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If cheesecake could wear a pair of comfy sneakers and a party hat, this would be it. Meet the Upside Down No-Bake Blueberry-Filled Cheesecake: a glossy, jewel-toned blueberry layer that INSIDE of a pillowy, tangy no-bake cheesecake, all cradled by a lightly sweet, cookie-forward crust.

It looks fancy. It tastes like summer. It requires zero oven time and minimal effort. Translation: perfect for heat waves, last-minute company, or when you want dessert that’s both impressive and unapologetically easy.

Why this works

Upside-Down Assembly: The blueberry layer sets against the pan first, creating a mirror-like topping when inverted. It also means the berries stay plump and beautifully suspended.
No-Bake Cheesecake: Light, creamy texture without baking or water baths, so no risk of cracks and no heating the kitchen.
Blueberry Filling: Fresh berries with a touch of lemon and honey keep the flavor bright and naturally sweet—no cloying jam needed.
Health-Conscious Swaps: Greek yogurt and reduced-fat cream cheese lighten the profile without sacrificing creaminess. A nutty crust adds fiber and healthy fats.

Upside Down Blueberry Filled Cheesecake

Yield: 16

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M

A glossy, jewel-toned blueberry layer that INSIDE of a pillowy, tangy no-bake cheesecake, all cradled by a lightly sweet, cookie-forward crust.

Ingredients

300 g. Frozen Blueberries
1/4 C. Sugar
1 Tbsp. Water
1 Tsp. Cornstarch
350 g. Cookies (Grahams, Vanilla Wafers, Etc.)
100 g. Melted Butter
1 (16 oz.) Block Cream Cheese
1 1/4 C. Heavy Cream
1 C. Powdered Sugar
1 Tsp. Vanilla Extract

Instructions

Place the 300 g. Frozen Blueberries and 1/4 C. Sugar into a small sauce pan and bring it to a bubble.
Stir the 1 Tbsp. Water and 1 Tsp. Cornstarch together and pour the mixture into the blueberries and allow the mixture to thicken. Remove from heat and set aside to cool.
While the blueberry mixture is cooling, stir together the 350 g. Crushed Cookies (Grahams, Vanilla Wafers, Etc.) and 100 g. Melted Butter. Set aside.
In the base of a stand mixer, beat the 1 (16 oz.) Block Cream Cheese until smooth and creamy.
Stir in the 1 1/4 C. Heavy Cream, 1 C. Powdered Sugar, and 1 Tsp. Vanilla Extract. Beat it all together until fluffy.
Place a small round piece of parchment into the bottom of a 7x3" cheesecake (spring form) pan. Press the cookie and butter mixture into the bottom of the prepared pan and up along the sides to form your crust.
Spoon in about 3/4 of your cream cheese mixture, making a well among the middle of it.
Pour the cooled blueberry filling into the middle of the well of the cheesecake mixture.
Top with the remaining cheesecake mixture to seal it all up.
Cover and place in the fridge for at least 4 hours and up to overnight.
Once ready to enjoy, loosen the edges of the crust from the pan and place a plate over the top of the pan. Flip it over to turn the cheesecake upside-down.
Crack into that crust and enjoy right away!

Recommended Products

Amazon Grocery, Vanilla Wafers

Amazon Grocery, Cream Cheese

Amazon Grocery, Powdered Sugar

Nutrition Facts

Calories

361

Fat (grams)

25 g

Sat. Fat (grams)

14 g

Carbs (grams)

32 g

Fiber (grams)

1 g

Net carbs

31 g

Sugar (grams)

21 g

Protein (grams)

3 g

Sodium (milligrams)

223 mg

Cholesterol (grams)

63 mg

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher