No Bake Lemon Blueberry Cheesecake

Welcome to my kitchen! Today, I’m sharing my no bake lemon blueberry cheesecake, a dessert that’s always a hit at summer gatherings and family dinners. I first tried a version of this at my aunt’s lakeside cottage during a hot July weekend, and I instantly fell in love with the bright, refreshing flavors. The combination of tangy lemon and sweet blueberries felt like sunshine on a plate, and the best part? No oven required! This recipe is perfect for anyone who loves an easy no bake lemon blueberry cheesecake and wants something delicious without heating up the kitchen.

What makes this lemon blueberry cheesecake recipe no bake so special is how creamy and dreamy it turns out with minimal effort. The graham cracker crust provides the perfect buttery base, while the lemon-infused cream cheese filling is silky smooth and packed with fresh blueberry flavor. Whether you’re hosting a backyard barbecue, need a quick dessert for a potluck, or simply want to treat yourself on a warm afternoon, this best no bake lemon blueberry cheesecake delivers every single time.

I’ve tested this recipe countless times, tweaking it until it was absolutely perfect. The secret? Fresh lemon zest and juice for that bright citrus punch, and a mix of fresh and slightly mashed blueberries for texture and flavor in every bite. Trust me, once you make this gorgeous dessert, it’ll become your go-to recipe all season long. Let’s dive in and see why this showstopper is a must-try!

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Quick Recipe Facts

Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Servings: 12 slices
Difficulty: Easy
Calories: ~320 per slice (optional)

Friendly touch: This recipe is surprisingly quick and easy – perfect for busy afternoons when you want an impressive dessert without the fuss!

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Ingredients

For this no bake lemon blueberry cheesecake, you’ll need the following ingredients. The beauty of this recipe is how simple the ingredient list is, yet the flavors are absolutely incredible. You can swap regular cream cheese with a lighter version if you prefer, though I find full-fat cream cheese gives the richest, creamiest texture.

For the Crust:

• 2 cups graham cracker crumbs (about 16-18 crackers)
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted (you can swap butter with coconut oil for a lighter twist)

For the Cheesecake Filling:

• 24 oz cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 tablespoon fresh lemon zest (about 2 lemons)
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla extract
• 1 1/2 cups heavy whipping cream, cold
• 1 1/2 cups fresh blueberries (divided)

For the Topping:

• 1/2 cup fresh blueberries
• Fresh lemon slices for garnish (optional)
• Mint leaves for decoration (optional)

Pro tip: Using fresh lemon zest makes a huge difference in flavor compared to bottled lemon juice. The zest contains natural oils that give your creamy no bake lemon blueberry cheesecake that authentic, bright citrus flavor that tastes like summer!

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Instructions

Making this no bake blueberry lemon cheesecake recipe is easier than you might think. Just follow these simple steps, and you’ll have a stunning dessert ready to chill in no time.

Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix with a fork until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create an even layer. Pop the crust in the freezer for 10 minutes while you prepare the filling. This helps it set up nicely and creates a sturdy base for your cheesecake.

Step 2: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until it’s smooth and fluffy. Make sure your cream cheese is truly at room temperature – this is the secret to a lump-free filling! Add the powdered sugar and beat for another minute until well combined.

Step 3: Add the Lemon
Mix in the lemon zest, lemon juice, and vanilla extract. Beat on low speed until everything is incorporated. The lemon juice will brighten the flavor and give your simple lemon blueberry no bake cheesecake that refreshing tang that balances the richness perfectly.

Step 4: Whip the Cream
In a separate bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form. This usually takes about 3-4 minutes. Don’t skip this step – the whipped cream adds incredible lightness and that signature mousse-like texture to the filling.

Step 5: Fold Everything Together
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a folding motion rather than stirring to keep all that air you just whipped in. The mixture should be light, fluffy, and smooth. Take 1 cup of the blueberries and gently fold them into the filling. I like to slightly mash a few of them with the back of a spoon to release some juice – this creates beautiful purple streaks throughout the cheesecake.

