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  • Writer's pictureDebra

Blueberry Cheesecake Delights

Updated: Jan 6


Sometimes I have a craving for something sweet. I love cheesecake but, I don't always want to make a whole pie. So I run to my handy dandy no bake cheese cake recipe. This a simple silky decadent glass of goodness that requires no oven. No eggs involved at all. You can actually mix all the ingredients together and a rich smooth consistency, pour it in the pie crust and place it in the fridge to set and it ready to serve.


This was the first dessert I learned to make at 16 years old from my neighbor Theresa. I have added lemon zest to my recipe but it is so quick and easy. It can be no-bake but, Theresa taught me to bake it in the oven just till it firms up. I actually like it warm. Either way, it is rich, creamy, and decadent.




Quick Tips

No bake cheesecake can be stored in the fridge up to 5 days. You can wrap it in plastic wrap and then in aluminum foil it will keep in the freezer for at least 3 months. Thaw it out in the refrigerator, slice and serve.


Ingredients Blueberry Cheese Cake Delights


8 oz cream cheese

1 can condensed milk

Graham crackers

1 lemon

1/2 tsp ginger

2 Tbsp sugar

1 tsp vanilla extract

1 cup blueberries

1/2 tsp corn starch














Let's get started


  • Place softened cream cheese in a mixing bowl and add a squeeze of fresh lemon juice, lemon zest, and vanilla extract.

  • Mix the ingredients using a fork.

  • Pour in the sweetened condensed milk.

  • Mix until creamy and smooth. You can use an electric mixer or by hand.

  • Place the graham crackers in a zip lock bag crush.


  • Once the graham crackers and finely crushed.

  • Add cinnamon and blend well.

  • Add in melted butter and add the mixture to the wine glasses as the graham cracker crumb base.

  • * You can omit the compote step and use blueberry, cherry or strawberry pie filling.

  • Add blueberries to a medium sauce pan over medium to high heat.

  • Add granulated white sugar and ginger stirring frequently until sugar dissolve and blueberries begin to thicken.

  • Add in the juice of a half of a lemon. Allow the blueberries to thicken and create a slurry with the corn starch and water to thicken the sauce. Allow the compote to cool.



  • Spoon in the crushed graham crackers to create the base.

  • Using a piping bag add the cream cheese mixture. Set the cream cheese in the fridge for 2 hours to allow it to firm up.

  • Add the blueberry compote as the third layer.

  • Add a layer of whipped cream and sprinkle pecans on top.

  • You and add the layer of whipped cream and add the blueberry compote on top. Make it your own. Either way it's delicious.

Bon Appetit, ENJOY!





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Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

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