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Easy No-Bake Blueberry Lemon Icebox Cheesecake

no bake blueberry lemon cheesecake - featured image
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A quick and refreshing no-bake cheesecake featuring a buttery graham cracker crust, creamy lemon-infused filling, and a fresh blueberry topping—perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (honey-flavored preferred)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • 16 ounces (450g) cream cheese, softened (full fat)
  • ¾ cup (90g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tablespoons granulated sugar (for blueberry topping)
  • 1 teaspoon fresh lemon juice (for blueberry topping)

Instructions

  1. In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Stir until crumbs are evenly coated and feel like wet sand.
  2. Press the crust mixture firmly and evenly into the base and about 1 inch up the sides of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
  3. In a small saucepan over medium heat, combine blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook for 5–7 minutes until berries break down and sauce thickens slightly. Remove from heat and cool completely.
  4. Using an electric mixer, beat cold heavy whipping cream in a large bowl until soft peaks form. Set aside.
  5. In another large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and beat until combined. Mix in lemon juice, lemon zest, and vanilla extract.
  6. Gently fold whipped cream into the cream cheese mixture in thirds using a rubber spatula until fully combined and light.
  7. Pour half of the cheesecake filling over the chilled crust and smooth out. Spoon half of the blueberry topping over the filling and swirl gently to create a marbled effect.
  8. Pour remaining filling over the top and smooth out evenly.
  9. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
  10. Before serving, spoon remaining blueberry topping on top or serve on the side. Release springform pan sides if used, slice, and enjoy.

Notes

Use room temperature cream cheese to avoid lumps. Whip cream to soft peaks to maintain light texture. Fold whipped cream gently into filling to keep it airy. Chill cheesecake overnight for best texture. Press crust firmly to prevent crumbling. Frozen blueberries can be used after thawing and draining excess liquid. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives. Gluten-free crust can be made with gluten-free graham crackers or crushed nuts.

Nutrition

Keywords: no-bake cheesecake, blueberry cheesecake, lemon cheesecake, summer dessert, easy cheesecake, icebox cheesecake, no bake dessert

Find it online: https://realityeats.com/easy-no-bake-blueberry-lemon-icebox-cheesecake-recipe-perfect-for-summer/