Make the topping: In a small saucepan, heat blueberries and sugar over medium heat until juices release. Stir in cornstarch slurry and simmer until thickened, about 3 minutes. Add lemon zest. Let cool completely before spooning over the cheesecake.

You know those desserts that make people pause mid-bite and go, “Wait…you made this?” This no-bake blueberry cheesecake is that dessert. It’s luscious and creamy with just the right pop of blueberry tang, nestled on a buttery graham cracker crust—and you didn’t even turn on the oven.

It’s perfect for summer BBQs, Mother’s Day brunch, or when your sweet tooth calls but the weather screams “no heat, please.” And if you love easy no-bake wonders, my Lemon Pie and Strawberry Shortcake are calling your name too. 💕

🧁 Ingredients

For the crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp granulated sugar

For the filling:

3 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 1/4 cups heavy whipping cream

For the topping:

2 cups fresh or frozen blueberries
1/3 cup granulated sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tsp lemon zest

📝 Instructions

1. Make the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Pop it in the fridge while you make the filling.

2. Beat the filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, and lemon juice until creamy and smooth.

3. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

4. Assemble: Spoon the filling over the chilled crust, smoothing the top. Chill in the refrigerator for at least 6 hours, or overnight for best results.

5. Make the topping: In a small saucepan, heat blueberries and sugar over medium heat until juices release. Stir in cornstarch slurry and simmer until thickened, about 3 minutes. Add lemon zest. Let cool completely before spooning over the cheesecake.

6. Serve: Carefully remove cheesecake from pan, top with cooled blueberry topping, slice, and serve chilled.

🍽️ Serving Tips

Garnish with lemon slices and fresh mint for a citrusy pop.
Slice with a warm knife for clean edges.
Perfect on a cake stand for bridal showers or summer picnics.

🔄 Variations

Swap blueberries for raspberries, strawberries, or a mix!
Make it gluten-free with GF graham crackers.
Add a layer of lemon curd under the cheesecake for extra zing.

🛠️ Troubleshooting

Filling too soft? Make sure the whipped cream was stiff and the cheesecake chilled long enough.
Crust crumbly? Pack it firmly and chill before adding filling.
Topping too runny? Simmer a little longer to thicken.

🧊 Storage

Refrigerate: Covered, up to 5 days.
Freeze: Wrap tightly (without topping) for up to 1 month. Thaw in fridge overnight.