Dreamy No-Bake Lemon Blueberry Cheesecake: An Easy Mascarpone Recipe
Indulge in the ultimate summer dessert with this incredibly easy no-bake lemon blueberry cheesecake recipe. Each bite offers a harmonious blend of textures and flavors, featuring a buttery graham cracker crust, a luxuriously silky mascarpone cheesecake layer, vibrant homemade or store-bought lemon curd, and a generous topping of sweet blueberry pie filling. This stunning dessert requires no oven, making it perfect for any occasion, especially when you crave a cool, refreshing treat.
Why This No-Bake Lemon Blueberry Cheesecake Recipe Is a Must-Try
This no-bake lemon blueberry cheesecake stands out for several compelling reasons, making it a favorite for both experienced bakers and dessert novices alike. The secret to its unparalleled creaminess lies in the mascarpone cheese, which provides an exceptionally silky and rich texture that melts in your mouth, akin to a delicate mousse. Unlike traditional cream cheese, mascarpone contributes a subtle sweetness and lighter mouthfeel, elevating this dessert to a new level of decadence without being overly heavy.
The magic truly happens with the carefully crafted layers. We start with a classic buttery graham cracker crust, providing a delightful crunch that contrasts beautifully with the soft cheesecake filling. Above this, the smooth mascarpone cheesecake layer offers a canvas for the bright and zesty lemon curd. Blueberries and lemons are a match made in heaven, and this recipe fully embraces that synergy. The tangy lemon curd cuts through the richness of the cheesecake, adding a refreshing burst of citrus that perfectly complements the sweet and slightly tart blueberry pie filling. While we call this a “blueberry cheesecake,” the integral role of lemon means you could just as easily name it a no-bake lemon blueberry cheesecake. Whatever its title, its blissful taste is undeniable, proving that some of the most spectacular desserts don’t require any baking at all!
Gather Your Simple Ingredients
Crafting this luscious no-bake blueberry cheesecake only requires a handful of readily available ingredients. You’ll find a complete list of measurements and step-by-step instructions in the printable recipe card at the very end of this post. For now, let’s explore the key components that bring this dessert to life.
Ingredient Breakdown & Smart Substitutions
The Crust: Classic Graham Cracker Perfection
GRAHAM CRACKERS – A buttery graham cracker crust is the quintessential base for most cheesecakes, and this recipe is no exception. You’ll need two sleeves of graham crackers, which typically amounts to about 10 ounces. These will be blitzed into fine crumbs to create the perfect foundation. For a different flavor profile, you could also experiment with vanilla wafer cookies or shortbread cookies, ensuring the quantity remains similar to achieve the desired crust thickness.
BUTTER – Eight tablespoons (one stick) of unsalted butter, melted and cooled, binds the graham cracker crumbs together. The butter is crucial for achieving a firm, flavorful crust that holds its shape. Make sure the butter is cooled but still liquid; if it’s too hot, it can make the crumbs greasy and difficult to press.
The Creamy No-Bake Cheesecake Layer
MASCARPONE CHEESE – This Italian cream cheese is the star of our cheesecake layer. Mascarpone is renowned for its incredibly creamy, light, and silky texture, making it the perfect candidate for a no-bake cheesecake. It contributes to a cheesecake that is fluffy and smooth, very similar to the indulgent texture of mousse. For the best results, ensure your mascarpone is at room temperature before whipping, as this helps achieve a smooth, lump-free consistency.
SUBSTITUTION FOR MASCARPONE: CREAM CHEESE – If mascarpone is unavailable or you prefer a different taste, you can substitute with 16 ounces (two 8-ounce bricks) of regular full-fat cream cheese, also at room temperature. Be aware that the end result will have a slightly firmer, denser texture and a more pronounced tangy flavor compared to the milder, richer mascarpone base. Both are delicious, but they offer distinct experiences.
SWEETENED CONDENSED MILK – A 14-ounce can of sweetened condensed milk serves as both a sweetener and a crucial binding agent for the no-bake cheesecake. Its thick, syrupy consistency helps the cheesecake set without baking, while providing a delightful sweetness that balances the other flavors.
LEMON JUICE – Freshly squeezed lemon juice adds a vital zesty counterpoint to the sweetness and richness of the cheesecake. It also plays a role in helping the cheesecake set by reacting with the dairy components. Aim for about ¼ cup, typically from 1 to 1.5 lemons, for that bright, essential flavor.
VANILLA EXTRACT – A teaspoon of vanilla extract enhances the overall flavor profile, adding a warm, aromatic note that complements both the cheese and the fruit elements.
The Bright Lemon Curd Layer
LEMON CURD – This layer introduces a wonderful tart and sweet tang that perfectly marries with the blueberries. I often make this recipe with my homemade Instant Pot lemon curd for its vibrant fresh flavor, but a good quality store-bought jar of lemon curd works beautifully and saves time. The key is to ensure it’s at room temperature for easy spreading. If you can’t find lemon curd, you could make a quick lemon glaze by combining powdered sugar and lemon juice, though it won’t offer the same rich texture.
The Fruity Blueberry Topping
BLUEBERRY PIE FILLING – You’ll need a 21-ounce can of blueberry pie filling for the top layer. This provides a convenient and delicious burst of blueberry flavor and beautiful color. Because of its jelly-like consistency, the pie filling may tend to slip off the top of the cake once sliced. This is perfectly normal and doesn’t affect the taste! If you prefer a more solidified topping for cleaner slices, you can pop the finished dessert into the freezer for 30 minutes to an hour to help it set further before serving. Alternatively, for a more rustic and less sweet option, you could make a simple blueberry compote with fresh or frozen blueberries, sugar, and a touch of lemon juice, thickened slightly with cornstarch, allowing it to cool completely before spreading.
Step-by-Step: How to Make No-Bake Blueberry Cheesecake
These step-by-step photos and detailed instructions are here to help you visualize how to make this delightful no-bake lemon blueberry cheesecake. For the complete printable version of this recipe, including all precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Prepare Your Pan: Begin by lightly greasing a 9×9 inch square pan with canola oil or any neutral oil that is liquid at room temperature. This crucial step ensures easy removal of your cheesecake slices.
- Make the Graham Cracker Crumbs: Place the graham crackers into a food processor and blitz them until they form very fine, even crumbs. The consistency should resemble coarse sand. This ensures a uniform crust.
- Form the Crust: In a mixing bowl, combine the fine graham cracker crumbs with the melted and cooled butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Use the back of a spoon or a flat-bottomed glass to create a compact and smooth crust.
- Prepare the Mascarpone Cheesecake Filling: Using a handheld mixer (or stand mixer), whip the room temperature mascarpone cheese in a large bowl until it’s smooth and light. Gradually pour in the entire can of sweetened condensed milk and continue mixing until fully combined and the mixture is uniform and silky. Add the lemon juice and vanilla extract, mixing just until incorporated. Be careful not to overmix at this stage.
- Assemble the Cheesecake Base: Gently pour the mascarpone cheesecake mixture over the prepared graham cracker crust in the pan. Using a rubber spatula, carefully spread the filling evenly across the crust, creating a smooth top layer.
- Chill the Cheesecake: Cover the pan tightly with plastic wrap and refrigerate for a minimum of 2.5 to 3 hours, or until the cheesecake layer is completely firm and set. Adequate chilling time is essential for the cheesecake to hold its shape.
- Add the Lemon Curd Layer: Once the cheesecake base is firm, spread the room temperature lemon curd evenly over the chilled cheesecake layer using a rubber spatula. Aim for a smooth and consistent layer.
- Top with Blueberry Filling & Final Chill: Carefully pour the can of blueberry pie filling on top of the lemon curd layer, spreading it gently to cover the surface. Cover the dessert again and refrigerate for another hour or two. This final chill will help the blueberry topping firm up slightly, making it easier to slice cleanly. Optionally, garnish with fresh lemon zest just before serving for an extra pop of color and aroma.
