessert hits all the right notes. Let’s dive in!

Why You'll Love This Summer Blueberry Cheesecake Dessert

Get ready to fall in love with a dessert that’s light, fruity, and downright irresistible. This Summer Blueberry Cheesecake Dessert brings together the creamy decadence of cheesecake with the juicy brightness of fresh blueberries – no oven required.

No-Bake Convenience. On hot days, the last thing you want is to turn on the oven. This dessert sets beautifully in the fridge, making it perfect for summer entertaining or easy make-ahead prep.

Fresh, Seasonal Flavor. Bursting with real blueberries, the topping is made from scratch for that homemade feel. It’s a celebration of summer fruit at its finest.

Creamy Yet Light. The cheesecake layer is rich and silky, but not too heavy – thanks to a whipped topping that adds an airy texture without sacrificing flavor.

Crowd-Pleasing and Portable. Whether you’re feeding a crowd at a family gathering or bringing something sweet to a picnic, this dessert travels well and slices cleanly for easy serving.

With its gorgeous layers and refreshing taste, this recipe will quickly become your summertime signature. Let’s take a look at what goes into it.

Ingredients Notes

The beauty of this dessert lies in its balance of texture and flavor – from the buttery crunch of the crust to the creamy filling and juicy blueberry topping. Most ingredients are pantry staples or easy to find during the summer months.

Graham cracker crumbs form the base of this dessert, offering a familiar crunch and subtle sweetness. Mixed with melted butter and a bit of sugar, they create a firm and flavorful crust that holds everything together beautifully. If you prefer, you can substitute vanilla wafers or even crushed digestive biscuits.

Cream cheese is the star of the show in the middle layer. Make sure it's softened to room temperature so it blends smoothly without lumps. Full-fat cream cheese will give you the creamiest texture and the richest taste, though you can use a light version in a pinch.

Whipped topping (like Cool Whip) adds that light, fluffy texture to the cheesecake filling. Folded gently into the cream cheese mixture, it helps the dessert set nicely while keeping the mouthfeel airy and smooth. Homemade whipped cream can also work, though it may result in a slightly softer set.

Fresh or frozen blueberries are cooked down with sugar and a touch of lemon juice to make the topping. Fresh is best when they’re in season, but frozen berries work beautifully too. They create a glossy, sweet-tart sauce that complements the creamy cheesecake perfectly.

You’ll need a 9x13-inch baking dish, a hand or stand mixer, and a medium saucepan for the blueberry topping. No springform pan or water bath needed – just layer, chill, and serve.

How To Make This Summer Blueberry Cheesecake Dessert

Creating this chilled dessert is as easy as layering and chilling – no baking required! Here’s how to make it, step by step.

Start by making your crust. In a medium bowl, combine graham cracker crumbs, melted butter, and a couple tablespoons of sugar. Stir until everything is well coated and resembles wet sand. Press the mixture firmly into the bottom of a 9x13-inch dish, using the back of a spoon or measuring cup to compact it evenly. Pop it in the fridge to set while you make the filling.

For the cheesecake layer, beat softened cream cheese and powdered sugar together in a large bowl until smooth and creamy. Be sure to scrape down the sides of the bowl to avoid any lumps. Once fully blended, gently fold in the whipped topping until well combined, taking care not to deflate the mixture.

Spread the cheesecake filling evenly over the chilled crust, smoothing it out with a spatula. Return the dish to the refrigerator to firm up while you prepare the blueberry topping. This chill time helps keep the layers distinct when serving.

To make the topping, combine your blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Stir gently and cook until the mixture bubbles and thickens – about 5-8 minutes. You’ll know it’s ready when it coats the back of a spoon and turns glossy. Let it cool to room temperature before spreading it over the cheesecake layer.

Once the blueberry topping has cooled, spoon it evenly over the cheesecake layer. Cover the dish and chill for at least 4 hours, or overnight for best results. When ready to serve, slice into squares and garnish with extra whipped topping or a few fresh berries if desired.

This recipe comes together in about 30 minutes of active prep, plus chill time. The result is a stunning layered dessert that looks as good as it tastes.

Storage Options

This dessert holds up well in the fridge, making it a great make-ahead option for gatherings and parties. Store leftovers covered with plastic wrap or in an airtight container and refrigerate for up to 5 days.

If you’d like to freeze it, you absolutely can! Just assemble everything except the blueberry topping. Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight and add the topping just before serving.

Individual slices can also be wrapped and frozen for a quick treat. They thaw well in the fridge and make for an easy indulgence anytime.

To reheat? No need – this dessert is best served cold! Just let it sit at room temperature for 10 minutes before serving if it's been chilled for a while, to soften the layers slightly.

Variations and Substitutions

This recipe is delightfully flexible – think of it as a canvas for your summer creativity. Here are a few ways to switch things up:

If blueberries aren’t your thing or not in season, try swapping in strawberries, raspberries, or even a mix of berries. Just follow the same process for cooking them down into a compote-style topping.

Want a tangier twist? Add a swirl of lemon curd to the cream cheese layer before chilling. It adds a burst of brightness that pairs beautifully with the berries.

For a richer base, use a shortbread cookie crust instead of graham crackers. It adds a more buttery, melt-in-your-mouth texture that feels extra indulgent.

If you're watching sugar, use a sugar substitute in both the cheesecake filling and fruit topping. Most work well in this no-bake recipe without compromising flavor.

Craving something extra indulgent? Add a layer of white chocolate chips or a drizzle of white chocolate ganache just beneath the blueberry topping. It adds sweetness and elegance to every bite.

Don’t be afraid to play with flavors and textures – this is one of those recipes that welcomes creativity. Once you’ve made it once, you’ll be inspired to try a new version every time summer rolls around.

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