Dive into a taste of summer with this No-Bake Blueberry Lemon Cheesecake! This refreshing dessert is a symphony of creamy cheesecake filling, bursting with tart blueberries, all nestled on a crumbly graham cracker crust. Tangy lemon zest cuts through the richness, making it the perfect way to cool down on a warm day.

No oven required, just a few simple steps to create a stunning centerpiece that everyone will love. Whether you’re whipping it up for a backyard barbecue or a casual get-together, this No-Bake Blueberry Lemon Cheesecake is guaranteed to be a crowd-pleaser!

No-Bake Blueberry Lemon Cheesecake

This post and this No-Bake Blueberry Lemon Cheesecake were created for #SummerDessertWeek! I was sent samples if I wanted to use them by some of the sponsor companies but as always all opinions are 100% mine and I was under NO obligation to use anything.

This is one of our favorite desserts to make. So super easy and everyone always oohs and ahhs as they take bites.

I am always handing out the recipe for this one. I don’t even remember where or how this recipe was born, we’ve been making it so long.

I think it came from a lot of different places, but one thing I can tell you for sure – it’s AWESOME and every bite tastes like the heart of summer.

No-Bake Blueberry Lemon Cheesecake

Even staring at these photos is making my mouth water. I love a slice of this with a hot cup of coffee in the morning.

Yes, I eat cheesecake for breakfast. haha

I rarely eat breakfast, just coffee – but have a No-Bake Blueberry Lemon Cheesecake in my refrigerator, and I’m pretty much done for. 🙂

No-Bake Blueberry Lemon Cheesecake

How gorgeous is this? My family had the hardest time waiting while I photographed it.

And once we all had a piece we wanted another, and another! So stinkin’ good!

No-Bake Blueberry Lemon Cheesecake

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

Pies of Summer:

Sweet Summertime Cakes:

Baked Desserts:

No-Bake Blueberry Lemon Cheesecake

If you love cheesecake recipes, you might love these too…

Let’s make this No-Bake Blueberry Lemon Cheesecake

No-Bake Blueberry Lemon Cheesecake Featured Image

No-Bake Blueberry Lemon Cheescake

Nicole Cook
Love cheesecake? No-Bake Blueberry Lemon Cheesecake is the perfect summer dessert – creamy, rich, delicious and is so easy to whip together for a barbecue or any get together.
4.84 from 6 votes
Prep Time 30 minutes
Refrigerate 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 718 kcal


  • 20 graham crackers
  • 11 tablespoons butter melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese room temperature
  • 14 oz sweetened condensed milk
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 3 cups blueberries divided
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon lemon juice
  • 6 tablespoons water divided


  • Using a blender or food processor, process the graham crackers until they are very fine crumbs.
  • Pour the crumbs into a bowl and stir in the butter and sugar until everything is well combined.
  • In a large 9″ springform pan or an OXO pie dish press the crumb mixture into the bottom and up the sides. Flatten with a glass. Place in the freezer for about 10-20 minutes to chill.
  • Using an electric mixer on medium high, beat the cream cheese until smooth. Pour in the sweetened condensed milk and beat until well combined. Beat in the lemon juice, lemon zest and lemon extract, again beating until completely incorporated.
  • Pour the filling in the prepared crust. Smooth the top and cover with plastic wrap. Chill in the refrigerator about 3 hours or until firm.
  • Make Blueberry sauce for top. In small bowl, mix the cornstarch and 2 tablespoons water together. Set aside.
  • Place 1 1/2 cups blueberries into a small saucepan, add 4 tablespoons water, sugar and lemon juice. Heat over medium heat until the mixture boils and then blueberries begin to burst, stir frequently. Add the bowl of dissolved cornstarch and allow the mixture to come to a boil again. Allow to boil hard for about 30 seconds to 1 minute stirring constantly. Lower heat and then add the other 1 1/2 cups of blueberries. Simmer until your sauce has reached desired consistency. Allow to cool to room temp.
  • Spread over chilled cheesecake and serve! YUM


Calories: 718kcalCarbohydrates: 76gProtein: 10gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 116mgSodium: 597mgPotassium: 379mgFiber: 3gSugar: 52gVitamin A: 1406IUVitamin C: 12mgCalcium: 234mgIron: 2mg
Keyword easy cheesecake recipes, easy dessert recipes
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