Description
This No-Bake Lemon Blueberry Cheesecake features a creamy lemon filling on a buttery graham cracker crust, topped with a tangy blueberry sauce. It’s the perfect chilled dessert for warm weather and can be made ahead for stress-free serving
Ingredients
For the crust:
– 14 graham cracker sheets (1¾–2 cups crumbs)
– 7 Tbsp unsalted butter, melted
– ⅓ cup sugar
– ½ tsp vanilla extract
– Pinch of sea salt
For the cheesecake filling:
– 24 oz cream cheese, softened
– ½ cup granulated sugar
– 1 tsp vanilla extract
– Juice and zest of 1 lemon
– ⅓ cup powdered sugar
– ½ cup sour cream
– 1 cup cold heavy whipping cream
For the blueberry topping:
– 2 cups blueberries
– ½ cup sugar
– 1½ Tbsp cornstarch
– ¼ cup water
– Juice and zest of 1 lemon
Instructions
- Make the crust:
- Crush graham crackers finely (food processor or sealed bag + rolling pin).
- Mix crumbs with melted butter, sugar, vanilla, and a pinch of salt.
- Press firmly into a 9‑inch springform pan. Freeze for 15 minutes.
- Prepare the cheesecake filling:
- In a bowl, beat softened cream cheese and sugar until smooth.
- Add sour cream, vanilla, lemon juice, zest, and powdered sugar; beat until creamy.
- In a separate bowl, beat the chilled heavy cream until it forms stiff peaks.
- Carefully fold the whipped cream into the lemon cream cheese mixture until fully incorporated.
- Assemble and chill:
- Spread the filling evenly over the chilled crust.
- Chill the cheesecake in the refrigerator for at least 8 hours or overnight until it’s completely set.
- Make the topping:
- Combine blueberries, sugar, cornstarch, water, lemon juice, and zest in a saucepan.
- Simmer over medium‑low heat for 7–10 minutes, stirring until thickened. Cool, then chill.
- Finish and serve:
- Before serving, top the cheesecake with the chilled blueberry lemon sauce.
- If too thick, let it warm slightly or stir in a bit of lemon juice to thin.
- Slice and serve, wiping the knife between cuts for clean slices.
Notes
For clean slices, warm your knife under hot water and wipe between cuts. Chill cheesecake overnight for best results. You can freeze the cheesecake (without topping) for up to 3 months
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 35g
- Carbohydrates: 47g
- Protein: 6g