Description
No-Bake Lemon Blueberry Cheesecake is a refreshing and creamy dessert that captures the essence of summer in every bite. Perfect for gatherings or a sweet treat after dinner.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup powdered sugar
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries (or thawed frozen blueberries)
Instructions
- For the Crust: In a bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a springform pan to form an even crust.
- Refrigerate while preparing the filling.
- For the Filling: In a mixing bowl, beat together softened cream cheese, sour cream, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
- Pour the filling over the chilled crust and smooth out the top with a spatula.
- Cover with plastic wrap and refrigerate for at least four hours or overnight.
- For the Topping: Once set, remove from fridge and top with fresh blueberries before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg