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+ servings
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.