Lemon Blueberry Cheesecake

Why You’ll Love This Recipe

I love this cheesecake for how effortlessly it comes together without ever turning on the oven. The lemon zest and juice bring a citrusy brightness that balances the richness of the cream cheese, and the honeyed blueberry topping adds the perfect fruity finish. It’s a great make-ahead dessert that feels impressive but is actually super easy to prepare.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups graham cracker crumbs

• 1/4 cup melted butter

• 2 tablespoons sugar

• 16 oz cream cheese, softened

• 1 cup heavy whipping cream

• 1/2 cup powdered sugar

• 2 teaspoons vanilla extract

• 2 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 1/2 cups fresh blueberries (for topping)

• 2 tablespoons honey (for topping)

directions

1. I start by mixing the graham cracker crumbs, melted butter, and sugar in a bowl until they’re fully combined. I press the mixture firmly into the bottom of a 9-inch springform pan to form the crust, then refrigerate it for 30 minutes to set.

2. In a large mixing bowl, I beat the softened cream cheese until smooth and creamy.

3. Gradually, I add the heavy whipping cream, powdered sugar, vanilla extract, lemon juice, and lemon zest. I keep beating until the mixture is thick and velvety.

4. I pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Then I refrigerate it for at least 4 hours, but overnight gives the best results.

5. Right before serving, I toss the fresh blueberries with honey and let them sit for a few minutes to develop a light glaze.

6. I spoon the blueberry topping over the cheesecake, slice, and serve.

Servings and timing

This recipe makes 8 servings. It takes 15 minutes to prepare and requires at least 4 hours of chilling time, for a total time of 4 hours and 15 minutes. Each slice has about 320 kcal, making it a light yet decadent dessert.

Variations

• I sometimes swap the graham crackers for vanilla wafers or shortbread cookies for a different crust flavor.

• For an extra tangy layer, I add a bit more lemon zest or even swirl in a little lemon curd into the filling.

• When blueberries aren’t in season, I use raspberries or a mix of berries instead—still delicious.

• A sprinkle of toasted sliced almonds on top adds a nice crunch and contrast.

storage/reheating

I store the cheesecake in the refrigerator, covered, for up to 4 days. The topping holds up well, but I sometimes keep it separate and add it right before serving for maximum freshness. Since it’s a no-bake dessert, there’s no need to reheat—just slice and enjoy it chilled straight from the fridge.

FAQs

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it a day ahead so it has plenty of time to chill and set. The flavor also deepens slightly overnight.

Do I have to use a springform pan?

A springform pan makes it easier to release the cheesecake cleanly, but I’ve also used a pie dish or an 8×8-inch square pan with parchment paper for easy lifting.

Can I freeze this cheesecake?

Yes, I freeze it without the blueberry topping. I wrap the cheesecake tightly and freeze for up to a month. Before serving, I thaw it in the fridge overnight and add the topping fresh.

Can I use frozen blueberries?

I’ve used thawed frozen blueberries when fresh ones weren’t available. I just make sure to drain any excess liquid before mixing with honey.

Is there a dairy-free version?

Yes, I’ve made it using dairy-free cream cheese and coconut cream instead of heavy cream. The texture stays creamy, and the lemon and blueberry still shine through.

Conclusion

Lemon Blueberry Cheesecake is a simple, no-bake dessert that always feels like a treat. The combination of creamy filling, citrus brightness, and juicy berries makes every bite satisfying. Whether I’m hosting a dinner or just craving something sweet, this cheesecake never disappoints.