Description
A refreshing and creamy no-bake cheesecake infused with lemon and topped with fresh blueberries.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups fresh blueberries
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add the lemon juice and lemon zest to the mixture, folding gently until combined.
- Pour the cheesecake filling over the chilled crust, spreading it evenly. Top with fresh blueberries, pressing them gently into the filling.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- To serve, carefully remove the sides of the springform pan. Slice and enjoy!
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- For added flavor, drizzle a blueberry sauce over each slice before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg