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
My very good friend Edith dreamed up this idea for No Bake Lemon Blueberry Cheesecake! She has been a long time supporter of my blog, so when she saw my recipe for Strawberry Lasagna she had to try it! As she shared the dessert with friends, they came up with other flavors. That’s how this idea came to be!
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!
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.
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- Chocolate Chip Cookie Cheesecake Bars
- 20 Cheesecake Bar Recipes
- Cheesecake Brownies
- Lemon Cheesecake Bars
- Pecan Pie Cheesecake Bars
- Pumpkin Caramel Cheesecake Bars
- No Bake Grinch Christmas Cheesecake
- Swirled Pumpkin Cheesecake Bars
- Christmas Cheesecake Bars
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- Lemon Cheesecake Crumb Bars
- No Bake Cherry Cheesecake Bars
- Strawberry Rhubarb Streusel Cheesecake Bars
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!
Ingredients
Crust
- 36 Golden Oreos
- 1/2 cup Butter, Melted
Cheesecake Layer
- 1 (8 oz) Cream Cheese, Softened
- 1 cup Powdered Sugar
- 1 (8 oz) Cool Whip, Thawed
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
Garnish
- 1 (8 oz) Cool Whip, Thawed
Instructions
- Spray a 9 x 13 pan with non-stick spray and set aside.
- Pulse Oreos and melted butter together until crust forms.
- Spread evenly into the bottom of the pan and press down firmly.
- In a large bowl, beat together softened cream cheese and powdered sugar. Fold in thawed Cool Whip until well combined.
- Spread evenly over the crust.
- Boil water and whisk in gelatin until dissolved. Stir in ice cubes and stir until they melt. Let cool to room temperature.
- Slowly stir in heavy cream. Then fold in thawed Cool Whip and chopped fresh blueberries until well combined.
- Carefully spread the blueberry mixture over the cheesecake layer.
- Refrigerate for several hours or until fully set.
- Once set, spread thawed Cool Whip evenly on top.
