Description
A no-bake dessert combining creamy cheesecake with refreshing lemon and blueberries, perfect for any occasion.
Ingredients
Scale
- 200 g digestive biscuits, crushed
- 100 g melted butter
- 500 g cream cheese
- 200 g sugar
- 250 ml heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 200 g fresh blueberries
- 150 g blueberry jam
- Lemon slices and whipped cream for decoration
Instructions
- Mix the crushed biscuits with the melted butter and press into a springform pan to form the base. Refrigerate.
- Beat the cream cheese with the sugar, lemon juice, lemon zest, and vanilla until smooth.
- Whip the heavy cream separately until firm, then gently fold it into the cream cheese mixture.
- Spread half of the cream mixture over the base.
- Mix the blueberries with the jam, then distribute over the cream.
- Add the remaining cream mixture on top and smooth it out.
- Refrigerate for at least 4 hours or overnight.
- Decorate with whipped cream, lemon slices, and fresh blueberries before serving.
Notes
Store leftovers in the refrigerator for 3-4 days or freeze for up to a month. Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, blueberry, lemon, no-bake, dessert, creamy, easy dessert