Refreshing no-bake Lemon Cheesecake with Homemade Blueberry Sauce
This no bake lemon cheesecake with a fruity blueberry sauce is the perfect dessert for those lazy summer days. It's quick, easy, and absolutely mouthwatering!
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Equipment
- 9-inch (22cm) springform pan
- Kitchen machine with whisk attachment
- Saucepan
Ingredients
Crust
- 14 Graham crackers sheets
- 7 tablespoons Butter unsalted, melted
Filling
- 16 ounces Cream cheese softened
- 1 cup Confectioners sugar
- 1 tablespoon Orange zest
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 1 teaspoon Gelatin unflavored
- 1 cup Heavy whipping cream
- 2 teaspoon Vanilla extract
Blueberry Sauce
- 8 ounces Blueberries
- 1/4 cup Granulated sugar
- 2 tablespoons Water
- 2 teaspoons Cornstarch
- 2 teaspoons Lemon juice
Instructions
Crust
- Break 14 Graham crackers sheets into pieces and place them into a food processor.14 Graham crackers sheets
- Process for 20 seconds until the graham crackers are broken down.
- Pour 7 tablespoons Butter (melted) on top of the crumbs and process on high for an additional 15 seconds until it’s a sand-like texture and begins to stick to the sides.7 tablespoons Butter
- Lightly spray a 9-inch (22 cm) springform pan with cooking spray.
- Firmly press the crust into the pan, coming up the sides about 1/4 inch (6 mm). Place the crust in the fridge until the filling is ready.
Cream cheese filling
- In a large bowl, beat 16 ounces Cream cheese until completely smooth, about 3 minutes.16 ounces Cream cheese
- Add 1 cup Confectioners sugar and beat for 2-3 minutes until fluffy and smooth. Add 1 tablespoon Orange zest and 2 tablespoons Lemon juice and stir to combine.1 cup Confectioners sugar, 1 tablespoon Orange zest, 2 tablespoons Lemon juice
- Pour 2 tablespoons Water into a small bowl and sprinkle 1 teaspoon Gelatin on top of the water. Allow it to sit for 5 minutes to bloom. Microwave it for 30 seconds until the gelatin has melted.2 tablespoons Water, 1 teaspoon Gelatin
- Pour 1 cup Heavy whipping cream and 2 teaspoon Vanilla extract into a large bowl. Whisk the cream for 4-5 minutes until soft peaks form. While whisking, slowly beat in the gelatin mixture until stiff peaks form.1 cup Heavy whipping cream, 2 teaspoon Vanilla extract
- Fold the whipped cream mixture into the cream cheese mixture until well incorporated.
- Scrape the mixture into the prepared crust and smooth the top with the back of the spoon. Place into the refrigerator and chill for at least four hours before serving.
To make the blueberry sauce
- Place 8 ounces Blueberries and 1/4 cup Granulated sugar into a saucepan over medium heat. As the blueberries warm, they will begin to release juice. Use a masher to break apart some of the blueberries, while leaving others whole.8 ounces Blueberries, 1/4 cup Granulated sugar
- In a small bowl, whisk together 2 tablespoons Water and 2 teaspoons Cornstarch to make a slurry. Slowly add the slurry to the saucepan, while stirring.2 tablespoons Water, 2 teaspoons Cornstarch
- The sauce will begin to thicken. Add 2 teaspoons Lemon juice. Allow it to thicken for another 2-3 minutes, then remove from the heat for serving.2 teaspoons Lemon juice
Nutrition
Serving: 1Slice | Calories: 360kcal | Carbohydrates: 33g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 285mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1016IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg
Servings: 12 Slices
Calories: 360kcal
