If you’re searching for a show-stopping dessert that’s surprisingly simple to make, look no further than this No Bake Lemon Blueberry Cheesecake. This creamy, dreamy cheesecake pairs fresh, tangy lemon with luscious blueberry for a combination that’s as beautiful as it is delicious—no oven or water bath required!
Why You’ll Love This Recipe
- Bursting With Fresh Flavor: Every bite is loaded with zesty lemon and juicy blueberries, making it the ultimate refreshing treat for any season.
- No Oven Needed: Forget the stress of baking—this cheesecake sets beautifully in the fridge, so you can keep your kitchen cool.
- Showstopper Looks With Minimal Effort: Its vibrant swirls and glossy blueberry sauce guarantee “wow” factor at any gathering, and nobody needs to know how easy it truly is.
- Make Ahead Friendly: You can prep it a day or two in advance, letting you focus on entertaining or simply relaxing before dessert time.
Ingredients You’ll Need
One of the best parts about this No Bake Lemon Blueberry Cheesecake is how it transforms simple, everyday ingredients into a showpiece dessert. Each component— from the buttery crust to the rich, tangy filling and vibrant sauce—plays a crucial part in creating incredible flavor and a beautiful presentation.
- Frozen Blueberries: Using frozen blueberries makes the sauce deeply flavored and naturally thick, plus they’re available year-round!
- Granulated Sugar: This sweetens both the sauce and the crust, keeping flavors balanced and bright.
- Corn Starch: Helps create a glossy blueberry sauce with just the right consistency.
- Lemon Juice & Zest: Fresh lemon juice and zest infuse both the sauce and filling with citrusy zing—don’t skip the zest for extra flavor depth.
- Graham Crackers: The classic choice for cheesecake crust, with a homey, sweet flavor that pairs perfectly with tangy filling.
- Unsalted Butter: Holds the crust together and adds rich flavor.
- Coarse Kosher Salt: Just a touch makes the crust taste irresistible; if subbing table salt, use half the amount for best results.
- Cream Cheese: Make sure it’s fully softened for a smooth, creamy filling—this is the heart of your cheesecake!
- Powdered Sugar: Blends seamlessly into the filling for sweetness without any graininess.
- Blueberry Puree: Mixing a bit of strained blueberry sauce into the filling gives it that gorgeous hue and fresh berry flavor.
- Vanilla Extract: Rounds out the flavors with warmth and a touch of sweetness.
- Cold Heavy Whipping Cream: Whipped into the filling, it creates that light, airy texture that makes every forkful irresistible.
Variations
The beauty of No Bake Lemon Blueberry Cheesecake is how easy it is to adapt based on your cravings, celebration, or what you have in the pantry. Don’t be afraid to put your own creative twist on this classic—make it yours!
- Swap The Fruit: Try raspberries, blackberries, or even a mixed berry sauce if blueberries aren’t your thing or aren’t in season.
- Gluten-Free Version: Substitute your favorite gluten-free graham crackers for a delicious GF-friendly crust.
- No-Bake Crust: Skip the oven entirely by chilling the crust instead of baking—it’ll be a little looser, but still scrumptious!
- Dairy-Free Option: Use plant-based cream cheese and coconut cream in place of dairy products for a vegan treat everyone can enjoy.
How to Make No Bake Lemon Blueberry Cheesecake
Step 1: Make the Blueberry Sauce
Begin by simmering frozen blueberries with sugar, corn starch, and fresh lemon juice in a saucepan. Stir as the berries burst and the mixture thickens into a deeply hued, glossy sauce. Once thickened, blend and strain a portion to create a seedless blueberry puree for your cheesecake filling and set the rest aside to drizzle on top when serving.
Step 2: Prepare and Bake the Crust
Combine finely crushed graham crackers with sugar and a sprinkle of Kosher salt, then mix in melted butter until every crumb is moistened. Press the mixture firmly into the base and up the sides of your springform pan, then bake for 10 minutes until fragrant and golden. This quick bake ensures your crust will hold firm and keep its delightful crunch.
Step 3: Make the Lemon Blueberry Cheesecake Filling
Using a stand mixer, beat softened cream cheese with powdered sugar and lemon zest until super creamy. Next, add in that vibrant blueberry puree and a dash of vanilla to swirl in sweet, tangy flavors. Gradually beat in the cream, then switch to a whisk and whip it until the whole filling is light, fluffy, and holds soft peaks—you’ll know it’s ready when you just can’t resist “taste-testing!”
Step 4: Assemble and Chill
Spoon the filling into your cooled crust, smoothing the top with a spatula to create an inviting, creamy layer. Pop your cheesecake in the fridge and let it set for at least 2 hours—perfect for those moments when you need a make-ahead dessert that’s truly effortless.
Step 5: Serve and Enjoy!
When you’re ready to serve, remove the sides of the springform pan, and either spoon blueberry sauce on top or serve it alongside for a dramatic drizzle at the table. Every slice showcases that gorgeous color and bright, zippy flavor that makes No Bake Lemon Blueberry Cheesecake impossible to resist.
Pro Tips for Making No Bake Lemon Blueberry Cheesecake
- Room Temperature Cream Cheese: Let your cream cheese fully soften—about 30 minutes at room temp—so it blends up silk-smooth without any pesky lumps.
- Ultra-Smooth Puree: After pureeing your blueberry sauce, don’t skip straining! It removes seeds and skins for a more delicate, creamy filling.
- Sturdy Crust Secrets: Firmly pressing the crust against both the bottom and sides and giving it that quick bake guarantees every slice stands tall and crisp.
- Whip It Good: Whipping your cream into firm peaks before folding it gently into the filling gives your cheesecake that signature mousse-like, airy texture.
How to Serve No Bake Lemon Blueberry Cheesecake
Garnishes
Dress up your No Bake Lemon Blueberry Cheesecake with a swirl of glossy blueberry sauce and a sprinkle of fresh lemon zest. Add a few fresh blueberries or delicate curls of lemon peel for extra flair—a dollop of whipped cream never hurts either!
Side Dishes
This cheesecake shines all on its own, but it pairs beautifully alongside a platter of crisp shortbread cookies, a bowl of seasonal berries, or even a citrusy fruit salad. For coffee lovers, a cup of iced or hot espresso is the ultimate cozy complement.
Creative Ways to Present
Want to make this dessert even more memorable? Try assembling mini cheesecakes in individual jars for a picnic or party, or create adorable parfaits with layers of crust, cheesecake, and sauce. Serve on a cake stand with edible flowers for an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be covered tightly and refrigerated; it’ll stay fresh and delightful for up to 3 days. If you’re making it for a party, you can even assemble everything the night before to save time.
Freezing
While No Bake Lemon Blueberry Cheesecake can be frozen for up to a month, the texture is best when enjoyed fresh. If you do freeze, wrap it well and thaw overnight in the fridge before serving; wait to add the blueberry sauce until it’s defrosted for the prettiest presentation.
Reheating
No need to reheat—this cheesecake is meant to be enjoyed chilled straight from the fridge! If it firms up a bit too much, just leave slices at room temperature for 10 minutes for that perfect, creamy bite.
FAQs
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Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work beautifully in this recipe and may even require less simmering time for the sauce since they release liquid faster than frozen berries.
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Do I have to bake the crust or can I skip this step?
Baking the crust ensures it will stay crisp and slice cleanly, but if you’re truly short on time or want a fully no-bake dessert, you can simply chill the crust for at least 30 minutes instead—the texture will be a bit softer, but still delicious.
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What’s the best way to slice No Bake Lemon Blueberry Cheesecake neatly?
For clean, picture-perfect slices, run a large, sharp knife under hot water and wipe it dry between each cut. This helps the creamy filling release smoothly from the blade.
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How far in advance can I make this cheesecake?
You can make No Bake Lemon Blueberry Cheesecake up to 2 days ahead of time. Simply keep it covered in the fridge, and add any garnishes or blueberry sauce just before serving for the freshest look and taste.
Final Thoughts
If you’re craving a dessert that’s bright, impressive, and blissfully low-fuss, you’ll definitely want to give this No Bake Lemon Blueberry Cheesecake a try. Every forkful bursts with summer flavor, and you’ll love how easy it is to make—invite someone special to share a slice, and prepare to make some sweet new memories!
Print
No Bake Lemon Blueberry Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a No Bake Lemon Blueberry Cheesecake. This luscious dessert features a buttery graham cracker crust, a creamy lemon-infused filling swirled with blueberry sauce, and a refreshing blueberry topping. Perfect for any occasion!
Ingredients
Blueberry Sauce
- 12 oz frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp corn starch
- 2 tbsp lemon juice
Crust
- 1 3/4 cups finely crushed graham crackers, approximately 1 1/2 “sleeves”
- 2 tbsp granulated sugar, optional
- 3/4 – 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/2 cup unsalted butter, melted
Filling
- 1 1/2 lbs cream cheese, softened for 30 minutes at room temperature
- 3/4 cup powdered sugar
- 1 tbsp freshly grated lemon zest
- 1/2 cup blueberry sauce, pureed and strained
- 1 tsp vanilla extract
- 1 1/4 cups cold heavy whipping cream, divided
Instructions
- Blueberry Sauce – In a saucepan, combine the frozen blueberries with the sugar and corn starch, then stir in the lemon juice. Bring to a simmer, boil, and strain the sauce.
- Crust – Mix graham cracker crumbs, sugar, salt, and butter. Press into a pan and bake until golden brown.
- Filling – Beat cream cheese, sugar, lemon zest, blueberry puree, and vanilla. Whip cream and fold into mixture. Spread filling over crust and refrigerate.
Notes
- Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
