Creamy Blueberry Lemon Cheesecake (No-Bake!)

The Ultimate No-Bake Blueberry Lemon Cheesecake: A Creamy & Refreshing Dream

Estimated reading time: 7 minutes  |  Prep time: 40 minutes  |  Total time: 8 hours 40 minutes

Key Takeaways

• Perfect Texture & Flavor: Achieve a luxuriously smooth and creamy cheesecake filling, perfectly balanced with a zesty lemon tang and a sweet, homemade blueberry swirl.
• Effortlessly Easy: This is a simple, no-bake recipe that requires no oven, making it a perfect dessert for beginners and a fantastic choice for hot summer days.
• Make-Ahead Friendly: Prepare this dessert a day or two in advance. It needs time to set, making it the ideal stress-free option for parties, holidays, and family gatherings.
• Versatile & Delicious: Serve this showstopper chilled on its own, or garnish with fresh berries and whipped cream for an extra touch of elegance.

Why You’ll Love This No-Bake Blueberry Lemon Cheesecake Recipe

Welcome to the dessert you’ll be dreaming about long after the last bite. This No-Bake Blueberry Lemon Cheesecake is the epitome of an easy, elegant dessert made from scratch. It features a rich and buttery biscuit crust, a lusciously creamy lemon-infused filling, and a vibrant, sweet-tart blueberry swirl that cascades through every slice. The combination of bright, zesty lemon and juicy blueberries is a classic pairing that sings of sunshine and warm days, making this the perfect treat for any season, but especially delightful during the spring and summer.

What makes this recipe truly special is its incredible texture and simplicity. Because it’s a no-bake recipe, you don’t need to worry about turning on the oven, dealing with water baths, or praying your cheesecake doesn’t crack. The filling sets up beautifully in the refrigerator, developing a firm yet light, mousse-like consistency that melts in your mouth. This family-friendly dessert is perfect for entertaining guests, bringing to a potluck, or simply indulging in a homemade treat after dinner. Get ready to create a stunning and delicious cheesecake that looks as good as it tastes.

Ingredients You’ll Need

Using high-quality, full-fat ingredients is the key to achieving the perfect texture for this incredible No-Bake Blueberry Lemon Cheesecake. Here’s what you’ll need:

For the Buttery Biscuit Crust:

• 1 1/2 cups (150g) digestive biscuit crumbs (graham cracker crumbs work great too)
• 2 tbsp (25g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted

For the Vibrant Blueberry Swirl:

• 1 1/2 cups (225g) fresh or frozen blueberries
• 1/4 cup (50g) granulated sugar
• 1 tbsp (15ml) fresh lemon juice
• 1 tsp cornstarch + 1 tbsp cold water (to make a slurry)

For the Creamy Lemon Cheesecake Filling:

• 2 blocks (16 oz / 450g) full-fat block cream cheese, softened to room temperature
• 1 cup (120g) powdered sugar, sifted
• 1 1/2 cups (360ml) cold heavy whipping cream
• 1/3 cup (80ml) fresh lemon juice (from 2-3 lemons)
• 1 tbsp finely grated lemon zest (from 2 lemons)
• 1 tsp pure vanilla extract

Step-by-Step Instructions

Follow these simple steps to create a show-stopping homemade cheesecake without ever turning on your oven. Read through all the steps before beginning to ensure a smooth process.

1. Step 1: Prepare the Crust. First, crush your digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. In a medium bowl, combine the biscuit crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture is fully moistened and resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch (23cm) springform pan. Use the flat bottom of a glass or measuring cup to pack it down tightly. Place the pan in the freezer to chill and firm up while you prepare the other components.
2. Step 2: Make the Blueberry Swirl. In a small saucepan, combine the blueberries, granulated sugar, and fresh lemon juice. Cook over medium heat, stirring occasionally. As the mixture heats up, the berries will begin to burst and release their juices, creating a beautiful sauce (this takes about 5-7 minutes). In a separate small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Pour this slurry into the simmering blueberry sauce and continue to cook, stirring constantly, for 1-2 more minutes until the sauce visibly thickens. Remove from the heat and set aside to cool completely to room temperature.

Creating the Cheesecake Filling

3. Step 3: Whip the Cream. In a chilled, medium mixing bowl, pour the cold heavy whipping cream. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream stands up straight without curling over. Be careful not to overbeat, or it will become grainy. Set the whipped cream aside in the refrigerator for later.
4. Step 4: Mix the Cheesecake Base. In a separate large bowl, place the softened room temperature cream cheese. Beat with the electric mixer on medium speed until it is completely smooth and free of lumps, scraping down the sides of the bowl as needed (about 2-3 minutes). Add the sifted powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Beat again on low speed until everything is just combined and the mixture is silky smooth. Avoid overmixing.
5. Step 5: Fold Everything Together. Gently retrieve your whipped cream from the fridge. Add about one-third of it to the cream cheese mixture. Using a rubber spatula, carefully fold it in to lighten the base. This makes it easier to incorporate the rest. Add the remaining whipped cream and continue to fold gently until no white streaks remain. The final filling should be thick, light, and airy.

Assembling and Chilling the Cheesecake

6. Step 6: Assemble the Layers. Remove the chilled crust from the freezer. Pour about half of the lemon cheesecake filling over the crust and spread it into an even layer with an offset spatula. Dollop about half of the cooled blueberry swirl over the filling in small spoonfuls. Use a butter knife or a skewer to gently swirl the blueberry sauce into the filling, creating a beautiful marbled pattern. Don’t overmix the swirl.
7. Step 7: Finish and Chill. Carefully spoon the remaining cheesecake filling on top and smooth the surface. Dollop the rest of the blueberry swirl over the top layer and create another swirl pattern. For the best results, cover the pan loosely with plastic wrap (try not to let it touch the surface). Refrigerate the cheesecake for at least 6-8 hours, but preferably overnight. This long chilling time is essential for the cheesecake to set properly and become firm enough to slice cleanly.

Baking Tips, Variations & Substitutions

Pro Tips for Perfect Results

• Room Temperature is Crucial: For a perfectly smooth, lump-free filling, your cream cheese absolutely must be softened to room temperature. Cold cream cheese is the number one cause of a clumpy cheesecake texture.
• Use Full-Fat Ingredients: This recipe relies on the fat content in the block cream cheese and heavy cream to set properly. Do not use reduced-fat versions or cream cheese from a tub, as they will result in a soft, unset cheesecake.
• Don’t Deflate the Filling: When folding the whipped cream into the cream cheese base, use a gentle, sweeping motion. The air you incorporated into the cream is what gives this no-bake cheesecake its signature light, mousse-like texture. Overmixing will deflate it.
• Chill for Success: Patience is key! The cheesecake needs a long, uninterrupted chilling time to become firm enough to slice cleanly. Rushing this step is the most common reason for a cheesecake that doesn’t hold its shape. Overnight is always best.
• Sift Your Powdered Sugar: Sifting the powdered sugar before adding it to the cream cheese mixture ensures there are no little lumps, contributing to that perfectly silky smooth filling.

Easy No-Bake Blueberry Lemon Cheesecake Variations

• Try a Different Berry: This recipe works beautifully with other berries. Try making a raspberry, strawberry, or mixed berry swirl instead of blueberry for a different flavor profile.
• Experiment with the Crust: While digestive biscuits are fantastic, feel free to substitute them. Graham crackers are a classic choice, but vanilla wafers, shortbread cookies, or even gingersnaps would add a wonderful complementary flavor.
• Add White Chocolate: For an even more decadent filling, melt 4 oz (115g) of good quality white chocolate, let it cool slightly, and beat it into the cream cheese mixture before you fold in the whipped cream.
• Gluten-Free Option: To make this recipe gluten-free, simply use your favorite gluten-free sandwich cookies or digestive biscuits for the crust.

How to Serve & Store Your No-Bake Blueberry Lemon Cheesecake

To serve, carefully run a thin knife around the edge of the cheesecake before releasing the springform pan’s collar. For beautiful, clean slices, dip a sharp knife in hot water and wipe it dry between each cut. This cheesecake is a stunner on its own, but you can elevate it with a sprinkle of fresh lemon zest, a dollop of fresh whipped cream, or a few extra fresh blueberries on top of each slice.

Store leftover cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The crust may soften slightly over time but the flavor will remain absolutely delicious. This dessert contains dairy and must be refrigerated; it is not suitable for storing at room temperature. For another amazing dessert, try our reader-favorite soft and chewy chocolate chip cookies!

Watch: How to Make It

Frequently Asked Questions