Creamy No-Bake Blueberry Cake

Finding a dessert that doesn’t require turning on the oven during hot summer days can feel nearly impossible. After all, most cakes and sweet treats need baking time, and when it’s already sweltering outside, the last thing you want is to heat up your kitchen even more. Things get even trickier when you’re craving something fresh and fruity but don’t have hours to spend in a hot kitchen.

Thankfully, this no-bake blueberry cake solves all those problems: it’s refreshing and satisfying, requires no oven time whatsoever, and comes together easily with ingredients you probably already have in your fridge.

What Kind of Blueberries Should I Use?

For this no-bake cake, you’ll be using canned blueberry pie filling, which makes things super easy since all the work is already done for you. When shopping, look for a quality brand that has plump, whole berries rather than mostly mush – you want those berries to hold their shape and provide nice pops of flavor. Most grocery stores carry the standard 21-ounce cans, but if you can only find a slightly different size, don’t worry too much about it. Just keep in mind that some pie fillings are sweeter than others, so if you prefer less sweetness, you might want to taste your filling first and adjust the sugar in your cream layer accordingly.

Options for Substitutions

This no-bake cake is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Graham cracker crumbs: You can use crushed vanilla wafers, digestive biscuits, or even Oreo cookies (remove the filling first) for the crust. Just keep the same amount and add a pinch more cinnamon if needed.
• Blueberry pie filling: Any fruit pie filling works great here – try cherry, strawberry, or apple. You can also make your own by cooking 2 cups fresh berries with 3 tablespoons sugar and 1 tablespoon cornstarch until thickened.
• Whipping cream: Heavy cream works the same way, or you can use 2 cups of pre-made whipped topping like Cool Whip if you want to skip the whipping step entirely.
• Cream cheese: Make sure your cream cheese is fully softened before mixing – this is key for a smooth texture. You can substitute with mascarpone cheese for a richer flavor, but don’t use low-fat versions as they won’t set properly.
• Unsalted butter: Salted butter works fine too, just skip the extra cinnamon in the crust. You can also use melted coconut oil if you prefer, though it will add a slight coconut taste.

Watch Out for These Mistakes While Making

The biggest mistake when making no-bake blueberry cake is not letting your cream cheese come to room temperature completely, which can lead to lumpy filling that won’t mix smoothly no matter how much you beat it.

Another common error is over-whipping your cream – stop as soon as you see stiff peaks forming, because going too far will give you a grainy, butter-like texture instead of the light, fluffy consistency you want.

Make sure your graham cracker crust is firmly packed into the pan using the bottom of a measuring cup, and don’t skip chilling the assembled cake for at least 4 hours before serving, as this time allows all the layers to set properly and makes slicing much cleaner.

For the best results, pat any excess liquid off the blueberry pie filling with paper towels before spreading it on top, which prevents the filling from making your cake soggy.

What to Serve With No-Bake Blueberry Cake?

This creamy, fruity cake is pretty perfect on its own, but I love serving it with a hot cup of coffee or tea to balance out all that sweetness. A dollop of fresh whipped cream on the side never hurts either, especially if you want to make it feel extra special for guests. Since it’s such a rich dessert, I like to keep things simple with maybe some fresh berries like strawberries or raspberries alongside each slice. For summer gatherings, this cake pairs beautifully with vanilla ice cream or even a scoop of lemon sorbet to cut through the richness.

Storage Instructions

Refrigerate: This no-bake blueberry cake needs to stay chilled to keep its shape and creamy texture. Cover it with plastic wrap or store it in an airtight container in the fridge for up to 5 days. The flavors actually get better after sitting overnight, so it’s perfect for making ahead for parties or gatherings.

Cover Well: Make sure to cover your cake tightly since the whipped cream can absorb other flavors from the fridge. I like to tent it with foil or use a cake dome if you have one. This also prevents the blueberry topping from getting a weird film on top.

Serve Chilled: Always serve this cake straight from the fridge for the best texture. Let it sit out for just 5-10 minutes before slicing if it seems too firm. The graham cracker crust stays nice and crispy, and the cream layer holds its shape perfectly when it’s properly chilled.

Preparation Time	20-30 minutes
Cooking Time	0 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 15-20 g
• Fat: 180-200 g
• Carbohydrates: 230-250 g

Ingredients

For the crumb crust:

• 1 1/4 cups crushed graham crackers
• 6 tbsp unsalted butter, melted
• 1/4 tsp cinnamon powder

For the creamy filling:

• 1 package (8 oz) cream cheese, at room temperature
• 1/2 cup powdered sugar
• 2 cups heavy whipping cream
• 1/2 tsp vanilla flavoring
• 3 tbsp white sugar

For the fruit topping and assembly:

• 1 can (21 oz) blueberry pie filling
• Non-stick spray, for pan

Step 1: Prepare the Graham Cracker Crust

• 1 1/4 cups crushed graham crackers
• 6 tbsp unsalted butter, melted
• 1/4 tsp cinnamon powder
• non-stick spray, for pan

In a bowl, combine the crushed graham crackers, cinnamon powder, and melted unsalted butter.

Blend the mixture with a fork until the crumbs are fully moistened.

Set aside 2 tablespoons of the crumb mixture to sprinkle on top at the end.

Press the remaining crumb mixture evenly into the bottom of a 9×9-inch pan that has been sprayed with non-stick cooking spray, making a compact layer for the crust.

Step 2: Prepare the Cream Cheese Mixture

• 1 package (8 oz) cream cheese, at room temperature
• 1/2 cup powdered sugar

Using an electric mixer, cream together the room temperature cream cheese and powdered sugar until the mixture is completely smooth and creamy.

This forms the base of the filling.

Step 3: Whip the Cream

• 2 cups heavy whipping cream
• 3 tbsp white sugar
• 1/2 tsp vanilla flavoring

In a separate chilled bowl, whip the heavy whipping cream, white sugar, and vanilla flavoring together using an electric mixer.

Beat until stiff peaks form, which means the whipped cream will hold its shape well.

I find it helps to chill the mixing bowl and beaters first for fluffier whipped cream.

Step 4: Combine Cream Cheese and Whipped Cream Mixtures

• cream cheese mixture from Step 2
• whipped cream from Step 3

Gently fold the freshly whipped cream (from Step 3) into the cream cheese mixture (from Step 2) by hand, mixing just until everything is uniformly combined.

Be careful not to over-mix, so the mixture stays light and fluffy.

Step 5: Assemble the Layers

• crust from Step 1
• cream cheese/whipped cream mixture from Step 4
• 1 can (21 oz) blueberry pie filling
• 2 tablespoons reserved graham cracker crumbs from Step 1

Spread a little less than half of the cream mixture (from Step 4) evenly over the chilled graham cracker crust (from Step 1).

Drop the blueberry pie filling by large spoonfuls over this cream layer and gently spread it to cover.

Then, carefully spread the remaining cream mixture on top of the blueberry layer, making sure to cover it completely.

Finally, sprinkle the reserved 2 tablespoons of graham cracker crumbs (from Step 1) evenly over the top.

Step 6: Chill Before Serving

Cover the assembled dessert and refrigerate it for several hours or overnight to allow the layers to set and the flavors to meld.

I prefer letting it chill overnight for the best texture and flavor.

Slice and serve chilled.