Description
A refreshing and delightful No-Bake Lemon Blueberry Cheesecake that combines the tanginess of lemon with the sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 3 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream, whipped to stiff peaks
- 1 ½ cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickness)
- Fresh blueberries (for topping)
- Lemon slices (for topping)
- Crumbled graham cracker (optional, for topping)
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press firmly into the bottom of a springform pan. Chill in the fridge while you prepare the filling.
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until berries release juices.
- (Optional) Stir in cornstarch mixed with 1 tsp water to thicken.
- Let cool completely.
- Beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold in whipped cream until fully incorporated.
- Spread half of the cheesecake filling over the chilled crust.
- Add a layer of blueberry sauce.
- Top with remaining cheesecake filling and smooth the surface.
- Refrigerate for at least 5–6 hours, or overnight, until firm.
- Top with fresh blueberries, lemon slices, and a sprinkle of graham crumbs.
- Slice and enjoy!
Notes
- For a thicker blueberry layer, use cornstarch.
- Chilling overnight enhances the flavors.
- Optional toppings can be adjusted based on preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg