It’s that time of year when the sun lingers well past dinner, the grill becomes the center of the kitchen and anything involving the oven feels like a personal challenge to your air conditioning. In our house, this also means leaning into easy recipes, the kind that deliver big flavor with minimal effort and most importantly — zero added heat to the house. 

Every June, my husband and I host a Father’s Day cookout. It’s become a bit of a tradition: he mans the smoker and grill, I handle the prep and our family rolls up with foil-covered pans of everything from potato salad to pasta dishes and, of course, more desserts than anyone could reasonably eat. But don’t worry, we manage somehow! 

With the main course sizzling away outside, I like to keep dessert cool, literally. That’s where no-bake cheesecakes come in. They're the MVPs of summer sweets — rich and tangy, yet light and refreshing. No oven, no water bath, no worrying about cracks or timing — just a smooth, creamy filling layered onto a graham cracker crust and chilled until set. They’re easy to make ahead and stash in the fridge until it’s time to serve. 

And the best part? They’re endlessly customizable. Make one large cheesecake for slicing, or go the individual route with mini cups or jars. They’re perfect for cookouts, picnics or sneaking a spoonful from the fridge when no one's looking (not calling my husband out or anything ...). 

Here are a few of my favorite flavor combos: 

• Tropical twist: Add lime zest, and fold in shredded coconut for a breezy, beachy bite. 
• Berry swirl: Swirl in your favorite jam strawberry, raspberry or blueberry for a vibrant, fruity finish. 
• Oreo dream: Use crushed Oreos for the base, and sprinkle more on top for a chocolatey crowd-pleaser. 

But when I want something that feels just right for summer and looks beautiful on the table, this no-bake lemon blueberry cheesecake is my go-to. It’s citrusy and bright, with a jammy swirl of blueberry goodness. Serve slices straight from the fridge or even slightly frozen for an extra-refreshing treat on scorching days. 

No-bake lemon blueberry cheesecake 

Make-ahead friendly: best chilled overnight. 
Serves: about 8

Ingredients

Graham cracker crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• Pinch of salt Cheesecake Filling
• 16 oz. cream cheese (2 blocks), softened
• 3/4 cup powdered sugar
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup cold heavy whipping cream

Blueberry swirl

• 1 cup frozen blueberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Crust

Stir all ingredients together until evenly moistened. Press into the bottom of a 9-inch springform pan (or divide into jars). Chill for 20 minutes while you make the filling.

Filling

In a large bowl, beat the cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice and vanilla. Beat until fluffy. In a separate bowl, whip the cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Blueberry swirl 

In a small saucepan, cook blueberries, sugar and lemon juice over medium heat until the berries burst. Stir in the cornstarch slurry, and simmer until thickened (about 1-2 minutes). Let cool completely before using.

Assembly

Pour the cheesecake filling over the chilled crust, and smooth the top. Spoon the cooled blueberry sauce over the surface, and gently swirl with a knife or skewer. Chill for at least 4 hours, preferably overnight, until set.

To serve

Top with fresh blueberries, a curl of lemon zest or a swirl of whipped cream if you're feeling fancy.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.