This DELICIOUS Easy No Bake Lemon Blueberry Cheesecake Recipe is made with a creamy lemon cheesecake filling and a fresh blueberry topping with only takes 5 minutes of prep! It’s lighter than traditional cheesecake! It’s made without gelatin and eggs. No bake, buttery graham cracker crust instructions included.
Honestly, I was never a fan of no-bake cheesecakes until now. That’s probably because I always think of the boxed no-bake cheesecakes, which taste heavily processed and flat. This recipe is 100 times better!
I’m not even exaggerating. This creamy cheesecake recipe is made with a few simple ingredients and tastes FRESH from the batter to the topping!
If you don’t like using gelatin in your cheesecake, you’re going to LOVE this no-bake, eggless, creamy cheesecake recipe!
You’ll only need simple ingredients to make this delicious lemon blueberry cheesecake! Set it and forget it until you’re ready to add the blueberry sauce and serve!
The homemade blueberry sauce is made with fresh blueberries.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Easy No Bake Lemon Blueberry Cheesecake
When you see how truly SIMPLE this No Bake Lemon Blueberry Cheesecake is to make, you’ll want to save this recipe to your delicious recipes.
No Bake Lemon Blueberry Cheesecake Recipe
No Bake Lemon Blueberry Cheesecake Recipe* The full recipe is at the bottom of this post in the recipe card.
Ingredients
Cheesecake Batter
- 1 lb softened cream cheese
- 1 1/4 cups of powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
The first step is to mix the cream cheese and heavy cream together. The key to making this cheesecake creamy is to mix the cream cheese and heavy cream for two minutes with a stand mixer or hand mixer and NOT just until blended like many recipes. Scrape the sides of the bowl while mixing but, turn it off while scraping.
For best results, mix the cream cheese and heavy cream until fluffy and creamy. Set a timer and use medium speed.
Next, add the powdered sugar, vanilla extract and lemon zest and mix until blended.
Then, pour the cheesecake mixture into a graham cracker pie crust (recipe below if you want to make your own.) Also, you can use a shortbread cookie pie crust if you prefer.
How to Make Blueberry Topping
Blueberry Topping
- 1 cup fresh blueberries (sweet blueberries are best)
- 1 tbsp fresh lemon juice
- 2 tbsp granulated sugar (or to taste)
First, in a small sauce pan, add fresh blueberries, fresh lemon juice and granulated sugar and cook on medium heat for 5 minutes or until it starts to bubble. Be sure to scrape the bottom of the pan with a spatula while stirring.
Remove blueberry mixture from the heat and let it come to room temperature. Refrigerate in a separate bowl (covered) until ready to put on the cheesecake.
I made this recipe on Memorial Day weekend for a dinner dinner party and it was a hit! It tasted just as good the next day. The previous day, my husband almost convinced me to make a “baked cheesecake” instead because he insisted it would be much better.
He did have a point because my baked 6-ingredient Lemon Cheesecake is out of this world and I almost gave in. I’m glad I stuck to my plan.
But, I knew he’d eat his words once I tried a spoonful of the batter.
Sure enough, hiding his delight from me, he ate it and was looking forward to eating a piece the next day. It tastes just as good the next day! I loved being right and letting him know it too. LOL
It’s really a great dessert to make for parties because it takes five minutes to prep (if using a store-bought pie crust) and put in in the refrigerator until you’re ready to put the blueberry sauce on it and serve it.
What’s great is you need no eggs to make this blueberry cheesecake recipe! It’s light and so DELICIOUS! It’s perfect for parties because you can make it ahead without baking.
How to a Make a No Bake Graham Cracker Crust:
Graham Cracker Crust Ingredients
- 1 1/2 cups of graham cracker crumbs (about 21 graham crackers)
- 1/4 cup of granulated sugar
- 5 tbsp melted butter
Mix ingredients in a medium bowl to stir or right in the pie pan to stir and press down.
If you don’t have graham cracker crumbs on hand, you can make them by placing the graham crackers into a food processor and pulverizing and pulsing it until they become fine crumbs.
Refrigerate 2 hours before adding the cheesecake batter. If you don’t have time to wait 2 hours, you can take the extra step to bake it for 10 minutes on 375F, let it cool and then put the cheesecake batter in it.
To lighten up this recipe:
- Use light cream instead of heavy cream.
- Use Neufchatel or light cheese instead of full fat cream cheese.
Pick up the ingredients at the grocery store you need to make this delicious No Bake Lemon Blueberry Cheesecake so you can make this recipe for a special occasion or anytime. It’s a great summertime dessert but, of course it’s great for the holidays too because it won’t take up coveted oven space.
You’re going to LOVE not only how easy it is to make but, also how fresh and delicious it tastes!
You may also like:
No-Bake Blueberries & Cream Icebox Cake
Easy Luscious Lemon Cheesecake + Video
No-Bake Raspberry Nutella Cheesecake Dessert
I took this recipe to Weekend Potluck.
This recipe was updated on 9/25/23.
No Bake Lemon Blueberry Cheesecake
Ingredients
- 1 9" graham cracker pie crust or shortbread
- 1 lb cream cheese
- 1 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream (whipping)
- 1 tsp lemon zest
Blueberry Sauce
- 1 cup fresh blueberries
- 1 tbsp fresh lemon juice
- 2 tbsp granulated sugar or to taste
Instructions
- First, in a small saucepan, add blueberries (1 cup,) lemon juice (1 tbsp) and sugar (2 tbsp) and cook on medium heat for 5 minutes or until it starts to bubble. Remove from heat and let it get to room temperature. Refrigerate until ready to put upon cheesecake.
- Meanwhile, in a large mixing bowl add cream cheese (1 lb.) and heavy cream (1/2 cup.) Set a timer and mix on medium speed for TWO MINUTES.
- Add sugar (1 1/4 cup), vanilla (1 tsp) and lemon zest (1 tsp) to the cream cheese mixture and mix.
- Pour into the prepared pie crust, spread evenly, cover and refrigerate for 4 hours. To speed up this process, you can place it in the freezer for 30-40 minutes and refrigerate for two more hours.
- When ready to serve, add lemon blueberry topping.
Notes
How to a Make a No Bake Graham Cracker Crust:
1.5 graham cracker crumbs 1/4 sugar 5 tbsp melted butter Mix ingredients in a pie and press down. Refrigerate 2 hours before filling.To lighten up this recipe:
- use light cream instead of heavy cream
- use Neufchatel or light cheese instead of full fat cream cheese
Nutrition
This recipe was adapted from The Recipe Rebel.