Step 6: Assemble
Remove the crust from the freezer and pour the cheesecake filling over it. Use a spatula to smooth the top into an even layer. Arrange the remaining 1/2 cup of fresh blueberries on top in whatever pattern makes you happy – I usually go for a simple scattered look, but you can get creative!

Step 7: Chill
Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is when the magic happens – the filling sets up beautifully and all the flavors meld together. For the best no bake lemon blueberry cheesecake results, I always recommend the overnight method if you have time.

Step 8: Serve
When you’re ready to serve, run a thin knife around the edge of the pan before releasing the springform. Garnish with fresh lemon slices and mint leaves if desired. Slice with a sharp knife, wiping it clean between cuts for beautiful, clean slices.

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Pro Tips

Tip 1: Don’t skip letting the cream cheese come to room temperature – cold cream cheese will create lumps in your filling, no matter how long you beat it. Set it out about an hour before you start baking.

Tip 2: For an extra lemony punch, add an additional teaspoon of lemon zest. Lemon lovers absolutely adore this lemon blueberry cheesecake with graham cracker crust when it’s super citrus-forward!

Tip 3: If you want to make a no bake cheesecake lemon and blueberry version without gelatin, this recipe is perfect as-is. The whipped cream provides all the structure you need for a perfectly set cheesecake.

Tip 4: Grease your springform pan lightly before pressing in the crust, or line the bottom with parchment paper. Trust me, it makes removing slices so much easier and prevents any sticking issues.

Tip 5: You can make mini versions in individual jars or ramekins. Just layer the crust, filling, and berries, and chill. They’re adorable for parties and much easier to serve!

Tip 6: For the smoothest filling, make sure your heavy cream is very cold before whipping. I even chill my mixing bowl in the freezer for 10 minutes beforehand.

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Serving Suggestions

This fresh blueberry lemon cheesecake no bake is delicious all on its own, but here are some fun ways to serve it:

• Serve chilled with a cup of hot coffee or iced tea on a summer afternoon
• Add a dollop of freshly whipped cream on top of each slice for extra indulgence
• Drizzle with a simple blueberry sauce made from simmered blueberries and a touch of sugar
• Pair with fresh berries on the side – strawberries and raspberries work beautifully
• Serve alongside a scoop of vanilla ice cream for a decadent dessert experience
• Garnish each slice with candied lemon peel for an elegant touch

These serving ideas elevate your summer no bake lemon blueberry cheesecake experience and make it feel extra special for guests. The bright, refreshing flavors pair wonderfully with light, fruity accompaniments.

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Storage & Reheating

Leftover no bake lemon blueberry cheesecake (if there is any!) stays fresh and creamy when stored properly. Here’s how to keep it at its best:

• Store covered in the refrigerator for up to 5 days. Keep it in the springform pan covered with plastic wrap, or transfer slices to an airtight container.
• This cheesecake actually tastes even better on day two, as the flavors have more time to develop and meld together.
• You can freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.
• Don’t leave it at room temperature for more than 2 hours, especially on hot days. The cream-based filling needs to stay chilled.
• The crust may soften slightly over time in the fridge, but the flavor remains delicious.

Since this is a no-bake dessert, there’s no reheating needed – just slice and enjoy straight from the fridge!

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Health & Nutrition Info

While this no bake lemon cheesecake with blueberries is definitely a treat, there are ways to make it a bit lighter if you’re looking for healthier options:

• One serving contains approximately 320 calories, depending on slice size
• Blueberries are packed with antioxidants and vitamin C
• You can substitute light cream cheese and reduce the sugar by 1/4 cup for a lighter version
• For a gluten-free option, use gluten-free graham crackers or make a nut-based crust with ground almonds
• Swap heavy cream for coconut cream for a dairy-free twist (you’ll need full-fat canned coconut cream, chilled overnight)
• Fresh lemon juice provides vitamin C and adds brightness without extra calories

This healthier lemon blueberry cheesecake no gelatin option is perfect for summer celebrations when you want something refreshing but still indulgent. The fresh fruit makes it feel a bit lighter than traditional cheesecakes, and you can always adjust the sweetness to your preference.

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Conclusion

I hope you love this no bake lemon blueberry cheesecake as much as my family does! It’s become my signature dessert for summer gatherings, and I get requests for it constantly. The combination of tangy lemon, sweet blueberries, and that ultra-creamy filling is absolutely irresistible. Plus, not having to turn on the oven is a major win during hot weather.

The best part about this recipe is how adaptable it is. Once you master the basic technique, you can experiment with different fruits, crusts, and flavor combinations. But honestly, this classic lemon blueberry cheesecake recipe no bake version is hard to beat.

Try this recipe and let me know how it turned out! I’d love to see your creations – tag me on social media or leave a comment below with your thoughts. If you have any questions or want to share your own tips, the comment section is all yours. And if you loved this recipe, please give it a 5-star rating to help others discover it too!

Looking for more no-bake desserts? Check out my No Bake Strawberry Icebox Cake, Easy Chocolate Peanut Butter Bars, and Classic Key Lime Pie. They’re all perfect for when you want something delicious without the oven!

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FAQ

Can I freeze this no bake lemon blueberry cheesecake?
Yes! Your no bake lemon blueberry cheesecake can be frozen for up to 2 months. I recommend freezing it whole (still in the springform pan, wrapped tightly) or in individual slices. Just make sure to wrap everything very well in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

What if I don’t have fresh blueberries?
You can absolutely use frozen blueberries! Just thaw them first and drain any excess liquid before folding them into the filling. Frozen berries will release more juice, so you might end up with more purple streaks throughout, which actually looks beautiful. For the topping, fresh berries look prettier, but thawed frozen berries work in a pinch.

Can I make this cheesecake ahead of time?
Absolutely! In fact, this easy no bake lemon blueberry cheesecake is perfect for making ahead. You can prepare it up to 2 days in advance. The longer it chills, the better the flavors develop. Just keep it covered in the refrigerator and add any fresh garnishes right before serving.

How can I adjust the sweetness?
If you prefer a less sweet dessert, reduce the powdered sugar in the filling to 3/4 cup. You can also reduce the sugar in the crust to 1/4 cup. Taste the filling before adding the whipped cream – that’s your chance to adjust! Remember that the lemon juice adds tartness, so if you reduce the sugar too much, it might be quite tangy.

My filling seems too soft – what did I go wrong?
The most common issue is not whipping the cream to stiff peaks. Make sure your whipped cream holds its shape firmly before folding it in. Also, ensure you’re chilling the cheesecake for the full 4 hours minimum. If it’s still too soft after proper chilling, you may have used too much lemon juice (the acidity can affect the setting) or your cream cheese wasn’t at room temperature, which makes it harder to achieve a smooth consistency.

Can I use store-bought graham cracker crust?
Yes, you can definitely use a pre-made graham cracker crust to save time. Just buy a 9-inch store-bought crust and pour your filling directly in. The homemade crust tastes better and has a nicer texture in my opinion, but the convenience factor is great for busy days!

What’s the difference between this and a traditional baked cheesecake?
This no bake blueberry lemon cheesecake recipe is lighter and fluffier because of the whipped cream, while baked cheesecakes are denser and richer. No-bake versions set up in the refrigerator rather than the oven, which makes them perfect for summer. They also have a mousse-like texture that many people prefer over traditional dense cheesecake.

Can I make this dairy-free?
Yes! Use dairy-free cream cheese (like Kite Hill or Miyoko’s), coconut cream instead of heavy whipping cream, and coconut oil instead of butter in the crust. The texture will be slightly different, but it’s still delicious. Make sure to use full-fat coconut cream that’s been chilled overnight, and scoop out only the solid cream (not the liquid) for whipping.