Name: No Bake Lemon Blueberry Cheesecake
Total time: 45 min
Yield: 12 servings
Ingredients: 36 Golden Oreos; 1/2 cup Butter, Melted; 1 (8 oz) Cream Cheese, Softened; 1 cup Powdered Sugar; 1 (8 oz) Cool Whip, Thawed; 3/4 cup Boiling Water; 1 (3 oz) Lemon Jello Gelatin; 1/4 cup Ice Cubes; 1/2 cup Heavy Cream; 1 (8 oz) Cool Whip, Thawed; 1 1/2 cups Fresh Blueberries; 1 (8 oz) Cool Whip, Thawed

No Bake Lemon Blueberry Cheesecake

No Bake Lemon Blueberry Cheesecake, creamy cheesecake with a perfect hint of lemon and splash of blueberries for a refreshing summer dessert!

Prep45 minutes

Total45 minutes

Yield12 servings

Published 24 Apr 2025

Creamy cheesecake with a perfect hint of lemon and splash of blueberries for a refreshing summer dessert!

No Bake Lemon Blueberry Cheesecake with Cool Whip

Because the lemon layer is so light colored I couldn’t really call this a lasagna dessert – the layers just aren’t disguised by color enough. So I gave Edith’s creation it’s very own name! I am super excited to see what other flavors she comes up with!

If you love the combination of lemon and blueberry as much as we do, then be sure to try making the Best Blueberry Muffins , Blueberry Zucchini Cake , or Vegan Lemon Blueberry Bread , too!

No Bake Lemon Blueberry Cheesecake Recipe

What You’ll Need for the Crust

36 Golden Oreos

1/2 cup Butter, Melted

For the Cheesecake Layer

1 (8 oz) Cream Cheese, Softened

1 cup Powdered Sugar

1 (8 oz) Cool Whip, Thawed

The Lemon Jello Layer

3/4 cup Boiling Water

1 (3 oz) Lemon Jello Gelatin

1/4 cup Ice Cubes

1/2 cup Heavy Cream

1 (8 oz) Cool Whip, Thawed

1 1/2 cups Fresh Blueberries

And the Garnish

1 (8 oz) Cool Whip, Thawed

How to Make No Bake Lemon Blueberry Cheesecake

Spray a 9 x 13 pan with non-stick spray and set aside.

Pulse 36 golden Oreos and 1/2 cup melted butter together until crust forms.

Spread evenly into the bottom of the pan and press down firmly.

In a large bowl, beat together 1 (8 oz) softened cream cheese and 1 cup powdered sugar. Fold in 1 (8 oz) thawed Cool Whip until well combined.

Spread evenly over the crust.

Boil 3/4 cup water and whisk in 1 (3 oz) lemon Jello gelatin until dissolved. Stir in 1/4 cup ice cubes and stir until they melt. Let cool to room temperature.

Slowly stir in 1/2 cup heavy cream. Then fold in 1 (8 oz) thawed Cool Whip and 1 1/2 cup fresh blueberries until well combined.

Carefully spread the lemon mixture over the cheesecake layer.

Refrigerate for several hours or until fully set.

Once set, spread 1 (8 oz) thawed Cool Whip evenly on top.