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Lemon and Blueberry Single Serve Cheesecake (No Bake)

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Hi Bold Bakers!

As you all know I am a big fan of making and, of course eating cheesecake! There is just nothing like that sweet, tangy and rich flavor not to mention, silky smooth texture. Oh, and the toasty sweet Graham Cracker crust, I cannot get enough of it! You may have seen me take my favorite cheesecake flavors like Strawberry Cheesecake and Oreo Cookie Cheesecake and transform them into super simple no bake cheesecakes. These no-bake cheesecake makeovers not only taste incredible but are so simple to make, great when entertaining in a pinch or for those who can be a bit intimidated by making a baked cheesecake (because they can be tricky). While nothing compares to a whole cheesecake, sometimes I just want a slice. That’s why I created this recipe for a Single Serve Lemon and Blueberry Cheesecake!

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Crunchy sweet crust? Got it! Rich fluffy lemon filling? Yup! Tangy lemon curd and sweet blueberries? Check! This single serve lemon and blueberry cheesecake has got it all and then some. To make this absolutely beautiful layered dessert I start with the same base I use to make my no bake cheesecakes. After a quick whip of the cream cheese, cream, sugar, lemon and vanilla extract you create the tastiest cheesecake filling. After this step, your dessert is nearly there. From here all I do is carefully layer the rest of my cheesecake flavorings.

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Instead of mixing the lemon curd and berries into the cheesecake filling I layer them up in a pretty glass starting with my crushed Graham Crakers which are the “crust,” then the cheesecake filling, lemon curd, berries and then I repeat. I top this off with additional lemon zest and man, this dessert could not be more beautiful. This is one of my favorite ways to get my cheesecake fix. Next time you have a craving, whip up this Single Serve No Bake Lemon and Blueberry Cheesecake. There’s nothing like a little indulgence for one, enjoy!

Get more Single Serve Cheesecake recipes including Chocolate Peanut Butter & Funfetti!

4.5 from 2 reviews
Lemon and Blueberry Single Serve Cheesecake
Prep time
Total time
Serves: 1-2
  • 1 cup (8oz/225g) cream cheese
  • ½ cup (4floz/115ml) cream
  • ¼ cup (2oz/57g) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (10oz/283g) lemon curd
  • ½ cup (21/2oz/71g) defrosted frozen blueberries
  • ½ cup (11/2oz/43g) crushed graham crackers
  • 2 tablespoons (1oz/30g) butter, melt
  • Juice and zest of 1 lemon
  1. First make your cheesecake filling - In a medium bowl whip the cream cheese by hand or using an electric hand mixer until light and fluffy. Add in the cream, sugar, vanilla extract, lemon juice and half of the zest then whip until thick, fluffy and all of the sugar has dissolved. Set aside.
  2. To make the "crust" layer combine the crushed graham crackers and melted butter in a small bowl. Set aside.
  3. Next assemble your single serve cheesecake. In your serving glass begin to layer the crushed graham crackers, cheesecake filling, lemon curd and frozen defrosted blueberries. Repeat each layer until you glass is full being careful to keep each layer defined.
  4. Top with additional graham crackers, berries and lemon zest. Enjoy!
  5. Store in the fridge for up to 3 days.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Divya on June 10, 2018 at 8:56 am

    I was trying to make this cheesecake and wanted to know if I put this in the freezer will it set up? I forgot to look at another one of your no bake cheesecakes and completely srcrewed the pooch. Please help!

    • Gemma Stafford on June 11, 2018 at 2:25 am

      Hi Divya,
      Yes! this will set up, and if you do not freeze it solid it works well as a semi frozen dessert.
      Try it, it will be good,
      Gemma 🙂

  2. Anas on April 9, 2018 at 9:08 am

    If i were to add gelatin powder how much should i mix with water and what is the amount of water to add to the amount of gelatin powder to this exact measurements

    • Gemma Stafford on April 10, 2018 at 1:16 pm

      Hi Anas,
      I have never added gelatin to this individual recipe. This is served in a glass, so it really does not need to set up.
      For a full cheesecake this is what I do: Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Very little gelatin will do the single portion, you will need to experiment,
      Gemma 🙂

  3. Ange on March 5, 2018 at 6:37 am

    Does this single serve recipe really take 1 TBS vanilla? That seems like a lot. I just wanted to be sure that wasn’t a typo.

    • Gemma Stafford on March 5, 2018 at 7:52 am

      Hi Ange,
      I think this sounds a lot, I would use a teaspoon or less for this, 1/2 teaspoon should be good.
      I will go back to the recipe to fix it, thank you for letting me know,
      Gemma 🙂

  4. Lois Muzzy on January 20, 2018 at 9:00 am

    Would cookies work instead of Graham crackers?

