No-Bake Blueberry Swirl Cheesecake with Oreo Crust

Posted on November 8, 2025

no-bake blueberry swirl cheesecake - featured image

The moment you take a bite of this no-bake blueberry swirl cheesecake with Oreo crust, you’ll know you’ve hit the dessert jackpot. The creamy cheesecake filling is swirled with a luscious homemade blueberry sauce, all sitting proudly atop a crunchy Oreo cookie crust. It’s one of those desserts that looks fancy enough for special occasions but is so simple to make that you’ll want to whip it up anytime the craving strikes.

This recipe holds a special place in my heart because it combines two of my favorite flavors—chocolate and blueberries—in the most delightful way. Plus, it’s no-bake, which means no fussing with the oven or worrying about cracked cheesecake tops. You can make it ahead of time and watch it steal the show at your next gathering. Trust me, once you try it, you’ll be coming back to this no-bake blueberry swirl cheesecake with Oreo crust again and again.

Why You’ll Love This Recipe

No Baking Required: Forget turning on the oven and heating up your kitchen. This recipe is perfect for those warm summer days when you want a cool, creamy dessert without the hassle.
Easy-to-Find Ingredients: You probably have most of these ingredients already, and the rest can be picked up during your regular grocery run.
A Stunning Presentation: The blueberry swirl gives this cheesecake a beautiful marbled effect that will wow your guests. It’s Instagram-worthy!
Customizable: Not a fan of blueberries? Swap them for strawberries or raspberries. You can easily adapt this recipe to suit your taste.
Perfect Texture: The creamy cheesecake filling paired with the crunch of the Oreo crust is pure dessert bliss.
Make-Ahead Friendly: You can prepare this cheesecake a day or two in advance, making it ideal for parties or busy schedules.

This recipe stands out because it’s made for real life—quick, easy, and unapologetically decadent. Whether you’re hosting a brunch, celebrating a birthday, or just treating yourself, this no-bake cheesecake is always a hit.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients that transform into a show-stopping dessert. Here’s what you’ll need:

For the Crust:

24 Oreo cookies, crushed finely (feel free to use a food processor)
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Blueberry Swirl:

1 ½ cups fresh or frozen blueberries
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water

If you’re out of blueberries, feel free to use your favorite fruit instead, and adjust the sugar to taste!

Equipment Needed

Here’s a list of kitchen tools you’ll need to make your no-bake blueberry swirl cheesecake:

Springform pan (9-inch is perfect)
Food processor or a zip-top bag and rolling pin (to crush the Oreos)
Mixing bowls
Hand mixer or stand mixer (for whipping cream and blending the filling)
Small saucepan (for making the blueberry sauce)
Rubber spatula (for spreading layers evenly)

If you don’t have a springform pan, a pie dish will work in a pinch—just make sure to grease it lightly for easy serving.

Detailed Preparation Method

Prepare the Oreo Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. Mix the crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of your springform pan to form a solid crust. Chill in the fridge while you make the filling.
Make the Blueberry Swirl: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the blueberries release their juices and start to soften (about 5-7 minutes). Stir in the cornstarch mixture and cook for another 2 minutes until the sauce thickens slightly. Remove from heat and let it cool completely.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Layer and Swirl: Pour half of the cheesecake filling onto the chilled Oreo crust and smooth it out. Add spoonfuls of the cooled blueberry sauce on top and use a toothpick or skewer to gently swirl it into the filling. Repeat with the remaining cheesecake mixture and more blueberry sauce, creating a beautiful swirl pattern on top.
Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cheesecake to set completely.
Serve: Once set, release the cheesecake from the springform pan. Slice and serve chilled.

Pro tip: For clean slices, wipe your knife with a damp towel after each cut.

Cooking Tips & Techniques

Room Temperature Ingredients: Make sure your cream cheese is fully softened before mixing to avoid lumps in your filling.
Crust Tips: Press the Oreo mixture firmly into the pan so it holds its shape when sliced. A flat-bottomed glass or measuring cup works wonders.
Blueberry Sauce Consistency: If your sauce ends up too thick, stir in a teaspoon of water. If it’s too thin, cook it for another minute or two.
Patience is Key: Allow the cheesecake to chill fully to ensure it sets properly. Don’t rush this step!
Swirl Like a Pro: When swirling the blueberry sauce, less is more. Over-mixing will muddy the design.

These small details make all the difference in achieving a perfect no-bake blueberry swirl cheesecake with Oreo crust every time.

Variations & Adaptations

Fruit Options: Swap the blueberries for raspberries, strawberries, or even a mixed berry blend for a different flavor profile.
Gluten-Free Version: Use gluten-free chocolate sandwich cookies for the crust.
Dairy-Free Adaptation: Substitute the cream cheese and whipping cream with plant-based alternatives like coconut cream and dairy-free cream cheese.
Chocolate Twist: Add melted chocolate to the cheesecake filling for a chocolate cheesecake version.
Individual Portions: Make mini cheesecakes by pressing the crust and layering the filling into mason jars or cupcake liners.

Feel free to experiment with flavors and textures to create your own signature version of this recipe!

Serving & Storage Suggestions

This cheesecake is best served chilled, straight from the fridge. Top each slice with extra fresh blueberries, whipped cream, or even a sprinkle of crushed Oreos for added flair.

Pair it with a cup of coffee, a glass of chilled white wine, or a refreshing iced tea for the ultimate dessert experience.

For storage, cover the cheesecake with plastic wrap and keep it in the refrigerator for up to 5 days. You can also freeze individual slices in airtight containers for up to 1 month. Thaw in the fridge overnight before serving.

Nutritional Information & Benefits

While this cheesecake is undeniably indulgent, it also features fresh blueberries, which are rich in antioxidants and vitamin C. Here’s an approximate breakdown per serving:

Calories: 380
Fat: 24g
Carbohydrates: 35g
Protein: 5g
Sugar: 25g

Keep in mind that these values may vary depending on ingredient brands and substitutions.

Conclusion

If you’re looking for a dessert that’s as beautiful as it is delicious, this no-bake blueberry swirl cheesecake with Oreo crust is your answer. It’s easy to make, packed with flavor, and endlessly customizable to suit your tastes and dietary needs.

I love this recipe because it never fails to impress, whether it’s a casual family dinner or a festive celebration. Plus, the combination of creamy cheesecake, rich Oreo crust, and tangy blueberry swirl is absolute perfection.

Give this recipe a try and let me know what you think in the comments below! Share your creations on Instagram or Pinterest, and tag me—I’d love to see your swirls. Happy no-baking!

FAQs

Can I use frozen blueberries for the swirl?

Yes, frozen blueberries work perfectly for this recipe. Just make sure to cook them down completely to release their juices.

How long should I chill the cheesecake?

Chill the cheesecake for at least 6 hours or overnight to ensure it sets fully.

Can I make this recipe ahead of time?

Absolutely! This cheesecake can be made up to two days in advance and stored in the fridge until ready to serve.

What can I use if I don’t have a springform pan?

A pie dish or a square baking dish will work just fine. Just grease it lightly for easy serving.

Can I freeze the cheesecake?

Yes, you can freeze individual slices or the whole cheesecake for up to 1 month. Thaw in the refrigerator before serving.