No-Bake Lemon Blueberry Cheesecake
Indulge in a delightful No-Bake Lemon Blueberry Cheesecake, where creamy richness meets the zesty brightness of lemon and the sweetness of blueberries. This refreshing dessert is easy to prepare and perfect for any occasion, be it a summer picnic or a cozy family gathering. With minimal effort, you can create an eye-catching centerpiece that will impress your guests and satisfy your sweet cravings.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 39 minute
- Yield: Serves 12 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 cup fresh blueberries (or frozen, thawed)
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a springform pan.
- In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar until fully incorporated.
- Fold in sour cream, fresh lemon juice, and lemon zest until just combined.
- Gently fold in blueberries without crushing them.
- Pour the filling over the crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 335
- Sugar: 24g
- Sodium: 205mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: For added flavor, consider mixing in a teaspoon of vanilla extract. Substitute graham crackers with digestive biscuits for a different texture. Letting the cheesecake chill overnight enhances its flavor and texture.