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A piece of no bake vanilla cheesecake with blueberry sauce.

No Bake Vanilla Bean Cheesecake

Heather Smoke
Light and creamy no bake vanilla bean cheesecake, topped with homemade blueberry compote.

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5 from 2 votes
Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings8 servings

Equipment

  • 8-inch Springform Pan with Removable Bottom
  • Electric Mixer (Stand or Handheld)

Ingredients
 

Crust

  • 1 ½ cups finely crushed graham crackers, approximately 1 1/4 sleeves
  • 2 tbsp dark brown sugar, optional
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup unsalted butter, melted

Filling

  • 1 ½ cups cold heavy whipping cream, divided
  • 1 envelope (1/4 oz) unflavored powdered gelatin
  • 1 pound (2 8-oz blocks) cream cheese, softened to room temperature
  • ½ cup powdered sugar
  • 1 vanilla bean, seeds scraped or 2 tsp vanilla bean paste or vanilla extract
  • ¼ cup sour cream

Blueberry Sauce

  • 1 pound blueberries, fresh or frozen and thawed
  • ½ cup granulated sugar
  • 2 tbsp corn starch
  • 1 tbsp lemon juice

Instructions
 

Crust

  • Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray.
  • Combine the crushed graham crackers with the sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and several inches up the sides of the pan.
  • Bake the crust for 10 minutes, until fragrant and golden brown. Cool completely.
  • Note that you can skip the step of baking the crust, but I like to bake it briefly just to toast the graham crackers for a richer, nuttier flavor.

Filling

  • In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes.
    Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.
    Set aside while you make the filling. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
  • In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla bean until smooth, about 2 minutes. Beat in the sour cream.
  • Gradually add the remaining 1 cup of heavy whipping cream, and beat until soft peaks form.
  • Add the strained cream/gelatin mixture to the mixing bowl and beat until smooth and thick.
  • Immediately pour the filling into the cooled crust and smooth out the top. Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
  • To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base.

Blueberry Filling

  • Combine the blueberries, sugar, corn starch and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and starts to thicken. Boil for 2 minutes, stirring constantly.
  • Remove from the heat, transfer to a container, and refrigerate until chilled.
  • Serve slices of cheesecake with the chilled sauce.

Notes

How to store no bake cheesecake:
  • Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 3 days.
 
To make a larger cheesecake in a 9 or 10 inch pan:
  • Increase the crust to 2 1/4 cups crushed graham crackers + 3 tbsp brown sugar + 1 1/2 tsp salt + 3/4 cup (12 tbsp) unsalted butter.  Be sure to press the crust all the way up the sides of the pan to hold more filling.
  • Add an additional 1 pound of cream cheese to the filling (for a total of 2 pounds / 4 8-oz blocks cream cheese).
  • Add an additional 1/4 cup powdered sugar (for a total of 3/4 cup powdered sugar).
Keyword Blueberry, Cheesecake, No Bake, Vanilla Bean
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