This creamy, rich, and easy No Bake Lemon Blueberry Cheesecake is the perfect spring and summertime dessert! Velvety lemon cheesecake filling topped with sweet blueberries nestled in a graham cracker crust.
I have been having thoughts of spring and when I think spring I instantly think lemon! With those thoughts I had the urge to make a dessert using…..you guessed it….lemon.
Bring on the light, airy, lemony, springtime desserts, like this no bake lemon cheesecake!
For this recipe, I am using my No Bake Vanilla Cheesecake and transforming it into a no bake blueberry cheesecake with lemon. Don’t worry, it’s super easy to make and requires no unusual ingredients.
For more spring or even summertime desserts, try these Homemade Banana Pudding Cups, Easy Berry Cheesecake Cups (these really are very easy!!), and Lemon Blueberry Poke Cake (perfect for potlucks!).
Why You’ll Love This Lemon Cheesecake
- It’s light and refreshing
- Lemon and blueberry go together beautifully
- Smooth and creamy dessert
- Easy no bake cheesecake anyone can make
How To Make No Bake Lemon Cheesecake
Step 1: Prepare the crust
Place graham crackers in a food processor until you have fine crumbs. Combine the graham cracker crumbs, cinnamon, and sugar together.
Press into a springform pan with the bottom of a glass. Press tightly then cover and refrigerate.
Step 2: Make the filling
Mix the heavy cream, powdered sugar, and vanilla until stiff peaks develop.
In a separate bowl, beat the softened cream cheese, lemon zest, and lemon juice together. Add the whipped cream mixture to the cream cheese mixture. Stir until combined.
Spread the no bake lemon cheesecake filling onto the crust. Cover and refrigerate for 6 hours.
Step 3: Prepare the blueberry topping
Add the water, sugar, and cornstarch to a small saucepan. Mix in the blueberries and lemon juice. Heat to a simmer using medium heat for 5 minutes.
Remove from the heat and add vanilla. Pour into a heat safe container and refrigerate until cool. Add the blueberry topping when you are ready to serve.
A few tips to make this No Bake Lemon Blueberry Cheesecake a success:
- Room temperature cream cheese. The cream cheese should be room temperature and very soft before you begin. This is an absolute must if the no bake blueberry cheesecake is going to be smooth and silky.
- You need very cold heavy cream. Make sure the heavy whipping cream is cold because it will whip up much quicker. Make sure to whip to stiff peaks because this is what will solidify the cheesecake when refrigerated.
- Serve this lemon cheesecake cold. It will soften considerably (because there isn’t any gelatin) the longer it sits outside the refrigerator. And I don’t recommend letting it sit out longer than 1 hour in warm conditions. If you are going to let it sit out, make sure it’s on ice so it doesn’t get too warm.
- To get neat and tidy slices refrigerate for at least 12 hours.
FAQs:
It is a cheesecake that requires no baking. It contains no eggs and no granulated sugar. Yet it’s still rich and tangy from the cream cheese, plus it’s incredibly smooth and creamy! Genius I say! The filling is a lot softer than the traditional baked cheesecake giving it a light and airy texture.
This lemon blueberry cheesecake doesn’t require the use of gelatin, like many other no bake cheesecake recipes call for. I haven’t found the need for it and I never have it on hand so I don’t use it, lol.
Since there isn’t any gelatin to help keep its shape it will start to become extremely soft much quicker. Keep that in mind when serving it, and never let it sit out longer than 1 hour in warm conditions.
Store the lemon blueberry cheesecake in the refrigerator for up to 5 days. It should be stored in an airtight container.
Yes! The blueberry topping can be added to pancakes, waffles, mixed into yogurt, or eaten by the spoonful. It’s sweet and can be used in many different ways.
Looking For More Fruit Desserts?
- Strawberry Crisp
- Berry Coconut Trifle
- Grilled Peaches
- Lemon Blueberry Bundt Cake
- No Churn Strawberry Ice Cream
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No Bake Lemon Blueberry Cheesecake
Ingredients
Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup sugar
- ¼ teaspoon cinnamon
- 6 tablespoons butter, melted
Cheesecake:
- 2 cups heavy whipping cream, very cold
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 2 (8 oz) packages cream cheese, very soft!
