This creamy no-bake cheesecake is bursting with lemon flavor and topped with honey-sweetened blueberries. A perfect make-ahead summer dessert!

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup melted butter

2 tablespoons sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup heavy whipping cream

½ cup powdered sugar

2 teaspoons vanilla extract

2 tablespoons lemon juice

1 tablespoon lemon zest

For the Blueberry Topping:

1 ½ cups fresh blueberries

2 tablespoons honey

Cook Mode Prevent your screen from going dark

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes to set.

In a large bowl, beat softened cream cheese until smooth.

Add heavy cream, powdered sugar, vanilla, lemon juice, and zest. Beat until thick and creamy.

Pour the filling over the chilled crust. Smooth the top and refrigerate for at least 4 hours, preferably overnight.

Before serving, toss blueberries with honey and let sit for 5–10 minutes.

Spoon blueberry mixture over the cheesecake. Slice and serve chilled.

Substitute graham crackers with crushed vanilla wafers or shortbread cookies for a twist.

For extra citrus punch, swirl in lemon curd or use more zest.

Swap blueberries for raspberries or a berry medley when out of season.

Keep the topping separate until ready to serve for a cleaner presentation.