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No-Bake-Lemon-Blueberry-Cheesecake-Recipe

No Bake Lemon Blueberry Cheesecake

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This No Bake Lemon Blueberry Cheesecake offers a refreshing blend of flavors with a creamy texture, making it a delightful dessert for any occasion. With minimal prep time and the delightful combination of fresh blueberries and tangy lemon, it’s perfect for gatherings or a sweet treat at home.

  • Total Time: 7 hours 55 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 1/2 cups (150 grams) graham cracker crumbs
  • 2 tablespoons (25 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 2 cups (340 grams) fresh or frozen blueberries
  • 1/3 cup (66 grams) granulated sugar
  • 3 tablespoons (42 grams) fresh lemon juice
  • 1 tablespoon (7 grams) cornstarch
  • 2 tablespoons (28 grams) water
  • 1 cup (240 grams) fresh lemon juice, from 4 to 5 large lemons
  • 1 cup (198 grams) granulated sugar
  • 3 large eggs plus 1 large egg yolk
  • 1 tablespoon lemon zest, from about 2 lemons
  • 1/2 cup (113 grams) unsalted butter, cut into 8 pieces
  • tiny pinch of salt
  • 16 ounces (454 grams) full-fat cream cheese, softened
  • 3/4 cup (149 grams) granulated sugar
  • 1 1/2 tablespoons fresh lemon zest
  • 1/3 cup (75 grams) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (454 grams) heavy whipping cream
  • 1/3 cup (38 grams) powdered sugar
  • 2 cups (454 grams) heavy whipping cream, cold
  • 1/2 cup (57 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • fresh lemon zest, for garnish

Instructions

  1. Prepare the graham cracker crust by mixing the crumbs with granulated sugar and melted butter. Press firmly into the bottom of a 9 x 9-inch pan. Refrigerate.
  2. For the blueberry filling, combine blueberries, sugar, and lemon juice in a saucepan and cook over medium heat until softened. Thicken with a cornstarch and water mixture, then cool.
  3. Create the lemon curd by cooking sugar, eggs, lemon juice, and zest over medium-low heat. Stir in butter, then strain if desired. Chill until set.
  4. Make the lemon cream by mixing cream cheese, sugar, lemon juice, zest, and vanilla until smooth. Fold in whipped cream until combined.
  5. Assemble by spreading half the lemon cream on the crust, adding half the blueberry filling, followed by half the lemon curd. Repeat the layers.
  6. Refrigerate for at least 6 hours or overnight until firm.
  7. Prepare the whipped cream topping by whipping cold heavy cream, powdered sugar, and vanilla to stiff peaks. Spread over the cheesecake before serving.
  8. Serve by slicing into 12 pieces and refrigerate until ready.

Last Step:

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Notes

Ensure blueberries are fresh for best flavor, or use frozen and thawed blueberries if necessary.
For a gluten-free version, substitute graham crackers with gluten-free crumbs.
This cheesecake can be made a day ahead to enhance flavors.

  • Author: dani
  • Prep Time: 45 minutes
  • Cook Time: 430 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 498
  • Sugar: 25g
  • Sodium: 280mg
  • Fat: 38g
  • Saturated Fat: 22g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 166mg

Find it online: https://www.cookingrecipestasty.com/no-bake-lemon-blueberry-cheesecake/