A refreshing and creamy no-bake cheesecake with a zesty lemon flavor and sweet blueberry topping.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup fresh blueberries
1/4 cup blueberry jam
Instructions
1. Prepare the Crust:
In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.
In a large bowl, beat cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cheesecake filling over the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
Before serving, warm the blueberry jam slightly and mix with fresh blueberries. Spoon the blueberry topping over the cheesecake. Slice and serve chilled.