Description
A no-bake dessert combining creamy cheesecake with lemon and blueberries for a refreshing summer treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a 9×9-inch dish to form a crust. Bake for 8-10 minutes or until golden brown. Allow the crust to cool completely.
- Beat the softened cream cheese with the powdered sugar until smooth and creamy. Add the vanilla extract, lemon zest, and lemon juice, mixing until well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Spread the cheesecake mixture evenly over the cooled graham cracker crust. Smooth the top with a spatula. Refrigerate to chill while preparing the blueberry topping.
- Combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally. If a thicker topping is desired, mix the cornstarch with a little water and stir it into the blueberry mixture, cooking for an additional minute until thickened. Let cool to room temperature.
- Spoon the cooled blueberry topping over the cheesecake layer. Refrigerate for at least 4 hours—or ideally overnight—to allow flavors to meld and set.
Notes
For a lighter texture, ensure cream cheese is at room temperature. Increase lemon zest for a stronger flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg