No-Bake Lemon Blueberry Cheesecake

🕒 Prep: 30 min
🔥 Cook:
🍽 Serves: 8
★★★★★
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This No-Bake Lemon Blueberry Cheesecake is a refreshing dessert that's perfect for sunny days. With its tangy lemon flavor and sweet blueberries, it's a crowd-pleaser that requires no oven time — just a bit of patience as it sets in the fridge.

Ingredients for No-Bake Lemon Blueberry Cheesecake

The graham cracker crumbs form the base of our crust, offering a sweet and slightly crunchy foundation. Unsalted butter binds the crumbs, giving the crust its necessary structure. A touch of granulated sugar adds a bit of sweetness to the base.

Cream cheese is the star of the filling, providing a rich and creamy texture. Powdered sugar sweetens the mixture without the graininess of regular sugar. A hint of vanilla extract enhances the overall flavor, while lemon zest and lemon juice bring a refreshing tartness. Heavy cream, once whipped, adds lightness and volume to the filling. Finally, fresh blueberries complement the lemon while adding bursts of fruity sweetness.

Tips & Tricks

  • Make sure your cream cheese is fully softened before beating; this prevents lumps in your filling.
  • Chill the mixing bowl and beaters in the freezer for a few minutes before whipping the cream for better volume.
  • Use a light hand when folding the whipped cream into the cream cheese to maintain the airy texture.

Serving Suggestions

This cheesecake pairs beautifully with a glass of chilled white wine or a light herbal tea. For an extra touch, garnish with a few mint leaves or a sprinkle of lemon zest just before serving. It’s also delightful alongside a scoop of vanilla ice cream for those who crave a little extra indulgence.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, but thaw them first and pat them dry to avoid extra moisture.
How long can I store the cheesecake in the fridge?
It will keep well for up to 3 days when covered and refrigerated.
Can I make this cheesecake gluten-free?
Absolutely! Just use gluten-free graham crackers for the crust.

No-Bake Lemon Blueberry Cheesecake Recipe Walkthrough

Start by mixing the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until everything is well combined, and then press this mixture firmly into the bottom of a 9-inch springform pan. This forms your crust, so make sure it's even and compact.

In a large mixing bowl, beat the softened cream cheese with the powdered sugar until it's smooth and creamy. Add the vanilla extract, lemon zest, and lemon juice, and continue beating until everything is well combined. It should be smooth and full of flavor.

Now, gently fold the whipped heavy cream into the cream cheese mixture. This step is crucial for the texture, so take your time folding until it's fully incorporated without deflating the whipped cream too much.

Pour half of this luscious cream cheese mixture over your prepared crust, spreading it evenly. Sprinkle half of the blueberries over this layer. Then, pour the remaining cream cheese mixture on top, smoothing it out gently.

Top with the rest of the blueberries, cover the pan, and refrigerate for at least 4 hours. This chilling time allows the cheesecake to set properly.

When you're ready to serve, carefully remove the sides of the springform pan and transfer your cheesecake to a serving plate. It's now ready to impress!

Why You'll Love This Recipe

  • Perfect for summer days when you want to avoid the heat from the oven.
  • Combines the tartness of lemon with the sweetness of blueberries for a balanced flavor.
  • Simple ingredients that you probably already have in your kitchen.
  • Minimal effort for a stunning, restaurant-quality dessert.

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

Step-by-step 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.

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