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No Bake Lemon Blueberry Cheesecake

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A refreshing no-bake cheesecake that combines the tartness of lemon with the sweetness of fresh blueberries, perfect for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • Edible pansies for decoration (optional)

Instructions

  1. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan to form a crust. Refrigerate for 10 minutes to set.
  2. Beat the softened cream cheese and powdered sugar in another bowl until smooth. Add lemon juice and vanilla extract, and mix until combined.
  3. Whip heavy cream separately until stiff peaks form, then fold into the cream cheese mixture.
  4. Gently fold in the blueberries.
  5. Pour the filling into the prepared crust and spread evenly.
  6. Refrigerate for at least 240 minutes, or until firm.
  7. Decorate with edible pansies before serving.

Equipment

Notes

Use room temperature cream cheese for a smoother texture. For enhanced flavor, consider adding lemon zest to the filling.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-blueberry-cheesecake/