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Sidney & Thomas Johnson-Quesnelle

How to Make Blueberry Lemon Cheesecake (No Bake!)

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Literally the best no-bake cheesecake I've ever had!
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Prep Time 30 minutes
Setting Time 4 hours
Servings: 12
Course: Dessert, No-Bake Desserts
Cuisine: American
Calories: 528
Ingredients Method Nutrition Notes

Ingredients
 
 

Crust:
  • 2 cups graham cracker crumbs
  • 7 Tbsp butter (browned)
  • 2 tbsp sugar
Compote:
  • 2½ cups frozen blueberries
  • ¼ cup sugar
  • 1 Tbsp fresh lemon juice
Filling:
  • 16 oz cream cheese (softened)
  • 1 cup heavy cream
  • ⅛ tsp cream of tartar
  • ½ cup sugar
  • ¼ cup caster sugar
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • ⅛ cup sour cream
Curd:
  • 4 large egg yolks
  • ⅔ cup granulated sugar
  • 1 ½ Tbsp lemon zest (about 1 lemon)
  • ⅓ cup fresh lemon juice (about 2–3 lemons)
  • pinch salt
  • 6 Tbsp butter (softened and cubed)
Garnish:
  • whipped cream
  • extra blueberries

Method
 

  1. In a small saucepan, combine frozen blueberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the sauce thickens slightly, about 8–10 minutes. Let cool completely.
    2½ cups frozen blueberries, ¼ cup sugar, 1 Tbsp fresh lemon juice
  2. Mix graham cracker crumbs, browned butter, and sugar until it resembles wet sand. Press firmly into the bottom of a springform pan lined with parchment paper. Freeze while you prepare the filling.
    2 cups graham cracker crumbs, 7 Tbsp butter, 2 tbsp sugar
  3. First whip the whipping cream until you start to see peaks form, then add the cream of tartar and whip for another 20 seconds!
    1 cup heavy cream, ⅛ tsp cream of tartar
  4. In a separate larger bowl beat together all remaining cheesecake filling ingredients, then gently fold in the whipped cream..
    16 oz cream cheese, ½ cup sugar, ¼ cup caster sugar, 2 tsp vanilla extract, 2 tsp lemon juice, ⅛ cup sour cream
  5. Add half of the cheesecake filling over the crust, spoon a layer of cooled blueberry compote, then spread the remaining cheesecake filling on top. Swirl slightly with a skewer for a marbled effect. Refrigerate for 4–6 hours (or overnight) until set.
  6. In a small saucepan, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt. Cook over medium heat, whisking constantly, until the mixture thickens (about 8–10 minutes). Remove from heat and whisk in butter, one cube at a time, until smooth. Let cool. (See full lemon curd recipe for troubleshooting and tips!)
    4 large egg yolks, ⅔ cup granulated sugar, 1 ½ Tbsp lemon zest, ⅓ cup fresh lemon juice, pinch salt, 6 Tbsp butter
  7. Spread the cooled lemon curd evenly over the cheesecake. Chill again for 2–3 hours before serving. Garnish with whipped cream and blueberries if desired.
    whipped cream, extra blueberries

Nutrition

Calories: 528kcalCarbohydrates: 49gProtein: 5gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 159mgSodium: 318mgPotassium: 147mgFiber: 1gSugar: 38gVitamin A: 1297IUVitamin C: 8mgCalcium: 78mgIron: 1mg

Notes

  • The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.

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