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lemon blueberry cheesecake bars stacked

No Bake Lemon Blueberry Cheesecake

These no bake, dairy free lemon blueberry cheesecake bars are creamy, smooth, lemon-ey, and filled with juicy blueberries. The filling sits on top of a buttery graham cracker crust that is seriously out of this world.
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings 16 bars
Calories 250kcal
Author Gabby



Graham Cracker Crust

  • 30 graham crackers
  • tablespoon granulated sugar
  • ¾ cup vegan butter, melted

Lemon Blueberry Cheesecake Filling

  • 2 cups dairy free cream cheese
  • 1 can full-fat canned coconut milk * for 1 cup whipped cream*
  • tablespoon gelatin (or 1.5 packs)
  • 6 tablespoon water
  • cups powdered sugar
  • tablespoon lemon zest (to taste)
  • 2-2½ tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (I use fresh, but frozen works fine!)


Graham Cracker Crust

  • Line a 8x8 inch square baking pan with parchment paper, leaving the edges hanging over the pan. This will make it easier to remove the cheesecake bars from the pan later.
  • Place a large mixing bowl into the freezer for 10-15 minutes to chill while you make the graham cracker crust.
  • Place graham crackers into a blender or food processor and pulse until they become a fine crumb texture. Transfer to a medium bowl.
  • Add butter to a small microwave-safe bowl and microwave for 15-30 seconds, or until melted. Add to graham cracker crumbs along with granulated sugar and whisk until combined.
  • Transfer the graham cracker mixture to the baking pan, and pat it down to create an even bottom layer. Take the flat bottom of a measuring cup and firmly press it down all over. Place the baking pan in the freezer while you make the cheesecake filling.

Lemon Blueberry Cheesecake Filling

  • Grate 1 tablespoon of zest from a lemon, set aside. Squeeze 2 tablespoon of lemon juice, set aside.
  • After the bowl has chilled, remove the canned coconut milk from the fridge (do not shake it). Scoop out the coconut cream and place it in the bowl, leaving behind the liquid.
  • Whip the coconut cream until stiff peaks form and the consistency is similar to that of whipped cream.
  • Transfer whipped coconut cream into a small container/bowl and place in the fridge.
  • Add 6 tablespoon of water to a small bowl then pour gelatin powder in. Mix with a fork until combined, then place in the microwave for about 20 seconds or until liquid. Set aside.
  • Add dairy free cream cheese to the bowl that was used to whip the cream. Using the wire whip attachment of a standing mixer (or use a handheld mixer), mix the cream cheese until it's smooth and creamy.
  • Add vanilla and powdered sugar and continue to mix until fully incorporated, using a spatula to scrape down the sides of the bowl. Add in the lemon juice and lemon zest and mix.
  • Pour the slightly cooled gelatin into the mixture (if it has hardened, place it in the microwave for another 10 seconds until liquid). Mix for another 30 seconds.
  • Remove coconut whipped cream from the fridge and very gently fold it 1 cup of it into the cream cheese filling until just incorporated. Finally, fold in the blueberries.
  • Remove the graham cracker crust from the freezer and pour the cheesecake filling over it, smoothing it out on top. Place in the refrigerator for 3 hours.
  • Once the cheesecake has set, pull parchment paper out gently, then with a very sharp knife, cut the bars into squares. Enjoy!


CHILLING THE COCONUT MILK: The coconut milk MUST be chilled for 7-8 hours overnight before you whip it, or else it will be too liquid.
COCONUT WHIPPING CREAM: This recipe will also work with store-bought coconut whipped cream from a tub (not from a can).


Calories: 250kcal