Lemon Blueberry No-Bake Cheesecake Recipe

Ah, the radiant charm of summer! Warm afternoons invite us to gather outdoors, making memories with our loved ones. And what better way to mark these moments than with a treat that’s as joyous as the season? Introducing the Lemon Blueberry No-Bake Cheesecake—a dessert that effortlessly marries the zesty freshness of lemons with the sweet, juicy burst of blueberries. It’s not just a feast for the taste buds but also a visual delight, perfectly capturing the essence of sunny days and blooming gardens. Ideal for family gatherings, this recipe is your ticket to creating beautiful, delicious memories.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: None
• Total Time: 3 hours 20 minutes (including chilling time)
• Servings: 8
• Skill Level: Easy

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream, whipped to stiff peaks
• 1 1/2 cups fresh blueberries
• Additional lemon zest for garnish

Instructions

1. In a medium bowl, combine graham cracker crumbs and the 1/4 cup of granulated sugar.
2. Mix in melted butter until the mixture holds together when pressed.
3. Press the graham cracker mixture firmly into the bottom of a springform pan to create the crust. Chill in the refrigerator while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. Add the 1 cup of granulated sugar, fresh lemon juice, 1 tablespoon of lemon zest, and vanilla extract. Continue to beat until the mixture is well combined and smooth.
6. Gently fold in the whipped heavy cream into the cream cheese mixture until fully incorporated.
7. Pour the cream cheese filling over the chilled crust and smooth the top with a spatula.
8. Scatter the fresh blueberries evenly on top of the cheesecake filling.
9. Sprinkle additional lemon zest over the blueberries for a burst of color and flavor.
10. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or until set.
11. Carefully remove the cheesecake from the springform pan before serving.

Helpful Tips

• For a nutty twist, replace 1/2 cup of graham cracker crumbs with ground almonds.
• If fresh blueberries aren’t available, frozen blueberries can be used. Just ensure they’re well-thawed and drained.
• Try adding a layer of lemon curd on top of the cream cheese filling before adding the blueberries for an extra citrus kick.
• To simplify the process, use a store-bought graham cracker crust.

Storage Instructions

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months.

Pairings

Serve this cheesecake with a refreshing glass of iced tea or a delicate cup of chamomile tea. A side of lemon sorbet can enhance the citrusy flavors, making for a splendid summer treat.

At Zynahz, our mission is to bring a symphony of flavors and creativity into your kitchen, transforming every meal into a joyful celebration. We hope this Lemon Blueberry No-Bake Cheesecake adds a touch of sunshine to your day, inspiring you to craft more delightful creations. Share your culinary masterpieces with us and spread the joy by introducing friends and family to these irresistible recipes. Dive deeper into the world of flavors on Zynahz, follow us on social media for daily inspirations, and don’t forget to subscribe to our newsletter for more heartwarming culinary adventures.