Literally the best no-bake cheesecake I’ve ever had!

This recipe was made in a 6 inch spring form but the amount it yields will easily fit into at 9 inch spring form!

This delish recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, click here.
Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept

Cheesecake lovers, this one’s for you! If you’re looking for a dessert that’s rich, creamy, and just the right mix of tart and sweet, this Blueberry Lemon Cheesecake is going to become your new favorite. It’s no-bake, which means no fussing with water baths or cracked tops, but it still delivers that velvety smooth bite you’d expect from a bakery-style cheesecake.

We added fresh lemon zest right into the cheesecake base for brightness, swirled in a homemade blueberry compote for fruity depth, and finished with a glossy layer of tangy lemon curd. Topped with whipped cream? Pure magic. Sidney isn’t even the biggest fan of blueberries and THIS is her favorite cheesecake! Ready to make this recipe? Keep reading or…

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Is this budget-friendly? 💸

Surprisingly, yes! Cheesecake has a reputation for being expensive, but when you shop smart, it’s one of the most cost-effective desserts you can make—especially compared to buying a single slice at a bakery for $8–$10.

Here’s a quick look at current Aldi prices (August 2025) so you can see the savings:

Cream cheese – $1.65 per 8oz (you’ll need 2 packs = $3.30)
Blueberries – $4.50 for a 24oz bag of frozen (enough for compote + garnish = ~$2 worth per cheesecake)
Graham crackers – $2.05 a box, or $1.65 for a pre-made crust
Lemons – $4.29 for a 2lb bag (around 8–10 lemons = less than $1 for this recipe)
Sour cream – 16oz for $2.05 (optional if you want to add a tangy layer)
Heavy cream – $5.84 for 32 fl oz (you’ll use 1 cup = about $1.45)

👉 Total cost per cheesecake: about $9–11. That makes 10–12 servings, which means each slice costs under $1—a fraction of what you’d pay at a bakery or restaurant.

Pro tip: Stock up on cream cheese and blueberries when they go on sale. Both freeze beautifully, so you can whip up cheesecake anytime without running back to the store.

Why you’ll love it

This cheesecake is the kind of recipe that feels like sunshine on a plate. Here’s why you’ll want to bookmark it:

🍋 Bright, tangy lemon flavor balances the creamy base.
🫐 Bursting with juicy blueberry compote in every bite.
❄️ No-bake & fuss-free (hello, easy prep!).
🌟 Gorgeous layers—looks like it came from a bakery.
🥄 Perfect for spring gatherings, summer BBQs, or even as a cozy fall/winter treat when you miss warmer days.

Recipes you may also love

Thyme Goat Cheese Cheesecake – A savory twist on cheesecake that surprises every guest. This herby goat cheese base with a pecan brown butter crust and brûléed nectarine is elegant enough for dinner parties but still simple to pull together at home.
Lemon Blueberry Cheesecake Popsicles – Love cheesecake but want something lighter for hot weather? These popsicles pack in protein, fresh fruit, and creamy cheesecake flavor in frozen form. Perfect for kids and adults alike.
Lemon and Berry Sourdough French Toast – If cheesecake for breakfast is too much (we get it!), try this vibrant sourdough French toast layered with lemon cream and fresh berries. It’s the weekend brunch you’ll crave again and again.

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Save this recipe to Pinterest so you can find it anytime you need a fresh, fruity cheesecake idea. Be sure to tag us @tastycue when you do! And don’t forget to join our email list for more no-bake treats, seasonal recipes, and baking hacks straight to your inbox.

Ingredients 📝

Graham cracker crust:

200 g (about 2 cups) graham cracker crumbs
100 g (7 tbsp) unsalted butter, browned
2 tbsp sugar

the blueberry compote:

2 ½ cups frozen blueberries
¼ cup sugar
1 tbsp fresh lemon juice

the cheesecake filling:

450 g (16 oz) cream cheese, softened
240 ml (1 cup) heavy cream, whipped to soft peaks
1/8 tsp cream of tartar
100 g (½ cup) sugar
50 g (1/4 cup) caster sugar
2 tsp vanilla extract
2 tsp lemon juice
30 g (1/8 cup) sour cream

the lemon curd topping:

4 large egg yolks
⅔ cup (134 g) granulated sugar
1 ½ tbsp lemon zest (about 1 lemon)
⅓ cup (80 ml) fresh lemon juice (about 2–3 lemons)
Dash of salt
6 tbsp (85 g) unsalted butter, softened and cut into pieces
👉 For step-by-step photos and more tips, see our full lemon curd recipe here.

Optional garnish:

Whipped cream
Extra blueberries

Directions

Step 1: Make the compote/Brown the butter

In a small saucepan, combine frozen blueberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the sauce thickens slightly, about 8–10 minutes. Let cool completely. While prepping this brown the butter for the crust.

Step 2: Prepare the crust

Mix graham cracker crumbs, browned butter, and sugar until it resembles wet sand. Press firmly into the bottom of a springform pan lined with parchment paper. Freeze while you prepare the filling.

Step 3: Make the cheesecake filling

First whip the whipping cream until you start to see peaks form—- then add the cream of tartar and whip for another 20 seconds!
In a separate larger bowl beat together all remaining cheesecake filling ingredients excluding the lemon zest. Fold in lemon zest, then gently fold in the whipped cream..

Step 4: Layer the cheesecake

Add half of the cheesecake filling over the crust, spoon a layer of cooled blueberry compote, then spread the remaining cheesecake filling on top. Swirl slightly with a skewer for a marbled effect. Refrigerate for 4–6 hours (or overnight) until set.

Step 5: Make the lemon curd

In a small saucepan, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt. Cook over medium heat, whisking constantly, until the mixture thickens (about 8–10 minutes). Remove from heat and whisk in butter, one cube at a time, until smooth. Let cool. (See full lemon curd recipe for troubleshooting and tips!)

Step 6: Finish with toppings

Spread the cooled lemon curd evenly over the cheesecake. Chill again for 2–3 hours before serving. Garnish with whipped cream and blueberries if desired.

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FAQ

How do you thicken no-bake cheesecake naturally?

This cheesecake thickens with whipped cream folded into cream cheese. Chilling it at least 6 hours (or overnight) ensures a firm but creamy set—no gelatin needed.

Can I make blueberry lemon cheesecake with frozen blueberries?

Yes! Frozen blueberries work perfectly for the compote. Just cook them down a bit longer to reduce excess liquid. We used frozen ones in this recipe!

What is the best substitute for graham crackers in cheesecake crust?

If you can’t find graham crackers, try digestive biscuits, vanilla wafers, or even Biscoff cookies for a caramel-spiced twist.

Can I make lemon curd without butter?

You can, but butter gives lemon curd its silky richness. For a lighter version, replace with coconut oil or skip entirely for a sharper, more tart finish.

How long does homemade lemon cheesecake last in the fridge?

This cheesecake keeps well, covered, for up to 4 days in the refrigerator. For longer storage, freeze slices for up to 1 month.

Is this blueberry lemon cheesecake freezer-friendly?

Yes! Wrap individual slices tightly in plastic wrap, then freeze in an airtight container. Thaw overnight in the fridge before serving.

How to store it 🥶

Fridge: Keep covered for up to 4 days.
Freezer: Freeze individual slices for up to 1 month. Thaw overnight in the fridge.

The Final Forkful 🍴

Every bite of this cheesecake is a little layered surprise—creamy, tangy, fruity, and just sweet enough. It’s the kind of dessert that makes people ask, “Did you really make this at home?”

Let us know if you made any changes to the recipe! We love to hear how you all change it up!

Much love,

Sidney & Thomas