Creamy lemon cheesecake on a buttery vanilla cookie crust topped with loads of juicy, in-season blueberries, this No-Bake Blueberry Lemon Cheesecake is just delightful!
Being no-bake, this cheesecake recipe is perfect for summertime when you don't want to turn on the oven but still want a yummy homemade dessert! The lemon cheesecake layer is fluffy and lighter than a baked cheesecake yet still rich and creamy. The vanilla cookie crust is buttery and brings a great texture dimension to the cheesecake.
For other no-bake fruit cheesecakes, be sure to check out my Strawberry Cheesecakes in a Jar or Raspberry Jello Cheesecake to try next! For other cheesecakes perfect for summertime, be sure to try my Funfetti Oreo Frozen Cheesecake or S'mores Mini Cheesecakes!
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⭐️ Why You Need to Make This Recipe
- Flavor - Bright lemon and sweet blueberries are such a great combination! The vanilla cookie crust brings it all together into a perfect fruity cheesecake.
- Texture - From the crunchy crust to the fluffy no-bake cheesecake layer to the juicy fresh blueberries, this cheesecake is a winning combination when it comes to textures.
- Method - No oven and only about 20 minutes of hands-on prep are required before we let the fridge do the rest!
🧈 Ingredients
Here are the ingredients needed to make this no-bake lemon blueberry cheesecake.
Ingredient Notes
- Golden Oreos - Crush up approximately 20 sandwich cookies (with the icing) using a food processor or place them in a freezer ziplock bag and crush them with a hammer.
- Salted Butter - Add ⅛ teaspoon of salt to the crust if using unsalted butter instead.
- Cream Cheese - I have only ever tested this recipe with full-fat cream cheese but I think reduced-fat cream cheese would work as well. Make sure the cream cheese has time to come to room temperature to ensure it is incorporated into the recipe smoothly.
- Lemon Zest + Juice - This is where a lot of the lemon flavor comes from in this cheesecake. I always use and recommend freshly squeezed lemon juice and since you already have the lemons on hand for the zest it is pretty convenient!
- Lemon Pudding Mix - Instant lemon pudding mix powder serves 2 purposes in this recipe: flavor and thickening. It also gives a light yellow color to the cheesecake.
- Blueberries - I only recommend using fresh blueberries for the best texture and flavor in this recipe. Make sure to wash them well and pat them dry before adding them to the cheesecake.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the crushed golden Oreos and melted butter until combined.
Step 2: Press firmly into the bottom of a springform pan that has been greased or lined with wax paper.
Step 3: Cream together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
Step 4: Add the whipping cream and instant lemon pudding mix and cream mix on low until combined before increasing the speed to high and whipping until fluffy and thick.
Step 5: Spread the fluffy mixture over the prepared crust in the springform pan, spreading into the edges of the pan as best as possible.
Step 6: Cover and refrigerate for at least 4 hours before serving. Top with the blueberries and lemon zest right before serving.
💡 Top Tip
Let the cheesecake chill for at least 4 hours before serving but it is even thicker and better after it chills overnight or over 12 hours.
❓ Recipe FAQs
Yes! Simply use gluten-free golden Oreos crushed up to make the crust.
No, I have not tested and don't recommend using frozen blueberries for this recipe, but let me know if you try it!
Store the cheesecake in the refrigerator for up to 3-4 days.
Store covered in the refrigerator for up to 3-4 days.
🫐 More Blueberry Recipes
Looking for other recipes like this? Try these:
If you tried these No-Bake Blueberry Lemon Cheesecake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
No-Bake Blueberry Lemon Cheesecake
Equipment
- 9-inch springform pan
- electric handheld mixer
- mixing bowls
- measuring cups & spoons
- silicone spatula
Ingredients
For the Crust:
- 2 cups crushed vanilla sandwich cookies (with icing) *(approximately 20 cookies)
- ¼ cup salted butter * (melted)
For the Cheesecake Batter:
- 16 ounces cream cheese softened to room temperature
- 1 cup powdered sugar (confectioners sugar)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream (I use 33%)
- ¼ cup instant lemon pudding mix (powder)
- 1 pound fresh blueberries (washed and patted dry)
Instructions
- Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the vanilla cookie crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
- Place the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla in a large mixing bowl and beat with an electric handheld mixer on high speed until smooth. Add the whipping cream and instant pudding mix and continue mixing, starting on low speed and increasing to high until the mixture is fluffy and whipped.
- Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight before serving.
- For serving, you may top the entire cheesecake with the blueberries and then slice it or top the individual pieces with blueberries, whichever you prefer. Serve with whipped cream, if desired. Enjoy!
Notes
- Crush up approximately 20 sandwich cookies (with the icing) using a food processor or place them in a freezer ziplock bag and crush them with a hammer.
- Add ⅛ teaspoon of salt to the crust if using unsalted butter instead.
Loreen Johnson
This is hands down my new favourite cheesecake recipe!!!
Naomi Andres
Thank you!! I’m so glad to hear that!
Paul Johnson
I am a big cheesecake fan (eating them, that is!). But now I’m a fan of making them, too. I rolled up my sleeves last night (hard to do with a short-sleeve shirt) and made this yummy blueberry lemon cheesecake all by myself (easy to do with Naomi’s great recipe!). Thanks, Naomi! It is a delicious, simple to make dessert!
Naomi
I'm happy to hear that this recipe was such a success!
Thank you for the great review!!
Naomi
Andres Tom
Again, I don’t comment often, but this cheesecake is one of the best things I’ve ever tasted. I and my taste buds are very proud of my daughter. I didn’t even have and “constructive criticism” on this one!!!
Naomi
Aww, thanks so much, Dad!!
Love,
Naomi