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No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake

This No-Bake Blueberry Cheesecake is such an easy recipe to make! The swirls make this a super beautiful dessert, and you can put this together in no less than 15 minutes!
Course Dessert
Cuisine American
Keyword cheesecake, no-bake, pie
Prep Time 15 minutes
Cook Time 0 minutes
Chilling time 8 hours
Total Time 8 hours 15 minutes
Servings 8 people
Calories 250 kcal
Author camila


  • 2 1/2 teaspoons of gelatin powder 7 grams, 0.25 oz
  • 2 tbsp cold water
  • 2 tbsp hot water
  • 1 1/4 cups cream cheese, softened 10 oz.
  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 21 oz. can Lucky Leaf ®Premium Blueberry Fruit Filling
  • 1 6 oz. Diamond of California® Pecan Pie Crust
  • 1/2 cup heavy whipping cream 120 ml


  1. Sprinkle 2 1/2 teaspoons (7 grams) of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes. Meanwhile, heat 2 tablespoons of water until very hot, almost boiling, for a few seconds in the microwave. Pour the hot water over the hydrated gelatin, whisk until completely melted. If necessary, pop it in the microwave for just a few seconds to melt the gelatin completely. Set it aside to cool down slightly.

  2. Place cream cheese in the bowl of an electric mixer. Use softened cream cheese, but make sure it isn’t too soft. Removing it out of the fridge about 1 hour before starting to make the cheesecake batter is ideal.
  3. Cream it for 90 seconds at medium high speed, until creamy and fluffy.
  4. Add Eagle Brand® Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds. Add the gelatin and mix.

  5. Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.

  6. Pour the batter on the bottom of the Diamond of California® Pecan Pie Crust.

  7. Drop spoonfuls of Lucky Leaf® Premium Blueberry Fruit Filling on the top of the pie, you will need about 1/2 cup of the pie filling to swirl in the cheesecake batter, and the rest will be used to top the pie later, before serving.

  8. Use a spatula, or knife, to swirl the blueberry pie filling in the cheesecake.
  9. Place it in the fridge overnight.
  10. When ready to serve, whip 1/2 cup of heavy whipping cream for 2 minutes with an electric mixer.
  11. Pipe whipped cream around the edges of the pie.
  12. Spread the remaining Lucky Leaf® Premium Blueberry Fruit Filling on top of the pie.

  13. Top with some fresh blueberries, or pecans, if desired.


  1. This pie will store nicely in the fridge for up to 3 days.
Nutrition Facts
No-Bake Blueberry Cheesecake
Amount Per Serving (1 slice)
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.