No Bake Lemon Blueberry Cheesecake
A creamy, no-bake cheesecake featuring bright lemon and juicy blueberry flavors, perfect for potlucks or easy entertaining.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling
- 2 cups cream cheese, softened Soften to room temperature for best results.
- 1 cups powdered sugar
- 1 cups heavy whipping cream Whipped to stiff peaks.
- 1 cups blueberry puree
- 2 tablespoons lemon juice
For garnish
- Edible pansies For garnish
Instructions
Preparation
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar; press evenly into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese and powdered sugar until smooth and lump-free.
- Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
- Stir the blueberry puree and lemon juice into the cream cheese mixture until the color and flavor are uniform.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Setting
- Refrigerate for at least 4 hours, or ideally overnight, until fully set.
- Before serving, garnish the cheesecake with edible pansies for a pretty, spring finish.
Notes
Make-ahead friendly; store covered in the fridge for up to 3 days for best texture. Serve with extra fresh blueberries and a drizzle of blueberry sauce.