No Bake Blueberry Lemon Cheesecake
This No Bake Blueberry Lemon Cheesecake is a fresh, tangy and sweet dessert that does not require an oven to make! Enjoy fresh blueberries over sweet and tangy lemon curd with smooth & creamy cheesecake center and a graham cracker crust! Bring this delicious dessert to your next gathering. #SoFabFood
Recipe type: Dessert
Cuisine: American
  • 2 packages graham crackers
  • 5 tablespoons of butter, melted and cooled
Cheesecake layer:
  • 2-8 ounce packages of cream cheese, room temperature
  • ¼ cup fresh lemon juice (about 2 lemons, depending on the size)
  • 1 teaspoon vanilla extract
  • 1-14 ounce can sweetened condensed milk
Topping layer:
  • 5 ounces of lemon curd
  • 1 package fresh blueberries, washed & drained
  • Whipped cream (1 pint whipping cream, 2 tablespoons confectioner's sugar & 1 teaspoon vanilla extract)
  • Confectioner’s sugar for dusting
  1. Grease an 8 or 9 inch springform pan and set aside.
  2. Allow 2-8ounce packages of cream cheese to get to room temperature.
  3. Wash and rinse blueberries and allow to dry. Squeeze ¼ cup fresh lemon juice.
  4. Using a food processor, process graham crackers until a fine crumb is reached.
  5. In a medium bowl, mix ground graham crackers with the 5 tablespoons of melted and cooled butter.
  6. Press the graham mixture evenly into the greased springform pan.
  7. In a large mixing bowl, whip the cream cheese until smooth, add in sweetened condensed milk, ¼ cup fresh squeezed lemon juice, and 1 teaspoon vanilla. Whip ingredients until smooth and completely combined. Pour on top of the graham mixture and spread evenly. Use a baking spatula to get any mixture remaining in the bowl. Chill at least 3-4 or overnight.
  8. After the cheesecake has chilled, using an offset spatula, spread 5 ounces of lemon curd on top. Arrange the blueberries on top of the lemon curd layer. Serve with whipped cream (1 pint whipping cream, 2 tablespoons confectioner's sugar & 1 teaspoon vanilla extract whipped to stuff peaks).
  9. Enjoy!
Home Chef Tip: You can chill the cheesecake 3-4 hours to firm up if you make it the same day as you would be serving, but I would recommend refrigerating it overnight for best results.
Recipe by SoFabFood at