Lemon Blueberry Cheesecake is a delicious dessert with fresh blueberries and a tangy, creamy lemon cheesecake filling on a crunchy cookie base. An easy no-bake dessert.
If you love lemon, then this easy no bake lemon and blueberry cheesecake is just for you! The delicious creamy cheesecake has a sharp, tangy lemon flavor, combined with a little sugar to balance the flavor, and of course wonderful blueberries throughout. The base is a lovely buttery, crisp cookie crust, and when combined with the creamy cheesecake filling, you get a delicious texture conbination in every bite.
The recipe itself is super easy to make, and great for a weekday dessert or to take along to a potluck, party or to add to your Thanksgiving meal.
For this recipe, I've used fresh blueberries which I picked from my garden and froze the berries over the summer. You can use fresh or frozen. I wouldn't suggest you used canned blueberries simply because the juice will bleed too much into the cheesecake filling and your cheesecake will be in danger of not setting firmly if there is added liquid.
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You can use other fruits too, such as this recipe here for raspberry cheesecake, or peach cheesecake, strawberry cheesecake, mandarin cheesecake, pineapple cheesecake... the list is endless and the possibilities are too with the different flavors you can add!
So let's get straight to the recipe and see how we make this easy no bake lemon blueberry cheesecake. Happy cooking!
Prep Time
15 minutes
Cook Time
4 hours chill time is advisable
Yield
8
You will need
8 inch Round baking pan with a loose bottom
Ingredients
Base Ingredients:
1 & ⅓ cups or 190 g of digestive biscuits or crushed Grahams Crackers.
½ cup or 100 g butter, melted
Cheesecake ingredients:
Zest of 1 lemon
Juice of 1 lemon
1 cup fresh blueberries
4 - 6 Tablespoons powdered sugar
1 x 8 oz or 200 g Cream cheese, room temperature
1 & ¾ cups or 400 ml double cream / Heavy cream
Instructions
1. Grease the bottom and sides of the baking pan.
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 them to a mixing bowl. Then add melted butter to the crushed biscuits and use a spoon to combine well.
Flatten into the 8 inch lined 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 cheese with powdered sugar, lemon zest, and juice until thick.
Then add the fresh cream, and whip again until stiff.
At this point, taste the mixture to see if it is sweet enough to your liking.
Gently fold in the blueberries.
4. Transfer the filling to the cake tin,
spread evenly then place in the fridge for at least 4 hours.
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 in to portions and put 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!
Recipe Card
No Bake Lemon Blueberry Cheesecake
Lemon Blueberry Cheesecake is a delicious dessert with fresh blueberries and a tangy, creamy lemon cheesecake filling on a crunchy cookie base. An easy no bake dessert.
Ingredients
Base Ingredients:
- 1 & ⅓ cups or 190 g of digestive biscuits or crushed Grahams Crackers.
- ½ cup or 100 g butter, melted
Cheesecake ingredients:
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh blueberries
- 4 - 6 Tablespoons powdered sugar
- 1 x 8 oz or 200 g Cream cheese, room temperature
- 1 & ¾ cups or 400 ml double cream / Heavy cream
Instructions
1. Grease the bottom and sides of the baking pan.
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 8 inch lined 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 cheese with powdered sugar, lemon zest, and juice until thick. Then add the fresh cream, and whip again until stiff.
At this point, taste the mixture to see if it is sweet enough to your liking.
Gently fold in the blueberries.
4. Transfer filling to the cake tin, spread evenly then place in the fridge for at least 4 hours.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 525Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 116mgSodium: 250mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 5g
Nutrition information isn’t always accurate
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