Description
A refreshing and creamy no-bake cheesecake layered with lemony cream cheese and blueberry mousse, perfect for any gathering.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 1 cup fresh blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder
- 1/4 cup cold water
- 1/2 cup heavy cream, whipped
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup sugar
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 cup heavy cream, whipped
- 1/2 cup blueberry jam
- Fresh blueberries
- Lemon zest twists
Instructions
- Prepare the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press into the bottom of a springform pan and chill in the refrigerator for 30 minutes.
- Make the blueberry mousse by pureeing fresh blueberries, sugar, and lemon juice in a blender. Dissolve gelatin in cold water, heat gently, and mix into blueberry puree. Fold in whipped cream and spread over the chilled crust. Chill until set, about 1 hour.
- Prepare the lemon cream cheese filling by beating softened cream cheese, sugar, lemon zest, and lemon juice until smooth. Fold in whipped cream and spread over the set blueberry layer.
- Add the topping by spreading blueberry jam over the cheesecake and garnishing with fresh blueberries and lemon zest twists.
- Chill for at least 3 hours (or overnight) before serving.
Notes
Best chilled overnight for improved flavor and texture. Use fresh blueberries for optimal taste, but frozen can be used if necessary.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cheesecake, no-bake, lemon, blueberry, dessert