No-Bake Lemon Blueberry Cheesecake Recipe

A No-Bake Lemon Blueberry Cheesecake is a refreshing and easy-to-make dessert, perfect for warm weather or whenever you want something light and tangy. The combination of creamy cheesecake, tart lemon, and sweet blueberries makes this dessert irresistible. Here’s a simple recipe for you to try:

No-Bake Lemon Blueberry Cheesecake Recipe

Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ⅓ cup (40g) powdered sugar
• ⅓ cup (75g) unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup (240ml) heavy whipping cream
• ½ cup (100g) granulated sugar
• ½ cup (120ml) fresh lemon juice (about 2 lemons)
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 packet (about 7g) unflavored gelatin (optional, for extra firmness)

For the Blueberry Topping:

• 1 ½ cups (225g) fresh blueberries (or frozen, thawed)
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)

Instructions

1. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
   • Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan or a pie dish. Use the back of a spoon to compact it.
   • Refrigerate for 15-20 minutes to set the crust while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
   • Add the granulated sugar, lemon juice, lemon zest, and vanilla extract. Beat until fully combined.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until well combined.
   • If you prefer a firmer cheesecake, you can dissolve the unflavored gelatin in 2 tbsp of water (follow package instructions) and add it to the mixture. This step is optional but helps the cheesecake set more firmly.
3. Assemble the Cheesecake:
   • Pour the cheesecake filling onto the prepared crust, smoothing the top with a spatula.
   • Refrigerate for at least 4 hours or overnight to allow the cheesecake to set and firm up.
4. Prepare the Blueberry Topping:
   • In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the blueberries begin to release their juices and break down, about 5-7 minutes.
   • If you’d like a thicker topping, stir in the cornstarch-water mixture and cook for an additional 1-2 minutes until the sauce thickens.
   • Let the topping cool completely before spreading it over the cheesecake.
5. Serve:
   • Once the cheesecake has set and the blueberry topping is cool, spread the topping evenly over the cheesecake.
   • Slice and serve chilled.

Storage:

Store the No-Bake Lemon Blueberry Cheesecake in an airtight container in the refrigerator for up to 3 days. If you’re making it in advance, you can prepare it up to 2 days ahead for the best results.