The Ultimate No-Bake Lemon and Blueberry Cheesecake Recipe

There are few dessert combinations as classic and refreshing as lemon and blueberry. The bright, zesty tang of lemon perfectly complements the sweet, slightly tart burst of blueberries. When these two flavours are combined in a creamy, velvety cheesecake, the result is nothing short of spectacular. This no-bake lemon and blueberry cheesecake is not only a feast for the taste buds but also a stunning centrepiece for any occasion.

This recipe is designed to be accessible for bakers of all levels. By eliminating the oven, we sidestep common worries like cracking, making the process much more relaxed. We will guide you through creating a buttery biscuit base, a luxuriously smooth and tangy lemon filling, and a beautiful homemade blueberry compote that swirled through the top creates a marbled effect that is both elegant and delicious.

Why You’ll Love This Lemon Blueberry Cheesecake

• Incredibly Flavourful: The balance of sweet, creamy, and tart is perfectly calibrated.
• No-Bake Simplicity: No water baths, no risk of cracking, and no oven required!
• Stunning Presentation: The vibrant purple-blue swirls against the pale yellow filling make this cheesecake a visual masterpiece.
• Make-Ahead Perfection: This dessert needs to set overnight, making it the ideal prepare-ahead treat for dinner parties or special events.

Essential Equipment You Will Need

• 23cm (9-inch) Springform Pan
• Food Processor or Rolling Pin and Ziplock Bag (for the base)
• Electric Hand Mixer or Stand Mixer
• Medium Saucepan
• Spatulas
• Measuring Cups and Spoons
• Zester and Juicer

Ingredients for Your Lemon Blueberry Cheesecake

For the Biscuit Base:

• 300g (approx. 2 ½ cups) Digestive Biscuits or Graham Crackers
• 115g (½ cup) Unsalted Butter, melted
• 1 tablespoon Granulated Sugar

For the Lemon Cheesecake Filling:

• 900g (32oz) full-fat Cream Cheese, at room temperature
• 150g (¾ cup) Granulated Sugar
• 60g (½ cup) Icing Sugar
• 250ml (1 cup) Double Cream or Heavy Whipping Cream, cold
• 2 tablespoons freshly squeezed Lemon Juice
• Zest of 2 large Lemons
• 1 teaspoon Vanilla Extract
• 12g (3 teaspoons) Gelatin Powder
• 60ml (¼ cup) cold Water (for the gelatin)

For the Blueberry Compote Swirl:

• 200g (2 cups) fresh or frozen Blueberries
• 3 tablespoons Granulated Sugar
• 1 tablespoon Lemon Juice
• 1 teaspoon Cornstarch mixed with 2 teaspoons of water (slurry)

Step-by-Step Cooking Instructions

Step 1: Preparing the Biscuit Base

1. Crush the Biscuits: Place the digestive biscuits into a food processor and pulse until you have fine crumbs. If you don’t have a processor, place them in a sturdy ziplock bag and crush them with a rolling pin until finely ground.
2. Combine with Butter: In a medium bowl, mix the biscuit crumbs with the melted butter and one tablespoon of sugar. Stir until all the crumbs are evenly moistened and have a texture similar to wet sand.
3. Form the Base: Transfer the buttery crumbs to your springform pan. Press them down firmly and evenly into the base using the bottom of a glass or a measuring cup. This firm base is crucial for easy slicing later.
4. Chill: Place the pan in the refrigerator to set while you prepare the filling.

Step 2: Creating the Luscious Lemon Filling

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the ¼ cup of cold water. Stir and let it sit for 5-10 minutes until it becomes a solid, spongy “bloom.” Then, gently heat this mixture (using a double boiler or in the microwave for 15-second bursts) until it becomes a clear liquid. Set aside to cool slightly.
2. Whip the Cream: In a clean, cool bowl, whip the double cream until it forms soft peaks. Be careful not to overwhip. Set this aside.
3. Cream the Cheese and Sugars: In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, and icing sugar together until the mixture is completely smooth, creamy, and free of lumps. Scrape down the sides of the bowl as needed.
4. Incorporate Flavours: Add the fresh lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Beat until just combined.
5. Add the Gelatin: With the mixer on a low speed, slowly pour in the slightly cooled, liquid gelatin. Mix until it is fully incorporated.
6. Fold in the Whipped Cream: Using a spatula, gently fold the whipped cream into the cream cheese mixture in two additions. Be gentle to maintain the airy texture you’ve created. This is what gives the cheesecake its light, mousse-like consistency.

Step 3: Making the Blueberry Compote

1. Cook the Berries: In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, for about 5-7 minutes until the blueberries break down and release their juices.
2. Thicken the Compote: Add the cornstarch slurry to the bubbling blueberries, stirring constantly. Continue to cook for another 1-2 minutes until the mixture thickens noticeably.
3. Cool: Remove the compote from the heat and let it cool completely. You can speed this up by spreading it on a plate. It’s vital that the compote is cool before you swirl it, or it will melt the filling.

Step 4: Assembling the Masterpiece

1. Layer the Filling: Retrieve your chilled biscuit base. Pour the prepared lemon cheesecake filling over the base and smooth the top with a spatula.
2. Add the Swirl: Dollop spoonfuls of the cooled blueberry compote over the top of the lemon filling. Using a skewer or the tip of a knife, gently swirl the compote into the filling to create a beautiful marbled pattern.
3. The Final Chill: Carefully cover the pan with cling film and refrigerate the cheesecake for a minimum of 8 hours, or preferably overnight. This extended chilling time is non-negotiable as it allows the gelatin to set the cheesecake perfectly.

Step 5: Serving Your Creation

1. Unmould: Run a thin, warm knife around the edge of the cheesecake to loosen it. Then, carefully release the clasp of the springform pan.
2. Slice and Serve: For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
3. Garnish (Optional): Serve each slice as is, or garnish with a dollop of extra whipped cream, a few fresh blueberries, and a twist of lemon zest for an extra special touch.

Tips for the Perfect Cheesecake Every Time

• Room Temperature is Key: Ensure your cream cheese is truly at room temperature to avoid a lumpy filling.
• Don’t Overmix the Filling: Once you add the whipped cream, fold gently. Overmixing can deflate the air and make the cheesecake dense.
• Cool the Compote: A warm compote will sink and create a soggy layer instead of a beautiful swirl.
• Patience is a Virtue: Do not rush the chilling time. The full 8 hours is essential for a firm, sliceable texture.

This no-bake Lemon and Blueberry Cheesecake is more than just a dessert; it’s a celebration of flavours and textures. Its creamy, zesty filling and fruity swirl are guaranteed to impress your family and friends. So, gather your ingredients, follow these simple steps, and get ready to create a truly unforgettable treat.