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No Bake Blueberry Lemon Crumble Cheesecake - Bright, Creamy, and Effortless

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups (about 200 g) graham cracker crumbs or digestive biscuit crumbs
  • 1/2 cup (115 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • For the blueberry sauce: 2 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • For the cheesecake filling: 16 oz (450 g) full-fat cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 cup (240 ml) cold heavy whipping cream
  • For the crumble topping: 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/4 cup cold unsalted butter, cubed
  • Pinch of salt
  • Optional: 1/2 teaspoon lemon zest
  • Tools: 9-inch springform pan, mixing bowls, hand mixer or stand mixer, spatula, saucepan

Method
 

  1. Prep the pan. Lightly grease a 9-inch springform pan and line the bottom with parchment. This makes removal clean and stress-free.
  2. Make the crust. Stir graham crumbs, sugar, salt, and melted butter until the mixture looks like wet sand. Press firmly into the pan, pushing up the sides about 1 inch. Chill for 20 minutes to set.
  3. Cook the blueberry sauce. In a small saucepan, combine blueberries, sugar, lemon juice, and zest. Cook over medium heat until the berries release juices and begin to simmer, about 4–6 minutes. Stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy. Cool to room temperature.
  4. Make the crumble. In a bowl, mix flour, brown sugar, salt, and lemon zest. Rub in the cold butter with your fingers until clumps form. Spread on a plate and refrigerate to firm up. No baking needed; the cold, sandy crumble adds texture without the oven.
  5. Beat the cream cheese. In a large bowl, beat cream cheese until completely smooth, 2–3 minutes. Add powdered sugar, vanilla, lemon zest, and lemon juice. Beat until fluffy and lump-free. Scrape down the bowl.
  6. Whip the cream. In a separate bowl, whip the heavy cream to stiff peaks. It should stand tall on the whisk but still look silky, not grainy.
  7. Fold the filling. Gently fold the whipped cream into the cream cheese mixture in 2–3 additions. Use a spatula and light strokes to keep the mixture airy.
  8. Assemble the cheesecake. Spoon half the cheesecake filling over the crust and smooth the top. Dollop half the blueberry sauce in small spoonfuls and lightly swirl with a knife. Add the remaining filling and repeat with more blueberry sauce on top. Reserve a few spoonfuls of sauce for serving if you like.
  9. Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. The cold sets the filling and makes slicing neat.
  10. Add the crumble. Right before serving, scatter the chilled lemon crumble over the top. Press very lightly so it adheres without sinking.
  11. Serve. Run a thin knife around the edge and release the springform ring. Slice with a hot, dry knife for clean edges. Add extra blueberry sauce if you saved some.