Are you ready to indulge in a dessert that’s as refreshing as a summer breeze? This No Bake Lemon Blueberry Cheesecake is the perfect blend of creamy, tangy, and sweet, making it an irresistible treat for any occasion! With just 30 minutes of prep time and no baking required, you can whip up this delightful cheesecake that will leave your guests raving and coming back for seconds. Imagine a luscious cream cheese filling infused with zesty lemon and studded with juicy blueberries, all resting on a buttery graham cracker crust. Ready to impress your family and friends? Let’s dive into this easy-to-follow recipe that guarantees a stunning dessert without the oven!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ¼ cup lemon juice
- 1 tablespoon lemon zest
Instructions
- In a medium mixing bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and can hold together when pressed.
- Transfer the graham cracker mixture into a 9-inch springform pan. Use the back of a spoon or flat-bottomed measuring cup to press the crumbs firmly and evenly across the bottom of the pan, creating a compact crust.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling, approximately 10 minutes.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form, creating a light and airy texture.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the mixture. Use a spatula and fold in a circular motion until fully combined.
- Add lemon juice and lemon zest to the cheesecake mixture, stirring gently to distribute the citrus flavor evenly.
- Remove the chilled crust from the refrigerator and pour the cheesecake filling over the graham cracker base, spreading it evenly with a spatula.
- Sprinkle fresh blueberries across the top of the cheesecake, gently pressing some into the surface and allowing others to sit on top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set completely.
- Before serving, carefully remove the springform pan sides and transfer the cheesecake to a serving plate.
- Garnish with additional fresh blueberries and lemon zest if desired. Slice into 8 equal portions and serve chilled.
Tips
- Chill the Ingredients: For the best texture, make sure your cream cheese is softened to room temperature before mixing. This helps achieve a smooth and creamy filling without lumps.
- Graham Cracker Crust: Press the graham cracker mixture firmly into the pan to create a solid base. A flat-bottomed measuring cup works wonders for achieving an even crust.
- Whip the Cream Properly: When whipping the heavy cream, ensure your mixing bowl and beaters are cold for better results. This helps the cream reach stiff peaks more easily.
- Gentle Folding: When combining the whipped cream with the cream cheese mixture, use a gentle folding motion to keep the mixture light and airy. This is key to a fluffy cheesecake.
- Flavor Boost: For an extra burst of flavor, consider adding a teaspoon of lemon extract along with the lemon juice and zest.
- Chill Time: Patience is key! Allow the cheesecake to chill in the refrigerator for at least 4 hours, but overnight is ideal for the best flavor and texture.
- Serving Suggestions: Serve the cheesecake with a drizzle of blueberry sauce or a dollop of whipped cream for an extra special touch.Enjoy creating this delightful dessert that’s sure to be a hit at your next gathering!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
