There’s nothing like the creamy sweetness of a chilled blueberry cheesecake dessert to take the edge off a hot summer afternoon. With its buttery graham cracker crust, luscious cream cheese filling, and vibrant blueberry topping, every bite is a refreshing burst of fruity indulgence.

I discovered this recipe during a Fourth of July cookout when I wanted something cool, easy, and festive. It quickly became a seasonal staple—an irresistible crowd-pleaser that's as simple to make as it is beautiful to serve.

Whether you’re hosting a backyard barbecue or just need a no-bake treat to end a weeknight meal, this dessert is a summertime hero.

Let’s dive into why this Summer Blueberry Cheesecake Dessert deserves a permanent spot in your warm-weather recipe rotation.

Why You'll Love This Summer Blueberry Cheesecake Dessert

This no-bake dessert is everything you want in a summer treat: cool, creamy, fruity, and low effort. It's made to impress, but easy enough to whip up on a whim.

No oven required. When the temperature climbs, turning on the oven is the last thing anyone wants. This cheesecake sets beautifully in the fridge, saving you from breaking a sweat.

Make-ahead friendly. This dessert actually benefits from some chill time. Make it the night before your gathering and it’ll be even better the next day—flavors melded, texture perfected.

Crowd-pleasing and eye-catching. The vibrant purple hue of the blueberry topping, the silky cheesecake center, and the golden crust underneath create a stunning trio. It looks like you bought it from a fancy bakery—but only you’ll know how simple it really was.

Customizable for any occasion. You can swap the blueberry topping for strawberries, raspberries, or even a lemon glaze depending on what’s in season or what your guests love most.

With so many reasons to love it, this summer dessert is sure to become a go-to favorite. Now, let’s take a closer look at what you’ll need to bring it all together.

Ingredients Notes

This dessert is built on layers of simple ingredients that complement each other perfectly. The textures range from crisp to creamy to fruity, with each bite offering something satisfying and refreshing.

Let’s start with the graham cracker crust. I like to use finely crushed graham crackers mixed with melted butter and a bit of sugar. Pressed into the bottom of your dish, it forms a firm, buttery base that contrasts beautifully with the creamy filling.

Next up is the cream cheese filling—the heart of this dessert. I use full-fat cream cheese for richness and stability, paired with powdered sugar and whipped topping (like Cool Whip) for a fluffy, mousse-like texture. You can use homemade whipped cream if you prefer, but the whipped topping helps it hold up longer in warm weather.

Then there’s the blueberry topping, which truly makes this dessert shine. I recommend using a high-quality canned blueberry pie filling for convenience and consistent results. Of course, if you have an abundance of fresh blueberries, you can cook them down with sugar and a touch of lemon juice for a homemade version.

For added brightness, a little lemon zest in the cream cheese layer goes a long way. It adds a hint of citrus that enhances the blueberry flavor and keeps the dessert from feeling too heavy.

You’ll also need a 9x13-inch glass dish or baking pan for assembling the layers. A rubber spatula is helpful for smoothing everything evenly, and a hand mixer makes quick work of blending the filling until smooth and creamy.

How To Make This Summer Blueberry Cheesecake Dessert

Creating this layered beauty is easy and fun—ideal for both novice and seasoned bakers. Each layer adds its own flavor and texture, and the whole process takes less than 30 minutes of hands-on time.

Start by making the graham cracker crust. Combine crushed graham crackers, melted butter, and a few tablespoons of sugar in a bowl. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of your dish. Pop it into the fridge to chill and firm up while you prepare the filling.

In a separate bowl, beat softened cream cheese until it’s smooth and fluffy. This step is important—cold cream cheese won’t blend well and could leave lumps. Once it’s perfectly smooth, add powdered sugar and a splash of vanilla extract. Blend again until fully combined.

Gently fold in the whipped topping using a spatula. Take your time here—you want the mixture to stay light and airy. Once combined, spoon the cheesecake layer over the chilled crust, spreading it into an even layer with your spatula.

Now it’s time for the blueberry topping. Simply spoon the blueberry pie filling over the cheesecake layer, spreading gently to avoid mixing the layers. If you’re making your own topping, let it cool fully before spreading it on to avoid melting the cheesecake.

Cover the dessert with plastic wrap and chill it in the fridge for at least 4 hours—overnight is even better. This helps everything firm up and allows the flavors to meld beautifully.

When it’s time to serve, cut into squares and enjoy the smooth, cool, sweet perfection of each bite. It’s the kind of dessert that disappears fast, so don’t expect leftovers!

Storage Options

This dessert stores beautifully, making it ideal for planning ahead or enjoying over a couple of days.

In the fridge, cover the dish tightly with plastic wrap or a lid and store for up to 4-5 days. The crust may soften slightly over time, but the flavor stays wonderful.

For longer storage, you can freeze individual portions. Simply slice into squares, place them on a baking sheet to freeze solid, then wrap each piece in plastic wrap and store in an airtight container. They’ll keep in the freezer for up to 2 months.

To serve from frozen, let the dessert thaw in the fridge for several hours or overnight. It’s just as delicious slightly chilled and holds its texture remarkably well.

To rehydrate any thickened topping or slightly firmed-up cheesecake layer, just let the portion sit at room temperature for 10-15 minutes before serving.

Variations and Substitutions

This dessert is endlessly flexible, making it perfect for tweaking to your taste or what you have on hand.

Want a different fruit topping? Try cherry, strawberry, or raspberry pie filling in place of the blueberry. You can even mix fresh berries with jam for a DIY twist.

Prefer a nutty crust? Swap out graham crackers for crushed Nilla wafers, pretzels, or even almonds for a slightly salty crunch. Just keep the butter ratio the same.

Looking for a lighter version? Use reduced-fat cream cheese and light whipped topping. It won’t be quite as rich, but it will still be smooth, creamy, and satisfying.

Craving a zesty finish? Add a few teaspoons of lemon juice and extra zest to the filling. It pairs beautifully with blueberries and adds a fresh lift.

Gluten-free? No problem. Use gluten-free graham crackers or almond flour for the base to keep everything safe and delicious.

Don’t be afraid to get creative—this dessert is forgiving and fun to customize. Once you’ve made it once, you’ll find yourself dreaming up new variations all summer long.