No-Bake Lemon Blueberry Creamy Cheesecake

Ingredients

For the Biscuit Base

• 2 cups digestive biscuit or graham cracker crumbs
• ½ cup (115 g) melted butter
• 2 tablespoons sugar (optional)

For the Creamy Lemon Cheesecake Filling

• 500 g (18 oz) full-fat cream cheese, softened
• 1 cup (240 ml) cold heavy whipping cream
• ¾ cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Blueberry Topping

• 2 cups fresh or frozen blueberries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water

For Garnish (Optional)

• Fresh blueberries
• Lemon slices
• Lemon zest
• Mint leaves

Step-by-Step Method

Step 1: Prepare the Pan

Use an 8-inch or 9-inch springform pan. Line the bottom with parchment paper or lightly grease it.

Step 2: Make the Biscuit Crust

Mix the biscuit crumbs with melted butter and sugar until all the crumbs are evenly coated.

Step 3: Press the Crust

Press the crumb mixture firmly into the bottom of the pan using the back of a spoon or a flat-bottomed glass.

Step 4: Chill the Crust

Refrigerate the crust for 20–30 minutes until it becomes firm.

Step 5: Beat the Cream Cheese

Place the softened cream cheese in a large bowl and beat with an electric mixer until completely smooth and creamy.

Step 6: Add Sugar

Add the powdered sugar and beat until fully combined.

Step 7: Add Lemon Flavor

Mix in the lemon juice, lemon zest, and vanilla extract. Continue beating until smooth.

Step 8: Whip the Cream

In another chilled bowl, whip the cold heavy cream until stiff peaks form.

Step 9: Fold the Cream

Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly to keep the filling light, fluffy, and extra creamy.

Step 10: Fill the Pan

Pour the cheesecake filling over the chilled biscuit crust.

Step 11: Smooth the Top

Spread the filling evenly and smooth the surface with a spatula.

Step 12: Chill the Cheesecake

Cover the pan and refrigerate for 6–8 hours, preferably overnight, until the cheesecake is completely firm.

Blueberry Topping

Step 13

Add the blueberries, sugar, and lemon juice to a small saucepan.

Step 14

Cook over medium heat, stirring gently, until the blueberries begin to soften and release their juices.

Step 15

Mix the cornstarch with the water until smooth.

Step 16

Pour the cornstarch mixture into the blueberries and stir continuously for 1–2 minutes until the sauce thickens.

Step 17

Remove from the heat and let the blueberry topping cool completely.

Assemble the Cheesecake

Step 18

Remove the chilled cheesecake from the refrigerator and carefully take it out of the springform pan.

Step 19

Spread the cooled blueberry topping evenly over the cheesecake.

Step 20

Decorate with fresh blueberries, lemon slices, lemon zest, or mint leaves if desired.

Step 21

Slice with a sharp knife, cleaning the knife between each cut for neat slices.

Step 22

Serve the cheesecake cold and enjoy its creamy texture with the fresh lemon flavor and sweet blueberry topping.

Tips

• Use full-fat cream cheese for the creamiest texture.
• Chill the cheesecake overnight for the best results.
• Allow the blueberry topping to cool completely before adding it to the cheesecake.
• Store the cheesecake in the refrigerator for up to 4 days.