If you’re searching for a dessert that delivers bright, zesty flavor and irresistible creaminess with minimal effort, this No-Bake Lemon Blueberry is about to become your new go-to treat. Just imagine a lush, tangy lemon cheesecake filling studded with juicy blueberries, all nestled on a buttery, sweet graham cracker crust—no oven required! Whether it’s a summer celebration, a family gathering, or just a Wednesday night craving, this refreshing dessert checks every box for easy elegance. Best of all, the magic happens right in your fridge, so you can whip it up in advance and let time (rather than heat) do the work.
Ingredients You’ll Need
It’s amazing what you can achieve with a handful of everyday ingredients! Each component of this No-Bake Lemon Blueberry recipe brings its own special something—whether it’s rich creaminess, vibrant zing, or beautiful pops of color. Here’s what you’ll need to create this gorgeous no-bake masterpiece:
- Graham cracker crumbs: These form the sturdy, sweet crust and add a subtle toasty flavor that balances the luscious filling.
- Granulated sugar: A little sweetness to perfectly bind the crust and complement the tart lemon filling.
- Unsalted butter (melted): Melted butter works its magic to hold the crust together, adding a gorgeous richness.
- Cream cheese (softened): The star base of our filling, giving each bite its classic cheesecake taste and creamy texture.
- Powdered sugar: This sweetens the cream cheese filling without any graininess, giving it a silky-smooth finish.
- Lemon zest: Zest adds fragrant, potent lemon flavor in every mouthful—don’t skip this!
- Fresh lemon juice: For that unmistakable burst of tartness that wakes up your taste buds.
- Vanilla extract: Just a splash rounds out and enhances all the other flavors.
- Heavy whipping cream: Whipped to fluffy peaks, this lightens the cheesecake and helps it set perfectly without baking.
- Fresh blueberries: They burst with juicy sweetness and bring gorgeous color to each slice.
- Extra blueberries and lemon zest (optional): The perfect garnish for an extra-pretty presentation.
How to Make No-Bake Lemon Blueberry
Step 1: Prepare the Crust
Begin by combining the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until everything is evenly moistened and press the mixture firmly into the bottom of a 9-inch springform pan. Be sure to press it down tightly with the bottom of a measuring cup or glass—this helps create a stable, buttery base. Pop the crust into the refrigerator and let it chill for 20 minutes while you whip up the filling. This sets the crust so it holds up beautifully when sliced.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract, then continue to beat until everything is creamy and fully combined. This step is all about building that luxurious, lemony cheesecake layer that’s the heart of the No-Bake Lemon Blueberry.
Step 3: Whip the Cream
In a separate bowl, whip your heavy cream until stiff peaks form. This is key for a light yet stable no-bake cheesecake texture. Soft peaks won’t do—you want to see the beaters leaving clear, defined swirls in your cream. Folding this whipped cream into the cream cheese mixture is what gives the dessert its signature airy, melt-in-your-mouth feel.
Step 4: Combine and Fold in Blueberries
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate all that lovely fluffiness. Once it’s mostly incorporated, add the fresh blueberries and fold again, distributing them evenly without breaking them up too much. Each bite should have gorgeous little bursts of blueberry flavor running through that luscious lemon base!
Step 5: Assemble and Chill
Pour the finished filling over your chilled graham cracker crust, smooth the top with a spatula, and resist the urge to dive in immediately. Cover and refrigerate the cheesecake for at least 6 hours (overnight is even better) to help it set up and slice cleanly. This patience pays off in the form of perfect, creamy slices every time.
How to Serve No-Bake Lemon Blueberry
Garnishes
A finishing touch makes this dessert truly irresistible. I love to scatter extra fresh blueberries and a little more lemon zest over the top just before serving. Not only does it boost the flavor, but it transforms your No-Bake Lemon Blueberry into a showstopper centerpiece—ready for any potluck, shower, or special dinner.
Side Dishes
Because No-Bake Lemon Blueberry is rich and tangy, it pairs wonderfully with lighter accompaniments. Consider serving it with a fresh fruit salad, a glass of cold lemonade, or even a dollop of lightly sweetened whipped cream on the side. These keep the meal feeling bright and balanced, especially on a warm day.
Creative Ways to Present
If you’d like to have some fun with presentation, try making minis by assembling the cheesecake in small jars or glasses for individual servings. You can also swirl a little blueberry compote into the top for extra color and wow factor. For a picnic or buffet, cut squares instead of slices for easy grab-and-go servings—No-Bake Lemon Blueberry is endlessly versatile and always crowd-pleasing!
Make Ahead and Storage
Storing Leftovers
Leftover No-Bake Lemon Blueberry keeps beautifully in the fridge. Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. It’ll stay fresh for up to four days, making it the definition of a make-ahead wonder.
Freezing
If you want to extend its shelf life, you can freeze the entire cheesecake or individual slices. Wrap well in plastic wrap and foil, then freeze for up to a month. Thaw in the refrigerator overnight, and you’ll be delighted at how well the flavor and texture hold up.
Reheating
This is one dessert you won’t need to reheat—just serve chilled straight from the fridge! If you’re coming from the freezer, let it thaw fully in the refrigerator before slicing for the creamiest texture and best flavor experience.
FAQs
Can I use frozen blueberries for the No-Bake Lemon Blueberry filling?
Absolutely! If fresh blueberries aren’t available, go ahead and use frozen. Just be sure to thaw and drain them well to avoid excess moisture in the creamy filling.
How far in advance can I make No-Bake Lemon Blueberry cheesecake?
You can make it up to two days in advance. It needs at least six hours in the fridge to set properly, but overnight is ideal, so it’s a stress-free dessert for entertaining.
What’s the best way to remove the cheesecake from the pan cleanly?
A springform pan is the easiest way—just run a thin knife around the edge before unlocking the sides. If you want super neat slices, wipe the knife clean between each cut.
Can I make No-Bake Lemon Blueberry dairy-free?
Yes! Try swapping in dairy-free cream cheese and coconut whipped cream. The texture will be a bit different, but you’ll still get that tangy, fruity delight.
Is it possible to make this gluten-free?
Definitely! Just substitute the regular graham crackers for your favorite gluten-free variety, and you’re set to go.
Final Thoughts
If you’re craving a no-fuss dessert that’s truly special, you’re going to adore making this No-Bake Lemon Blueberry. There’s just something magical about the combination of citrus and berries in a creamy, dreamy package—and this recipe makes it so easy. Give it a try, and I bet it’ll become one of your favorites, too!
Print
No-Bake Lemon Blueberry Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (includes chilling)
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the refreshingly tangy and sweet flavors of this No-Bake Lemon Blueberry Cheesecake. A luscious dessert perfect for summer gatherings or anytime you crave a delightful treat.
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 1 ½ cups fresh blueberries
- Extra blueberries and lemon zest for garnish (optional)
Instructions
- Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan and chill for 20 minutes.
- Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture. Fold in blueberries. Pour filling over crust, smooth the top, and refrigerate for at least 6 hours.
- Serving: Garnish with extra blueberries and lemon zest before serving.
Notes
- You can substitute the graham cracker crust with a shortbread cookie crust for a richer flavor.
- Frozen blueberries can be used; thaw and drain well before folding into the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 21g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
