There's something magical about the first bite of this Summer Blueberry Cheesecake Dessert. With its creamy cheesecake layer, sweet-tart blueberry topping, and buttery graham cracker crust, it’s the kind of dessert that instantly makes you feel like you’re on vacation, even if you're just enjoying it on your back porch.

I discovered this gem of a recipe one scorching July when I needed a no-fuss dessert for a family BBQ. It’s been a warm-weather staple ever since—easy to whip up, crowd-pleasing, and even better when made ahead of time.

Whether you’re hosting a party, heading to a picnic, or just treating yourself, this chilled dessert is the perfect way to cool down and indulge in summer’s best flavors.

Why You'll Love This Summer Blueberry Cheesecake Dessert

If you love cheesecake but dread turning on the oven in summer, this recipe is your new best friend. It delivers all the creamy, tangy richness of traditional cheesecake without the hassle or the heat.

First and foremost, this dessert is no-bake. That means no oven, no water bath, and no risk of cracks—just layer, chill, and enjoy. It’s perfect for those steamy days when you want a treat without heating up your kitchen.

It’s also incredibly easy to make. With just a few simple steps and common pantry ingredients, you’ll have a show-stopping dessert that looks far more impressive than the effort it takes.

Let’s not forget how budget-friendly it is. Fresh blueberries are at their peak during summer and often available at great prices. Add in cream cheese, graham crackers, and a few pantry staples, and you’ve got a dessert that feeds a crowd without breaking the bank.

And finally, this recipe is make-ahead friendly. In fact, it tastes better after a night in the fridge. That means less stress for you and more time to relax before guests arrive.

Ready to make your new favorite summer dessert? Let’s talk ingredients.

Ingredients Notes

The beauty of this Summer Blueberry Cheesecake Dessert lies in its simplicity. Each layer complements the next, creating a well-balanced treat with every bite.

Graham crackers form the base of this dessert. Crushed and mixed with melted butter and a touch of sugar, they create a slightly sweet, crunchy crust that’s the perfect contrast to the soft cheesecake filling. Be sure to press the crust firmly into the pan to help it set properly.

Cream cheese is the star of the show here. Use full-fat cream cheese for the richest flavor and creamiest texture. Let it come to room temperature before mixing to ensure a smooth, lump-free filling.

Sweetened condensed milk helps sweeten and stabilize the cheesecake layer without the need for baking. It blends beautifully with the cream cheese to form a silky, sweet base.

Fresh blueberries are the highlight of the topping. In this recipe, they’re simmered with sugar and lemon juice to create a glossy, slightly jammy sauce that’s spooned over the cheesecake layer. You can use frozen berries in a pinch, but nothing beats fresh for that vibrant summer flavor.

Lemon juice and zest add brightness to both the cheesecake layer and the blueberry topping. Don’t skip the zest—it enhances the flavor and gives the dessert a refreshing finish.

You’ll also need a 9x13-inch baking dish, a hand mixer or stand mixer, and some parchment paper for easy removal and clean-up.

How To Make This Summer Blueberry Cheesecake Dessert

Making this Summer Blueberry Cheesecake Dessert is as breezy as a summer afternoon. Follow these simple steps and you’ll have a refreshing treat ready in no time.

Start with the crust. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix with melted butter and sugar, then press into the bottom of your baking dish. Pop it into the fridge to chill while you prepare the filling.

Next, make the cheesecake layer. In a large bowl, beat the softened cream cheese until smooth and fluffy. Slowly add in the sweetened condensed milk, followed by the lemon juice and zest. Beat until completely smooth and well-combined, then spread this creamy mixture evenly over the chilled crust.

Now for the blueberry topping. In a saucepan over medium heat, combine the blueberries, sugar, lemon juice, and a bit of water. Let the mixture simmer until the berries start to burst and the sauce thickens slightly—about 10-15 minutes. Let it cool to room temperature before spreading it gently over the cheesecake layer.

Once assembled, cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the layers to set and the flavors to meld.

When you're ready to serve, cut the dessert into squares. The crust will be firm, the cheesecake luscious, and the blueberry topping beautifully glossy and flavorful.

Storage Options

This dessert is a dream when it comes to storage. It holds up well in the fridge and can even be frozen for later enjoyment.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The crust may soften slightly over time, but the flavors stay fresh and delicious.

If you want to make it ahead, assemble the entire dessert (including the blueberry topping) and cover tightly. Let it chill in the fridge for up to 24 hours before serving for the best texture.

To freeze, wrap the whole dessert (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving—perfect for prepping in advance for parties or potlucks.

To reheat? No need! This dessert is best served chilled.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Whether you're working with dietary restrictions or just craving something a little different, there’s plenty of room to play.

Try swapping out the blueberries for other berries like strawberries, raspberries, or blackberries. You can even do a mix for a triple-berry version that’s as beautiful as it is delicious.

For a citrus twist, add a splash of orange zest and juice instead of lemon. It gives the dessert a slightly different brightness that pairs especially well with blueberries.

Need a gluten-free version? Use gluten-free graham crackers or even crushed gluten-free cookies to create the crust. Just be sure to check that all your ingredients are certified gluten-free.

Looking for a lower-sugar option? Use a sugar substitute in both the crust and blueberry topping. Just be aware that the texture and flavor may change slightly depending on the brand you use.

And if you’re short on time, you can use store-bought blueberry pie filling in place of the homemade topping. It won’t be quite as fresh, but it’s a great shortcut when you need dessert in a hurry.

Don’t be afraid to experiment—this dessert is incredibly forgiving. Make it your own and enjoy every sweet, creamy bite!