Frequently Asked Questions & Expert Tips for Success
Achieving a perfect no-bake cheesecake is simpler than you think, especially with these helpful tips and answers to common questions:
Yes, absolutely! While mascarpone offers a uniquely silky, mousse-like texture, you can certainly substitute it with full-fat cream cheese. For this recipe, you would use two 8-ounce bricks (16 ounces total) of room temperature cream cheese. Do note that the final texture and flavor of the no-bake lemon blueberry cheesecake will be denser and more structured, with a more pronounced tangy taste, compared to the mascarpone version.
To maintain its freshness and texture, store your no-bake cheesecake covered tightly with plastic wrap or an air-tight lid. Keep it in the refrigerator for 3-4 days. Ensure it’s well-sealed to prevent it from absorbing any odors from other foods in your fridge.
This dessert is an ideal candidate for making ahead of time, which makes it perfect for entertaining or meal prep! You can prepare the entire cheesecake a day in advance and store it, covered, in the refrigerator. This allows ample time for all the layers to set properly and for the flavors to meld beautifully, ensuring a firm and delicious slice when you’re ready to serve.
Yes, you can freeze this cheesecake, but there are a few considerations regarding texture. Mascarpone-based cheesecakes, due to their higher fat content, can sometimes develop a slightly grainy texture after freezing and thawing, which is less common with typical cream cheese-based cheesecakes. To minimize this, it’s best to let the assembled dessert chill overnight in the fridge to ensure it has plenty of time to set up completely before freezing. Wrap the pan thoroughly in plastic wrap, followed by a couple of layers of aluminum foil, to prevent freezer burn. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
Expert Tips for a Flawless No-Bake Cheesecake
- Room Temperature Ingredients: Always ensure your mascarpone (or cream cheese) is at room temperature. This is key for whipping it into a smooth, lump-free consistency that blends seamlessly with the other ingredients.
- Crust Compression: Press the graham cracker crust very firmly into the pan. A well-compressed crust will hold together better when sliced and won’t crumble apart.
- Patience with Chilling: The most important step for any no-bake cheesecake is adequate chilling time. Do not rush this process! The recommended 2.5-3 hours for the cheesecake layer and an additional 1-2 hours after adding the fruit topping are minimums. Longer chilling, even overnight, will yield a much firmer, cleaner-slicing dessert.
- Clean Slices: For perfectly neat slices, run a thin, sharp knife under hot water, wipe it dry, and then slice. Clean the knife after each cut for the best results.
- Preventing Soggy Crust: Ensure your melted butter is cooled (but still liquid) before mixing with the graham cracker crumbs. This helps prevent the crust from becoming too oily or soggy. Also, proper chilling of the crust before adding the filling helps create a barrier.
- Adjusting Sweetness: The recipe uses sweetened condensed milk and pie filling, which are already sweet. Taste your lemon curd if store-bought, as sweetness can vary. If you prefer a less sweet dessert, consider using a homemade blueberry compote with reduced sugar instead of pie filling.
Serving Suggestions for Your Dreamy Cheesecake
This no-bake lemon blueberry cheesecake is best served thoroughly chilled. As it reaches room temperature, it naturally loses a bit of its firm structure, though its amazing taste remains unaffected. To enhance its presentation and flavor, consider a light dusting of fresh lemon zest just before serving. This not only adds a beautiful pop of color but also a fresh, citrusy aroma that complements the blueberries. For an extra touch of elegance, you can serve individual slices with a small dollop of whipped cream or a few fresh blueberries on the side. It pairs wonderfully with a cup of hot coffee, an iced tea, or a glass of sparkling lemonade, making it an ideal dessert for summer gatherings, holiday celebrations, or a simple weeknight treat.
Craving More Lemon Blueberry Delights?
If you’ve fallen in love with the vibrant combination of lemon and blueberry, you’re in luck! This pairing is incredibly versatile and shines in many different desserts. Explore these other fantastic recipes:
- Lemon Blueberry Trifle
- Lemon Blueberry Icebox Cake
- Glazed Lemon Blueberry Cake
- Lemon Blueberry Zucchini Bread
The Joy of No-Bake Desserts
There’s a special charm to no-bake desserts, especially when the weather warms up or your oven is simply occupied. This no-bake lemon blueberry cheesecake exemplifies everything wonderful about this category of treats. It eliminates the need for precise oven temperatures and lengthy baking times, making it incredibly accessible for busy schedules or those new to baking. The simplicity of assembly, combined with the guaranteed delicious outcome, offers a refreshing alternative to traditional baked goods. It’s perfect for potlucks, picnics, or any occasion where you want an impressive dessert without the fuss. Enjoy the ease and delight of creating something truly special with minimal effort!
Flavor Profile: A Symphony of Layers
The true beauty of this no-bake cheesecake lies in the interplay of its distinct layers, each contributing to a harmonious flavor and texture profile. The foundation is the crunchy, buttery graham cracker crust, providing a comforting base and a satisfying textural contrast. Above this, the mascarpone cheesecake layer delivers a creamy, rich, and subtly sweet experience that is both decadent and surprisingly light. Then comes the burst of bright, tangy lemon curd, which awakens the palate and prevents the dessert from being overly sweet. Finally, the sweet and slightly tart blueberry pie filling adds a juicy, fruity top note, completing the dessert with a vibrant color and a burst of berry goodness. Together, these layers create a perfectly balanced symphony of sweet, tart, rich, and refreshing flavors that will leave you wanting another slice.
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No Bake Blueberry Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Crust
- 10 ounces graham crackers two sleeves, 5 ounces each package, 10 ounces total
- 8 Tablespoons unsalted butter melted and cooled
No Bake Cheesecake Layer
- 16 ounces mascarpone cheese
- 14 ounces sweetened condensed milk 1 can
- ¼ cup lemon juice freshly squeezed from about 1 1/4 lemons
- 1 teaspoon vanilla extract
Lemon Curd Layer
- 5 ounces lemon curd at room temperature
Toppings
- 21 ounces blueberry pie filling 1 can
- lemon zest optional as garnish
Things You’ll Need
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9×9 baking pan or 8×8 with 2 inch sides
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Food processor
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Hand mixer
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Mixing bowls
Before You Begin
- You can substitute the mascarpone cheese with two 8 ounce bricks (16 ounces total) of room temperature cream cheese. Do note that the final texture and flavor of the cheesecake will be denser and more structured if you replace the mascarpone with cream cheese.
- Because of the consistency of blueberry pie filling, you’ll probably notice that it tends to slip off the top of the cake once sliced. As long as you can get it onto the plate, it all goes down the same tube! However, you can also pop the finished dessert in the freezer for 30 minutes to an hour to help solidify the topping if preferred.
Instructions
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Grease a 9×9 inch square pan with canola oil (or any oil that is liquid at room temperature).
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Blitz the graham crackers in a food processor until you reach a fine crumb.10 ounces graham crackers
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Mix the graham crackers with the melted and cooled butter until combined. Evenly press the mixture into the bottom of the pan.8 Tablespoons unsalted butter
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With a handheld mixer, whip the room temperature mascarpone until smooth. Pour in the can of sweetened condensed milk and combine. Add the lemon juice and vanilla extract and mix until combined.16 ounces mascarpone cheese, 14 ounces sweetened condensed milk, 1/4 cup lemon juice, 1 teaspoon vanilla extract
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Pour the mixture over the crust and spread evenly in the pan using a rubber spatula.
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Cover and refrigerate 2 1/2 – 3 hours or until firm.
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Spread the room temperature lemon curd on top of the chilled cheesecake layer using a rubber spatula.5 ounces lemon curd
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Pour the can of blueberry pie filling on top of the lemon curd, cover, and refrigerate for another hour or two to help it firm up. Optionally garnish with lemon zest.21 ounces blueberry pie filling, lemon zest
Expert Tips & FAQs
- Store leftovers covered tightly with foil or an air-tight lid kept in the refrigerator for 3-4 days.
- This dessert is ideal for making ahead of time. You can prep the entire cheesecake a day in advance and store it, covered, in the refrigerator until you are ready to slice and serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Aug 8, 2016 and has since been updated with new photos and expert tips.