No-Bake Lemon Blueberry Cheesecake
This silky, citrus-bright No-Bake Lemon Blueberry Cheesecake comes together in under 30 minutes of prep — no oven needed. A buttery graham cracker crust supports a luscious lemon cream cheese filling, topped with a thick, glossy homemade blueberry-lemon compote. Perfect for making ahead and guaranteed to impress at any gathering.
Ingredients
Crust:
- 2 cups Graham cracker crumbs About 14–15 full crackers
- 6 tbsp Unsalted butter Melted
- 3 tbsp Granulated sugar
- 1 tsp Vanilla extract
- 1 Pinch Salt
Lemon Cheesecake Filling:
- 16 oz Full-fat cream cheese Softened to room temperature
- ½ cup Granulated sugar
- ½ cup Full-fat sour cream
- 1 tsp Vanilla extract
- 3 tbsp Fresh lemon juice About 2 lemons
- 2 tbsp Lemon zest About 2 lemons
- 1 cup Powdered sugar Sifted
- 1 cup Heavy whipping cream Very cold
Blueberry Lemon Topping:
- 2 cups Fresh or frozen blueberries
- 3 tbsp Granulated sugar
- 1 tsp Lemon zest
- 1 tbsp Cornstarch Mixed with 1 tbsp cold water
Instructions
- Group: Make the Crust1. Add graham crackers to a food processor and pulse until you have fine, even crumbs. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin.2. In a bowl, combine the crumbs with melted butter, sugar, vanilla extract, and a pinch of salt. Stir until the mixture resembles wet sand.3. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, using a flat-bottomed glass to compact it. Allow it to come slightly up the sides. Freeze while you prepare the filling.Group: Make the Lemon Cheesecake Filling4. In a large bowl, beat the softened cream cheese and granulated sugar together with a hand or stand mixer until completely smooth and fluffy.5. Add the sour cream, vanilla extract, fresh lemon juice, lemon zest, and powdered sugar. Beat until fully incorporated and smooth.6. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form.7. Gently fold the whipped cream into the lemon cream cheese mixture in two to three additions, using a rubber spatula. Fold until no white streaks remain — take care not to deflate the mixture.8. Spoon the filling over the frozen crust and smooth the top with an offset spatula. Cover and refrigerate for a minimum of 8 hours, or ideally 12 hours, until fully set.Group: Make the Blueberry Lemon Topping9. Add the blueberries, sugar, lemon juice, and lemon zest to a small saucepan over medium-low heat.10. Stir in the cornstarch slurry and simmer for 7–10 minutes, stirring occasionally, until the topping thickens and becomes glossy.11. Remove from heat and allow to cool completely. Refrigerate until ready to use.Group: Assemble and Serve12. When ready to serve, spread the chilled blueberry topping evenly over the set cheesecake. If it has thickened too much in the fridge, let it rest at room temperature for 15 minutes or stir in a small splash of fresh lemon juice to loosen.13. To slice cleanly, run a sharp knife under hot water for 15 seconds, wipe dry, and cut. Wipe the blade between every slice.
Notes
- Chill time is everything. Don't try to rush this one — a full 12 hours in the fridge gives you clean slices and a firm, creamy texture. If you're short on time, pop it in the freezer for the last 30 minutes before serving.
- Sauce on the side option. Instead of spreading the blueberry topping over the entire cheesecake, serve it on the side and let guests spoon it over their own slice. Much cleaner cuts!
- Storage: Keep leftovers refrigerated in an airtight container for up to 3–4 days. To freeze, wrap the plain cheesecake (without topping) tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and add the topping fresh before serving.
- Make it your own: Swap graham crackers for Biscoff cookies, try raspberries or blackberries in the topping, or add a few drops of lemon extract to the filling for extra citrus punch.