Blueberry Lemon Cheesecake is a refreshing and creamy dessert that combines the tangy flavor of lemon with sweet blueberries. This no-bake cheesecake is perfect for summer gatherings or special occasions!

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Filling:

• 16 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 cup heavy whipping cream

For the Blueberry Topping:

• 2 cups fresh blueberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Timing

Making Blueberry Lemon Cheesecake takes about 20 minutes for preparation and 4 hours for chilling.

Instructions

Step 1: Prepare the Crust

1. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
2. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.

Step 2: Prepare the Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sugar and Flavorings: Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
3. Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Step 3: Assemble the Cheesecake

1. Pour Filling: Spread the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
2. Chill: Cover and refrigerate the cheesecake for at least 4 hours, or until set.

Step 4: Prepare the Blueberry Topping

1. Cook Blueberries: In a small saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture starts to thicken and bubble (about 5-7 minutes).
2. Cool: Remove from heat and let the blueberry topping cool completely.

Step 5: Serve

1. Top Cheesecake: Once the cheesecake is set, remove it from the refrigerator and pour the cooled blueberry topping over the cheesecake.
2. Slice and Enjoy: Carefully remove the sides of the springform pan, slice the cheesecake, and serve. Enjoy the delightful combination of blueberry and lemon flavors!

Nutritional Information

Here’s a quick overview of the nutritional content of Blueberry Lemon Cheesecake (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	320
Protein	4g
Fat	22g
Carbohydrates	30g
Fiber	1g
Sugar	18g

Tips for Customization

• Add Other Berries: Substitute or mix in other berries like strawberries or raspberries for a different flavor.
• Make it Gluten-Free: Use gluten-free graham crackers for the crust to make it suitable for gluten-sensitive guests.
• Top with Whipped Cream: Serve with a dollop of whipped cream for an extra indulgent treat.

Conclusion

Blueberry Lemon Cheesecake is a creamy, refreshing dessert that perfectly balances the tartness of lemon with the sweetness of blueberries. This no-bake cheesecake is sure to impress your guests and is perfect for any occasion. Enjoy this delightful recipe!