This Ultimate No-Bake Lemon Blueberry Cheesecake is a symphony of flavors that comes together to create the perfect spring dessert. With its buttery biscuit base, a velvety smooth lemon-infused cream cheese filling, and a delightful blueberry topping, each layer of this cheesecake offers a unique taste experience. Ideal for those last-minute dessert needs or special occasions like Mother’s Day, this recipe is not only fully adaptable to vegan preferences but also incredibly simple to prepare the night before, ensuring a stress-free, delicious treat ready to enjoy the next day.
Why You’ll Love This:
This cheesecake’s allure lies in its balance of textures and flavors – from the crunchy biscuit base to the creamy, dreamy filling, and the juicy burst of blueberries. The combination of lemon’s brightness and blueberry’s sweet tanginess makes every bite refreshing and satisfying. Plus, its no-bake nature means you can achieve dessert perfection without turning on the oven, making it a go-to for warmer weather or any time you crave something sweet and easy.
Perfect Occasion:
Whether you’re celebrating a springtime gathering, looking for the perfect Mother’s Day dessert, or simply in need of a delightful finish to a lovely meal, this Lemon Blueberry Cheesecake is sure to impress. It’s also an excellent choice for picnics and garden parties, where its fresh flavors can truly shine.
Decoration Tips:
For an extra touch of elegance, garnish your cheesecake with lemon slices, fresh blueberries, and mint leaves. Consider piping additional whipped cream around the edges for a more decadent presentation. A sprinkle of lemon zest or a drizzle of blueberry sauce can also add visual appeal and enhance the flavors.
Base Ingredients:
- 300g crushed biscuits
- 115g melted butter (choose dairy or a dairy-free alternative)
Cheesecake Filling:
- 500g cream cheese (full fat or dairy-free)
- 80g icing sugar
- 270ml double cream (dairy or dairy-free)
- 100g melted white chocolate (dairy or dairy-free)
- Juice and zest of 1 lemon
- Optional: 1/2 tsp lemon extract for extra zest
Blueberry Filling / Topping:
- 300g blueberries (fresh or frozen)
- 50ml water
- Juice and zest of 1 lemon
- 3 tbsp sugar
Instructions:
- Prepare the blueberry mixture by simmering blueberries, water, lemon juice and zest, and sugar. Once slightly thickened, chill in the fridge.
- For the base, blend biscuits into a fine crumb, mix with melted butter, and press into a greased 8-inch springform pan. Chill.
- Whip cream cheese, icing sugar, lemon juice, zest, and melted white chocolate until smooth. In a separate bowl, whip the double cream to stiff peaks and fold into the cream cheese mixture.
- Layer half the cheesecake filling over the biscuit base, add a swirl of blueberry sauce, then top with the remaining filling. Chill overnight.
- Finalize with a topping of blueberries.
Enjoy this Ultimate No-Bake Lemon Blueberry Cheesecake, where each slice is a blissful escape into the heart of spring, promising a dessert experience that’s as delightful to the senses as it is to the palate.
