Description
Indulge in the refreshing delight of a No-Bake Lemon Blueberry Cheesecake, perfect for any summer gathering. This easy-to-make dessert features a creamy filling infused with zesty lemon and vibrant blueberries, all nestled in a crunchy graham cracker crust. With no oven required, you can whip it up in minutes and let it chill until set, making it an ideal treat for warm days.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 cup sour cream (full-fat)
- ½ cup fresh lemon juice (about 2 lemons)
- 1 cup fresh blueberries (or frozen, thawed)
- 1 tsp pure vanilla extract
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar.
- Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture; blend until well combined.
- Gently fold in blueberries with a spatula.
- Pour the cheesecake filling over the crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Slice and serve chilled.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg