Looking for a dessert that’s both refreshing and requires no baking? This No-Bake Blueberry Lemon Cheesecake is exactly what you need. It’s bright, tangy, and oh-so-creamy, making it an ideal treat for hot summer days or any occasion that calls for something sweet and citrusy.
Imagine a smooth, luscious cheesecake filling, balanced perfectly with zesty lemon and topped with a vibrant blueberry layer. This dessert is as easy to make as it is to devour, and with no oven required, you can enjoy the delightful process of creating a decadent treat without the hassle.
Perfect for gatherings or just a sweet escape after a long day, this cheesecake will surely impress your friends and family. Plus, it’s a versatile recipe that can be adapted with different fruits or flavors to suit your taste.
Deliciously Easy No-Bake Blueberry Lemon Cheesecake
This No-Bake Blueberry Lemon Cheesecake features a creamy filling made with cream cheese, fresh lemon juice, and whipped cream, all resting on a buttery graham cracker crust. The blueberry topping bursts with fruity flavor, adding a beautiful and delicious finish to this delightful dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- 1/4 cup sugar (for blueberry topping)
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add fresh lemon juice and lemon zest, mixing well. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust, spreading it evenly. Smooth the top with a spatula, then refrigerate for at least 4 hours or until firm.
- Prepare the Blueberry Topping: In a saucepan, combine fresh blueberries, sugar, cornstarch, and water. Cook over medium heat until the blueberries burst and the mixture thickens, about 5-7 minutes. Allow to cool before spreading over the cheesecake.
- Serve: Once the cheesecake has set, top with the cooled blueberry mixture. Slice into wedges and enjoy your No-Bake Blueberry Lemon Cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 300kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 25g
