Description
Indulge in the refreshing burst of flavors with this No-Bake Lemon Blueberry Cheesecake, perfect for summer gatherings. With a creamy filling made from tangy lemon and sweet blueberries, this delightful dessert requires no baking, making it an easy and impressive treat for friends and family. Serve it chilled to enjoy the smooth texture and vibrant colors that brighten any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup powdered sugar
- ½ cup fresh lemon juice (about 2–3 lemons)
- Zest of 2 lemons
- 1 cup fresh blueberries
- Whipped cream (optional, for topping)
Instructions
- Create the crust by mixing graham cracker crumbs and melted butter in a bowl. Press mixture firmly into a springform pan.
- In a large bowl, beat softened cream cheese until smooth. Gradually add sour cream and powdered sugar until combined.
- Incorporate fresh lemon juice and zest until fluffy.
- Gently fold in fresh blueberries, ensuring they remain intact.
- Pour filling over crust, smoothing the top. Cover with plastic wrap and refrigerate for at least four hours or overnight.
- Once set, carefully release from the springform pan. Top with whipped cream if desired, slice, serve, and enjoy!
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 105g)
- Calories: 351
- Sugar: 24g
- Sodium: 240mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 67mg