Name: Lemon Blueberry Cheesecake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup melted butter; 2 tablespoons sugar; 16 oz cream cheese, softened; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 2 teaspoons vanilla extract; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 1/2 cups fresh blueberries (for topping); 2 tablespoons honey (for topping)

This Lemon Blueberry Cheesecake is a creamy, tangy dessert that offers a delightful balance of sweetness and tartness. Topped with fresh blueberries and a hint of lemon, it’s an easy, no-bake treat perfect for any special occasion or casual gathering. The best part? It’s simple to make, yet looks incredibly elegant when served.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

2 tablespoons sugar

16 oz cream cheese, softened

1 cup heavy whipping cream

1/2 cup powdered sugar

2 teaspoons vanilla extract

2 tablespoons lemon juice

1 tablespoon lemon zest

1 1/2 cups fresh blueberries (for topping)

2 tablespoons honey (for topping)

Directions

First, I combine the graham cracker crumbs, melted butter, and sugar in a bowl. Once mixed, I press this mixture into the bottom of a 9-inch springform pan, creating a nice crust. Afterward, I refrigerate the crust for 30 minutes to help it set.

Next, I beat the softened cream cheese in a large mixing bowl until smooth. Then, I gradually add the heavy whipping cream, powdered sugar, vanilla extract, lemon juice, and lemon zest. I continue beating until the mixture thickens and becomes creamy.

Once the filling is ready, I pour it over the prepared crust and smooth the top with a spatula. I refrigerate the cheesecake for at least 4 hours (or preferably overnight) to allow it to set properly.

Before serving, I mix the fresh blueberries with honey and let it sit for a few minutes. Once the cheesecake is fully set, I spoon the blueberry topping generously over the cheesecake.

Finally, I slice and enjoy the tangy, creamy goodness of this refreshing cheesecake!

Servings and timing

Prep time: 15 minutes

Cooking time: 0 minutes (no-bake)

Total time: 4 hours 15 minutes

Servings: 8 servings

Variations

If I want to get a little creative, I sometimes play around with different fruit toppings. Strawberries, raspberries, or blackberries work wonderfully with the lemon flavor. I also sometimes add a little extra lemon zest into the filling if I’m in the mood for a stronger citrus punch. For a more decadent variation, I might drizzle a bit of caramel sauce over the cheesecake along with the blueberries—just to mix things up!

Storage/Reheating

I always store leftover cheesecake in the refrigerator. It keeps well for up to 3 days, which is perfect for enjoying it over a couple of days. I keep it covered with plastic wrap or in an airtight container to ensure it stays fresh. Since this is a no-bake cheesecake, there’s no need to reheat it—just enjoy it chilled straight from the fridge!

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. In fact, it’s best if you let it sit in the fridge overnight to fully set and allow the flavors to meld together.

Can I use frozen blueberries?

Fresh blueberries work best for this recipe, but I have used frozen ones in a pinch. Just make sure to thaw and drain them before using them as a topping to prevent excess moisture on the cheesecake.

Can I use a different crust besides graham crackers?

If graham crackers aren’t your thing, I’ve made this with digestive biscuits, crushed pretzels, or even vanilla wafer cookies. Each one offers a slightly different flavor but works well for the base.

Can I substitute the heavy whipping cream with something lighter?

I’ve tried substituting heavy cream with Greek yogurt for a lighter option. It changes the texture a bit but still delivers a nice creamy result. You could also use a lighter whipped topping if you prefer.

How can I make this cheesecake gluten-free?

To make this cheesecake gluten-free, I simply swap out the graham cracker crumbs for gluten-free graham crackers or a gluten-free cookie of choice. Everything else in the recipe is naturally gluten-free.

Conclusion

This Lemon Blueberry Cheesecake has quickly become one of my go-to desserts for any occasion. The creamy filling with a refreshing citrus twist and the sweet burst of blueberries makes it a treat that’s both indulgent and light at the same time. Whether you’re hosting a dinner party, looking for a summer dessert, or just craving something delicious, this cheesecake is always a great choice. It’s simple to prepare, requires no baking, and is bound to impress everyone who tries it!

Recipe:

Lemon Blueberry Cheesecake

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Author: Sophia
Total Time: 4 hours 15 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

A creamy, tangy no-bake cheesecake with a graham cracker crust, topped with fresh blueberries and a hint of lemon, perfect for any occasion.