    • Gemma Stafford on January 21, 2018 at 5:01 am

      Hi Lois,
      Depending on where you live!
      In Ireland growing up, we always used digestive/wholewheat biscuits for this, we do not get Graham Crackers.
      These are a similar thing, a bit less sweet, but similar. Take a look in your store. There may be another whole wheat cookie you can use,
      Gemma 🙂

  5. Tina on January 13, 2018 at 5:35 pm

    What is meant by cream ? Is that heavy creamer or already wipped cream?

    • Gemma Stafford on January 13, 2018 at 8:08 pm

      Heavy cream Tina. Something that whips up really well.


  6. Rachel on November 29, 2017 at 2:40 am

    Hi Gemma!

    Your youtube channel haa been my go-to channel for our family’s sweet fix. Do you have a no bake recipe for the basic vanilla cheesecake? Sometimes, I only have cream cheese at home and none of the ingredients for flavoring. I checked all your posts but I didn’t see one. Thanks in advance!


    • Gemma Stafford on November 30, 2017 at 6:22 am

      Hi Rachel,

      Really glad you like my recipes. So just take my recipe for strawberry cheesecake and leave out the strawberry puree. add in a few teaspoons of vanilla and you are good to go 🙂


  7. DONNA on November 28, 2017 at 9:02 am

    Recipe says serves 1-2 and looks to me, by the quantities, it would serve more. Please comment.

    • Gemma Stafford on November 29, 2017 at 8:28 pm

      Hi Donna,

      It is definitely enough for 2, but probably not enough for 3 :). Feel free to make it bigger or smaller depending on your preference.


  8. Mita182 on November 25, 2017 at 3:03 am

    Hi Gemma,

    Blueberries are not easily available here in India,if available they are very expensive.Can any other berries be used instead of the blueberries?Thanks.

    • Gemma Stafford on November 25, 2017 at 9:50 am

      Hi Mita,
      Yes! best to use a soft berry, strawberry, raspberry, blackberry for instance. Think about a fruit you have available to you which you can easily eat raw. Mango, passion fruit, Kiwi fruit for instance, and adapt.
      I hope this works for you,
      Gemma 🙂

  9. Bhumi on November 22, 2017 at 8:02 am

    Hey Gemma I was going to try this recipe but was wondering if I need to set it in the fridge to ‘set’ prior to serving?

    • Gemma Stafford on November 22, 2017 at 2:14 pm

      Hi there Bhumi,
      Yes! really that will be best for this one,
      Gemma 🙂

  10. naaifa on November 14, 2017 at 3:07 am

    i love your recipes !! i want to bake just like you Gemma! do you think i can be like you?? x3

    • Gemma Stafford on November 14, 2017 at 3:19 am

      Hi Naaifa,
      I think you can be better than me! you can be the best you can be, and that is what matters. Get the best training you can get, from the best people, and that will do it for you. It is all work really at the end of the day, commit to it and all will be well,
      Gemma 🙂

  11. Chase Normal on November 5, 2017 at 10:41 am

    What type of cream are you using? Table cream? Heavy cream?

    • Gemma Stafford on November 5, 2017 at 2:43 pm

      Hi there,
      The cream I use is always the same, a fresh dairy cream, from the chill cabinet in the store. It is a double cream 35% fat content to Heavy cream 49.4% fat content. The higher the fat content the quicker it will whip up, the fresher the better too, it spoils very quickly at room temperature. This is what is best for this recipe,
      Gemma 🙂

      • naaifa on November 14, 2017 at 3:03 am

        can you show the recipe for a no bake pure cheese cake

  12. Daniela on October 13, 2017 at 2:47 am

    Hi Gemma,
    i love your recipes. I would love to make a normal cheesecake with this lemon and blueberry recipe.
    can i do this recipe in a 9 inch springform? i would triple the recipe. is this all right? Is the filling as firm as in other recipes?
    Thank you for your answer,

    • Gemma Stafford on October 13, 2017 at 3:50 am

      Hi Daniela,
      Yes, I think you could bake this mix. 180C/350F, for about 30 mins, perhaps a little longer, depending on the volume. When it is set, it is baked, allow to cool at room temperature, which will continue the setting of the cake for you.
      I am going to email you another recipe too, one which my sister uses!
      Thank you for being here with us,
      Gemma 🙂

      • Daniela on October 13, 2017 at 8:31 am

        Thank you for your quick answer and the other recipe,

  13. SheNiteOwl on September 23, 2017 at 1:38 pm

    WowZaaaaa is this yummy. So creamy, light and lemony. I had no idea an unbaked cheesecake could be so delicious. Thank you once again for a great recipe.

    • Gemma Stafford on September 23, 2017 at 5:05 pm

      yay!! success 🙂

  14. Karla Calonia on September 20, 2017 at 2:48 am

    hi gemma i tried this recipe out and it turned out really good as usual my parents liked them btw i want you to visit phillipines but the website tourdemand is not available or somethin!

    • Gemma Stafford on September 20, 2017 at 3:16 am

      Hi Karla,
      yes, that function is disabled now, but we have had your request, and many others from the Philippines, we would love to go there, but we need to see what the new year will bring. Thank you for being with us,
      Gemma 🙂

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