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No-Bake Lemon Blueberry Cheesecake

No-Bake Lemon Blueberry Cheesecake

This No-Bake Lemon Blueberry Cheesecake is a rich and creamy treat that takes under 30 minutes to prep, perfect for any celebration.
Prep Time 30 minutes
Cook Time 10 minutes
Chill 8 hours
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 530 kcal

Equipment

  • Food processor
  • Electric Mixer
  • 9-inch Springform Pan
  • small saucepan

Ingredients
  

Graham Cracker Crust

  • 14 sheets graham crackers approx. 1 ¾ – 2 cups crushed
  • 7 tablespoon unsalted butter melted
  • cup sugar
  • ½ teaspoon vanilla extract
  • pinch of sea salt

Lemon Cheesecake

  • 3 blocks cream cheese softened to room temperature (8 oz. each)
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon juice of lemon approx.
  • 1 tablespoon zest of lemon approx.
  • cup confectioners sugar
  • ½ cup sour cream room temperature
  • 1 cup heavy whipping cream very cold

Blueberry Lemon Topping

  • 2 cups blueberries
  • ½ cup sugar more if berries are very tart
  • tablespoon cornstarch
  • ¼ cup water
  • juice and zest of 1 lemon

Instructions
 

For the Graham Cracker Crust

  • Process the graham crackers in a food processor until fine. Mix with melted butter, vanilla, salt, and sugar until combined and crumbly. Press very firmly into a 9-inch springform pan. Freeze for about 15 minutes while making the cheesecake filling.

Prepare the Cheesecake Filling

  • In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add in sour cream, vanilla, lemon juice and zest, and powdered sugar. Beat until smooth.
  • In a separate bowl, add the very cold whipping cream and beat on high until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until fully combined.
  • Transfer the cheesecake mixture to the chilled crust and spread evenly until smooth. Chill for at least 8 hours to set.

Prepare the Blueberry Lemon Topping

  • Add all topping ingredients to a small saucepan. Simmer on medium-low heat for about 7-10 minutes, stirring occasionally until thick. Remove from heat and allow to cool. Chill until just before serving.
  • Spread the chilled blueberry lemon topping over the cheesecake. If too thick, let sit out for 15 minutes to reach room temperature. Stir in lemon juice to thin if needed.
  • Slice and serve! Alternatively, spoon topping over individual slices if preferred.

Notes

Store this cheesecake in the refrigerator for 3-4 days in an airtight container. For best texture, eat within the first 24-36 hours. Freeze without topping for up to 3 months.

Nutrition

Serving: 1sliceCalories: 530kcalCarbohydrates: 47gProtein: 6gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 103mgSodium: 296mgPotassium: 157mgFiber: 1gSugar: 35gVitamin A: 1330IUVitamin C: 3mgCalcium: 95mgIron: 1mg
Keyword Blueberry Dessert, Creamy Cheesecake, easy dessert, Lemon Cheesecake, No-Bake Cheesecake
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