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Lemon Blueberry Cheesecake

A creamy, no-bake cheesecake with a bright lemon flavor and sweet blueberry swirl, all on a buttery graham cracker crust.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons melted butter
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup blueberry pie filling or homemade blueberry compote

Instructions

1. Prepare the Crust:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan and chill for 30 minutes.
  2. In a large bowl, beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Mix until well combined.
  3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture until no streaks remain.
  4. Spoon half the filling over the crust. Dollop with half the blueberry filling. Add remaining cheesecake filling and swirl in remaining blueberries. Chill for at least 4 hours or overnight before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett