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No-Bake Lemon Blueberry Cheesecake Tart with Graham Cracker Crust Recipe

Name: No-Bake Lemon Blueberry Cheesecake Tart with Graham Cracker Crust Recipe
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 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)

By Beginnerbakes Editorial TeamPublished Apr 4, 2026 | Updated Jul 11, 2026

American 20 mins beginner-friendlyeasyno-bakestep-by-stepfruitsummer-bakingpartyminimal-ingredientscomfort-foodsnack

A beginner-friendly no-bake cheesecake tart with a graham cracker crust, lemon cream cheese filling, whipped cream, and fresh blueberries.

No-Bake Lemon Blueberry Cheesecake Tart with Graham Cracker Crust Recipe

Prep 20 min

Cook 0 min

Total 20 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.