No-Bake Lemon Blueberry Cheesecake is the ultimate summer dessert—easy, refreshing, and crowd-pleasing. Try it today! offers a refreshing blend of tangy citrus, creamy richness, and sweet berries—all without turning on the oven. It’s light, vibrant, and perfect for any occasion. Especially great during the warmer months, this no-bake dessert combines zesty lemon with juicy blueberries for a creamy, cool treat that you can make ahead with ease.
Why You’ll Love This No‑Bake Lemon Blueberry Cheesecake
You’ll love this recipe because:
- It’s refreshingly light and creamy—no dense, stiff baked texture here.
- The zesty lemon flavor brightens every bite.
- The blueberry topping adds bursts of fresh sweetness with a lovely visual pop.
- It’s easy to prepare and sets in the fridge—ideal for stress‑free entertaining or prepping ahead.
Ingredients
Graham Cracker Crust
- ~14 sheets graham crackers (about 1¾–2 cups crumbs)
- 7 Tbsp unsalted butter, melted
- ⅓ cup sugar
- ½ tsp vanilla extract
- A pinch of sea salt
Lemon Cheesecake Filling
- 24 oz cream cheese (3 × 8 oz blocks), softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Juice of one lemon (~2 Tbsp)
- Zest of one lemon (~1 Tbsp)
- ⅓ cup powdered sugar
- ½ cup sour cream, room temperature
- 1 cup heavy whipping cream, very cold
Blueberry Lemon Topping
- 2 cups blueberries
- ½ cup sugar (increase if berries are tart)
- 1½ Tbsp cornstarch
- ¼ cup water
- Juice and zest of one lemon
Step‑by‑Step: How to Make No‑Bake Lemon Blueberry Cheesecake
- Make the crust:
- Crush graham crackers finely (food processor or sealed bag + rolling pin).
- Mix crumbs with melted butter, sugar, vanilla, and a pinch of salt.
- Press firmly into a 9‑inch springform pan. Freeze for 15 minutes.
- Prepare the cheesecake filling:
- In a bowl, beat softened cream cheese and sugar until smooth.
- Add sour cream, vanilla, lemon juice, zest, and powdered sugar; beat until creamy.
- In a separate bowl, beat the chilled heavy cream until it forms stiff peaks.
- Carefully fold the whipped cream into the lemon cream cheese mixture until fully incorporated.
- Assemble and chill:
- Spread the filling evenly over the chilled crust.
- Chill the cheesecake in the refrigerator for at least 8 hours or overnight until it’s completely set.
- Make the topping:
- Combine blueberries, sugar, cornstarch, water, lemon juice, and zest in a saucepan.
- Simmer over medium‑low heat for 7–10 minutes, stirring until thickened. Cool, then chill.
- Finish and serve:
- Before serving, top the cheesecake with the chilled blueberry lemon sauce.
- If too thick, let it warm slightly or stir in a bit of lemon juice to thin.
- Slice and serve, wiping the knife between cuts for clean slices.
Helpful Tips
- Chill time is crucial—make sure the filling sets fully for clean slicing.
- For perfect slices, dip a sharp knife in hot water, wipe dry, then slice; repeat between cuts.
- Softening topping: If it firms too much in the fridge, let it rest at room temperature briefly or stir in a little lemon juice.
- Make ahead: Chill overnight or refrigerate for up to 3–4 days. Freeze (without topping) for up to 3 months—unwrap well to maintain texture.
Substitutions and Variations
- Crust swap: Use digestive biscuits or vanilla wafers instead of graham crackers.
- Dairy swaps: Greek yogurt can replace sour cream; mascarpone is also rich and flavorful.
- Topping alternatives: Try strawberries, raspberries, or cherry sauce in place of blueberries.
- Flavor twists: Add blueberry puree to the filling for a marbled swirl.
- Healthier take: Use reduced-fat cream cheese/yogurt or honey/maple syrup for sweetness.
Storage Instructions
- Refrigerator: Store in an airtight container for 3–4 days; best texture in first 1–2 days.
- Freezing: Freeze without the topping; wrap securely with plastic and lid; up to 3 months. Thaw in fridge overnight before adding topping and serving.
