No-Bake Blueberry Lemon Cheesecake
This no-bake blueberry lemon cheesecake combines the tartness of fresh blueberries with a zesty lemon flavor, all set on a buttery graham cracker crust. Perfect for warm days or any occasion, this dessert is easy to prepare and requires no baking, making it a delightful treat for cheesecake lovers.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 2 cups fresh blueberries
- 1 tablespoon gelatin powder
- 2 tablespoons water
Instructions
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Step 1:
In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
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Step 2:
Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
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Step 3:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
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Step 4:
Add lemon juice and lemon zest to the cream cheese mixture and mix until well combined.
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Step 5:
In a separate bowl, whip the heavy cream until stiff peaks form.
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Step 6:
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
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Step 7:
In a small bowl, dissolve gelatin in warm water and let it cool slightly.
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Step 8:
Stir the dissolved gelatin into the cream cheese mixture until well combined.
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Step 9:
Gently fold in the fresh blueberries into the cheesecake filling.
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Step 10:
Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top.
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Step 11:
Refrigerate the cheesecake for at least 4 hours or until set.
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Step 12:
Once set, remove the cheesecake from the springform pan, slice, and serve chilled.