No-Bake Lemon Blueberry Cheesecake
This rich, creamy No-Bake Blueberry Lemon Cheesecake recipe is one that will have you saying, WOW. So easy to prep in under 30 minutes and includes a simple graham cracker crust with a lemon cheesecake layer topped with a homemade blueberry lemon topping--this will make any celebration, birthday, and more that much more delicious!
Servings: 12 slices
Ingredients
Graham Cracker Crust
Lemon Cheesecake
- 3 blocks cream cheese, softened to room temperature (8 oz. each)
- ½ cup sugar
- 1 tsp vanilla extract
- juice of 1 lemon approx. 2 Tbsp
- zest of 1 lemon approx. 1 Tbsp
- ⅓ c confectioners sugar
- ½ c sour cream room temperature
- 1 c heavy whipping cream very cold
Blueberry Lemon Topping
- 2 c blueberries
- 1/2 c sugar more if berries are very tart
- 1½ Tbsp cornstarch
- ¼ c water
- juice and zest of 1 lemon
Instructions
For the Graham Cracker Crust:
- Process the graham crackers in a food processor until fine. (You can do this in a plastic bag with a heavy wood spoon or rolling pin if you don't have a food processor.) Mix the graham cracker crumbs with the melted butter, vanilla, salt and sugar until combined and crumbly. Press VERY FIRMLY into a 9 inch springform pan. Freeze for about 15 minutes while making the cheesecake filling.
Prepare the Cheesecake Filling:
- In a medium bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy. Add in sour cream, vanilla, lemon juice and zest, and powdered sugar. Beat until smooth.
- In a separate bowl, add the very cold whipping cream and beat on high until stiff peaks begin to form. Gently fold the whipped cream into the lemon cream cheese mixture until fully combined.
- Transfer the cheesecake mixture to chilled crust. Spread evenly until smooth. Chill for at least 8 hours to set.
Prepare the Blueberry Lemon Topping
- Add all the ingredients to a small sauce pan. Simmer on medium-low heat for about 7-10 minutes, stirring occasionally until it becomes thick. Remove from the heat and allow to cool. Chill until just before serving the cheesecake.
- When you are ready to serve the cheesecake, spread the chilled blueberry lemon topping over top. If it is too thick from chilling, allow it to sit out for about 15 minutes to come to room temperature. You can stir in some lemon juice to thin it slightly.
- Slice and serve! You can slice the cheesecake and then spoon the blueberry topping over individual slices if desired. See slicing tips below in notes for best results.
Notes
Storage: Store this cheesecake in the refrigerator for 3-4 days in an airtight container. The texture will be the best in the first 24-36 hours but it is still perfectly edible for another few days!
To Freeze: If you want to freeze it, I suggest freezing the cheesecake without the blueberry topping. Cover the cheesecake very tight with plastic wrap and then seal with a lid to keep it at its best texture. Freeze for up to 3 months.
Make sure to chill this cheesecake sufficiently. This will make for easier slicing and will hold up much better. You can eat it still if it's not fully set, it will just be a LOT messier--consider yourself warned!
Tips for cutting this cheesecake:
-
- Make sure the cheesecake is chilled sufficiently. You can even freeze it for the last 30 minutes before serving.
- Take a sharp knife and run it under hot water for about 15 seconds, wiping it dry before slicing.
- Slice and then wipe between each slice. You can run it under hot water several times throughout.
Nutrition
Calories: 530kcal | Carbohydrates: 47g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 296mg | Potassium: 157mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1330IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg