Description
Lemon Blueberry Cheesecake is a vibrant, no-bake dessert featuring a buttery graham cracker crust, creamy blueberry-infused filling, fluffy lemon cream, and a tangy lemon glaze. Perfect for brunches, birthdays, or casual gatherings, this cheesecake is fresh, fruity, and irresistible.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
For the Blueberry-Infused Cream Cheese:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup blueberry puree
For the Lemon Cream:
1 cup heavy cream
2 tablespoons lemon zest
1/4 cup lemon juice
1/4 cup granulated sugar
For the Lemon Glaze:
1/2 cup lemon juice
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons lemon zest
Instructions
-
Combine graham cracker crumbs, melted butter, and sugar; press into a springform pan and chill for 30 minutes.
-
Beat cream cheese, powdered sugar, and vanilla until smooth; fold in blueberry puree and spread over crust.
-
Whip heavy cream with lemon zest, lemon juice, and sugar until stiff peaks form; spread over blueberry layer.
-
Cook lemon juice, cornstarch, sugar, and zest over medium heat until thickened for the glaze.
-
Cool slightly and pour glaze over the lemon cream layer.
-
Chill cheesecake for at least 4 hours before serving. Garnish as desired.
Notes
Swap blueberries for raspberries or add a nutty layer to the crust.
Use gluten-free graham crackers if needed.
Create a blueberry swirl effect by lightly swirling reserved puree into the lemon cream.
Store in refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
