Indulge in this Lemon Cheesecake with simple blueberry sauce. It has a fluffy texture, zesty lemon flavor, and buttery graham cracker crust. You can make it ahead for elegant, effortless entertaining or everyday family dinners.
How can I make the cheesecake crust without using a springform pan?
If you don’t have a 9-inch springform pan, you can use a regular cake pan. Grease the pan with non-stick cooking spray or butter and line the bottom and the sides with parchment paper leaving some hanging on the sides.
Press the graham cracker crust mixture using the back of a spoon or the back of a measuring cup into the bottom of the pan. Then, follow the recipe instructions. Make sure to chill the cheesecake for at least 4 hours in the refrigerator. This will help remove the cheesecake from the pan for easy serving.
How do I prevent the cheesecake from cracking?
Adding cornstarch and baking it in a water bath help prevent the cheesecake from cracking. Don’t worry if your cheesecake cracks slightly, it won’t affect the taste and the blueberry topping will hide the cracks.

No-Bake Lemon Cheesecake with Blueberry Topping
Ingredients
For the graham cracker crust:
- 1 ½ cup graham cracker crumbs
- 2 tbsp brown sugar, packed
- pinch of salt
- 3 tbsp unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 8 oz packages) cream cheese, room temperature
- 1 ¼ cup granulated sugar, divided
- 1 ½ tbsp cornstarch
- 4 large egg yolks, room temperature
- ½ cup sour cream, room temperature
- juice of 1 medium lemon, freshly squeezed
- zest of 1 medium lemon
- 1 tsp vanilla extract
- 4 large egg whites, room temperature
- pinch of salt
- ¼ tsp cream of tartar
For the blueberry topping:
- 2 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tbsp freshly squeezed lemon juice
- ¼ cup + 2 tbsp water, divided
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray or butter. Place the pan on a large sheet of heavy-duty aluminum foil (or two sheets of regular aluminum foil), and tightly wrap the sides and the bottom of the springform pan. Set aside.
- Prepare the graham cracker crust. In a small bowl, mix the graham cracker crumbs, brown sugar, and salt. Add the melted butter and stir until well combined. Transfer this mixture to the prepared springform pan. Press down using a spoon or the back of a measuring cup. Bake for about 8-10 minutes or until golden brown. Remove from the oven and let cool completely.
- Prepare the cheesecake filling. In a large mixing bowl, whisk together cream cheese, ¾ cup sugar, and cornstarch for 2-3 minutes or until creamy. Then, whisk in the egg yolks until well incorporated. Add the sour cream, lemon juice, lemon zest, and vanilla extract. Whisk until combined. Set aside.
- In a separate large mixing bowl, using a handheld or stand mixer, Beat the egg whites and salt until frothy. Add the cream of tartar and continue beating until doubled in volume. Gradually add the remaining 1/2 cup of sugar until stiff peaks form.
- Using a rubber spatula, carefully fold the whipped egg whites into the cream cheese mixture in a few additions, 1/3 at a time. Do not overmix to deflate the mixture. Mix until just combined. Spoon the cheesecake filling over the cooled graham cracker crust.
- Place the springform pan in a roasting pan and carefully pour about 1 inch of hot water into the roasting pan. Transfer to the oven and bake for about 50-60 minutes or until lightly golden brown on top.
- Turn off the oven and open the door slightly (about 2 inches). Leave the cheesecake in for an additional hour. Remove from the oven and let cool to room temperature on a cooling rack. Chill in the refrigerator overnight.
- Prepare the blueberry topping. Heat 1 cup of blueberries, sugar, lemon juice, and 1/4 cup of water in a small saucepan over medium-high heat. Let simmer for about 5 minutes or until the blueberries start to break down. In a small bowl mix the cornstarch and 2 tbsp of water. Add to the saucepan, stir to combine, and let simmer for a few minutes until the syrup thickens. Remove from the heat and stir in the remaining 1 1/2 cups blueberries.
- Remove the chilled cheesecake from the refrigerator. Slice, top with blueberry topping, and serve!
Nutrition
Frequently Asked Questions about No-Bake Lemon Cheesecake
1. How long should I let the cheesecake cool before refrigerating?
When the cheesecake is done baking, turn off the oven and open the oven door slightly (for about 2 inches). Leave the cheesecake for an additional hour in the oven. Then, remove from the oven and let cool completely to room temperature on a cooling rack. Usually it takes about an hour. Then, place the cheesecake in the refrigerator.
2. How do I make sure the cheesecake is fully set?
The cheesecake should be slightly browned on top and mostly set (it’s ok if it jiggles a little bit in the center) when you turn off the oven and open the oven door. The cheesecake will be fully set after chilling.
3. How can I substitute for sour cream?
A 1:1 substitution with Greek yogurt is recommended.
4. What if I can’t find fresh blueberries?
You can use thawed frozen blueberries if you can’t find fresh blueberries. Drain them well before using.
5. How can I make the cheesecake lighter if it’s too dense?
This cheesecake is very light because it is made with whipped egg whites. Make sure to not overmix the cheesecake batter to prevent it from being too dense.
6. Can I use a different type of berry for the topping?
Yes, feel free to use any other berries that you have. Raspberries, blackberries, strawberries, or a mix of berries will pair well with this cheesecake.
7. Can I use store-bought lemon juice instead of fresh?
Yes, you can use store-bought lemon juice instead of freshly squeezed in a 1:1 substitution. Usually, Needless to say, it’s better to use fresh lemon juice because it has a brighter taste and no preservatives.
8. What can I use if I don’t have a 9-inch springform pan?
You can also use an 8-inch or a 10-inch springform pan, but keep in mind the baking time may change.