No-Bake Lemon Blueberry Cheesecake
Looking for a dessert that’s both refreshing and indulgent? This No-Bake Lemon Blueberry Cheesecake is the perfect treat.
With a creamy and tangy lemon filling, a buttery graham cracker crust, and a burst of sweet blueberry sauce swirled throughout, it’s a slice of heaven in every bite.
The best part? No oven required! This no-bake cheesecake is ideal for warm weather or any time you crave a light yet indulgent dessert without the hassle of baking. The combination of tart lemon and sweet blueberries makes it a great balance of flavors that everyone will love.
Perfect for summer gatherings, picnics, or even a cozy night in, this cheesecake is guaranteed to impress.
Plus, it comes together quickly and effortlessly — your new go-to summer treat is just a few simple steps away!
Things You Need for This Recipe:
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula for smoothing
- Saucepan for blueberry sauce
- Fridge for chilling
How To Prepare
Step 1: Prepare the Crust
Start by mixing graham cracker crumbs, sugar, and melted butter in a bowl. Press the crumb mixture into the bottom of a springform pan to form a firm crust. Chill the crust in the fridge to set while you prepare the cheesecake filling.
Step 2: Make the Blueberry Sauce
In a saucepan, combine fresh or frozen blueberries, sugar, and lemon juice. Cook over medium heat, mashing the berries until they break down and the sauce thickens (about 5-7 minutes). Once the sauce has thickened, remove it from the heat and let it cool. Strain to remove any seeds.
Step 3: Prepare the Cheesecake Filling
In a mixing bowl, beat the cream cheese with powdered sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. The result should be a light, fluffy filling.
Step 4: Assemble the Cheesecake
Once the crust is set, spread the cheesecake filling over the crust. Spoon the cooled blueberry sauce on top and swirl it gently with a toothpick or skewer to create a marbled effect. Be sure not to overmix—just swirl enough to achieve a beautiful pattern.
Step 5: Chill and Set
Place the cheesecake in the fridge for 4-6 hours, or ideally overnight, so the cheesecake can set and firm up.
Step 6: Serve and Enjoy
Once fully set, remove the cheesecake from the springform pan and place it on a serving platter. Slice, serve chilled, and enjoy the creamy, tangy, and fruity layers in each bite!
Ellie’s Secret Tips on This Recipe:
1- Chill Time is Key: Make sure to give the cheesecake enough time to chill in the fridge, as this is essential for firming up the filling and making sure everything holds together when you slice it.
2- Whip the Cream Well: For the fluffiest filling, whip the heavy cream to stiff peaks—this gives the cheesecake its light and airy texture. Don’t skip this step!
3- Strain the Blueberry Sauce: If you prefer a smooth texture, make sure to strain the blueberry sauce after cooking to remove any seeds and skins. This gives you that silky consistency on top.
4- Lemon Zest: Don’t skimp on the lemon zest — it really enhances the lemon flavor and brings an extra layer of brightness to the filling.
No-Bake Lemon Blueberry Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Blueberry Sauce:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
Instructions
For the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Chill the crust in the fridge while preparing the cheesecake filling.
For the Blueberry Sauce:
- In a saucepan, combine the blueberries, sugar, and lemon juice.
- Cook over medium heat, mashing the berries occasionally, for 5–7 minutes or until the sauce thickens.
- Remove from heat and strain to remove any seeds.
- Let the sauce cool to room temperature before using.
For the Cheesecake Filling:
- In a bowl, beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble and Chill:
- Spread the cheesecake filling evenly over the chilled graham cracker crust.
- Spoon the cooled blueberry sauce on top, then gently swirl it through the filling using a toothpick or skewer to create a marbled effect.
- Refrigerate the cheesecake for at least 4–6 hours or preferably overnight until firm.
- Carefully remove from the springform pan, slice, and serve!
