No-Bake Blueberry Lemon Cheesecake

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This No-Bake Blueberry Lemon Cheesecake is the perfect dessert to conclude a backyard barbecue or to enjoy on a lazy summer afternoon.

Its zesty, fruity flavors and creamy texture make it a hit at any gathering or a sweet, indulgent treat to enjoy at home.

Prepare to dazzle your guests or treat yourself with this easy-to-make, scrumptiously tart cheesecake.

Enjoy the bounty of summer with each creamy, dreamy slice!

Ingredients for No-Bake Blueberry Lemon Cheesecake

For the Crust:

• 2 cups crushed vanilla sandwich cookies (with icing) (approximately 20 cookies)
• ¼ cup salted butter, melted

For the Cheesecake Batter:

• 16 ounces cream cheese, softened
• 1 ½ cups powdered sugar
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 2 cups heavy cream (33% fat)
• ¼ cup instant lemon pudding mix (powder)
• 1 pound fresh blueberries, washed and patted dry

How to Make No-Bake Blueberry Lemon Cheesecake Step by Step Instructions

1. Prepare the Pan: Begin by lightly greasing the bottom and sides of a 9-inch springform pan with non-stick spray.
2. Make the Crust: In a medium bowl, combine the crushed vanilla sandwich cookies with melted butter. Mix until the texture is consistent. Press this mixture firmly into the bottom of your greased pan, creating a solid base. Chill in the refrigerator while you prepare the filling.
3. Create the Cheesecake Batter: In a large mixing bowl, combine the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Using an electric handheld mixer on high speed, beat until the mixture is smooth and creamy. Gradually add the heavy cream and instant lemon pudding mix, continuing to beat. Start on a low speed to incorporate the ingredients, then increase to high speed, mixing until the batter is fluffy and well-whipped. You can choose to add a few blueberries to the mix (optional)
4. Assemble the Cheesecake: Pour the creamy batter over the chilled crust, using a spatula to smooth the top evenly. Cover and refrigerate the cheesecake for at least 4 hours, or overnight, which allows the flavors to meld and the texture to set to perfection.
5. Serve and Enjoy: Once set, you can choose to either top the entire cheesecake with fresh blueberries or decorate individual slices with the berries upon serving. This not only adds a burst of flavor but also a delightful texture to each bite. Serve each slice with a dollop of whipped cream if desired.

Essential Tips for No-Bake Blueberry Lemon Cheesecake

• No Clumps: Ensure your cream cheese is softened to avoid any lumps.
• Zesty Flavor: Add freshly squeezed lemon juice and zest for a fresh tang.
• Chill to Set: Let it firm up in the fridge overnight for optimal texture.
• Neat Slices: Dip your knife in hot water for perfect, clean cuts.
• Eye-Catching Toppings: Garnish with vibrant blueberries just before you serve.

Other Summer Desserts to Try!

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Yield: 12 slices

No-Bake Blueberry Lemon Cheesecake

Prep Time: 30 minutes

chilling time Time: 4 hours

Total Time: 4 hours 30 minutes

Discover the joy of making this No-Bake Blueberry Lemon Cheesecake! It's easy, with no oven needed, and features a creamy lemon filling on a vanilla cookie crust, topped with fresh blueberries. Perfect for any occasion.

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Ingredients

For the Crust:

• 2 cups crushed vanilla sandwich cookies (approximately 20 cookies)
• ¼ cup salted butter, melted

For the Cheesecake Batter:

• 16 ounces cream cheese, softened
• 1 ½ cups powdered sugar
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 2 cups heavy cream
• ¼ cup instant lemon pudding mix
• 1 pound fresh blueberries

Instructions

Prepare the Crust:

1. Grease a 9-inch springform pan with non-stick spray.
2. In a bowl, mix the crushed cookies with melted butter until well combined.
3. Press the mixture into the bottom of the pan to form a crust.
4. Refrigerate the crust while you make the filling.

Make the Cheesecake Batter:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. Gradually add heavy cream and lemon pudding mix. Start on low speed, then increase to high, beating until the mixture is fluffy. You can choose to add a few blueberries to the mix (optional)

Assemble the Cheesecake:

1. Pour the cheesecake batter over the chilled crust. Use a spatula to smooth the top.
2. Refrigerate the cheesecake for at least 4 hours, or overnight, to set.

Add Toppings and Serve:

1. Before serving, top the cheesecake with fresh blueberries.
2. Cut into slices and serve. Optionally, add whipped cream for extra indulgence.

Notes

Smooth Base: Ensure your cookie crumbs are finely crushed for a firm and even crust.

Patience Is Key: Let the cheesecake set in the refrigerator for at least 4 hours to ensure it firms up nicely.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 569Total Fat 39gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 15gCholesterol 94mgSodium 309mgCarbohydrates 51gFiber 2gSugar 35gProtein 6g

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