This light and creamy no-bake cheesecake combines zesty lemon and fresh blueberries, making it a refreshing dessert perfect for any summer gathering!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Make the Filling: In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon zest, and lemon juice; mix until well combined.
- Add Blueberries: Gently fold in fresh blueberries into the cream cheese mixture.
- Assemble: Pour the filling over the prepared crust in the springform pan, spreading evenly.
- Chill: Refrigerate for at least 4 hours or overnight until set.
- Serve: Before serving, garnish with additional fresh blueberries and lemon zest, if desired.
Serving Details
- Total Time: Approximately 4 hours 20 minutes
- Servings: 10 slices
Storage
Keep refrigerated for up to 3 days.
Conclusion
This No-Bake Lemon Blueberry Cheesecake is the ultimate refreshing treat, combining bright citrus flavors with luscious blueberries. Enjoy every delightful slice!
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Delectable No-Bake Lemon Blueberry Cheesecake
- Total Time: 4 hours 20 minutes
Description
This refreshing dessert combines creamy cheesecake with zesty lemon and fresh blueberries, making it perfect for summer gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
Instructions
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon zest, and lemon juice; mix until well combined.
- Gently fold in fresh blueberries until evenly distributed.
- Pour the filling over the crust in the springform pan, spreading it evenly.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, garnish with additional fresh blueberries and lemon zest if desired.
Notes
A refreshing treat that’s easy to make and perfect for warm weather!
- Prep Time: 20 minutes
- Cook Time: 4 hours