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5 from 3 votes

No-Bake Lemon Cheesecake with Blueberry Sauce

No-Bake Lemon Cheesecake with Blueberry Sauce is a simple springtime dessert that is low on effort and high on delicious! A simple graham cracker crust holds a light and airy lemony cheesecake filling that gets dressed in a sweet sauce made from fresh blueberries. You’ll return to this dessert recipe again and again for any occasion.
Prep Time20 mins
Cook Time10 mins
Chill Time12 hrs
Total Time12 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: No-Bake Blueberry Cheesecake, No-Bake Cheesecake, No-Bake Lemon Cheesecake
Servings: 12 servings
Calories: 401kcal


  • Food Processor
  • 9-inch Springform Pan
  • Stand Mixer or Hand Mixer


For the Graham Cracker Crust:

  • 1 sleeve graham crackers (9 whole crackers)
  • ¼ cup granulated sugar
  • 6 tablespoon unsalted butter melted and cooled

For the Cheesecake Filling:

  • 1 ½ cups heavy whipping cream
  • 16 ounces cream cheese softened to room temperature
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt
  • Zest of 2 lemons

For the Blueberry Sauce:

  • 1 pint fresh blueberries
  • ¼ cup granulated sugar
  • Juice of 2 lemons


For the Graham Cracker Crust:

  • Pulse the graham crackers in a food processor until only fine crumbs remain. Add the granulated sugar and pulse to combine. Add in the butter and blend until mixture resembles wet sand.
  • Dump crust mixture into springform pan and press firmly into the bottom and about 1-inch up the sides of the pan. Use the back of a measuring cup to ensure the crust is nicely packed and level. Set aside until ready to use.

For the No-Bake Cheesecake:

  • In a large bowl, whip the heavy cream to stiff peaks. But not too stiff, as that will create butter! The whipped cream should hold its shape both in the bowl and on the beater. Set aside.
  • In a separate bowl, cream together the cream cheese and powdered sugar until smooth and glossy. Whip for several minutes to incorporate a good amount of air, scraping down the sides and bottom of the bowl to ensure all of the cream cheese in incorporated and no chunks remain. Stir in the vanilla extract, salt, and lemon zest.
  • Gently fold the whipped cream into the cream cheese mixture, being careful not to knock too much air out of the filling.
  • Spread the filling into the prepared crust. Cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably for at least 12 or overnight.
  • When ready to serve the no-bake cheesecake, prepare the blueberry sauce.

For the Blueberry Sauce:

  • In a medium saucepan, combine the berries, sugar, and lemon juice. Bring to a boil over medium heat and cook, stirring occasionally to prevent sticking. Cook sauce until berries are bursting and sauce has thickened, about 5 – 7 minutes. The sauce is done when a spatula or spoon run along the bottom of the pan leaves a streak that disappears in 4 – 5 seconds.
  • Remove from heat and allow to cool slightly (sauce will also thicken upon cooling) before pouring over chilled cheesecake and serving.


  • Cheesecake can be wrapped and kept in the fridge for up to five days.
  • Blueberry sauce can be made a day in advance and stored in the refrigerator until ready to use. Pop in the microwave for 20 – 30 seconds to rewarm and stir before using.


Serving: 1slice | Calories: 401kcal | Carbohydrates: 32g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 221mg | Potassium: 110mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1141IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg