Description
A creamy, tangy no-bake cheesecake with a graham cracker crust, topped with fresh blueberries and a hint of lemon, perfect for any occasion.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
1 1/2 cups fresh blueberries (for topping)
2 tablespoons honey (for topping)
Instructions
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a 9-inch springform pan, then refrigerate for 30 minutes to set.
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Gradually add the heavy whipping cream, powdered sugar, vanilla extract, lemon juice, and lemon zest. Continue beating until the mixture thickens and becomes creamy.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours (or overnight) to set.
- Before serving, mix the fresh blueberries with honey and let sit for a few minutes.
- Once set, spoon the blueberry topping generously over the cheesecake.
- Slice and enjoy the tangy, creamy goodness of this refreshing cheesecake!
Notes
For a stronger citrus flavor, add extra lemon zest to the filling.
Other fruit toppings like strawberries, raspberries, or blackberries work well with lemon.
For a more decadent version, drizzle caramel sauce along with the blueberries.
To make it gluten-free, substitute graham cracker crumbs with gluten-free graham crackers or another gluten-free cookie.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg