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No Bake Lemon Blueberry Cheesecake

Irresistible No Bake Lemon Blueberry Cheesecake Delight

This No Bake Lemon Blueberry Cheesecake is a refreshing spring dessert that combines zesty lemon and sweet blueberry flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Sauce
  • 2 cups Frozen Blueberries Fresh blueberries work well too.
  • 0.25 cup Granulated Sugar Sweetens the blueberry sauce.
  • 1 tbsp Corn Starch Thickens the blueberry sauce.
  • 2 tbsp Lemon Juice Enhances the blueberry flavor.
For the Crust
  • 1.5 cups Graham Crackers Can be swapped with digestive biscuits or vanilla wafers.
  • 6 tbsp Unsalted Butter Ensure it's melted.
  • 2 tbsp Granulated Sugar Optional for added sweetness.
For the Cheesecake Filling
  • 16 oz Cream Cheese Must be softened to room temperature.
  • 1 cup Powdered Sugar Sweetens the cheesecake filling.
  • 1 tbsp Freshly Grated Lemon Zest Adds bright citrus flavor.
  • 1 tsp Vanilla Extract Enhances the flavor profile.
  • 1 cup Heavy Whipping Cream Requires to be cold.

Equipment

  • Saucepan
  • Stand mixer
  • Whisk
  • 8-inch Springform Pan

Method
 

Step-by-Step Instructions
  1. In a saucepan over medium heat, combine frozen blueberries, ¼ cup of sugar, 1 tablespoon of corn starch, and 2 tablespoons of lemon juice. Stir constantly until thickened, about 5-7 minutes. Puree the sauce, then strain and cool.
  2. Preheat your oven to 325°F (160°C). Mix crushed graham crackers, 2 tablespoons of sugar, and a pinch of salt with melted butter. Press into the bottom of an 8-inch springform pan. Bake for 10 minutes and let cool.
  3. In a stand mixer, beat cream cheese, powdered sugar, and lemon zest on medium speed until smooth, about 3 minutes. Gradually mix in cooled blueberry puree and vanilla extract.
  4. In a separate bowl, whip heavy cream until stiff peaks form, about 3-4 minutes. Gently fold into the blueberry cream cheese mixture.
  5. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 2 hours to set.
  6. Once set, remove the sides of the springform pan, drizzle with extra blueberry sauce, and garnish with edible flowers.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

Ensure all ingredients are cold for the best whipping results. Skipping the baking step for the crust is an option if you are short on time.

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