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–+ servings

No-Bake Blueberry Lemon Cheesecake

A delightful dessert that combines creamy, tangy, and sweet flavors, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
Filling
  • 2 cups cream cheese, softened
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cups heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 zest lemon
  • 1.5 cups fresh blueberries
  • 0.25 cups granulated sugar

Equipment

  • 9-inch springform pan

Method
 

  1. Prepare the crust by mixing graham cracker crumbs and melted butter, then press into a springform pan and refrigerate for 30 minutes.
  2. Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
  3. Add lemon juice and zest to the filling, then pour over the chilled crust and smooth the top.
  4. Prepare blueberry sauce by cooking blueberries and granulated sugar for 5 minutes, then pour over the cheesecake filling. Refrigerate for at least 4 hours.

Nutrition

Calories: 320kcalProtein: 4gSodium: 200mg

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