No-Bake Lemon Blueberry Cheesecake
A refreshing and tangy no-bake cheesecake bursting with the vibrant flavors of lemon and blueberry, perfect for a cool summer dessert.
Prep time: 30 minutesCook time: Serves: 8
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
1 1/2 cups heavy cream, whipped
1 1/2 cups fresh blueberries
Instructions
1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. In a large mixing bowl, beat cream cheese with powdered sugar until smooth and creamy. Add vanilla extract, lemon zest, and lemon juice, and continue beating until well combined.
3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Pour half of the cream cheese mixture over the crust, spreading evenly.
5. Sprinkle half of the blueberries over the mixture, then pour the remaining cream cheese mixture on top.
6. Top with the remaining blueberries, cover, and refrigerate for at least 4 hours or until set.
7. Before serving, carefully remove the sides of the springform pan and transfer to a serving plate.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
Not applicable as this is a no-bake recipe.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
