Description
A creamy, dreamily delightful no-bake cheesecake featuring bright lemon and juicy blueberries, perfect for celebrating Mother’s Day or summer gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Edible pansies for decoration (optional)
Instructions
- Combine the graham cracker crumbs and melted butter in a mixing bowl until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Refrigerate for 10 minutes to set.
- Beat the softened cream cheese and powdered sugar in another bowl until smooth. Add the lemon juice and vanilla extract, and mix until combined.
- Whip the heavy cream in a separate bowl until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
- Add the blueberries to the mixture and fold them in carefully to maintain the color.
- Pour the filling into the prepared crust and spread it evenly.
- Refrigerate for at least 240 minutes, or until firm.
- Decorate with edible pansies before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling, and avoid overmixing the whipped cream and blueberries.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg