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No Bake Lemon Blueberry Cheesecake Bars

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Bring on the sunshine with the ultimate no-bake dessert: Lemon Blueberry Cheesecake Bars! Every bite is filled with rich, tangy lemon cheesecake swirled with a sweet blueberry jam, all on top of a buttery graham cracker crust. The best part? This delicious treat is the perfect make-ahead dessert that never requires you to turn on your oven!

close up overhead image of lemon blueberry cheesecake bar turned on it's side.

Let’s Talk About The Recipe

Cheesecake, baked or not baked, is one of those desserts that is simply a universal crowd-pleaser. Honestly, there’s a cheesecake for everyone. Cookie lover? Sugar Cookie Cheesecake. Pumpkin lover? Maple Pumpkin Cheesecake. Ice cream is the only treat you like? Well, try some Blueberry Cheesecake Ice Cream. Even if your favorite dessert is tiramisu, there’s one for that too!

We absolutely love everything about cheesecake, from making it to eating it! And with our No-Bake Strawberries and Cream Cheesecake Bars and Cherry Swirled Cheesecake Bars at an all-time high, we thought we’d combine them with everyone’s favorite flavor combo – lemon and blueberry!

So, What’s The Difference Between Regular Cheesecake and No-Bake?

While the two are technically the same dessert, the two cheesecakes are made and prepared differently. So, let’s get into the differences…shall we?

Firstly, the big difference. One is baked, the other isn’t. But why is that? Well, that comes down to the different ingredients in the two cheesecakes! Yep. You read that right. Different ingredients.

A baked cheesecake includes eggs. The eggs are what “set” the cheesecake while it bakes in a water-bath. Whereas a no-bake cheesecake has no eggs (which means, no cooking required!) and uses whipped cream for lightness and aeration.

But, that’s not where the differences end! The two actually have vastly different textures. The baked cheesecake is dense and extremely rich. The no-bake cheesecake is light and fluffy, almost mousse-like.

overhead mage of eight cheesecake bars on parchment paper with two turned on their side.

Here’s Why You’ll Love These Lemon Blueberry Cheesecake Bars

  • Easy to make. These bars are a no-bake dessert, making them simple and quick to prepare.
  • Flavor. The combination of tangy lemon and sweet blueberry creates a refreshing and delightful flavor profile that’s sure to please any palate!
  • Perfect for summer. The zesty citrus and juicy blueberries make these bars an ideal dessert for warm weather, summer gatherings, or whenever you’re craving the combo of lemon and blueberry!
  • Make-ahead dessert. These bars require an overnight refrigeration, which means they are the perfect dessert to make in advance, allowing for stress-free entertaining.
  • Crowd-pleasing. While cheesecake is generally loved by many, the addition of lemon and blueberry adds a unique twist that is sure to be a hit at gatherings or parties!
  • Versatile. These bars can be enjoyed as a standalone dessert or paired with a variety of accompaniments, such as whipped cream, ice cream, or fresh fruit.

The Best Ingredients To Use (& Why!)

For The Jam:

  • Fresh Blueberries – The obvious choice for blueberry jam. As they cook, they release pectin which is what thickens the jam.
  • Granulated Sugar – Sweetens the blueberries, as well as helping to preserve them.
  • Lemon Juice – The acidic element to “activate” the pectin and make the jam thicken. It also extends shelf life.
blueberries, sugar, and lemon juice on marble surface.

For The Crust:

  • Graham Crackers – Either homemade or store-bought graham crackers work beautifully for this recipe! We recommend using honey graham crackers for the best flavor.
  • Granulated Sugar – Adds just the right amount of sweetness.
  • Melted Butter – This is what binds the crust!
graham cracker crumbs, melted butter, and sugar on marble surface.

For The Cheesecake:

  • Heavy Cream – The higher fat content in heavy cream makes it sturdy and able to hold peaks when whipped, creating a light and fluffy cheesecake!
  • Cream Cheese – This is essential in every cheesecake! Make sure you’re using regular cream cheese and not low-fat or neufchatel.
  • Sour Cream – Adds a creaminess and silkiness to this cheesecake.
  • Granulated Sugar – Adds just the right amount of sweetness.
  • Lemon Zest – Adds an undertone of lemon to every bite!
  • Lemon Juice – Fresh lemon juice adds an immediate bright flavor to this cheesecake.
  • Vanilla Extract – Rounds out the flavors in this recipe.
vanilla, cream cheese, lemon zest, sugar, lemon juice, cream, and sour cream on marble surface.

Here’s How To Make Lemon Blueberry Cheesecake Bars (With Step-by-Step Pictures!)

Step 1: Make the jam

In a medium saucepan, combine blueberries, sugar, and lemon juice. Cook, stirring continuously, over medium low heat until thickened, about 10-15 minutes. Set aside.

Step 2:Prepare crust

In a medium bowl, combine all ingredients. Mix well.

Press into bottom of prepared pan. Set aside.

Step 3: Make the cheesecake

In a medium bowl, beat cream to medium stiff peaks. Set aside.

With an electric mixer, beat cream cheese and sour cream until smooth, about 1-2 minutes.

Add sugar and lemon zest. Beat, scraping down the sides often, until light and fluffy, about 2-3 minutes.

Mix in lemon juice and vanilla.

Fold in whipped cream.

Step 4: Fill, swirl, and refrigerate

Spoon and level over prepared crust.

Dollop jam on top of filling. Swirl. Refrigerate overnight, or until set.

A Few Tips To Keep In Mind!

  • Tip 1: Use blocks of cream cheese (specifically Philadelphia!). We have tested every cream cheese on the market to make no-bake cheesecakes. Philadelphia Cream Cheese is the ONLY cream cheese that has the right flavor and texture, and in our experience, we found that it’s the only cream cheese that actually sets properly!
  • Tip 2: Whip your heavy cream to medium stiff peaks. This is the MOST crucial part of a no-bake cheesecake. While cream cheese is the star of the show, the whipped cream gives the cheesecake it’s light, airy texture that leaves you always wanting more.
  • Tip 3: Don’t FREEZE! While we’re all guilty of trying to speed up the cooling/setting process of desserts, this is one that cannot be rushed. It must be refrigerated to properly set up. Afterwards though, feel free to freeze to keep these delicious bars as long as you want. 😉


Why are there chunks of cream cheese in my cheesecake?

Chunks of cream cheese in your cheesecake are caused by improper mixing. To prevent this, be sure to scrape down your mixer with a rubber spatula often! The cream cheese must be completely smooth before you fold in the whipped cream.

Why is my crust greasy?

Too much butter being added to the crust causes it to be greasy. (We figured this out the hard way!) If this happens, add graham cracker crumbs a spoonful at a time until the butter is absorbed, if it is still in the mixing bowl. If you’ve already put it in the pan, sprinkle some graham cracker crumbs on top to absorb the butter.

What’s the best way to get this cheesecake out of the pan?

Since this recipe is made in a 8 inch square cake pan, you will need to cut a piece of parchment that’s larger than the pan. Once you place the parchment in the pan, it should have “handles” (or, excess parchment on all four sides of the pan). This will allow you to lift the cheesecake out of the pan once it’s fully set. Alternatively, you can line the bottom of an 8 inch square springform pan. This way, all you have to do is unlock it!

How do I get clean slices?

The best way to achieve clean, even slices is to wipe your knife after each cut! This keeps excess cheese cake, crumbs, or toppings from being dragged through each slice.

Can this be frozen?

Definitely! These cheesecake bars freeze really well. Once the cheesecake is set, you can either: A) keep it whole and freeze it in a freezer safe zip-top bag, or B) freeze this cheesecake in individual slices.

Can this cheesecake be made gluten-free?

This recipe can easily be made gluten-free! Just be sure to use your favorite gluten-free graham crackers for the crust and you’re all set.

cropped close up of lemon blueberry cheesecake bar leaning against another cheesecake bar.

You Deserve Something Sweet ♡

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When you make this No Bake Lemon Blueberry Cheesecake Bars, be sure to leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy Baking!
x, Caylie

close up overhead image of lemon blueberry cheesecake bar turned on it's side.
5 from 1 vote

No Bake Lemon Blueberry Cheesecake Bars

Get ready to find your new favorite no bake treat with these super simple Lemon Blueberry Cheesecake Bars! Tangy, rich lemon cheesecake, swirled with homemade blueberry jam, all atop the easiest 3 ingredient graham cracker crust. So simple, but SO delicious!
Prep Time: 25 minutes
Cook Time: 10 minutes
Refrigeration Time 12 hours
Total Time: 12 hours 35 minutes
Servings: 16


Blueberry Jam

  • 1 cup fresh blueberries
  • ¼ cup granulated sugar
  • 1 Tablespoon lemon juice


  • 12 sheets graham crackers
  • 3 Tablespoons granulated sugar
  • 6 Tablespoons salted butter


  • ½ cup heavy cream
  • cups cream cheese, cool room temperature
  • cup sour cream
  • ½ cup granulated sugar
  • 1 Tablespoon lemon zest
  • ¾ teaspoon vanilla
  • teaspoons lemon juice


Blueberry Jam

  • Combine blueberries, sugar, and lemon juice in a small saucepan.
  • Cook over medium low heat, stirring continuously, until sugar is melted, blueberries have softened, and jam is starting to thicken, about 10-15 minutes. (The jam will continue to thicken as it cools. You want it to be soft enough to swirl on top of the cheesecake.) Set aside.


  • Combine graham cracker crumbs and sugar in a medium bowl.
  • Add butter.
  • Stir until well combined.
  • Press into the bottom of an 8 inch square pan. Set aside.


  • Whip cream to medium stiff peaks with an electric mixer fitted with the whisk attachment. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth, scraping down sides and bottom of bowl as needed, about 1-2 minutes.
  • Add sugar and lemon zest.
  • Beat, scraping down sides and bottom of bowl as necessary, until light and fluffy, about 2-3 minutes.
  • Stir in vanilla and lemon juice.
  • Fold in whipped cream.
  • Pour into prepared crust.
  • Dollop the blueberry jam on top.
  • Use a rounded edge knife to swirl it through the cheesecake.
  • Refrigerate at least 12 hours, or overnight.

Notes + Tips!

How To Store:
Once these bars have been refrigerated overnight, taken out of the pan, and sliced, you can store them in the fridge in an airtight container. You can also freeze these bars for up to 2 months.
A Few Tips For Sucess:
  • 2 cups graham cracker crumbs = 12 graham cracker sheets.
  • For an easier time getting the cheesecake out of the pan, line the pan with a sheet of parchment paper. It’s not a necessity, but without it, the bottom crust may break when you try to remove it from the pan.
  • Be sure to not leave large chunks of graham cracker in the crust! The crackers need to be processed to about the consistency of sand.
  • When packing down the crust, it’s best to use a tart tamper or a metal measuring cup to ensure a tight and even pack!
  • Be sure to beat the cream cheese and sour cream VERY WELL. Scrape down the sides and beater blade often to ensure no lumps.
  • Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
  • Make sure to refrigerate this cheesecake for a full 6-8 hours, or preferably overnight! It needs to be COLD to fully set.
  • Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!


Serving: 1bar | Calories: 237kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 543IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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  1. I never have graham crackers and usually use other cookies for the base. Can you please tell me how many GRAMS of cookies you use so I can make a proper substitution? Thanks so much!