This no-bake lemon and blueberry cheesecake features a buttery biscuit base topped with a creamy, dreamy filling of lemon and blueberries, crowned with a juicy blueberry topping. It’s the quintessential spring dessert, combining the freshness of lemon with the sweetness of blueberries. This recipe can easily be adapted to be fully vegan, making it a versatile choice for any gathering.
Why You’ll Love This:
The combination of zesty lemon and sweet blueberries in a rich, creamy cheesecake that requires no baking is simply irresistible. It’s an easy dessert to prepare the night before, making it perfect for stress-free entertaining. Plus, its vibrant layers make it as beautiful as it is delicious.
Perfect Occasion:
This cheesecake is ideal for spring and summer celebrations, such as Easter, Mother’s Day, or any sunny outdoor gathering. It’s also a fantastic dessert for brunches or as a refreshing end to a warm evening meal.
Decoration Tips:
For an elegant finish, top the cheesecake with fresh blueberries and a sprinkle of lemon zest right before serving. Consider adding a few edible flowers or mint leaves for a touch of color and sophistication.
Base:
- 300g biscuits
- 115g melted butter (can be dairy-free)
Cheesecake Filling:
- 500g cream cheese (dairy-free or full-fat)
- 80g icing sugar
- 270ml double cream (dairy-free or dairy)
- 100g white chocolate, melted (dairy-free or dairy)
- Juice and zest from 1 lemon
- 1/2 tsp lemon extract (optional for more lemon flavor)
Blueberry Filling / Topping:
- 300g blueberries (fresh or frozen)
- 50ml water
- Juice and zest from 1 lemon
- 3 tbsp sugar
Instructions:
- Blueberry Topping/Filling:
- In a small saucepan, combine blueberries, water, lemon juice, zest, and sugar.
- Bring to a gentle simmer, lightly crush the blueberries, then remove from heat.
- Transfer to a jug or jar and refrigerate to thicken and cool.
- Base:
- Grease an 8-inch springform pan.
- Crush biscuits into a fine crumb using a food processor. Combine with melted butter.
- Press evenly into the pan using a glass to smooth. Chill in the fridge.
- Filling:
- In a mixing bowl, cream together the cream cheese, icing sugar, lemon juice, zest, and melted chocolate until smooth.
- In a separate bowl, whip the double cream to stiff peaks. Fold into the cream cheese mixture.
- Spread half of the filling over the biscuit base. Swirl through some of the blueberry sauce.
- Top with the remaining filling. Chill overnight in the fridge.
- To Serve:
- Once set, top with the remaining blueberries.
Enjoy!
