Breakfast Baking
No-Bake Lemon Blueberry Cheesecake Tart with Graham Cracker Crust Recipe
Original recipe: 8 servings · Prep: 20 min · Cook: 0 min · Total: 260 min
By Beginnerbakes Editorial TeamPublished Apr 4, 2026 | Updated Oct 15, 2026
American
260 mins
Beginner-friendlyEasyNo BakeStep By Step
A beginner-friendly no-bake cheesecake tart with a graham cracker crust, lemon cream cheese filling, whipped cream, and fresh blueberries.
Prep
20 min
Cook
0 min
Total
260 min
Servings
8
Difficulty
easy
Cuisine
American
Ingredients
Servings
8
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, cold
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 cup fresh blueberries
- Extra blueberries for garnish (optional)
- Lemon zest for garnish (optional)
Instructions
-
Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the mixture holds together when pressed.
-
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon or flat-bottomed cup to compact it evenly. Refrigerate the crust while preparing the filling.
-
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy.
-
Add powdered sugar, fresh lemon juice, and lemon zest to the cream cheese. Continue mixing until fully combined and silky.
-
In a separate chilled bowl, whip the cold heavy cream to stiff peaks (about 3-4 minutes).
-
Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain, keeping the filling light and airy.
-
Carefully fold in 1 cup of fresh blueberries to avoid breaking them and discoloring the filling.
-
Pour the cheesecake filling over the chilled crust and smooth the surface with a spatula.
-
Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm and set.
-
Before serving, optionally garnish with extra fresh blueberries and lemon zest for a bright, attractive finish.
-
To serve, run a thin knife around the tart edges before removing the tart ring. Slice and enjoy your refreshing tart!
-
Store leftovers covered in the refrigerator for up to 3 days. This tart freezes well when wrapped tightly; freeze for up to 1 month and thaw overnight in the refrigerator before serving.
Timing and Planning
Timing estimate: 260 minutes elapsed. Includes 20 minutes preparation and at least 4 hours chilling. The crust chills while the filling is prepared. Overnight chilling extends the total; wait until the filling is firm. These are planning estimates; use the recipe's doneness, rise and setting cues.
Storage
Keep covered in the refrigerator for up to 3 days. Freeze tightly wrapped for up to 1 month and thaw overnight in the refrigerator.
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