This light-and-creamy no-bake lemon cheesecake with homemade blueberry sauce is easy to make and will leave your guests wanting more! The orange zest and lemon juice create a refreshing flavor that pairs nicely with the fresh, homemade blueberry sauce you'll be drizzling over this tasty treat!
The tartness from the lemon and the sweet finish from the blueberry is a match made in heaven! I've made so many no-bake cheesecakes, but this one has got to be my favorite!
If you want to learn how to make this unbelievable cheesecake for yourself, keep reading and check out my full recipe!
For the Graham Cracker Crust
- Graham Crackers
- Unsalted Butter (melted)
For the Filling
- Cream Cheese (softened)
- Confectioners Sugar
- Orange Zest
- Lemon Juice
- Unflavored Gelatin
- Heavy Whipping Cream
- Vanilla Extract
For the Blueberry Sauce
- Granulated Sugar
- Lemon Juice
See the recipe card for quantities.
To make the graham cracker crust, start by breaking the graham crackers into pieces and placing them into a food processor. Process for 20 seconds until the graham crackers are broken down.
Next, pour the melted butter on top of the graham cracker crumbs and process on high for an additional 15 seconds. You'll know you're done once you have a sand-like texture that begins sticking to the sides.
From here, you'll lightly spray a 9-inch (22 cm) springform pan with cooking spray and firmly press the crust into the pan. The crust should come up the sides about ¼ inch (6 mm). Once everything's firmly pressed into place, go ahead and place your crust in the fridge. It can hang out there until the filling is ready.
Once the crust is out of the way, you can start in on the filling. In a large bowl, beat the cream cheese until completely smooth – about 3 minutes. After it's nice and smooth, add the powdered sugar and beat your cream cheese for another 2-3 minutes until fluffy and smooth.
Next, add the lemon zest and lemon juice to your cream cheese mixture and stir to combine.
In a separate, small bowl, you'll add your water and sprinkle some gelatin on top. Allow that to sit for 5 minutes to bloom. You'll microwave it for 30 seconds until the gelatin has melted.
You'll combine your heavy whipping cream and vanilla extract in a separate, large bowl. Whisk the cream for 4-5 minutes until soft peaks form. While whisking, slowly beat in the gelatin mixture until stiff peaks form.
Next, fold the whipped cream mixture into the cream cheese mixture until the two are well incorporated.
Go ahead and scrape the mixture into the prepared crust and smooth the top with the back of the spoon.
You'll need to place the cheesecake in the refrigerator and allow it to chill for at least four hours before serving.
For the Blueberry Sauce
The first thing you'll need to do after thoroughly washing and drying your fresh blueberries placing them in a saucepan with the granulated sugar over medium heat.
As the blueberries warm, they will begin to release juice. Use a masher to break apart some of the blueberries while leaving others whole.
Next, whisk the water and cornstarch together in a small bowl to make a slurry.
You'll need to add the slurry to the saucepan while stirring slowly. This is going to help thicken your blueberry sauce. Once it begins to thicken, go ahead and add the lemon juice.
Allow it to thicken for another 2-3 minutes before removing it from the heat to serve.
Place the blueberries and granulated sugar into a saucepan over medium heat. As the blueberries warm, they will begin to release juice. Use a masher to break apart some of the blueberries while leaving others whole.
- 9-inch (22 cm) springform pan
- Kitchen machine with a whisk attachment
- Food processor
- Potato masher
- Mixing bowls
- Lemon squeezer
🌡 Storage & Top Tips
The blueberry sauce will stay in the fridge for up to two weeks, but you'll need to polish off the cheesecake within three to four days! If there are any leftovers, properly store them in the fridge before enjoying them again.
I always prefer using fresh blueberries for the sauce, but if you need to use frozen blueberries, place them in a bowl of cool water and allow them to fully thaw before making the sauce. I also recommend using fresh lemon juice or bottled lemon juice. Lemon extract won't work for this recipe and will cause an artificial lemon taste.
And for the cheesecake filling, even though you only need four hours for it to chill, I always make a no-bake cheesecake the night before whenever possible!
That all comes down to preference! One of the main differences between a baked cheesecake and a no-bake cheesecake – besides the fact that one of them doesn't go in the oven – is the use of eggs. A no-bake cheesecake does not use eggs and depends on getting its texture from time spent chilling in the refrigerator or freezer.
