Monday, May 24, 2021

Lemon Blueberry Cheesecake (No Bake) + VIDEO

This lemon blueberry cheesecake features two gorgeous layers over a lemon Oreo crust. Make this dessert today without heating up your kitchen!

Impress even the pickiest of guests with this no bake blueberry cheesecake. Not only is pleasing to the eye, but every bite is bursting with citrus and berry flavor!

No upcoming occasions? Make it for yourself and enjoy a thick slice on a hot summer night.

If you’re looking for more no bake cheesecake recipes, I’ve got you covered. Enjoy the sweet summer flavor of strawberries or save this peppermint version for a winter holiday celebration.

You can even try one of my many dessert salads for the same flavor without all the work!

Lemon Blueberry Cheesecake (No Bake)

Lemon Blueberry Cheesecake - Tips and Tricks

  • Smooth out the filling. Use a sturdy spatula to create even layers and press out any pockets of air that may occur when pouring in the mixtures.
  • Forget to soften the cream cheese? Unwrap the blocks and place them on a microwave-safe plate, and heat for 45 seconds to 1 minute at 30% power. You can also use the “defrost” button if your microwave has one.
  • Create brighter colors. If you really want the middle layer to pop, add a little bit of yellow gel food coloring with the lemon jello powder. 
  • Add a garnish. Swirls of whipped cream and a few sprigs of mint or basil will create a simple but stunning presentation. I recommend adding these just before serving.

Lemon Oreos in a bowl

What You’ll Need For This No Bake Cheesecake

  • Springform Pan - This is basically required for this type of dessert. The ring sides pop off, leaving you with perfectly smooth edges.
  • Food processor or rolling pin to crush Oreo cookies for the crust.
  • Microwave-Safe Bowl - Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
  • Stand mixer or large mixing bowl with hand mixer for whipping up your lemon blueberry cheesecake filling.
  • A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean.

cheesecake mixture in a bowl

FAQ - Common Recipe Questions

Can I make no bake blueberry cheesecake in advance?

Yes! In fact, I recommend it since it needs several rounds of freezing to set.

Preparing it in the morning will guarantee it’s ready after dinner, but it wouldn’t hurt to put it together a day or two ahead of time.

It will stay fresh for 3 to 4 days in the refrigerator or up to 3 months in the freezer, though you may need to thaw it a bit before slicing. 

Be sure to keep your lemon blueberry cheesecake covered with a layer of plastic wrap or foil for best results.

Lemon Blueberry Cheesecake (No Bake)

I don’t have a microwave - how else can I melt the chocolate?

Use a double boiler on your stove or create one with a medium saucepan and a glass bowl. 

Add about an inch of water to the pan and bring it to a simmer. Place the bowl over the pan to create a seal, leaving space between the water and the bottom.

Once the chocolate starts to soften, stir consistently until smooth and remove from the heat immediately. 

Avoid getting any condensation in the chocolate, or it will become hard and crumbly. If that happens, you’ll need to start over with a fresh batch.


Lemon Blueberry Cheesecake (No Bake)

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Lemon Blueberry Cheesecake (No Bake)

Video: Lemon Blueberry Cheesecake

To see us make these from start to finish, watch the video at the top of this post.

Yield: 8
Author: Donna Elick
Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

This lemon blueberry cheesecake features two gorgeous layers over a lemon Oreo crust. Make this dessert today without heating up your kitchen!
Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M


For the crust
  • 22 lemon Oreo's (1 package)
  • 1/2 stick unsalted butter, melted
For the filling
  • 9 ounces white almond bark, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup fresh blueberries
  • 1 cup granulated sugar, divided
  • 1/4 cup heavy cream
  • 1/2 (3.4 ounce) package lemon jello


  1. Line the Bottom of a 7 inch Spring-form pan with Parchment paper. Set aside.
  2. Place the Oreo's in a blender or food processor, and pulse until you have fine crumbs. Pour the melted butter into the blender or food processor and pulse to coat (or place crumbs in a bowl and add butter, then stir until coated).
  3. Press the crumbs into the bottom of the Spring-form pan, and smooth evenly. Place the pan in the freezer while you make the filling.
  4. In a small bowl combine blueberries and ¼ cup sugar. Stir and set aside.
  5. In the bowl of a stand mixer, combine the cream cheese, heavy cream, and remaining ¾ cup of sugar. Mix on low until all ingredients are well mixed.
  6. Pour the cooled almond bark into the bowl, and mix on low until completely incorporated. Scrape down the sides of the bowl, and blend until smooth and creamy. Divide the batter into two bowls, add lemon jello powder to one bowl and add fresh blueberries to the other bowl.
  7. Remove the pan from the freezer, and pour the lemon cheesecake batter into the pan, smoothing out the batter with a spatula.
  8. Scoop the blueberry cheesecake on top of the lemon layer and smooth the top with a spatula.
  9. Freeze 4 hours to overnight for best results. Before serving, remove the pan from the freezer, and thaw for 15 to 20 minutes.

Lemon Blueberry Cheesecake (No Bake)

Originally published May 2021

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