Fast No-Bake Lemon Blueberry Cheesecake

Fast No-Bake Lemon Blueberry Cheesecake


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Lemons and blueberries go together like peanut butter and jelly. This unique cheesecake utilizes summer flavors in their peak to create a light, refreshing and easy dessert.

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Serving Size / Yield

1 Pie


  • 16 oz (2 packages) softened cream cheese
  • 1 package instant lemon pudding mix
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 container whipped topping
  • 1 cup blueberries
  • 1 store-bought, premade graham cracker crust

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In a large bowl with an electric mixer, mix together the cream cheese, lemon pudding mix, vanilla and sugar.
Mix in the whipped topping by hand.
Fold in the blueberries.
Scoop the mixture into the pie crust and freeze for at least two hours.

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