No-bake blueberry cheesecake with a golden cookie crust is perfect for summer potlucks! An easy cheesecake sits on top of a deliciously easy cookie crust and then is topped with either a homemade or store-bought blueberry pie filling.

Blueberry season is one of the best parts of summer. Some of our favorite summer recipes are made with blueberries. Blueberry pancakes are an absolute favorite. Blueberries are amazing in desserts like a blueberry tart or blueberry hand pies or blueberry crisp!

All of those desserts, however, require the use of an oven. And the middle of a hot summer, the last thing anyone wants to do is turn on the oven.  It is no-bake dessert all summer long. This no-bake blueberry cheesecake is made with a fun cookie crust making it perfect for summer and pot lucks.

No-Bake Blueberry Cheesecake with Cookie Crust

The crust for this no-bake cheesecake recipe is made with Golden OREO cookies.  Probably any vanilla sandwich cookie will do. Start the cheesecake by making the crust. Process the cookies for 10 seconds in a food processor until you have fine crumbs.  If you don’t own a food processor, put the cookies in a large plastic storage bag. Use a rolling pin or something similar to finely crush the cookies.

Add melted butter and process until combined well.  If doing this by hand, mix the crumbs and butter together in a large bowl with a wooden spoon.  It takes a little more elbow grease but still works.

We made the cheesecake in a tart pan because we didn’t big thick heavy slices. This is a light dessert for summer. You could also use a spring form pan if you have one of those or just a pie plate.

Press the crust mixture firmly into a tart shaped pan with the back of a spoon. Place into the refrigerator.

Rinse and dry the food processor.  To make the cheesecake filling, put  cream cheese in the food processor bowl and process for 5 seconds. Add heavy whipping cream and powdered sugar and process until smooth. If you aren’t using a food processor, blend this all together in a stand mixer or in a large mixing bowl with a hand held mixer. This filling would be difficult to make by hand.

Spread the cheesecake mixture onto the crust and return to the refrigerator for 20 minutes.

Once the crust is chilled, you’ll top it with prepared blueberry pie filling.  You can either use half a can of store bought blueberry pie filling or you can just top the cheesecake with fresh blueberries.

Another option for topping this no bake cheesecake with blueberries is to make your own pie filling. Just take the filling from our blueberry tart and cook it in a pan over medium heat on the stove until the blueberries give out a juice and soften.  Allow this to cool completely before putting it on top of the cheesecake.

Chill the cheesecake until it’s ready to be eaten. The tart pan will make about 10-12 smaller slices.