Whipped No-Bake Lemon Cheesecake with Blueberry Pie Filling
Light, lemony, and just the right amount of sweet—no oven required.
Whipped No-Bake Lemon Cheesecake with Blueberry Pie Filling
Light, lemony, and just the right amount of sweet. The blueberry pie filling adds that nostalgic, summery touch without any extra work—perfect for hot days when you want dessert but not the oven.
Time
- Prep: about 25 minutes
- Chill: 6 hours to overnight
- Total: mostly hands-off after mixing
Nutrition Facts
Serving size: 1 square · 1 of about 9
- Calories ~320
- Protein 4 g
- Fat 18 g
- Carbohydrates 38 g
- Fiber 1 g
- Sodium ~210 mg
All nutrition facts are AI generated and approximate.
Ingredients
Crust
- 1 cup graham cracker crumbs
- ¼ cup butter (melted)
Cream layer
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- ½ cup lemon juice
- 1 tsp vanilla
- 1 cup heavy whipping cream
- 1 (3.4 oz) box lemon pudding mix
Topping
- 1 (21 oz) can blueberry pie filling
Directions
- Mix butter with graham cracker crumbs and press into the bottom of an 8×8 pan.
- Beat cream cheese, sugar, lemon juice, and vanilla until smooth (about 3 minutes).
- Add whipping cream to the bowl and mix until stiff peaks form (also about 3 minutes).
- Fold in lemon pudding mix.
- Spread mixture evenly over crust.
- Spread blueberry pie filling on top.
- Refrigerate 6 hours to overnight.
Notes
- 1 cup graham cracker crumbs is equivalent to one sleeve of graham crackers crushed up.
- This works best when the cream cheese has been out of the refrigerator for about an hour.
- When you fold in the pudding the mixture will feel stiff. That is OK—it will have a good texture after it spends time in the fridge.