Go Back

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is a delightful combination that offers a refreshing zest paired with sweet, succulent berries.
Print Recipe Save it
Prep Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Food Processor
  • Springform Pan

Ingredients
  

Crust

  • 18 sheets Graham Crackers (or digestive biscuits in the UK)
  • 6 tablespoons Unsalted Butter melted
  • 3 tablespoons Granulated Sugar

Filling

  • 2 cups Cream Cheese softened
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1 cup Fresh Blueberries
  • 1/2 cup Powdered Sugar (or to taste)
  • 1 teaspoon Vanilla Extract

Instructions
 

  • Step 1: Prepare the Crust - Crush graham crackers into fine crumbs and mix with melted butter and sugar in a bowl.
  • Step 2: Form the Crust - Press the mixture into a 9-inch springform pan and refrigerate.
  • Step 3: Make the Filling - Beat cream cheese until smooth, then mix in powdered sugar, lemon juice, lemon zest, and vanilla. Whip heavy cream and fold into the mixture.
  • Step 4: Add the Blueberries - Gently fold in blueberries into the filling.
  • Step 5: Assemble the Cheesecake - Pour filling into the crust and smooth the top. Refrigerate for at least 4 hours.
  • Step 6: Serve and Enjoy - Remove from the pan, garnish with blueberries and lemon zest, slice, and serve.

Notes

Let the cheesecake chill overnight for the best flavor and texture.
Keyword Cheesecake, No Bake