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Lemon blueberry cheesecake, decorated with blueberries and edible flowers.

Lemon Blueberry Cheesecake (No Bake Recipe)

Heather Smoke
This light and creamy, no bake lemon blueberry cheesecake is flavored with fresh lemon juice and lemon zest, with plenty of plump blueberries throughout, on a buttery, salted graham cracker crust.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

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Prep Time 25 mins
Cook Time 10 mins
Chill Time 6 hrs
Total Time 6 hrs 35 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • 8-inch Springform Pan with Removable Bottom
  • Electric Mixer (Stand or Handheld)

Ingredients
  

Crust

  • 1 ½ cups finely crushed graham crackers, approximately 1 1/4 sleeves
  • 2 tbsp granulated sugar, optional
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup unsalted butter, melted

Filling

  • 1 ½ cups cold heavy whipping cream, divided
  • 1 envelope (1/4 oz) unflavored powdered gelatin
  • 1 ½ lbs cream cheese, softened to room temperature
  • ¾ cup powdered sugar
  • 2 small lemons, zested and juiced (you'll need 1/4 cup of lemon juice)
  • ¼ cup sour cream
  • 2 cups fresh blueberries

For Serving

  • 1 cup lemon curd, slightly warmed
  • fresh blueberries

Instructions
 

Crust

  • Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray.
  • Combine the crushed graham crackers with the sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and several inches up the sides of the pan.
  • Bake the crust for 10 minutes, until fragrant and golden brown. Cool completely.
  • Note that you can skip the step of baking the crust, but I like to bake it briefly just to toast the graham crackers for a richer, nuttier flavor.

Filling

  • In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes.
    Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.
    Set aside while you make the filling. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
  • In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla bean until smooth, about 2 minutes. Beat in the lemon juice, lemon zest and sour cream.
  • Gradually add the remaining 1 cup of heavy whipping cream, and beat until soft peaks form.
  • Add the strained cream/gelatin mixture to the mixing bowl and beat until smooth and thick.
  • Fold in the blueberries. Immediately spread the filling over the cooled crust and smooth out the top. Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
  • To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base.
  • Serve slices with the lemon curd and more blueberries.

Notes

  • Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 3 days.
Keyword Blueberry, Cheesecake, Lemon, No Bake
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