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No-Bake Lemon Blueberry Cheesecake topped with fresh blueberries and zest.

No-Bake Lemon Blueberry Cheesecake

A bright and creamy no-bake cheesecake with lemon and blueberries, perfect for warm days and make-ahead desserts.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs or crushed digestive biscuits
  • 5 tablespoons Butter, melted
  • 1 tablespoon Granulated sugar just a little for the crust
Filling
  • 8 ounces Cream cheese, softened
  • 1 cup Powdered sugar
  • 1 tablespoon Lemon zest from fresh lemons
  • 1/4 cup Lemon juice freshly squeezed
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy whipping cream for a fluffy, stable filling
  • 1 cup Blueberries fresh or frozen
Optional Topping
  • 1/2 cup Blueberry jam or a quick blueberry sauce for the top

Method
 

Preparation
  1. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Press the mixture into the bottom of a springform pan and chill while making the filling.
Making the Filling
  1. Beat softened cream cheese until smooth.
  2. Mix in powdered sugar, lemon zest, lemon juice, and vanilla extract.
  3. In a separate bowl, whip cold heavy cream until it holds soft peaks.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Spread the filling onto the chilled crust and top with blueberries or blueberry sauce.
Chilling
  1. Chill the cheesecake for at least 6 hours or overnight for best results.

Notes

Start with softened cream cheese and cold whipping cream for best results. Chilling is key for the texture.