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.
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.
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
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!
- 1½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup sugar
- ¼ 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
- ⅓ cup fresh lemon juice
- ½ cup water
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 cup fresh or frozen blueberries
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla
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.
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.
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.
- 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.