Description
No-bake lemon blueberry cheesecake is the kind of dessert that feels like sunshine on a plate bright, creamy, and effortlessly elegant with layers of buttery crust, silky lemon filling, and a vibrant blueberry topping.
Ingredients
Units
Scale
- 14 sheets graham crackers (about 1 3/4-2 cups crumbs)
- 7 tbsp unsalted butter, melted
- 1/3 cup sugar
- 1/2 tsp vanilla
- Pinch of sea salt
- 3 blocks (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/3 cup confectioners’ sugar
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- 2 cups blueberries
- 1/2 cup sugar
- 1 1/2 tbsp cornstarch
- 1/4 cup water
- Juice and zest of 1 lemon
Instructions
- Crush graham crackers into fine crumbs
- Mix with melted butter, sugar, vanilla, and salt
- Press firmly into a 9-inch pan and freeze 15 minutes
- Beat cream cheese and sugar until smooth
- Add sour cream, vanilla, lemon juice, zest, and powdered sugar
- Whip cold cream to stiff peaks
- Fold whipped cream into lemon mixture gently
- Spread filling over crust and smooth top
- Chill for at least 8 hours or overnight
- Combine topping ingredients in saucepan and simmer until thick
- Cool completely then chill
- Spread topping over cheesecake before serving
Notes
Use fresh lemons for the best flavor. Chill thoroughly for a firm texture. Store in the fridge for up to 5 days or freeze slices without topping for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 420Kcal
- Sugar: 28g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg
