Description
Indulge in the refreshingly tangy and sweet flavors of this No-Bake Lemon Blueberry Cheesecake. A luscious dessert perfect for summer gatherings or anytime you crave a delightful treat.
Ingredients
Scale
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 1 ½ cups fresh blueberries
- Extra blueberries and lemon zest for garnish (optional)
Instructions
- Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan and chill for 20 minutes.
- Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture. Fold in blueberries. Pour filling over crust, smooth the top, and refrigerate for at least 6 hours.
- Serving: Garnish with extra blueberries and lemon zest before serving.
Notes
- You can substitute the graham cracker crust with a shortbread cookie crust for a richer flavor.
- Frozen blueberries can be used; thaw and drain well before folding into the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 21g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
