A creamy, dreamy no bake blueberry cheesecake recipe layered with a buttery graham cracker crust, mascarpone cheesecake, lemon curd, and blueberry pie filling!
Why this recipe works
The mascarpone in this no bake blueberry cheesecake recipe makes it incredibly silky and rich. Layer it with lemon curd and blueberry pie filling and you have one of the dreamiest desserts you can get without baking!
We call this a blueberry cheesecake, but the foundation of it is built alongside lemon because, well, blueberries and lemons go hand in hand. So, call it a no bake lemon blueberry cheesecake if you must. The technicalities don’t matter as much as how blissful it tastes!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – Most cheesecakes are made with a buttery graham cracker crust, this recipe is no exception. You will need two sleeves of graham crackers, roughly 10 ounces, plus eight tablespoons of butter (1 stick) to make the crust.
CHEESECAKE – Mascarpone cheese is creamy, light, and silky. The perfect candidate for no bake cheesecake! I’ve found that it makes the cheesecake fluffier and smoother, similar to the texture of mousse. If needed or preferred, you can substitute with 16 ounces (two 8 ounce bricks) of regular cream cheese at room temperature. The end result will have a slightly firmer texture and a different flavor profile.
LEMON CURD – I typically make this recipe with my homemade instant pot lemon curd, but I have also made it with a store-bought jar of curd with success. It simply comes down to personal preference, and whether or not you are able to find lemon curd in stores near you.
BLUEBERRY – You’ll need a 21 ounce can of blueberry pie filling here. 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.
How to Make No Bake Blueberry Cheesecake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Grease 9×9 inch square pan with canola oil (or any oil that is liquid at room temperature).
- Blitz the graham crackers in a food processor until you reach a fine crumb.
- Mix the graham crackers with the melted and cooled butter until combined. Evenly press the mixture into the bottom of the pan.
- 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.
- Pour the mixture over the crust and spread evenly in the pan using a rubber spatula.
- Cover and refrigerate 2-1/2-3 hours or until firm.
- Spread the room temperature lemon curd on top of the chilled cheesecake layer using a rubber spatula.
- 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 and make it easier to slice. Optionally garnish with lemon zest.
Frequently Asked Questions & Expert Tips
Yes, absolutely. The final texture and flavor of the no bake lemon blueberry cheesecake will be denser and more structured if you replace the mascarpone with cream cheese. You can substitute the mascarpone cheese with two 8 ounce bricks (16 ounces total) of room temperature cream cheese.
Store your no bake cheesecake covered tightly with foil or an air-tight lid kept in the refrigerator for 3-4 days.
Yes, 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.
Yes, you can freeze this cheesecake, but there are a few things to keep in mind. The texture of mascarpone-based cheesecakes can sometimes be slightly grainy after freezing and thawing due to its higher fat content compared to your typical cream cheese-based cheesecakes. It’s best to let the dessert chill overnight in the fridge before wrapping and freezing so it has plenty of time to set up. Wrap the pan in plastic wrap followed by a couple of layers of aluminum foil and freeze for up to 1 month.
Serving Suggestions
No bake blueberry cheesecake is best served chilled, as once it reaches room temperature it loses a bit of its structure (though it still tastes amazing). Optionally garnish with lemon zest, or enjoy it as is!
More Lemon Blueberry Recipes
- Lemon Blueberry Trifle
- Lemon Blueberry Icebox Cake
- Glazed Lemon Blueberry Cake
- Lemon Blueberry Zucchini Bread
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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!
Print It Pin It Rate ItIngredients
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
- 9×9 baking pan or 8×8 with 2 inch sides
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
- Grease a 9×9 inch square pan with canola oil (or any oil that is liquid at room temperature).
- Blitz the graham crackers in a food processor until you reach a fine crumb.10 ounces graham crackers
- 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
- 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
- Pour the mixture over the crust and spread evenly in the pan using a rubber spatula.
- Cover and refrigerate 2 1/2 – 3 hours or until firm.
- Spread the room temperature lemon curd on top of the chilled cheesecake layer using a rubber spatula.5 ounces lemon curd
- 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
This post originally appeared here on Aug 8, 2016 and has since been updated with new photos and expert tips.
Amanda Davis
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Michol Cesare says
Haven’t made this yet, BUT it is a priority. This looks like a perfect solution to please a young boy I used to watch after school. Will let you know the verdict. Thanks for this recipe.
Jitterbug says
When I try to print your recipe, the instructions print but the ingredients do not? Any reason for this?
Amanda Formaro says
That’s odd. I just tried it and it worked fine for me. Did you click the “print” button in the printable version at the end of the post?