Introduction

This no-bake lemon blueberry cheesecake is a refreshing and creamy dessert that’s perfect for warm days or any time you want a light, tangy treat. With a crisp graham cracker crust, zesty lemon filling, and sweet blueberry topping, it’s sure to impress your family and friends without turning on the oven.

A blueberry cheesecake with three clear layers is shown on a white marble surface. The bottom layer is a thick, crumbly brown crust, the middle layer is a thick, creamy white cheese filling, and the top layer is a shiny, deep purple blueberry glaze with whole blueberries, some of which are dripping down the side of the cheesecake. A large slice is cut and lifted with a gold-colored spatula, showing the smooth texture of the cheesecake layers. In the background, there are a halved lemon, a bowl of fresh blueberries, and a small bowl of lemon slices on the white marble texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 sheets graham crackers (approx. 1 3/4 – 2 cups crumbs)
7 Tbsp unsalted butter, melted
⅓ cup sugar
½ tsp vanilla extract
Pinch of sea salt
3 blocks cream cheese, softened to room temperature (8 oz each)
½ cup sugar
1 tsp vanilla extract
Juice of 1 lemon (approx. 2 Tbsp)
Zest of 1 lemon (approx. 1 Tbsp)
⅓ cup confectioners sugar
½ cup sour cream (room temperature)
1 cup heavy whipping cream (very cold)
2 cups blueberries
½ cup sugar (more if berries are very tart)
1½ Tbsp cornstarch
¼ cup water
Juice and zest of 1 lemon

Instructions

Step 1: Process the graham crackers in a food processor until fine crumbs form. If you don’t have a processor, crush them in a plastic bag using a rolling pin or heavy spoon.
Step 2: In a bowl, combine the graham cracker crumbs, melted butter, vanilla extract, sugar, and sea salt. Mix until well combined and crumbly.
Step 3: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Freeze the crust for about 15 minutes while preparing the filling.
Step 4: In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Step 5: Add sour cream, vanilla extract, lemon juice, lemon zest, and confectioners sugar to the cream cheese mixture. Beat again until smooth and combined.
Step 6: In a separate bowl, beat the very cold heavy whipping cream on high speed until stiff peaks form.
Step 7: Gently fold the whipped cream into the lemon cream cheese mixture until fully incorporated.
Step 8: Spread the cheesecake filling evenly over the chilled crust. Smooth the top and refrigerate for at least 8 hours to set completely.
Step 9: To make the blueberry lemon topping, combine blueberries, sugar, cornstarch, water, lemon juice, and zest in a small saucepan. Simmer over medium-low heat, stirring occasionally, for 7–10 minutes until thickened. Remove from heat and let cool. Chill until ready to serve.
Step 10: When ready to serve, spread the chilled blueberry topping over the cheesecake. If the topping is too thick, let it sit at room temperature for 15 minutes and stir in a little lemon juice to thin.
Step 11: Slice the cheesecake carefully and serve with the blueberry topping spooned over individual slices if desired.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture.
Make sure the whipping cream is very cold before beating to achieve stiff peaks easily.
If you prefer, substitute raspberries or blackberries for the blueberry topping.
For a gluten-free crust, use gluten-free graham crackers or almond flour mixed with butter.
Allow the crust to freeze firmly to prevent crumbling when slicing.

Storage

Store the no-bake cheesecake covered in the refrigerator for up to 3 days. Keep the blueberry topping separate until just before serving if possible. Reheat topping gently to soften if it becomes too firm. For best texture, slice the cheesecake cold and serve chilled.

How to Serve

A slice of cheesecake is on a white plate, showing three clear layers: the bottom layer is a crumbly, light brown crust, the middle layer is thick and creamy white cheesecake, and the top layer is a shiny, deep purple blueberry topping with whole blueberries and some purple syrup dripping down the sides. In the background, another slice with similar topping can be seen on a white plate, along with lemon wedges in a white bowl and fresh blueberries in a small white bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of confectioners sugar in the filling?

Confectioners sugar dissolves more easily and helps keep the filling smooth and creamy. Using granulated sugar may result in a slightly grainy texture, so it’s best to use confectioners sugar if you can.

Do I need a springform pan for this cheesecake?

A springform pan makes it easier to remove the cheesecake without damaging the crust or sides. If you don’t have one, use a regular round pan and line it with parchment paper, but be extra careful when removing the cheesecake.