Description
A refreshing no-bake cheesecake with bright lemon and juicy blueberries, perfect for sunny afternoons or cozy gatherings. This elegant yet simple dessert delivers a tangy-sweet flavor that’s sure to delight.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/3 cup unsalted butter, melted
24 oz (about 3 packages) soft, cream cheese, at room temperature
1/2 cup granulated sugar (for filling)
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 tsp vanilla extract
2 cups fresh or frozen blueberries, slightly thawed if frozen
1 cup sour cream
Pinch of salt
1/4 cup powdered sugar (for topping)
Blueberries (optional, for garnish)
Instructions
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan, and chill in the refrigerator for 20-30 minutes until firm.
In a large bowl, beat the cream cheese, 1/2 cup sugar, lemon juice, lemon zest, vanilla, and a pinch of salt until smooth and creamy. Fold in the blueberries gently.
Pour the filling into the chilled crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
Before serving, sprinkle powdered sugar on top and add fresh blueberries as garnish, if desired.
Notes
For a vegan option, use vegan cream cheese and graham cracker crumbs. If using frozen blueberries, do not drain them to allow for juicier flavor. Serve chilled, best the same day or within 2 days.
Nutrition
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 285
- Sugar: 18g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg