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  • Writer's pictureBrittany Aldridge

No-bake Blueberry & Lemon Cheesecake

The lightest, fluffiest, creamiest, little cheesecakes ever - and they’re no bake, so that means no fuss too!!! These lovely cheesecakes are filled with fresh blueberries, tangy cream cheese (whipped to perfection with cream, brandy, vanilla and sugar) and sprinkled with fragrant jewels of lemon zest! Please enjoy!!!

This will make 6 mini cheesecakes! (Serve in small dessert bowls, stemless wine glasses, or whatever you fancy!)


For the Crust:

  • 1 packet of digestive biscuits (or graham crackers or Arnott’s granita)

  • 1/3 cup caster sugar

  • 1 teaspoon salt

  • 100g unsalted butter, melted

For the Cheesecake:

  • 1 and 1/4 cups (300ml) thickened cream (whipping cream)

  • 2 blocks (500g) cream cheese, softened to room temperature

  • 3/4 cup caster sugar

  • zest of 1 lemon, 3/4 for filling, 1/4 for topping

  • 2 teaspoons vanilla extract

  • 1 shot of brandy (optional)

  • 1 punnet of fresh blueberries


  • Use a food processor to break up the biscuits (or pound by hand) until they resemble a fine sandy consistency. In a bowl, mix together the melted butter, sugar, salt, and biscuits until thoroughly combined and set aside.

  • Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cream into medium-firm peaks then set aside. Using the same hand mixer or a stand mixer fitted with a whisk attachment, beat the cream cheese and sugar together on medium speed until smooth and creamy. (around 4 minutes) Next add the lemon zest, brandy (if you are using) and vanilla extract. Beat for another minute until smooth.

  • Assembly: In your serving glass or bowl of choice, spoon in 3-4 tablespoons of the biscuit crumb then press down slightly. Add 5-6 blueberries, then top those with 4 heaped tablespoons of the cream cheese filling. Using the back of your spoon, smooth the top of the filling. Now sprinkle over some more biscuit crumb, the remaining lemon zest, and arrange some blueberries over the top too. Repeat with remaining glasses or bowls. Set the mini cheesecakes in the fridge for at least an hour before serving! Please enjoy.

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