Description
This no-bake lemon blueberry cheesecake is a luscious, creamy dessert featuring a crisp graham cracker crust, a tangy lemon cream cheese filling, and a sweet blueberry lemon topping. Perfect for warm weather or anytime you want a refreshing, elegant dessert without turning on the oven. Chilling for several hours helps the cheesecake set to a perfect sliceable texture.
Ingredients
Graham Cracker Crust
- 14 sheets graham crackers (approx. 1 3/4 – 2 cups crumbs)
- 7 Tbsp unsalted butter, melted
- 1/3 cup sugar
- 1/2 tsp vanilla bean paste
- Pinch of sea salt
Cheesecake Filling
- 3 blocks cream cheese, softened to room temperature (8 oz. each)
- 1/2 cup sugar
- 1 tsp vanilla bean paste
- Juice of 1 lemon (approx. 2 Tbsp)
- Zest of 1 lemon (approx. 1 Tbsp)
- 1/3 cup confectioners sugar
- 1/2 cup sour cream (room temperature)
- 1 cup heavy whipping cream (very cold)
Blueberry Lemon Topping
- 2 cups blueberries
- 1/2 cup sugar (more if berries are very tart)
- 1 1/2 Tbsp cornstarch
- 1/4 cup water
- Juice and zest of 1 lemon
Instructions
- Make the Graham Cracker Crust: Process the graham crackers in a food processor until fine crumbs form. Alternatively, crush them in a plastic bag using a rolling pin or heavy spoon. Combine the crumbs with melted butter, vanilla bean paste, sugar, and a pinch of sea salt until crumbly. Press the mixture very firmly into the base of a 9-inch springform pan. Place in the freezer for about 15 minutes to firm up while you prepare the filling.
- Prepare the Cheesecake Filling: In a medium bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Add sour cream, vanilla bean paste, lemon juice, lemon zest, and confectioners sugar; continue beating until fully combined and smooth.
- Whip the Cream: In a separate chilled bowl, beat the very cold heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture, taking care not to deflate the mixture, until fully incorporated.
- Assemble and Chill: Spoon the cheesecake filling over the chilled graham cracker crust and spread evenly. Smooth the top with a spatula. Cover and refrigerate for at least 8 hours (or overnight) to allow the cheesecake to set properly.
- Make the Blueberry Lemon Topping: Combine blueberries, sugar, cornstarch, water, lemon juice, and lemon zest in a small saucepan. Simmer over medium-low heat, stirring occasionally, for 7-10 minutes until the sauce thickens. Remove from heat and let cool completely. Chill until ready to serve.
- Serve the Cheesecake: When ready to serve, spread the chilled blueberry lemon topping evenly over the top of the cheesecake. If the topping is too thick, allow it to come to room temperature for about 15 minutes and stir in extra lemon juice if needed to thin. Slice and serve, spooning additional topping on individual slices if desired.
Notes
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Press the crust firmly to avoid a crumbly base when slicing.
- Allow the cheesecake to chill at least 8 hours or overnight for optimal set.
- If the blueberry topping thickens too much after chilling, give it time to warm slightly or add lemon juice to loosen before serving.
- Use a hot knife dipped in warm water and wiped dry between slices for clean cuts.
- This cheesecake is best stored in the fridge and consumed within 3-4 days.
