This No Bake Lemon Blueberry Cheesecake layers a buttery graham cracker crust with fluffy lemon cream, homemade blueberry filling, and lemon curd. Topped with whipped cream and fresh blueberries, it’s cool, creamy, bright, and made entirely without the oven.

This recipe has a bit of an identity crisis.

It has a graham cracker crust and a cheesecake filling, so calling it a cheesecake ultimately won. But this isn’t your standard no-bake cheesecake.

The filling is lighter and fluffier, with homemade blueberry filling and lemon curd tucked in between the layers.

And those layers are doing some serious work. You get creamy lemon filling, jammy blueberries, bright lemon curd, and a graham cracker crust all in the same bite.

There’s a pile of whipped cream and fresh blueberries on top, because we hadn’t quite reached the lemon blueberry limit yet.

Yes, there are several different components to make all these layers, but none of them are difficult. Make it ahead, give it plenty of time to chill, and you have a cold, creamy, seriously lemony blueberry cheesecake-ish dessert.

Ingredients and Substitutions

Pictured below are the ingredients used to make this cheesecake. Most of the ingredients are straightforward, but there are a few things worth mentioning.

Graham Crackers

Regular graham crackers work well for the crust, or use gluten-free graham crackers to make the entire cheesecake gluten-free.

Blueberries

Fresh or frozen blueberries work equally well for the cooked blueberry filling. There’s no need to thaw frozen blueberries first. Use fresh blueberries for decorating the top.

Lemons

Fresh lemon juice and zest give the filling and lemon curd their bright citrus flavor. I don’t recommend bottled lemon juice here.

Cream Cheese

Use full-fat, brick-style cream cheese. Whipped cream cheese or cream cheese spread has a higher moisture content and can leave the filling too soft.

Heavy Cream

The cream needs to contain enough fat to whip to stiff peaks, so don’t substitute half-and-half or milk.

Lemon Curd

I use my easy homemade lemon curd for the layers. You can make it ahead and keep it refrigerated until you’re ready to assemble the cheesecake. A good-quality store-bought lemon curd can also be used when you’re short on time.

How to Make No-Bake Lemon Blueberry Cheesecake

Don’t let the number of steps fool you. Each component is pretty simple to make. The most important thing is letting the cooked blueberry filling and lemon curd cool completely before layering everything together.

Make the Graham Cracker Crust

Stir together the graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of a 9-inch square pan. Refrigerate the crust while you prepare the fillings.

Cook the Blueberry Filling

Combine the blueberries, sugar, and lemon juice in a saucepan and cook until the berries soften and start to break down. Stir in the cornstarch slurry and cook for another minute, until the mixture is thick and jammy. Set the blueberry filling aside to cool completely.

Make the Lemon Curd

Whisk the eggs and sugar together first, then add the fresh lemon juice and zest. Cook over medium-low heat, whisking frequently, until the curd thickens enough to coat the back of a spoon. Remove it from the heat and stir in the butter and salt. Refrigerate until completely chilled before assembling the cheesecake.

Make the Lemon Cream

Beat the cream cheese with the sugar, lemon zest, lemon juice, vanilla, and salt until smooth. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Layer the Cheesecake

Spread half of the lemon cream over the chilled crust. Spoon half of the blueberry filling over the top in dollops, followed by half of the lemon curd. Gently spread the lemon curd across the surface. Repeat the layers.

Chill Until Set

Cover the pan and refrigerate for at least 6 hours, preferably overnight. The long chill gives the filling time to firm up enough for clean slices. Before serving, top with whipped cream, fresh blueberries, and lemon zest. Use a sharp knife and wipe the blade clean between cuts to keep the layers neat.

Whipped Cream Keeps the Filling Light

Cream cheese gives cheesecake its rich texture and helps no-bake cheesecakes hold their shape. But on its own, it can make the filling feel too dense. Folding in whipped cream changes that by adding air without thinning the filling into something loose or runny.

Kitchen Chemistry

Whipping heavy cream traps tiny air bubbles inside a network of partially destabilized fat. Folding that whipped cream into the cream cheese mixture keeps those bubbles suspended, creating a lighter filling while still providing enough structure to hold its shape after chilling.

The key is folding rather than beating once the whipped cream goes in. Vigorous mixing knocks out the air you just worked to incorporate, while gentle folding keeps the filling fluffy. That’s what gives this cheesecake its softer, fluffier texture.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes. This is a great make-ahead dessert because it needs several hours to chill before serving. Assemble the cheesecake the day before, refrigerate it overnight, and add the whipped cream and fresh blueberries before serving.

Can I use frozen blueberries?

Yes. Frozen blueberries work well for the cooked blueberry filling and do not need to be thawed first. Use fresh blueberries for the topping.

Can I use store-bought lemon curd?

Yes. Homemade lemon curd gives you the best flavor, but a good-quality store-bought lemon curd is an easy shortcut.

Why does the cheesecake need to chill for so long?

The lemon cream is quite soft when the cheesecake is first assembled. Chilling gives the cream cheese and whipped cream time to firm up so the layers hold together and the cheesecake slices cleanly.

How do I get clean slices?

Chill the cheesecake thoroughly, preferably overnight. Use a sharp knife and wipe the blade clean between each cut so the blueberry filling and lemon curd do not smear through the cream layers.

More No Bake Desserts:

• Blackberry Tiramisu
• Lemon Coconut Tart
• No Bake Peanut Butter Cheesecake
• Homemade Frozen Yogurt Bars