No Bake Lemon Blueberry Cheesecake
This creamy no bake lemon blueberry cheesecake is flavored with fresh lemon zest and blueberry puree in the filling, with a buttery, salted graham cracker crust.
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Equipment
- 8-inch Springform Pan with Removable Bottom
- Electric Mixer (Stand or Handheld)
Ingredients
Blueberry Sauce
- 12 oz frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp corn starch
- 2 tbsp lemon juice
Crust
- 1 ¾ cups finely crushed graham crackers, approximately 1 1/2 "sleeves"
- 2 tbsp granulated sugar, optional
- ¾ - 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 1 ½ lbs cream cheese, softened for 30 minutes at room temperature
- ¾ cup powdered sugar
- 1 tbsp freshly grated lemon zest
- ½ cup blueberry sauce, pureed and strained
- 1 tsp vanilla extract
- 1 ¼ cups cold heavy whipping cream, divided
Instructions
Blueberry Sauce
- In a saucepan, combine the frozen blueberries with the sugar and corn starch, then stir in the lemon juice.
- Bring to a simmer over medium heat for several minutes, stirring frequently, until the sauce boils and thickens. Remove from the heat.
- Measure 1/2 cup of the sauce into a small food processor or Ninja, and puree into a liquid. Press the puree through a mesh strainer into a bowl to remove the seeds and pulp. You'll be using the 1/2 cup of strained puree in the cheesecake filling, and serving the rest of the sauce on the side. Refrigerate the blueberry sauce until needed. If the sauce seems too thick after cooling, simply stir in some water, a tablespoon at a time.
Crust
- Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray, or line it with parchment paper.
- Combine the crushed graham crackers with the sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and up the sides of the pan.
- Bake the crust for 10 minutes, until fragrant and golden brown. Cool completely. You can speed up the cooling by letting it cool at room temperature for 10 minutes, then in the refrigerator for another 10 minutes.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and lemon zest on medium speed for 2 minutes, until smooth.
- Scrape the bowl down and beat in the strained blueberry puree and the vanilla extract, until smooth, then beat in 1/4 cup of the cream.
- Pour in the rest of the cream, switch to the whisk attachment, and beat for several more minutes on medium speed until thick, fluffy peaks form that hold their shape.
- Spread the filling into the cooled crust. Refrigerate the cheesecake for 2 hours before serving.
Serving
- To serve, run a sharp knife around the sides of the pan to loosen the crust from the pan, then carefully remove the sides of the pan. Set the cheesecake on a serving plate or cake pedestal.
- If you like, you can spread the blueberry sauce on top of the cheesecake, or just serve it on the side.
Video
Notes
Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 3 days.
Note that in the photos, I used an 8-inch springform pan, which has a 3-inch depth. In the video, I used my 9-inch tart pan, which is much more shallow.
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