Description
A creamy and rich cheesecake combining the vibrant flavors of blueberry and lemon, made without baking.
Ingredients
Scale
- 20 graham crackers
- 11 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, room temperature
- 14 ounces sweetened condensed milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon lemon extract
- 3 cups blueberries, divided
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon lemon juice
- 6 tablespoons water, divided
Instructions
- Prepare the Crust: Process the graham crackers into fine crumbs. In a bowl, mix them with melted butter and sugar. Press this mixture into a 9-inch pan and chill in the refrigerator.
- Make the Filling: Beat the cream cheese in a mixing bowl until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and lemon extract. Mix everything well and pour the filling into the chilled crust. Chill in the refrigerator for about 3 hours.
- Prepare the Blueberry Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water. In a saucepan, cook the blueberries with 1/4 cup of sugar and 1/4 teaspoon of lemon juice over medium heat until it starts to boil. Add the cornstarch mixture, stir, and simmer until it thickens. Let it cool down.
- Assemble and Serve: Once the cheesecake has set, top it with the blueberry sauce. Slice the cheesecake and serve it chilled.
Notes
For best results, ensure the cream cheese is at room temperature and press the crust firmly for neat slices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cheesecake, no-bake, blueberry, lemon, dessert