Nutritional Information
While this specific recipe isn’t listed in nutritional databases, similar no-bake lemon blueberry cheesecake bars typically contain about 256 calories, 16g of fat, 23g of carbs, and 6g of protein per serving.
Serving Suggestions
- Serve chilled with a sprig of mint or fresh lemon slices for a gorgeous touch.
- Pair with a glass of berry-flavored iced tea or a crisp glass of Prosecco.
- Add a dollop of whipped cream or sprinkle lemon zest over each slice.
- Perfect as a make‑ahead showstopper for parties, brunches, or summer nights.
Frequently Asked Questions about No‑Bake Lemon Blueberry Cheesecake
Can I make this ahead of time? Yes! It actually benefits from chilling overnight—flavors meld and the cheesecake sets beautifully.
What if my topping is too thick when cold? Let it sit at room temperature briefly or stir in a bit of fresh lemon juice or water to loosen the texture.
How do I get clean slices? Use a sharp knife warmed under hot water and quickly wiped dry before each cut. Clean the blade between slices.
Can I use frozen blueberries for the topping? Absolutely! Frozen blueberries break down conveniently when heated and create a smooth compote.
Can I skip the crust? While you could skip the crust, it adds essential texture and flavor that balances the creamy filling beautifully.
Conclusion
I truly appreciate you stopping by and trying out this recipe! This no-bake lemon blueberry cheesecake is one of my favorites—it’s light, flavorful, and incredibly easy to make. This chilled dessert is a guaranteed crowd-pleaser—here’s to happy baking, smooth slicing, and plenty of sweet moments shared with your favorite people.
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No-Bake Lemon Blueberry Cheesecake
- Total Time: 8 hours 35 minutes
- Yield: 12 servings
Description
This No-Bake Lemon Blueberry Cheesecake features a creamy lemon filling on a buttery graham cracker crust, topped with a tangy blueberry sauce. It’s the perfect chilled dessert for warm weather and can be made ahead for stress-free serving
Ingredients
For the crust:
– 14 graham cracker sheets (1¾–2 cups crumbs)
– 7 Tbsp unsalted butter, melted
– ⅓ cup sugar
– ½ tsp vanilla extract
– Pinch of sea salt
For the cheesecake filling:
– 24 oz cream cheese, softened
– ½ cup granulated sugar
– 1 tsp vanilla extract
– Juice and zest of 1 lemon
– ⅓ cup powdered sugar
– ½ cup sour cream
– 1 cup cold heavy whipping cream
For the blueberry topping:
– 2 cups blueberries
– ½ cup sugar
– 1½ Tbsp cornstarch
– ¼ cup water
– Juice and zest of 1 lemon
Instructions
- Make the crust:
- Crush graham crackers finely (food processor or sealed bag + rolling pin).
- Mix crumbs with melted butter, sugar, vanilla, and a pinch of salt.
- Press firmly into a 9‑inch springform pan. Freeze for 15 minutes.
- Prepare the cheesecake filling:
- In a bowl, beat softened cream cheese and sugar until smooth.
- Add sour cream, vanilla, lemon juice, zest, and powdered sugar; beat until creamy.
- In a separate bowl, beat the chilled heavy cream until it forms stiff peaks.
- Carefully fold the whipped cream into the lemon cream cheese mixture until fully incorporated.
- Assemble and chill:
- Spread the filling evenly over the chilled crust.
- Chill the cheesecake in the refrigerator for at least 8 hours or overnight until it’s completely set.
- Make the topping:
- Combine blueberries, sugar, cornstarch, water, lemon juice, and zest in a saucepan.
- Simmer over medium‑low heat for 7–10 minutes, stirring until thickened. Cool, then chill.
- Finish and serve:
- Before serving, top the cheesecake with the chilled blueberry lemon sauce.
- If too thick, let it warm slightly or stir in a bit of lemon juice to thin.
- Slice and serve, wiping the knife between cuts for clean slices.
Notes
For clean slices, warm your knife under hot water and wipe between cuts. Chill cheesecake overnight for best results. You can freeze the cheesecake (without topping) for up to 3 months
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 35g
- Carbohydrates: 47g
- Protein: 6g