No-Bake Blueberry Cheesecake Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A creamy no-bake cheesecake built on a graham crust that’s a little different—swapping some sugar for honey and adding a punch of fresh lime instead of lemon. Uses crushed gingersnap cookies mixed with grahams for a spiced base. Cool Whip replaced with mascarpone for richness; blueberry pie filling on top, but scattered fresh blueberries folded in last for texture. Chilling times nudged, and steps shuffled to keep hands busy while flavors meld. Ideal for hot days or when the oven refuses to cooperate.
Prep:
30 min
Cook:
0 min
Total:
Servings:
9 servings
#no-bake
#blueberry
#cheesecake
#dessert
#mascarpone
#gingersnap
#graham cracker
#summer dessert
Chilling no-bakes is torture sometimes but science says it locks flavor and texture in. Tried it all–toasting crust, baking crust, no crust–nothing sticks like the combo of crumbly ginger and graham with honey. Cream cheese alone is fine but mascarpone adds silk. Lime juice punches lemon for brightness; fresher with less bite. Fresh berries? A must. They add mouth pop and texture contrast you don’t get from pie filling alone. My kitchen smells like warm butter and bright citrus on repeat with this one. No oven, no fooling around, just fridge time and reward. Cut bars glisten and hold shape but melt softly. Slice with hot knife, tip hot water over blade. Always. Every time.
Ingredients
- 1 1/2 cups graham crackers crushed
- 1/2 cup gingersnap cookies crushed
- 1/4 cup honey
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 16 oz cream cheese softened
- 1 cup mascarpone cheese softened
- 1 cup powdered sugar sifted
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 12-ounce can blueberry pie filling
About the ingredients
Honey swaps in partly for sugar here–adds moisture and a silkier mouthfeel to the crust glue. Gingersnaps bring unexpected warmth—cinnamon and ginger like a surprise party in a crust. Mascarpone steers cream cheese from tang to rich, velvety; can sub full-fat cream cheese if out. Fresh lime juice brighter and less sharp than lemon but lemon will do; skip if citrus is scarce but add vanilla extract to lift instead. Keep blueberries fresh if you can—go wild and fold some whole ones in to contrast the jammy pie filling. Butter must be melted but not hot or it’ll clump with crumbs; warm but not hot is crucial. Parchment paper? Saves cleanup, but grease a pan if necessary.
Method
- Gather crushed graham crackers and gingersnap crumbs in a medium bowl; mix with honey, melted butter, and sugar. Nod to the sticky glue honey gives–more forgiving than straight sugar sometimes. Press firmly and evenly into an 8x8 pan lined with parchment, edges neat. Refrigerate for at least 15 minutes; crust should firm with a slight give, not brittle.
- In a large bowl, whip softened cream cheese and mascarpone till light, a handheld mixer helps here. Add sifted powdered sugar next, lime juice, and vanilla extract. Mixing slowly incorporates air, watch for creamy peaks without lumpiness. Resist over-whipping or it splits.
- Spread the creamy cheesecake mixture over the chilled crust carefully, smooth with a spatula dipped in hot water—heat cuts drag. Layer it evenly, thickness about half an inch, feeling the weight firm gently under spatula tips.
- Scatter fresh blueberries first, pressing lightly so they nestle but don’t burst. Spoon blueberry pie filling over this berry bed with a back of a large spoon. Avoid rough spreading that crushes fresh ones, keep the syrup glossy and intact.
- Cover loosely with plastic wrap, chill at least 4 hours or overnight if time allows. You want that gentle firmness where cheesecake yields easily but holds its shape when sliced. Temperature matters—too cold, it’s chalky; too warm, it melts away buttery notes.
- Slice carefully with a hot knife, clean after each cut so layers stay intact. Serve immediately for best texture contrast between creamy, crumbly, and juicy.
Cooking tips
Pulse crushed cookies fine but not powdery; grain size affects crust texture and can cause sogginess if too fine. Mix crust and press firmly but don’t pack to cement—let chill firm enough to hold but break gently. When whipping cream cheese and mascarpone together, work slowly—hot mixers or overheating cause curdling. Adding lime juice late keeps it tang bright without making it runny. Spreading cream cheese layer, dip spatula in hot water between swipes—effortless smooth without tearing crust. Layer fresh blueberries first for bursts of brightness, then gently fold or spoon pie filling on top to prevent crushing. Chill time can vary based on fridge chill—check firmness visually and by gentle poking; cheesecake should jiggle slightly but not collapse. Hot knife slice: run knife under hot water, dry, slice cleanly through layers.
Chef's notes
- 💡 Crust texture depends on cookie crumbs size—pulse fine but avoid powdery, else soggy sets. Honey acts as glue, less gritty than sugar, keeps crust pliant not brittle. Melt butter warm, not hot; hot clumps crumbs quick. Press firmly but don’t overpack or cracking comes when cut. Chill crust at least 15 minutes; slight give under finger means ready.
- 💡 Whip cream cheese and mascarpone slowly. Hot mixes or too fast heat cause curdle. Add powdered sugar sifted, fold in citrus last—lime juice brightens without runny mix. Stop whipping at creamy peaks, too much air makes cheesecake split. Texture feels airy but stable, no lumps a must for spread.
- 💡 When smoothing layer, dip spatula in hot water, wipe dry between strokes. Heat helps layer spread evenly with minimal drag, prevents crust lifting. Thickness half inch good—too thin fragile, too thick heavy. Layer weight lightly pressed, enough to feel firm but not crushed.
- 💡 Blueberries first layer pressed lightly so berries nestle without bursting; then spoon pie filling gently over. Avoid aggressive spreading or fresh berries mash, syrup runs and clogs texture. The layering preserves contrast, fresh pop versus dense jammy topping.
- 💡 Cover loosely; chill minimum 4 hours or overnight. Watch fridge temp—too cold and texture chalky, too warm and layers melt into each other losing bite. Cheese feels set but jiggles slightly when poked. Hot knife for slicing—run under hot water, dry off then slice straight without dragging. Clean blade each cut for clean layers.
- 💡 Butter melted but slightly warm to room temp avoids crumb clumps. Lime juice late addition keeps tang bright, mix just enough to disperse acidity. Vanilla extract adds subtle lift, skip lemon juice unless you want sharper edge. Blueberries best fresh but fold some whole in just before layering pie filling if you want bursts. Parchment pan lining saves cleanup but grease lightly if unsure sticking.
Common questions
Can I bake crust instead of chilling?
Sure, bake 8-10 minutes medium oven. Watch edges brown quickly. Honey crust needs firm but not too crisp. Baking dries crumbs, changes texture but can hold better. Refrigeration alone usually enough if pressed well.
What if mascarpone unavailable?
Use full-fat cream cheese but expect slightly tangier, less silk. Blend with little sour cream or heavy cream helps richness. Avoid low-fat or whipped versions; texture and richness suffer. Mascarpone key for silkiness in mix.
How to avoid blueberries sinking?
Press fresh blueberries lightly into cream layer first. Spread pie filling on top carefully with spoon back, no dragging or spreading. Excess syrup will sink berries almost immediately. Chill crust and filling partly if possible before adding berries helps layering hold.
Storage tips for leftovers?
Keep wrapped tight to prevent fridge odors. Can hold 3-4 days in fridge. Freeze not best, texture suffers; thawed cream cheese blends curdle. If freezing, slice portions first wrapped well. Let thaw slow in fridge, reheat knife blade hot for neat cuts.
