This creamy, light and fluffy Lemon Blueberry No Bake Cheesecake recipe is the perfect springtime dessert and hooray for not turning on the oven!
Are Blueberries Good For You?
Blueberries are a good source of vitamin K.
They also contain vitamin C, fibre, manganese and other antioxidants (notably anthocyanins).
Valued for its high levels of antioxidants, some nutritionists believe that if you make only one change to your diet, it should be to add blueberries.
Hi everyone, it’s Malinda from Countryside Cravings stopping in with this luscious lemon blueberry no bake cheesecake.
I have been having thoughts of spring and when I think spring I instantly think lemon! I don’t know why, I just do. So, with those thoughts I had the urge to make a dessert using…..you guessed it….lemon.
I wanted to make an ultra easy dessert because I was short on time and didn’t want to be in the kitchen forever so I scavenged my pantry to find a store bought graham cracker crust. YES, I had one!
How Long Will Graham Cracker Crust Last?
I think that it would be great for at least a couple weeks if stored in a cool, dry place.
You can store it in your freezer until you are ready to use it in a recipe.
I don’t mind taking a little help from the store from time to time but if you prefer to make this cheesecake strictly homemade then just make a 9″ graham cracker crust.
Now for the ultra creamy filling. It starts with softened cream cheese. Just a note- your cream cheese needs to be very soft in order to get that smooth texture. I like to leave it out on the counter to soften but if I am in a really big hurry I will warm it slightly in the microwave. Don’t judge, just giving you the real me here folks.
To flavor this cheesecake I used my homemade lemon curd (plus I had some extra in the fridge just waiting to be used). It gives it a nice lemony punch without being to tart. If making homemade lemon curd isn’t your thing then don’t be afraid to use the store bought. I just really recommend trying the homemade version though, I promise you won’t be sorry!!
Can Cheesecake be Left Out?
Cheesecake should not be left at room temp for more than 6 hours max and that’s a real stretch.
Foods made with eggs and milk such as pumpkin pie, custard pie, and cheesecake, must be refrigerated after baking.
Now, when it came time for the blueberries I debated for a long time. I couldn’t decide if I just wanted to leave the blueberries fresh and fold them in, sprinkle them on top or go a different direction and make a topping. Well, as you can see I decided to go with a topping and I’m so glad I did.
Don’t worry the blueberry topping couldn’t be easier to make either. Remember I didn’t want to spend all day making a cheesecake! You will just need a few simple ingredients like water, sugar, cornstarch, lemon juice (fresh is best!) and fresh or frozen blueberries. You will simmer everything for about 5 minutes and this will give you a nice thick blueberry topping. (It’s also great on pancakes or by the spoonful, just saying!!) Let it cool in the refrigerator while your cheesecake is setting up then use it to top your cheesecake when you are ready to serve.
So, if you are intimidated by making a traditional baked cheesecake give this lemon blueberry no bake cheesecake a try. I promise you won’t be disappointed because with the vibrant lemon and sweet blueberry topping all in one creamy slice, I ask you what’s not to love??!!
Lemon Blueberry No Bake Cheesecake
- 1 (9") graham cracker crust; store bought or homemade
- 1 cup heavy whipping cream
- 1 (8 oz) package cream cheese, softened
- 1/2 cup lemon curd; store bought or homemade] (I highly recommend [homemade)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 cup water
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 3/4 cup blueberries, fresh or frozen
- 1 tablespoon lemon juice (fresh is best)
- 1/2 teaspoon vanilla
- In the bowl of your stand mixer beat the heavy whipping cream until stiff peaks form.
- Set aside.
- In a separate bowl beat the cream cheese until smooth.
- Add in the lemon curd, powdered sugar and vanilla and beat until well blended.
- Fold in the whipped cream.
- Spoon into the prepared crust and smooth the top.
- Place in the refrigerator for 4 hours to chill.
- While the cheesecake is chilling combine the water, sugar and cornstarch in a small saucepan.
- Stir to combine.
- Add in the blueberries and lemon juice.
- Simmer over medium to medium low heat for 5 minutes.
- Pour into a heat safe container and place in the refrigerator to cool.
- When ready to serve the cheesecake top with cooled blueberry topping.
Prep time reflects chilling time in the refrigerator.
Amount Per Serving:Calories: 350 Total Fat: 22g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 65mg Sodium: 178mg Carbohydrates: 35g Fiber: 1g Sugar: 22g Protein: 3g
Connect with Malinda
Do we even need to say anything about this no bake cheesecake? It’s all of your favorites in one slice.
Raspberries, lemon curd and the perfect tart crust, oh and did I mention cheesecake?!