Name: No-Bake Lemon Blueberry Cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 520 min
Ingredients: 14 sheets of graham crackers (approx. 1 3/4 - 2 c crumbs); 7 Tbsp unsalted butter, melted; ⅓ c sugar; ½ tsp vanilla; 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 c confectioners sugar; ½ c sour cream (room temperature); 1 c heavy whipping cream (very cold); 2 c blueberries; 1/2 c sugar (more if berries are very tart); 1½ Tbsp cornstarch; ¼ c water; juice and zest of 1 lemon

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This rich, creamy No-Bake Lemon Blueberry Cheesecake recipe is one that will have you saying, WOW. So easy to prep in under 30 minutes and includes a simple graham cracker crust with a creamy lemon cheesecake layer topped with a homemade blueberry lemon topping–this will make any celebration, birthday, and more that much more delicious!

Slice of blueberry lemon cheesecake on plate.

Why We Love This No-Bake Blueberry Lemon Cheesecake
Ingredient Notes
Recipe Variations
Step-By-Step Instructions
Recipe Tips
Storage
Other No-Bake Desserts
No-Bake Lemon Blueberry Cheesecake Recipe
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I could live on all things lemon blueberry flavored. This amazing no-bake lemon blueberry cheesecake recipe has been my latest obsession.

A simple dessert recipe with no baking required that is bursting with citrus flavor and topped with a lemon blueberry sauce–need I say more?? This Blueberry Lemon Dump Cake is another favorite if you are up for baking!

Try these other no-bake dessert recipes as well: No-Bake Chocolate Pie, No Bake Caramel Apple Cheesecake, Oreo Cheesecake Cups, and this AMAZING Strawberry Cream Cheese Icebox Cake!

Why We Love This No-Bake Blueberry Lemon Cheesecake

This one is bursting with flavor! All the lemon flavor from the cheesecake layer paired with the homemade blueberry lemon sauce makes this one a WOW recipe!
No baking required. No bake dessert recipes are my love language. Makes for a much smaller error margin when you take out the baking! Plus in the heat of summer, who wants to turn on the oven?
Great to make ahead. Because it needs time to set, it is a great recipe to make a day ahead of serving!
Amazing texture and creaminess! The texture of a no-bake cheesecake is so creamy, I even prefer it to a classic baked cheesecake!

Ingredient Notes

Labeled ingredients needed to make no bake blueberry lemon cheesecake.

Use FULL FAT dairy products in the lemon cheesecake layer. You will get the most flavor and the best texture. It is not recommended to use any low fat or nonfat sour cream, cream cheese or heavy whipping cream.
Fresh lemon juice is also a necessary ingredient for optimal flavor. Since you already need the fresh lemons for the zest, it’s definitely the way to go.

Recipe Variations

vary the crust: I originally was going to make the crust with lemon golden Oreos but thought it would be a bit much. I still may do it next time! Biscoff cookies would be great as well!
add a layer of the blueberry sauce to the cheesecake: I considered swirling some of the sauce into the lemon cheesecake layer but thought it may make it a bit less firm when setting but it still could work!
use another berry: use raspberries, strawberries or blackberries instead!
add some lemon extract: for more lemony flavor, you can add some lemon extract to any layer of the recipe

Step-By-Step Instructions

Graham crackers in food processor and then broken into crumbs and added with other ingredients to make crust.

Add graham crackers to food processor.
Process until a fine crumb texture. You can use a plastic bag and a heavy spoon or rolling pin to crush the graham crackers if you don’t have a food processor.
Add the graham cracker crumbs, melted butter, sugar, vanilla and salt to a small bowl.

Steps for making graham cracker crust and pressing in pan and then creamed cream cheese in bowl.

Stir to combine until crumbly mixture.
Add the graham cracker crust mixture to a 9-inch spring form pan (not greased) and PRESS FIRMLY into an even layer, allowing excess to come up the sides if necessary. You can use the bottom of a glass or measuring cup to help really press it in evenly and firm. Freeze the crust while prepping the lemon cheesecake layer.
Add the softened cream cheese and regular sugar to a separate bowl and beat with an electric mixer (stand mixer or hand mixer both work) and beat until smooth and creamy.

Lemon cheesecake being prepped in bowl and then whipping cream beaten to stiff peaks.

Add in sour cream, vanilla, lemon juice and zest, and powdered sugar.
Beat until smooth.
In a separate bowl, add the very cold whipping cream and beat on high until stiff peaks begin to form.

Whipped cream folded into cream cheese mixture and then added to springform pan.

Gently fold the whipped cream into the lemon cream cheese mixture until fully combined.
Make sure there are no streaks in the mixture before transferring.
Transfer the cheesecake mixture to chilled crust. Spread evenly until smooth. Chill for at least 8 hours to set but for the most firm, chill for at least 12 hours.

Lemon blueberry sauce prepped in pan and then spread over top of lemon cheesecake.

Add all the ingredients for the blueberry lemon topping to a small sauce pan.
Simmer on medium-low heat for about 7-10 minutes, stirring occasionally until it becomes thick. Remove from the heat and allow to cool. Chill until just before serving the cheesecake.
When you are ready to serve the cheesecake, spread the chilled blueberry lemon topping over top. If it is too thick from chilling, allow it to sit out for about 15 minutes to come to room temperature. You can stir in some lemon juice to thin it slightly.

Recipe Tips

Make sure to chill this cheesecake sufficiently. This will make for easier slicing and will hold up much better. You can eat it still if it’s not fully set, it will just be a LOT messier–consider yourself warned!
For less mess, you can spoon the blueberry sauce over individual slices. The slicing can be a bit messy with the blueberry sauce, but you can wait to spoon it over after you cut each slice to make it a bit cleaner!
Tips for cutting this cheesecake:
- Make sure the cheesecake is chilled sufficiently. You can even freeze it for the last 30 minutes before serving.
- Take a sharp knife and run it under hot water for about 15 seconds, wiping it dry before slicing.
- Slice and then wipe between each slice. You can run it under hot water several times throughout.

Slice of lemon blueberry no bake cheesecake being pulled on spatula.

Storage

Store this cheesecake in the refrigerator for 3-4 days in an airtight container. The texture will be the best in the first 24-36 hours but it is still perfectly edible for another few days!

If you want to freeze it, I suggest freezing the cheesecake without the blueberry topping. Cover the cheesecake very tight with plastic wrap and then seal with a lid to keep it at its best texture. Freeze for up to 3 months.