Name: Blueberry and Lemon Cheesecake
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: English
Ingredients: 1 1/3 cups or 190 g of digestive biscuits or crushed Grahams Crackers.; 1/2 cup or 100 g butter, melted; Zest of 1 lemon; Juice of 1 lemon; 2 - 4 Tablespoons powdered sugar; 2 Tablespoons Blueberry Jelly or Jam; 8 oz or 200 g Cream cheese, room temperature; 3/4 cups or 200 ml double cream / Heavy cream

Blueberry and Lemon Cheesecake, a delicious VERY EASY No-Bake dessert, with a creamy filling of sweet blueberries and sharp lemon on a crunchy cookie base. This is a lovely, simple no-bake dessert and very easy to make. It takes minutes to put together, and the only hard part is being patient for it to chill for a while so it can set.

The combination of the lemons and blueberries against the creamy filling is just wonderful! and combine that creamy texture with the base which is as crunchy as a cookie, well... this is one delicious cheesecake.

With this blueberry and lemon cheesecake recipe, please note that you can make this as sharp or sweet as you like, by adding more or less sugar and lemon juice. I have made mine a little on the sharp side, but not so sharp you will screw your eyes up from the sourness!! The best advice I can give is to taste as you are making the filling and then you know exactly how much sugar you will need. Make it how you like!

You can make this ahead of time and keep in the freezer until you are ready to serve. It will only take 20 - 30 minutes to defrost the squares at room temperature.

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We've got a lot of delicious cheesecake recipes. There's something to suit everyone so make sure you take a look!

So let's get straight to the recipe and see how we make this lovely blueberry and lemon cheesecake. Please enjoy!

Table of Contents 📋 hide

8) Blueberry and Lemon Cheesecake

9) Delicious No Bake Cheesecakes

Prep Time

10 minutes

Cook Time

4 Hours refrigeration

Yield

8 Slices

You will need

9 inch Springform Pan

Ingredients

The Base

½ cup or 100 g butter
1 ⅓ cups or 190 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling

Zest of 1 lemon
Juice of 1 lemon
2 - 4 Tablespoons powdered sugar
2 Tablespoons Blueberry Jelly or Jam
8 oz or 200 g Cream cheese, room temperature
¾ cups or 200 ml double cream / Heavy cream

Instructions

1. Line the baking tin with parchment paper and lightly grease the base and sides. I just use a bit of butter.

2. Crush the digestive biscuits/crackers until fine crumbs. I put them in a ziplock bag and bash them with a rolling pin until fine, then transfer to a mixing bowl. Then add melted butter to the crushed biscuits and use a spoon to combine well.

Flatten into the tin, making sure you push down hard, especially around the sides, and leave in the freezer whilst you make the filling.

3. For the filling, whip cream until stiff, add cream cheese, zest, and sugar and slowly add the lemon juice (I usually add ¾ of the sugar quantity and the juice of ½ lemon first) whilst mixing slowly, taste and add more juice/sugar according to your individual tastes.

Blueberry and Lemon Cheesecake. whipped cream consistency

4. Transfer HALF of the filling to the cake tin, then randomly drop the jam, using a teaspoon on top of the filling. Cover with the remaining filling, spread evenly then take a skewer and gently swirl the filling around to distribute the jam. Place in the fridge for at least 4 hours.

NOTE: You can be as swirly as you like, or simply add the jam into the filling whilst you are combining, if you prefer.

TIP: If you want to prepare ahead, you can place this in the freezer for a couple of hours, then remove the cake from the tin. Take a sharp knife and cut it into slices and put it on a plate and return to the fridge until ready for serving. When you allow the cake to freeze for a while, it is a lot easier to cut nice sharp slices.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

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