No-Bake Blueberry Lemon Cheesecake

Imagine a creamy, rich cheesecake combined with the bright and vibrant flavors of blueberry and lemon, all without the hassle of baking. This No-Bake Blueberry Lemon Cheesecake is a delightful dessert that is perfect for any occasion. Whether it’s a gathering with friends or a family dinner, this cheesecake will leave everyone asking for seconds!

Why Make This Recipe

There are many reasons to love this No-Bake Blueberry Lemon Cheesecake. First, it’s incredibly easy to make—no oven required! This makes it a great choice for hot summer days when you don’t want to heat up the kitchen. Plus, the combination of tangy lemon and sweet blueberries creates a refreshing flavor that brightens any dessert table. Finally, it’s a make-ahead dessert, allowing you to enjoy more time with your guests.

How to Make No-Bake Blueberry Lemon Cheesecake

Making this cheesecake is simple! Just follow these easy steps, and you’ll have a delicious treat ready to impress.

Ingredients

20 graham crackers
11 tablespoons butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon lemon extract
3 cups blueberries, divided
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon lemon juice
6 tablespoons water, divided

Directions

Prepare the Crust: Process the graham crackers into fine crumbs. In a bowl, mix them with melted butter and sugar. Press this mixture into a 9-inch pan and chill in the refrigerator.
Make the Filling: Beat the cream cheese in a mixing bowl until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and lemon extract. Mix everything well and pour the filling into the chilled crust. Chill in the refrigerator for about 3 hours.
Prepare the Blueberry Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water. In a saucepan, cook the blueberries with 1/4 cup of sugar and 1/4 teaspoon of lemon juice over medium heat until it starts to boil. Add the cornstarch mixture, stir, and simmer until it thickens. Let it cool down.
Assemble and Serve: Once the cheesecake has set, top it with the blueberry sauce. Slice the cheesecake and serve it chilled.

How to Serve No-Bake Blueberry Lemon Cheesecake

This cheesecake is best served chilled. For a beautiful presentation, add a few fresh blueberries on top and a sprinkle of lemon zest. You can serve it on its own or pair it with a dollop of whipped cream for added indulgence!

How to Store No-Bake Blueberry Lemon Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It can last for about 3-4 days, but it’s so delicious you might not have any left!

Tips to Make No-Bake Blueberry Lemon Cheesecake

Make sure the cream cheese is at room temperature for a smoother filling.
Press the crust firmly to hold its shape when slicing.
You can adjust the sweetness by adding more or less sugar in the blueberry sauce.

Variation

If you want to try something different, you can use strawberries or raspberries instead of blueberries for the sauce. You can also add a hint of vanilla extract to the filling for extra flavor.

FAQs

1. Can I use a different type of cookie for the crust?
Yes, you can use digestive biscuits or Oreo cookies for a different flavor.

2. How long does this cheesecake need to chill?
It needs to chill for at least 3 hours to set properly.

3. Can I make this cheesecake in advance?
Absolutely! It’s a great dessert to make a day ahead of time. Just keep it covered in the refrigerator until you’re ready to serve.