Lemon Blueberry Cheesecake (No Bake) + Video
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Lemon Blueberry Cheesecake features two gorgeous, fruit-flavored layers over a Golden Oreo crust. Make this no bake blueberry cheesecake without heating up your kitchen!
Lemon Blueberry Cheesecake
Impress even the pickiest of guests with this lemon blueberry cheesecake recipe.
Not only is this no bake dessert pleasing to the eye, but every bite is bursting with citrus and berry flavor.
Don’t have any upcoming occasions? Make lemon jello cheesecake for yourself to enjoy on a warm summer night!
Recipe Video
To see us make no bake lemon blueberry cheesecake from start to finish, watch the video in this post!
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.
If you would rather have cake instead, my blueberry lemon cake is the perfect balance of flavors.
Tips for Making No Bake Blueberry Cheesecake
- Don’t use frozen berries! Stick with clean, dry, fresh berries for this lemon blueberry cheesecake recipe.
Frozen berries will bleed color into the batter and may release liquid that will affect the consistency. - 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.
- Create brighter colors. If you really want the middle layer of your lemon blueberry cheesecake 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 to the lemon jello cheesecake just before serving.
PRO TIP
Forget to soften the cream cheese?
Unwrap the blocks, 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.
Storing and Make Ahead Instructions
Preparing this lemon blueberry cheesecake 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.
Follow the recipe as directed, through every round of freezing, then cover with a layer of plastic wrap. If freezing, add a layer of foil as well.
No bake blueberry cheesecake 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.
Lemon Blueberry Cheesecake Recipe FAQ
First, make sure the dessert is fully set and chilled. If any part is still soft, it could crack or collapse.
Use a large chef’s knife for the best results. Run the knife under hot water for about 20 seconds, then dry with a clean kitchen towel.
The metal will retain the heat, allowing it to glide cleanly through your no bake lemon blueberry cheesecake. Wipe the knife clean between each slice as well!
Use a double boiler on your stove or create one with a medium saucepan and a glass bowl — either method works with melting chocolate and almond bark.
To make your own, 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.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Cheesecake Recipes
Lemon Blueberry Cheesecake (No Bake) + Video
Ingredients
- 22 lemon Oreos, 1 package
- 1/2 cup unsalted butter, 1 stick, melted
- 9 ounces white almond bark, melted
- 24 ounces cream cheese,, softened
- 1 cup fresh blueberries
- 1 cup granulated sugar, divided
- 1/4 cup heavy cream
- 1.7 ounces lemon Jello mix, 1/2 of a 3.4 ounce package
Instructions
- Line the bottom of a 7-inch springform pan with Parchment paper. Set aside.
- Place the Oreos 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).
- 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.
- In a small bowl combine blueberries and ¼ cup sugar. Stir and set aside.
- 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.
- 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.
- Remove the pan from the freezer, and pour the lemon cheesecake batter into the pan, smoothing out the batter with a spatula.
- Scoop the blueberry cheesecake on top of the lemon layer and smooth the top with a spatula.
- Freeze 4 hours to overnight for best results. Before serving, remove the pan from the freezer, and thaw for 15 to 20 minutes.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2021, updated and republished July 2023
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Easy to make and you can’t go wrong with lemon and blueberry! It was delightful!
Hi. The recipe itself doesn’t state powdered sugar, but in the video powdered sugar is added to the cream cheese mixture. Just wondering how much powdered sugar to put in please. Thanks
Hello! Step 6 starts with, “Pour the cooked almond bark…”, but there is no step before that advising how to melt it, etc. Is it clear how long in the video? And I assume it doesn’t get completely cool, or it will re-solidify? Thanks (I am looking forward to making this recipe! Just want to be sure I have all instructions straight before I do!)