Blueberry and Lemon Cheesecake is a very easy no-bake dessert featuring a creamy lemon-scented cheesecake filling, bright bursts of blueberry jam, and a crunchy cookie base. It comes together quickly with minimal effort — the only real waiting is the chilling time to let the cheesecake set.
The contrast of zesty lemon and sweet blueberry against the smooth, creamy filling is delightful. Combined with a buttery, crunchy base made from crushed biscuits or graham crackers, this cheesecake is refreshingly light and satisfying.
You can easily adjust sweetness and tartness to suit your preference by varying the powdered sugar and lemon juice. I prefer a slightly tangy finish, but taste the filling as you go and add sugar or lemon juice until it suits your palate.
This cheesecake also freezes well. If you want to prepare it ahead, store it in the freezer and remove the squares 20–30 minutes before serving to defrost at room temperature.
We have many delicious cheesecake recipes to explore, with options for every taste. Try different flavor combinations or keep this simple classic for a quick, impressive dessert.
Now, let’s make this blueberry and lemon cheesecake. Enjoy!
Prep Time
10 minutes
Cook Time
4 hours refrigeration
Yield
8 slices
You will need
9 inch springform pan
Ingredients
The Base
½ cup (100 g) butter, melted
1 ⅓ cups (190 g) digestive biscuits, crushed (or honey graham crackers)
The Filling
Zest of 1 lemon
Juice of 1 lemon
2–4 tablespoons powdered sugar (adjust to taste)
2 tablespoons blueberry jam or jelly
8 oz (200 g) cream cheese, room temperature
¾ cup (200 ml) double cream / heavy cream
Instructions
1. Line the base of a 9 inch springform pan with parchment paper and lightly grease the sides and base.
2. Crush the biscuits into fine crumbs. You can use a zip-lock bag and rolling pin or a food processor. Mix the crumbs with the melted butter until evenly combined.
Press the crumb mixture firmly into the prepared tin, making sure the base and sides are compact. Place the tin in the freezer while you prepare the filling.
3. For the filling, whip the cream to stiff peaks. In a separate bowl, beat the cream cheese until smooth, then fold in the whipped cream, lemon zest, and powdered sugar. Add the lemon juice gradually — I usually start with about three-quarters of the sugar and the juice of half a lemon, taste, and adjust by adding more sugar or lemon juice until the balance is right for you.
4. Spoon half of the filling into the chilled base, then dot teaspoons of blueberry jam over the surface. Cover with the remaining filling, spread smooth, and use a skewer to gently swirl the jam through the top layer to create a marbled effect. Refrigerate for at least 4 hours, or overnight for the best set.
NOTE: You can swirl the jam on the top as much or as little as you like. If you prefer, stir the jam into the filling before assembling for a more uniform color and flavor.
TIP: If you want clean, sharp slices, freeze the cake for a couple of hours before removing it from the tin. Use a sharp knife and wipe it clean between cuts. Allow slices to sit out for 20–30 minutes to soften slightly before serving.
We’d love to hear from you — did you try the recipe or make any changes? Share your experience in the comments. Thanks for reading and happy cooking!
Recipe Card
Blueberry and Lemon Cheesecake
8
10 minutes
10 minutes + chilling
A simple, no-bake blueberry and lemon cheesecake with a crunchy biscuit base and a creamy lemon-scented filling swirled with blueberry jam.
Ingredients
Base Ingredients:
- 1 ⅓ cups (190 g) digestive biscuits or crushed graham crackers
- ½ cup (100 g) butter, melted
Cheesecake ingredients:
- Zest of 1 lemon
- Juice of 1 lemon
- 2–4 tablespoons powdered sugar, to taste
- 2 tablespoons blueberry jam or jelly
- 8 oz (200 g) cream cheese, room temperature
- ¾ cup (200 ml) double cream / heavy cream
Instructions
- Line a 9 inch springform pan with parchment and grease the sides and base.
- Crush the biscuits into fine crumbs, mix with melted butter, press into the pan, and chill in the freezer while you prepare the filling.
- Whip the cream to stiff peaks. Beat the cream cheese smooth, fold in whipped cream, lemon zest, and sugar. Add lemon juice gradually and taste-adjust.
- Spoon half the filling into the base, dot with blueberry jam, top with the remaining filling, and swirl gently. Chill for at least 4 hours until set.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 438
Total Fat: 35g
Saturated Fat: 21g
Cholesterol: 87mg
Sodium: 245mg
Carbohydrates: 29g
Protein: 4g