A creamy, dreamy no bake blueberry cheesecake recipe layered with a buttery graham cracker crust, mascarpone cheesecake, lemon curd, and blueberry pie filling!

Spatula lifting up a slice of No Bake Blueberry Cheesecake

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!

Fork pressing into a slice of No Bake Blueberry Cheesecake

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for No Bake Blueberry Cheesecake

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. Use a kitchen scale to measure your weight, as ounces aren’t always a cup.

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

Can I use cream cheese instead of mascarpone cheese?

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.

How do you store no bake blueberry cheesecake?

Store your no bake cheesecake covered tightly with foil or an air-tight lid kept in the refrigerator for 3-4 days.

Can I make it ahead of time?

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.

Can you freeze no bake blueberry cheesecake?

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.

Slice of No Bake Blueberry Cheesecake on a plate

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

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

This post originally appeared here on Aug 8, 2016 and has since been updated with new photos and expert tips.