No-Bake Lemon Blueberry Cheesecake
User Reviews
4.6
No-Bake Lemon Blueberry Cheesecake
Description
This cheesecake starts with a graham cracker crust combined with brown sugar and melted butter, pressed into a deep pie plate and baked briefly to set. The lemon cheesecake filling is prepared by mixing softened cream cheese, powdered sugar, lemon zest, sour cream, lemon juice, and melted white chocolate, then whipping well with chilled heavy whipping cream until smooth and fluffy.
The blueberry topping simmers water, sugar, cornstarch, fresh blueberries, and lemon juice until thickened. It can be spooned over the cheesecake or swirled in for decoration. The contrast between creamy lemon cheesecake and bright blueberry topping creates a balanced flavor profile. Using white baking chocolate ensures a smooth texture without excessive sweetness or graininess common with chips.
This dessert requires no baking after filling preparation. Serving chilled allows the flavors and texture to set. It works well for gatherings or casual dinners due to ease of assembly and refreshing taste.
Using a deeper 9.5-inch pie plate is recommended for enough filling volume. Heavy whipping cream must be well chilled and added cold for proper whipping. White chocolate should be melted gently and cooled before folding in to prevent warmth from deflating the cream. Blueberry topping is best made fresh but can be refrigerated and gently reheated.
Ingredients
Crust:
- 1 ½ cup graham cracker crumbs (13-14 rectangles)
- 1 tablespoon brown sugar
- ½ cup butter melted, salted
Lemon Cheesecake:
- 12 ounces cream cheese softened
- ½ cup powdered sugar
- lemon about a tablespoon, zest of 1
- ¾ cup sour cream
- ⅓ cup lemon juice 2-3 lemons, fresh
- 6 ounces white baking chocolate melted and cooled slightly (see note about using white chocolate chips
- 1 ¼ cup heavy whipping cream well chilled
Blueberry Topping:
- ¾ cup water
- ¼ cup granulated sugar or more if you want it sweeter
- 2 tablespoons cornstarch
- 2 cups blueberries fresh
- 2 tablespoons lemon juice fresh
Instructions
- For the crust: preheat the oven to 350 degrees F. Combine the graham cracker crumbs, brown sugar, and melted butter until well mixed. Press the mixture evenly into the bottom and up the sides of a deep 9.5-inch pie plate (see note). Bake for 8-10 minutes until fragrant and lightly browned. Remove from the oven and let cool.
- For the cheesecake: in a medium bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), mix together the cream cheese, powdered sugar, and lemon zest until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the sour cream and lemon juice; mix until well-combined, 1-2 minutes. Scrape down the sides of the bowl. Add the melted and cooled white chocolate and whip until creamy and thick. If the batter is at all warm from adding the white chocolate, refrigerate until chilled so the whipping cream will thicken properly (probably not necessary if the white chocolate was cooled for enough time).
- Add the chilled heavy cream and mix until very thick and creamy, 3-4 minutes, scraping down the sides of the bowl as needed. Spread the cheesecake filling evenly in the cooled crust. Cover loosely with plastic wrap and refrigerate for at least 4 hours to let the filling chill and set up (or up to 24 hours).
- For the blueberry topping: in a medium saucepan, combine the water, sugar, cornstarch, blueberries and lemon juice. Bring the mixture to a simmer over medium heat. Cook, stirring constantly, until the mixture bubbles and thickens, 4-5 minutes (you can continue letting it cook longer if you want the blueberries to break down a bit more). Remove from the heat, scrape the mixture into a bowl, press plastic wrap directly on the surface, and let it cool to room temperature (see note for make-ahead options).
- Serve slices of cheesecake with a dollop of blueberry topping OR spread the blueberry topping evenly over the entire cheesecake (you can do this several hours in advance and chill ahead of time) and cut pieces to serve.
Notes
- Use a deep 9.5-inch pie plate for best filling capacity; alternative pans like an 8x8 can be used with some difficulty in serving.
- Whip heavy cream cold and directly into the cheesecake mixture; proper chilling is key for texture.
- Use white baking chocolate rather than chips or candy coating to avoid grainy texture and excess sweetness.
- Make blueberry topping fresh for optimal consistency; can be refrigerated and gently reheated before serving.
- Swirling blueberry glaze into filling before topping with berries is optional for a decorative effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (9.5-inch cheesecake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 452kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 93mg | 31% |
| Sodium | 262mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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