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No-Bake Lemon Blueberry Cheesecake Recipe

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★★★★★

4.6 from 89 reviews

This No-Bake Lemon Blueberry Cheesecake is a refreshing and creamy dessert featuring a crunchy graham cracker crust, smooth lemon-infused cheesecake filling, and a luscious blueberry lemon topping. Perfect for warm weather or anytime you crave a light yet decadent treat, this recipe requires no oven baking and sets beautifully in the fridge.

Ingredients

Scale

Graham Cracker Crust

  • 14 sheets of graham crackers (approx. 1 3/4 – 2 cups crumbs)
  • 7 Tbsp unsalted butter, melted
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • Pinch of sea salt

Cheesecake Filling

  • 3 blocks cream cheese, softened to room temperature (8 oz. each)
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • Juice of 1 lemon (approx. 2 Tbsp)
  • Zest of 1 lemon (approx. 1 Tbsp)
  • 1/3 cup confectioners sugar
  • 1/2 cup sour cream (room temperature)
  • 1 cup heavy whipping cream (very cold)

Blueberry Lemon Topping

  • 2 cups blueberries
  • 1/2 cup sugar (more if berries are very tart)
  • 1 1/2 Tbsp cornstarch
  • 1/4 cup water
  • Juice and zest of 1 lemon

Instructions

  1. Prepare Graham Cracker Crust: Process the graham crackers in a food processor until they become fine crumbs. If you don’t have a processor, place them in a plastic bag and crush them with a heavy wood spoon or rolling pin. Mix these crumbs with melted unsalted butter, sugar, vanilla extract, and a pinch of sea salt until the mixture is crumbly and combined. Press the crust mixture very firmly into the bottom of a 9-inch springform pan. Freeze the crust for about 15 minutes to solidify while preparing the filling.
  2. Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese with sugar using an electric mixer until it becomes smooth and creamy. Add sour cream, vanilla extract, lemon juice, lemon zest, and confectioners sugar, then continue beating until completely smooth.
  3. Whip Cream: In a separate bowl, beat the very cold heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture gently, ensuring an even and fluffy consistency without deflating the whipped cream.
  4. Assemble Cheesecake: Transfer the prepared cheesecake filling onto the chilled crust in the springform pan. Spread the filling evenly and smooth the top. Chill the cheesecake in the refrigerator for at least 8 hours to allow it to set firmly.
  5. Prepare Blueberry Lemon Topping: Combine the blueberries, sugar, cornstarch, water, and lemon juice and zest in a small saucepan. Simmer over medium-low heat for 7 to 10 minutes, stirring occasionally until the mixture thickens. Remove from heat and let cool completely. Chill the topping until just before serving the cheesecake.
  6. Serve: When ready to serve, spread the chilled blueberry lemon topping evenly over the set cheesecake. If the topping is too thick from chilling, let it sit at room temperature for about 15 minutes and stir in a little lemon juice to thin it if desired. Slice the cheesecake and serve with spoonfuls of blueberry topping on each slice, following slicing tips for best results.

Notes

  • Press the crust firmly to ensure it holds together well and to create a sturdy base for the filling.
  • Use room temperature cream cheese and sour cream to avoid lumps and achieve a smooth filling.
  • Very cold whipping cream helps in forming better stiff peaks and a fluffy texture.
  • The cheesecake needs to chill overnight or at least 8 hours to set properly.
  • If the blueberry topping thickens too much after chilling, allow it to warm slightly to room temperature before spreading or serving.
  • For neat slices, use a sharp knife warmed in hot water and wiped dry before slicing.
  • Store leftover cheesecake covered in the refrigerator, best consumed within 3 days.

Keywords: no bake cheesecake, lemon blueberry cheesecake, cheesecake recipe, no-bake dessert, summer desserts, creamy cheesecake

Find it online: https://leofoster.com/no-bake-lemon-blueberry-cheesecake-recipe/