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Lemon Blueberry Cheesecake

No-Bake Lemon Blueberry Cheesecake Recipe

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy cream, cold
  • 1 1/2 cups fresh blueberries
  • 2 tbsp granulated sugar (for compote)
  • 1 tsp lemon juice (for compote)
  • 1 tsp cornstarch dissolved in 1 tbsp cold water

Method
 

  1. Stir crumbs, melted butter, and 2 tbsp sugar, press into a 9-inch springform pan, and freeze 10 minutes.
  2. Beat cream cheese, powdered sugar, lemon zest, and vanilla until smooth, about 2 minutes. Mix in lemon juice. Whip heavy cream to stiff peaks, then fold into cream cheese mixture.
  3. Cook blueberries, 2 tbsp sugar, 1 tsp lemon juice, and cornstarch slurry over medium heat for 5 minutes until thickened. Cool slightly. Spread filling over crust, spoon on compote, and swirl with a knife.
  4. Cover and refrigerate at least 6 hours, preferably overnight. Run a knife around the pan, slice, and serve with extra blueberries or lemon zest.

Notes

Chilling time is not included in prep; allow at least 6 hours, overnight works best. For cleanest slices, dip your knife in hot water and wipe it between cuts.