Delectable No-Bake Lemon Blueberry Cheesecake

This light and creamy no-bake cheesecake combines zesty lemon and fresh blueberries, making it a refreshing dessert perfect for any summer gathering!

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Prepare the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
  2. Make the Filling: In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon zest, and lemon juice; mix until well combined.
  3. Add Blueberries: Gently fold in fresh blueberries into the cream cheese mixture.
  4. Assemble: Pour the filling over the prepared crust in the springform pan, spreading evenly.
  5. Chill: Refrigerate for at least 4 hours or overnight until set.
  6. Serve: Before serving, garnish with additional fresh blueberries and lemon zest, if desired.

Serving Details

  • Total Time: Approximately 4 hours 20 minutes
  • Servings: 10 slices

Storage

Keep refrigerated for up to 3 days.

Conclusion

This No-Bake Lemon Blueberry Cheesecake is the ultimate refreshing treat, combining bright citrus flavors with luscious blueberries. Enjoy every delightful slice!

Print
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Delectable No-Bake Lemon Blueberry Cheesecake


  • Author: Lina Judi
  • Total Time: 4 hours 20 minutes

Description

 

This refreshing dessert combines creamy cheesecake with zesty lemon and fresh blueberries, making it perfect for summer gatherings.


Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries

Instructions

  • In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  • In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon zest, and lemon juice; mix until well combined.
  • Gently fold in fresh blueberries until evenly distributed.
  • Pour the filling over the crust in the springform pan, spreading it evenly.
  • Refrigerate for at least 4 hours or overnight until set.
  • Before serving, garnish with additional fresh blueberries and lemon zest if desired.

Notes

A refreshing treat that’s easy to make and perfect for warm weather!

  • Prep Time: 20 minutes
  • Cook Time: 4 hours

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