Description
This no bake blueberry lemon cheesecake is creamy, citrusy, and refreshingly easy—made with a graham cracker crust, lemon cream cheese filling, and a simple blueberry topping.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
2 tbsp sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
3 tbsp lemon juice
1 cup whipped cream or topping
1 1/2 cups blueberries (fresh or frozen)
2 tbsp sugar (for topping)
1 tbsp lemon juice (for topping)
1 tsp cornstarch
Instructions
1. Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan. Chill.
2. Beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
3. Fold in whipped cream. Spread over crust. Chill at least 6 hours or overnight.
4. In a saucepan, cook blueberries with sugar, lemon juice, and cornstarch until thickened. Cool.
5. Spoon blueberry topping over cheesecake before serving.
Notes
Chilling overnight yields best texture.
You can make the blueberry topping up to 2 days ahead.
For extra lemon flavor, add zest to the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg