Go Back

No Bake Lemon Blueberry Cheesecake – Bright, Creamy, and Effortless

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups (150 g) graham cracker crumbs
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine sea salt
  • For the filling: 16 ounces (450 g) full-fat cream cheese, softened to room temperature
  • 2/3 cup (135 g) granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup (80 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) cold heavy whipping cream
  • 1/3 cup (40 g) powdered sugar
  • 1 1/4 cups (185 g) fresh blueberries, plus more for topping
  • Optional blueberry topping: 1 1/2 cups (225 g) fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 teaspoon cold water (slurry)

Method
 

  1. Prepare the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides if you like. This makes slicing clean and easy.
  2. Make the crust: In a bowl, stir graham crumbs, sugar, and salt. Add melted butter and mix until the crumbs feel like wet sand. Press the mixture firmly into the bottom of the pan and slightly up the sides. Use the bottom of a measuring cup to compact it well. Chill for 20 minutes while you make the filling.
  3. Sweeten and whip the cream: In a cold bowl, beat heavy cream and powdered sugar to medium-stiff peaks. Set aside. This whipped cream lightens the filling and helps it set without gelatin.
  4. Beat the cream cheese: In a separate large bowl, beat cream cheese until completely smooth and free of lumps, about 2 minutes. Scrape the bowl as needed.
  5. Add flavor: Beat in granulated sugar, lemon zest, lemon juice, and vanilla until smooth and slightly fluffy. Taste and adjust lemon if you prefer more zing.
  6. Fold in the whipped cream: Gently fold the whipped cream into the lemony cream cheese in two additions. Use a spatula and light strokes to keep the mixture airy.
  7. Fold in blueberries: Add 1 1/4 cups fresh blueberries and fold gently to distribute without crushing too many. If your berries are very large, reserve some for topping instead.
  8. Fill and smooth: Spoon the filling into the chilled crust. Smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air pockets.
  9. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill gives a cleaner slice and firmer texture.
  10. Make the optional topping: Add blueberries, sugar, and lemon juice to a small saucepan. Cook over medium heat until the berries start to burst and release juices, 3–5 minutes. Stir in the cornstarch slurry and simmer 30–60 seconds until slightly thickened and glossy. Cool completely before using.
  11. Finish and serve: Release the springform ring. If the sides look rough, run a warm knife around the edge for a smooth finish. Top with fresh blueberries and small spoonfuls of blueberry sauce, if using. Slice with a sharp knife wiped clean between cuts.