- zest of 1 lemon
- ⅓ cup fresh lemon juice
Blueberry topping:
- ½ cup water
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 cup fresh or frozen blueberries
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla
Instructions
Graham Cracker Crust:
- Using a food processor or blender grind the crackers until you have fine crumbs. Otherwise, place crackers in a ziploc bag and crush with a rolling pin until you have fine crumbs. It is important to have fine crumbs so the crust holds together well.
- In a medium sized bowl combine the crumbs, sugar, and cinnamon. Stir in the butter until well combined. The mixture should be thick, coarse and sandy.
- Press the mixture in one even layer on the bottom of a 9 inch springform pan. Use a flat measuring cup or the bottom of a glass to help compact the crust. This is very important or the crust may fall apart. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
Cheesecake:
- In the bowl of your stand mixer or in a large bowl beat the cream with the powdered sugar and vanilla until stiff peaks form. Set aside. In another large bowl beat the cream cheese, lemon zest, and lemon juice until smooth.
- Spoon the whipped cream into the cream cheese mixture and fold in gently just until combined. Spoon into the prepared crust and spread into an even layer. Cover with plastic wrap and refrigerate for at least 6 hours.
Blueberry topping:
- While the cheesecake is chilling combine the water, sugar, and cornstarch in a small saucepan. Stir to combine. Add the blueberries and lemon juice. Simmer over medium to medium-low heat for 5 minutes. Remove from heat and stir in the vanilla. Pour into a heat safe container and place in the refrigerator to cool. When ready to serve the cheesecake top with cooled blueberry topping.
Notes
- STORAGE: This cheesecake can be stored in the refrigerator for up to 5 days.
- FREEZER FRIENDLY: After the cheesecake has set or been in the refrigerator for at least 6 hours wrap the entire cheesecake in a layer of plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight. You can also freeze the blueberry sauce in a freezer bag (separately from the cheesecake) for up to 3 months. Thaw in the refrigerator overnight.
- The blueberry topping can be added to pancakes, waffles, mixed into yogurt, or eaten by the spoonful. It’s sweet and can be used in many different ways.
My husband is diabetic. Can I substitute a powdered sugar replacement for regular powdered sugar? And also a granulated sugar replacement?
While reading about whipping creams, I have discovered that some are up to 40% milk fat, but on my bottle of a local brand, the % milk fat isn’t listed. Do I just go with it?
thank you very much
While I haven’t tried it myself I don’t see why you couldn’t. Thank you for sharing that about the milk fat % and as long as you are using heavy whipping cream you should be fine. Hope you enjoy and don’t hesitate to report back on how it turned out with your substitutions!
I hate to sound like an idiot, but how do you get it out of the springform pan and plate it? I’ve always made these in a pie dish.
I run a knife around the outside of the cheesecake before releasing the pan and I have never had a problem. Thanks for asking!
I love this Cheesecake I’ve made your recipe plenty of times and everyone loves it. My only issue is the blueberry topping. When it cools it completely solidified
Thank you so much! I am so glad you like the cheesecake! You could try cutting the cornstarch in half and if it is still too thick, cut it out completely the next time. It could be getting enough pectin from cooking the blueberries to thicken it without the cornstarch.
I made this today, and it was really yummy but it wouldn’t set up so we had to spoon it out! I had to add about 1TB more of lemon juice and a tiny bit more of powdered sugar, but it was still nice and thick when put it in the pan. I even put it in the freezer, but it just got soupy. Any thoughts?
Hi Beth! I am so sorry this didn’t set up for you! Just a couple of questions, did you beat the whipping cream until stiff peaks formed? Did you beat the cream cheese and cream separately? Thanks for asking!
THIS RECIPE WAS AMAZING. It was my first time making no-bake cheesecake, as I usually bake mine. But the instructions for this were so clear and the recipe is just wonderful! I was beyond happy with how nice it turned out. I wish I could post a picture!
YAY!! I am so happy this turned out for you and I am so glad to hear that the instructions were easy to follow!! If you would like you could post a picture on Instagram and tag me @countryside_cravings if you would like. I would love to see a picture!!
This is the PERFECT dessert! I am adding this to my list of MUST MAKE right now!
Thanks Melissa!! 🙂
Loved this. So easy to make and so delicious.
Thanks Grandma!! 🙂
It will be great for Easter. Aunt Lori
Yes it would! Thanks Aunt Lori! 🙂
Oh my!!! My mouth is watering!!!! Cheesecake is my weakness!!!
Thanks Julie! 🙂
Nothing beats no bake! This looks phenomenal!
I agree!! Thanks Danielle!!