Description
Indulge in the delightful flavors of a No Bake Lemon Blueberry Cheesecake. This luscious dessert features a buttery graham cracker crust, a creamy lemon-infused filling swirled with blueberry sauce, and a refreshing blueberry topping. Perfect for any occasion!
Ingredients
Units
Scale
Blueberry Sauce
- 12 oz frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp corn starch
- 2 tbsp lemon juice
Crust
- 1 3/4 cups finely crushed graham crackers, approximately 1 1/2 “sleeves”
- 2 tbsp granulated sugar, optional
- 3/4 – 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/2 cup unsalted butter, melted
Filling
- 1 1/2 lbs cream cheese, softened for 30 minutes at room temperature
- 3/4 cup powdered sugar
- 1 tbsp freshly grated lemon zest
- 1/2 cup blueberry sauce, pureed and strained
- 1 tsp vanilla extract
- 1 1/4 cups cold heavy whipping cream, divided
Instructions
- Blueberry Sauce – In a saucepan, combine the frozen blueberries with the sugar and corn starch, then stir in the lemon juice. Bring to a simmer, boil, and strain the sauce.
- Crust – Mix graham cracker crumbs, sugar, salt, and butter. Press into a pan and bake until golden brown.
- Filling – Beat cream cheese, sugar, lemon zest, blueberry puree, and vanilla. Whip cream and fold into mixture. Spread filling over crust and refrigerate.
Notes
- Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
