Description
Summer whispers magic through this no-bake lemon blueberry cheesecake, where creamy richness meets zesty brightness. Delicate blueberry swirls and tangy lemon notes dance together, promising cool refreshment with each silky spoonful.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (120 milliliters) lemon juice
- 1 cup (150 grams) fresh blueberries
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/3 cup (67 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Sweeteners and Stabilizers:
- 1/2 cup (100 grams) powdered sugar
- 1 tablespoon (15 milliliters) vanilla extract
- 2 teaspoons (10 grams) unflavored gelatin
Instructions
- Crush graham crackers and combine with sugar and melted butter to create a compact base, pressing firmly into the bottom of a springform pan to form an even crust layer.
- Using an electric mixer, whip cream cheese until silky and free of lumps, incorporating powdered sugar, vanilla, lemon zest, and lemon juice until the mixture becomes smooth and creamy.
- Carefully fold blueberries into the cream cheese mixture, ensuring they are gently distributed without breaking the delicate fruits.
- Transfer the blueberry-infused filling onto the prepared graham cracker crust, smoothing the top with a spatula to create an elegant, level surface.
- Chill the cheesecake in the refrigerator for a minimum of 4 hours, allowing it to set completely and develop rich, tangy flavors.
- Prior to serving, decorate the chilled cheesecake with a sprinkle of fresh blueberries and a light dusting of lemon zest for an extra burst of citrusy brightness.
Notes
- Chill ingredients like cream cheese and butter beforehand to ensure smooth, lump-free mixing and optimal texture.
- Use room temperature cream cheese for easier blending and a silkier cheesecake consistency.
- Gently fold blueberries to prevent breaking and maintain their beautiful whole shape throughout the dessert.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 183 kcal
- Sugar: 5 g
- Sodium: 54 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg