Lemon Blueberry Cheesecake (GF & V Option)

This no-bake lemon blueberry cheesecake features a buttery graham cracker crust topped with a tangy lemon cheesecake filling bursting with fresh blueberries. It’s finished with a luscious blueberry sauce and a swirl of whipped cream for a refreshing treat. The recipe can be made gluten-free, dairy-free, and vegan if desired.

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Why You’ll Love This Lemon Blueberry Cheesecake Recipe

Made from scratch with simple pantry and fridge ingredients, this decadent no-bake cheesecake is easy to put together with tart lemon flavor and sweet blueberries in every bite. Here’s why you’re going to love this recipe for lemon blueberry cheesecake:

• Versatile – This cheesecake recipe can be prepared and enjoyed as a cake or mini cakes/pies using a muffin tray.
• Real Flavor – No fake extracts or emulsions are needed; 100% real, genuine flavor from fresh ingredients.
• Loads of texture – Soft creamy cheesecake filling on a crispy crust with plump blueberries.
• Dietary/Lifestyle Friendly – A recipe tailored to all dietary/lifestyle needs.

What Makes up a Lemon Blueberry Cheesecake

• Crust: Buttery, crunchy crust made with your choice of crumbs, crackers or cookies.
• Filling layer: Creamy and rich lemon flavored cheesecake filling with fresh blueberries made with a combination of cream cheese and whipped cream.
• Topping: Blueberry sauce rounds out the flavors and balances the texture.

Ingredients and Substitutions

These are a few key ingredients for this cake but scroll to the bottom recipe card for the complete ingredient list.

Crust

Graham cracker crumb: Use regular, gluten free, and/or vegan graham crackers. Biscoff cookies, digestive biscuits, Oreos, or even animal cookies will work too. Homemade or store-bought are both options. If you can’t find any of these, prepare a simple toasted almond flour crust.

Butter: Becel plant-based bricks are my favorite for baking. Any brick-style dairy-free, vegan, lactose-free, or regular salted butter will work.

Lemon Blueberry Cheesecake

Cream Cheese: I used plant-based cream cheese. Feel free to swap in regular full-fat cream cheese, the brick kind, in place.

Powdered sugar: Also known as confectioners’ sugar is added to the cream cheese to sweeten it up.

Lemon juice: Freshly squeezed will give you the best flavor though bottled will still work.

Heavy cream: Here too you can use plant-based or regular, but it must be cold.

Blueberries: Fresh or frozen blueberries add more flavor to the cheesecake. If using frozen, do not thaw before using in the cheesecake.

Blueberry Sauce Topping

Blueberries: More blueberries are used for the topping, fresh or frozen are both options.

Sugar: I used white granulated sugar, but organic cane sugar, monk fruit, or coconut sugar will all work.

Lemon juice: Here, too, fresh is best, but bottled will work.

Step by Step Instructions

Crust

1. Line an 8 or 9-inch springform pan with parchment paper and set aside.
2. Mix the graham cracker crumbs and melted butter together until a coarse sand-like texture is acheived.
3. Press the mixture into the prepared pan and approximately 1/2 inch up the sides. Set in the freezer to chill.

Lemon Blueberry Cheesecake

1. Beat cream cheese and lemon zest on medium speed using a hand or stand mixer until smooth.
2. Mix in the powdered sugar, lemon juice, and salt and beat until well combined.
3. Beat the whipping cream in a separate bowl on high until stiff peaks are achieved.
4. Add the whipped cream to the cream cheese mixture and gently fold together. Be careful to not knock the air out of the whipped cream.
5. Gebtly fold in the blueberries.
6. Pour the cheesecake filling into the chilled crust, cover loosely with plastic wrap, and allow to chill for at least 6 hours. Overnight is even better.

Blueberry Sauce Topping

1. Place the blueberries, lemon juice, sugar, cornstarch, and salt in a saucepan and stir. Bring to a simmer over medium heat and allow to cook until the blueberries break down and coat the back of a wooden spoon.
2. Remove from the heat, pour into a shallow container, cover the surface with plastic wrap and allow to fully cool.

How to Remove a Cheesecake

To remove the cheesecake from the parchment-lined spring form pan, here are a few tips:

• Run a knife around the outside of the cake where the parchment meets the pan to break the contact. Make sure you see a small separation before gently removing the band with the clamp.
• Once you have the cheesecake out of the pan, lift it cake off the base and place it on a flat surface.
• Run a spatula underneath the cake to slightly lift it off the parchment and then carefully slide the onto a serving plate.

Fun Flavor Variations

• Crust Ideas – Change up the crust and use chocolate wafers, chocolate chip cookies, regular pie crust or any of your favorite store bought crusts.
• Switch the Berries – Try raspberries, blueberries or blackberries instead of blueberries.
• Juice/Zest – Opt for orange or lime juice and zest instead of lemon.

Storing and Freezing

Store uneaten lemon blueberry cheesecake in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge overnight. I don’t recommend freezing the cake with whipped cream on top. Top with whipped cream just before serving.

FAQs

Can I make this cheesecake ahead of time?

This lemon blueberry cheesecake must be made at least 6 hours before you want to serve it so it has time to set. If possible, prepare it the day before so it’s super firm when you slice it.

Can I use blueberry pie filling for the sauce?

Yes, you can use canned blueberry pie filling to pour over the cheesecake if you don’t have time to make your own.

Can I use a different pan?

If you don’t have a springform pan, you can use a deep dish pie plate instead.

The Best No-Bake Lemon Blueberry Cheesecake

This no-bake lemon blueberry cheesecake has a buttery graham cracker crust and a creamy lemon filling studded with fresh blueberries. It’s topped with a vibrant blueberry sauce and a generous dollop of whipped cream for a bright, summery finish.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cake and now they can have it!

Make sure you tag me on social media @cakedbykatie and leave me a star rating and review below if you make it. I cannot wait to see!

Other Amazing Cheesecake Recipes

• Gluten-Free Lemon Cheesecake (Vegan)
• No-Bake Nanaimo Bar Cheesecak (Vegan & Gluten-Free)
• Vegan Raspberry Cheesecake (Gluten-Free)

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