This delicious chilled no-bake blueberry-lemon cheesecake is the perfect creamy refreshing summer dessert. No oven needed!
No-bake cheesecake?
That's right.. this cheesecake does not see the inside of an oven and that's just part of what makes it a great summer treat! Prepared in layers of graham cracker crumbs, cream cheese, and blueberry topping, all you need to do is chill throughout and before serving!
This recipe is super easy and takes no time at all to prepare.. all it needs is some chilling time (the longer the better). With its thick buttery base and a rich creamy cheesecake layer combined with delicious blueberry and lemon flavours, this no-fail, no-bake blueberry-lemon cheesecake will be gone in no time!
No-Bake Blueberry-Lemon Cheesecake Ingredients
For the graham cracker crumb crust you will need:
- Graham crackers
- Brown sugar
- Melted butter
- Cinnamon powder
For the cheesecake layer you will need:
- Low-fat cream cheese
- Heavy cream
- Powdered sugar
- Lemon juice
- Lemon zest
- Vanilla extract
For the blueberry topping you will need:
- Fresh blueberries
- Brown sugar
- Lemon juice
- Lemon zest
No-Bake Blueberry-Lemon Cheesecake Recipe
Step 1: Graham Cracker Crumb Crust
The first thing you need to do for this no-fail cheesecake is prepare the crust, or the base for this recipe. You'll need to mix finely crushed graham cracker crumbs with melted butter, brown sugar, and a pinch of cinnamon. Press this mixture into a 9-inch square pan and pop it into the refrigerator while you prepare the filling.
Step 2: Cheese Layer
For the cheesecake filling, you will need to mix your cream cheese, powdered sugar, heavy cream, vanilla, lemon juice and lemon zest in an electric mixer on medium-high speed until stiff peaks are formed. This mixture is then spooned and smoothened using a spatula. Pop the cheesecake into the fridge once again until you prepare the blueberry topping.
Step 3: Blueberry-Lemon Topping
For this delicious blueberry-lemon topping, you need to place the blueberries, brown sugar, and lemon juice in a saucepan and cook on medium heat until blueberries soften and syrup starts to form. It's very important to cool the topping completely before pouring this onto the cheesecake. Ideally, chill the cheesecake for at least 1 hour to overnight (the longer the better) before serving. Decorate with lemon zest, cut the cheesecake into 9 equal squares and serve chilled (use a slotted spatula to separate each square). The cheesecake may be stored in the fridge for up to 3 days!
If you've tried the no-bake blueberry-lemon cheesecake recipe, let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow me on Pinterest, and Instagram to stay updated with any new recipes!
No-Bake Blueberry-Lemon Cheesecake
Ingredients
Crust Layer
- ¼ cup brown sugar 50g
- 1 ½ cups graham crackers crushed (128g)
- ½ cup butter melted (113g)
- ½ tsp. cinnamon
Cheese Layer
- 16 oz. low-fat cream cheese 450g
- 2 tbsp. lemon juice
- 2 tbsp. lemon zest
- ½ cup powdered sugar 50g
- 1 cup heavy cream 240mL
- ½ tsp. vanilla extract
Blueberry Topping
- 1 cup fresh blueberries 140g
- 2 tbsp. brown sugar
- 2 tbsp. lemon juice
- 2 tbsp. lemon zest
Instructions
- Start by preparing the crust. In a large mixing bowl, place graham cracker crumbs, sugar, and cinnamon and mix. Add melted butter and combine.
- Place the crumb mixture into a 9-inch square pan, even out and press well using the back of a spoon or the bottom of a glass. Chill for 10-20 minutes in fridge.
- In the meantime, place cream cheese and powdered sugar in the bowl of an electric mixer fixed with the paddle attachment and beat for 1-2 minutes on medium-high speed until combined. Add heavy cream, lemon juice, and zest and beat for another 3-4 minutes until stiff peaks form.
- Spoon the cream cheese mixture onto the crust layer and smooth the mixture using a spatula. Chill for another 20 minutes in fridge until blueberry topping is being prepared.
- Place blueberries, brown sugar, and lemon juice in a small saucepan over medium heat and stir to combine. Cook until blueberries soften and syrup comes out. Remove from heat and allow to cool completely.
- Remove cheesecake from fridge and top with blueberry topping and lemon zest. Chill until ready to serve, at least 30 minutes up to overnight (the longer this is chilled, the better). Store in refrigerator for up to 3 days. Use a slotted spatula to loosen cheesecake from pan and cut into 9 equal squares.
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