No Bake Lemon Blueberry Cheesecake

This creamy, rich, and easy No Bake Lemon Blueberry Cheesecake is the perfect spring and summertime dessert! Complete with a homemade no bake buttery crust!

Slice of No Bake Lemon Blueberry Cheesecake with a bite taken out.

No Bake Lemon Blueberry Cheesecake

I have been having thoughts of spring and when I think spring I instantly think lemon!  I don’t know why but I just do.  So, with those thoughts I had the urge to make a dessert using… guessed it….lemon.

It’s been unseasonably warm here for this time of year and I can’t help myself!!  So, bring on the light, airy, lemony, springtime desserts!

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!).

Top down view of slices of No Bake Lemon Blueberry Cheesecake.

For this recipe I am using my No Bake Vanilla Cheesecake and turning it into a lemon one.  Don’t worry it’s super easy to make and requires no unusual ingredients like gelatin.

So exactly what is a No Bake Cheesecake??

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 and it’s 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 recipe also doesn’t require the use of gelatin like many other no bake cheesecakes call for.  I haven’t found the need for it and I never have it on hand.  However, don’t let this cheesecake sit out on your counter for more than 1 hour on a hot day.  Since there isn’t any gelatin to help keep its shape it will start to become extremely soft much quicker.

Slice of No Bake Lemon Blueberry Cheesecake with blueberry topping being poured on top.

A few tips to make this No Bake Lemon Blueberry Cheesecake a success:

  • Start with room temperature, very soft cream cheese.  This is an absolute must if the cheesecake is going to be smooth and silky.
  • Make sure the heavy whipping cream is cold.  It will whip up much quicker.
  • Serve this 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.  30 minutes would probably be the best.

Close up of a slice of No Bake Lemon Blueberry Cheesecake with blueberry sauce on top.

Don’t worry the blueberry topping couldn’t be easier to make either.  You will just need a few simple ingredients like water, sugar, cornstarch, lemon juice (fresh is best!) and fresh or frozen blueberries.  You will simmer everything for about 5 minutes and this will give you a nice thick blueberry topping. (It’s also great on pancakes or by the spoonful, just saying!!)  Let it cool in the refrigerator while your cheesecake is setting up then use it to top your cheesecake when you are ready to serve.

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5 from 4 votes
Close up of a slice of No Bake Lemon Blueberry Cheesecake with blueberry sauce on top.
No Bake Lemon Blueberry Cheesecake
Prep Time
30 mins
Cook Time
5 mins
Chill Time
4 hrs

This creamy, rich, and easy No Bake Lemon Blueberry Cheesecake is the perfect spring and summertime dessert! Complete with a homemade no bake buttery crust!

Course: Dessert
Servings: 12
Author: Countryside Cravings
Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons butter, melted
  • 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
  • 1/4-1/3 cup fresh lemon juice
Blueberry topping:
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla
Graham Cracker Crust:
  1. 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.

  2. 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.

  3. 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.

  1. 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.

  2. 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 4 hours.

Blueberry topping:
  1. 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.

Recipe Notes
  1. This cheesecake can be stored in the refrigerator for 2-3 days. 

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  • Danielle Green wrote:

    Nothing beats no bake! This looks phenomenal!

    • Malinda wrote:

      I agree!! Thanks Danielle!!

  • Julie Evink wrote:

    Oh my!!! My mouth is watering!!!! Cheesecake is my weakness!!!

    • Malinda wrote:

      Thanks Julie! 🙂

  • Lori Nelsen wrote:

    It will be great for Easter. Aunt Lori

    • Malinda wrote:

      Yes it would! Thanks Aunt Lori! 🙂

  • Grandma wrote:

    Loved this. So easy to make and so delicious.

    • Malinda wrote:

      Thanks Grandma!! 🙂

  • Melissa Howell wrote:

    This is the PERFECT dessert! I am adding this to my list of MUST MAKE right now!

    • Malinda wrote:

      Thanks Melissa!! 🙂

  • Michael wrote:

    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!

    • Malinda wrote:

      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!!

  • Beth wrote:

    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?

    • Malinda wrote:

      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!

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