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

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)

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Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a 9-inch springform pan, then refrigerate for 30 minutes to set.
Beat the softened cream cheese in a large mixing bowl until smooth.
Gradually add the heavy whipping cream, powdered sugar, vanilla extract, lemon juice, and lemon zest. Continue beating until the mixture thickens and becomes creamy.
Pour the filling over the prepared crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours (or overnight) to set.
Before serving, mix the fresh blueberries with honey and let sit for a few minutes.
Once set, spoon the blueberry topping generously over the cheesecake.
Slice and enjoy the tangy, creamy goodness of this refreshing cheesecake!

For a stronger citrus flavor, add extra lemon zest to the filling.

Other fruit toppings like strawberries, raspberries, or blackberries work well with lemon.

For a more decadent version, drizzle caramel sauce along with the blueberries.

To make it gluten-free, substitute graham cracker crumbs with gluten-free graham crackers or another gluten-free cookie.