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🍋🫐 Lemon Blueberry No-Bake Cheesecake

Light, creamy lemon cheesecake with a buttery graham cracker crust, topped with a fresh blueberry compote — a bright and refreshing dessert perfect for your Easter table.
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Ingredients Method Notes

Ingredients
  

  • Crust
  • 1½ cups graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp sugar
  • Cheesecake Filling
  • 8 oz cream cheese softened
  • ¾ cup powdered sugar
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • Blueberry Topping
  • 1 cup fresh blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water

Method
 

  1. 1️⃣ Make the crust
  2. Mix:
  3. graham crumbs
  4. melted butter
  5. sugar
  6. Press into the bottom of a 9-inch springform pan.
  7. Refrigerate 20 minutes to set.
  8. 2️⃣ Make the filling
  9. Beat together:
  10. cream cheese
  11. powdered sugar
  12. lemon zest
  13. lemon juice
  14. vanilla
  15. until smooth and creamy.
  16. 3️⃣ Whip cream
  17. In a separate bowl, whip heavy cream until stiff peaks form.
  18. 4️⃣ Fold
  19. Gently fold whipped cream into the cheesecake mixture
  20. until light and fluffy.
  21. 5️⃣ Assemble
  22. Spread filling over chilled crust.
  23. Refrigerate at least 4 hours (or overnight).
  24. 6️⃣ Make blueberry topping
  25. In a saucepan combine:
  26. blueberries
  27. sugar
  28. lemon juice
  29. Cook 3–4 minutes until berries soften.
  30. Stir in cornstarch mixture and cook until thickened.
  31. Cool completely.
  32. 7️⃣ Finish
  33. Top cheesecake with blueberry compote.
  34. Optional garnish:
  35. fresh blueberries
  36. lemon zest
  37. whipped cream

Notes

⭐ Don’t skip chilling time — it sets the structure
⭐ Use fresh lemon juice for best flavor
⭐ Fold gently to keep it light and airy