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.

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

1. Mix butter with graham cracker crumbs and press into the bottom of an 8×8 pan.
2. Beat cream cheese, sugar, lemon juice, and vanilla until smooth (about 3 minutes).
3. Add whipping cream to the bowl and mix until stiff peaks form (also about 3 minutes).
4. Fold in lemon pudding mix.
5. Spread mixture evenly over crust.
6. Spread blueberry pie filling on top.
7. 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.

Why This Works

• Whip for lift: Beating the cream to stiff peaks with the cream cheese builds an airy, mousse-like body without any baking.
• Pudding sets it: Lemon pudding mix stabilizes the filling so it slices clean and holds its shape straight from the fridge.
• Softened cream cheese: Letting it warm first means it blends completely smooth, with no lumps.
• The long chill: Six-plus hours firms the crust and filling and lets the bright lemon flavor bloom.