Some people argue that baked cheesecakes are superior because of their dense, fluffy texture, but I'd make the case that each sweet dessert is delicious in its own right. I'm also a big fan of no-bake cheesecakes because you don't have to wait for it to cool completely after you cook it.
Not all cheesecakes feature lemon juice as an ingredient, but this one certainly does! It adds a wonderfully tart lemon flavor that helps balance out the sweetness from the blueberry sauce drizzled on top!
Not all cheesecakes need to be baked, but in order to get the perfect texture, you’ll need to put your no-bake cheesecake in the freezer for at least three hours – but preferably overnight! If you skip this crucial step or cut short on the time needed, your cheesecake will be more like a cheesecake pudding mix.
If you've already followed this crucial step in the past and are still looking to thicken up your no-bake cheesecakes, you can also add a touch of gelatin when preparing the filling.
If your cheesecake still isn't firm, chances are you most likely haven't kept it in the fridge long enough! You'll need to keep it in the fridge for at least several hours, but personally, I usually prepare my cheesecakes the night before, so they have plenty of time to get nice and firm.
You'll also need to make sure you cover your cheesecake in Saran Wrap or aluminum foil before placing it in the fridge to set!
Other Cheesecake Recipes for You to Try
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Refreshing no-bake Lemon Cheesecake with Homemade Blueberry Sauce
- 9-inch (22cm) springform pan
- Kitchen machine with whisk attachment
- 14 Graham crackers sheets
- 7 tablespoons Butter unsalted, melted
- 8 ounces Blueberries
- ¼ cup Granulated sugar
- 2 tablespoons Water
- 2 teaspoons Cornstarch
- 2 teaspoons Lemon juice
- Break 14 Graham crackers sheets into pieces and place them into a food processor.14 Graham crackers sheets
- Process for 20 seconds until the graham crackers are broken down.
- Pour 7 tablespoons Butter (melted) on top of the crumbs and process on high for an additional 15 seconds until it’s a sand-like texture and begins to stick to the sides.7 tablespoons Butter
- Lightly spray a 9-inch (22 cm) springform pan with cooking spray.
- Firmly press the crust into the pan, coming up the sides about ¼ inch (6 mm). Place the crust in the fridge until the filling is ready.
Cream cheese filling
- In a large bowl, beat 16 ounces Cream cheese until completely smooth, about 3 minutes.16 ounces Cream cheese
- Add 1 cup Confectioners sugar and beat for 2-3 minutes until fluffy and smooth. Add 1 tablespoon Orange zest and 2 tablespoons Lemon juice and stir to combine.1 cup Confectioners sugar, 1 tablespoon Orange zest, 2 tablespoons Lemon juice
- Pour 2 tablespoons Water into a small bowl and sprinkle 1 teaspoon Gelatin on top of the water. Allow it to sit for 5 minutes to bloom. Microwave it for 30 seconds until the gelatin has melted.2 tablespoons Water, 1 teaspoon Gelatin
- Pour 1 cup Heavy whipping cream and 2 teaspoon Vanilla extract into a large bowl. Whisk the cream for 4-5 minutes until soft peaks form. While whisking, slowly beat in the gelatin mixture until stiff peaks form.1 cup Heavy whipping cream, 2 teaspoon Vanilla extract
- Fold the whipped cream mixture into the cream cheese mixture until well incorporated.
- Scrape the mixture into the prepared crust and smooth the top with the back of the spoon. Place into the refrigerator and chill for at least four hours before serving.
To make the blueberry sauce
- Place 8 ounces Blueberries and ¼ cup Granulated sugar into a saucepan over medium heat. As the blueberries warm, they will begin to release juice. Use a masher to break apart some of the blueberries, while leaving others whole.8 ounces Blueberries, ¼ cup Granulated sugar
- In a small bowl, whisk together 2 tablespoons Water and 2 teaspoons Cornstarch to make a slurry. Slowly add the slurry to the saucepan, while stirring.2 tablespoons Water, 2 teaspoons Cornstarch
- The sauce will begin to thicken. Add 2 teaspoons Lemon juice. Allow it to thicken for another 2-3 minutes, then remove from the heat for serving.2 teaspoons Lemon juice
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove