Description
A delightful no-bake cheesecake with creamy cheese, zesty lemon, and sweet blueberries that captures the essence of summer.
Ingredients
Scale
- 200 g digestif 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
- Combine the crushed biscuits with melted butter and press them into a springform pan to form the base. Refrigerate until set.
- In a bowl, beat the cream cheese with sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until thick. Gently fold it into the cream cheese mixture.
- Spread half of the cream mixture over the chilled biscuit base.
- Mix blueberries with blueberry jam and distribute over the cream layer.
- Add the remaining cream mixture on top and smooth out with a spatula.
- Refrigerate for at least 4 hours or overnight to set properly.
- Before serving, decorate with whipped cream, lemon slices, and fresh blueberries.
Notes
For a stronger lemon flavor, add more lemon juice or zest. Ensure cream cheese is at room temperature for easy blending.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, dessert, lemon, blueberry, no-bake