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No-Bake Blueberry Cheesecake

A quick and easy crowd-pleasing blueberry cheesecake recipe that looks beautiful and tastes delicious!
3.5 from 2 votes
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Course: Dessert
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 -8
Author: Gabriela | Gastro Luv


  • CRUST:
  • 2 cups graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 12 oz 340g mascarpone, softened
  • 4 oz 115g cream cheese, softened
  • cup caster sugar
  • juice of ½ a lemon
  • 1 tablespoon vanilla extract
  • 1 ½ cup heavy whipping cream
  • 2 cups fresh blueberries frozen will work as well
  • ½ cup water
  • juice of 1 lemon
  • ½ cup plus 2 tablespoons caster sugar
  • 3 tablespoons corn starch dissolved in ¼ cup water
  • 1 tablespoons lemon zest


  • Combine graham cracker crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter. Press firmly into the bottom and sides of an 8-inch springform pan. Chill.
  • In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla and whisk until smooth and creamy. Set aside.
  • Whisk cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.
  • For the sauce, combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently until the sauce reaches a boil. Reduce heat, add the cornstarch & water mixture and stir gently, as to not break the berries, for 3 minutes, or until sauce is thickened. Fold in lemon zest. Pour sauce over the cheesecake before serving. Will keep 2-3 days in an airtight container stored in the refrigerator.