Description
Experience the bliss of a No-Bake Lemon Blueberry Cheesecake that perfectly balances sweet and tart flavors. With a buttery graham cracker crust, smooth cream cheese filling, and fresh blueberries, this dessert is light, creamy, and utterly delightful. Ideal for summer gatherings or cozy nights in, every bite is a celebration that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup sour cream
- ½ cup powdered sugar
- ¼ cup freshly squeezed lemon juice
- 1 cup fresh blueberries
- Whipped cream (optional)
Instructions
- Prepare the crust by crushing graham crackers into fine crumbs. Mix with melted butter until combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese until smooth. Gradually mix in sour cream, powdered sugar, and lemon juice until well blended.
- Gently fold in fresh blueberries without crushing them.
- Pour the blueberry filling over the prepared crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Slice into wedges and serve chilled.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 14g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg