If you’re craving a delicious treat that’s light, creamy, and full of lemon flavor, these No Bake Blueberry Lemon Cheesecake Bars are exactly what you need. With a creamy lemon cheesecake filling, juicy blueberries, and a buttery graham cracker crust, this is the kind of dessert that feels fancy—but takes just a short time to make.

A slice of no bake blueberry lemon cheesecake bar served on a plate, topped with juicy blueberries

This easy cheesecake recipe is perfect for warm days when you don’t want to turn on the oven. Whether you’re hosting a summer party, prepping ahead for guests, or want something refreshing, this is the perfect lemon blueberry dessert. It’s one of our favorite desserts, mainly because it requires simple ingredients, no baking, and delivers the flavor of traditional cheesecakes without the hassle.

Why You’ll Love These No Bake Blueberry Lemon Cheesecake Bars

No oven required – perfect for no bake desserts
Bursting with lemon juice, lemon zest, and real blueberry topping
Uses easy-to-find ingredients like graham crackers, cream cheese, and heavy cream
A great make-ahead dessert, these blueberry lemon cheesecake bars are perfect for summer gatherings
Layers beautifully in a 9 x 13 pan for easy slicing and serving
Stores well in an airtight container for longer storage

No bake blueberry lemon cheesecake bars in a 9x13 baking pan with a blueberry topping layer.

no bake blueberry lemon cheesecake bar served on a plate

Ingredients You’ll Need to Make No Bake Blueberry Lemon Cheesecake Bars

Here’s everything you’ll need to make these creamy, no bake blueberry lemon cheesecake bars:

For the Crust:

1 ½ cups fine graham cracker crumbs (about 12 full sheets)
10 tablespoons salted butter, melted
2 teaspoons lemon zest

For the Filling:

2 packages (8 oz each) cream cheese, softened to room temperature
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
2 teaspoons additional lemon zest
1 cup cold heavy cream

For the Topping:

21 ounces of blueberry pie filling or a homemade blueberry sauce

Kitchen Tools (affiliate links): 9×13 baking dish

How to Make No Bake Blueberry Lemon Cheesecake Bars

Follow these simple steps to make no bake blueberry lemon cheesecake bars with a creamy filling, zesty lemon flavor, and sweet blueberry topping—all without turning on the oven:

In a medium bowl, mix graham cracker crumbs, melted butter, and lemon zest, until combined. The mixture should resemble wet sand. Press it firmly into the bottom of the prepared baking dish (9×13). Chill for 15–20 minutes while you make the filling.
Allow your cream cheese to come to room temperature—this helps ensure a smooth, lump-free filling. Using an electric mixer at medium speed, beat the cream cheese until smooth. Slowly add the sweetened condensed milk and beat until the mixture is completely smooth.
Pour in the lemon juice and lemon zest, and continue to mix until the cream cheese mixture thickens slightly.
In another medium bowl, use an electric mixer with the whisk attachment to whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the lemon mixture. Don’t over-mix—keeping the air helps give that soft, creamy cheesecake texture.
Pour the filling over the chilled crust and smooth it out evenly. Spoon the blueberry pie filling (or your homemade blueberry topping) over the top. Use a spatula to spread it out gently.
Cover the no bake cheesecake with plastic wrap and refrigerate for at least 4 hours—overnight is best for the best results. This lets the filling firm up and makes slicing easier.

Creamy lemon cheesecake filling spread over a graham cracker crust and topped with blueberry pie filling.

Recipe Tips

Place the graham crackers in a gallon-size ziplock bag and crush them into fine crumbs with a rolling pin. You can also use a food processor.
Use organic lemons, as you’ll be using the zest and want to avoid any wax or pesticide residue.
Don’t skip chilling the crust—it helps it hold its shape under the filling
Use cold heavy cream for whipping—it helps form stiff peaks faster
Canned blueberry filling makes this recipe simple, but homemade blueberry sauce or compote is also ideal.
Serve chilled for the best texture and flavor

More Delicious No Bake Recipes

No Bake Key Lime Pie with Condensed Milk

No Bake Blueberry Lemon Cheesecake Bars

Creamy no bake blueberry lemon cheesecake bars with a buttery graham cracker crust, zesty lemon filling, and sweet blueberry topping—perfect for summer!

Prep Time 15

Chill Time 4

Total Time 4 15

Serving Size 12 servings

Equipment

1 9×13 pan

Ingredients

1 ½ cups fine graham cracker crumbs about 12 full sheets
10 tablespoons salted butter melted
2 teaspoons lemon zest
2 packages 8 oz each cream cheese, softened to room temperature
1 can 14 oz sweetened condensed milk
½ cup fresh lemon juice
2 teaspoons additional lemon zest
1 cup cold heavy cream
1 teaspoon vanilla extract optional, for extra flavor
21 ounces of blueberry pie filling or a homemade blueberry sauce

Instructions

In a medium bowl, mix graham cracker crumbs, melted butter, and lemon zest, until combined. The mixture should resemble wet sand. Press it firmly into the bottom of the prepared baking dish (9×13). Chill for 15–20 minutes while you make the filling.Allow your cream cheese to come to room temperature—this helps ensure a smooth, lump-free filling. Using an electric mixer at medium speed, beat the cream cheese until smooth. Slowly add the sweetened condensed milk and beat until the mixture is completely smooth.
Pour in the lemon juice and lemon zest, and continue to mix until the cream cheese mixture thickens slightly.
In another medium bowl, use an electric mixer with the whisk attachment to whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the lemon mixture. Don’t over-mix—keeping the air helps give that soft, creamy cheesecake texture.
Pour the filling over the chilled crust and smooth it out evenly. Spoon the blueberry pie filling (or your homemade blueberry topping) over the top. Use a spatula to spread it out gently.
Cover the no bake cheesecake with plastic wrap and refrigerate for at least 4 hours—overnight is best for the best results. This lets the filling firm up and makes slicing easier.

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About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

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