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No Bake Lemon Blueberry Cheesecake

A refreshing and creamy no-bake cheesecake with a tangy lemon flavor and sweet blueberry topping.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries
  • 1/4 cup blueberry jam

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla extract, mixing well.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
  4. Spread the filling over the crust and smooth the top. Refrigerate for at least 4 hours or overnight.
  5. Before serving, warm the blueberry jam slightly and mix with fresh blueberries. Spoon over the cheesecake.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett