No Bake Lemon and Blueberry Cheesecake

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With a buttery crust, creamy lemon-blueberry filling, and juicy blueberry topping, this dessert is perfect for spring. It’s super easy to prepare the night before, so you can serve it the next day. Plus, you can make it fully vegan if you like!

No Bake Lemon and Blueberry Cheesecake

Course Dessert

Ingredients
  

Crust:

  • 10.5 oz biscuits about 2 cups, crushed
  • ½ cup melted butter dairy or dairy-free

Cheesecake Filling:

  • 1 lb cream cheese dairy or dairy-free
  • ¾ cup powdered sugar
  • 1 cup heavy cream dairy or dairy-free
  • 3.5 oz white chocolate melted (dairy or dairy-free)
  • Juice and zest from 1 lemon
  • ½ tsp lemon extract optional, for more lemon flavor

Blueberry Topping:

  • 10.5 oz blueberries fresh or frozen (about 2 cups)
  • 3 tbsp water
  • Juice and zest from 1 lemon
  • 3 tbsp sugar

Instructions
 

Make the Blueberry Topping:

  • Combine blueberries, water, lemon juice, lemon zest, and sugar in a small saucepan.
  • Simmer gently, crushing the blueberries slightly as they cook.
  • Remove from heat and transfer to a jar. Refrigerate to thicken and cool.

Prepare the Crust:

  • Lightly grease an 8-inch springform pan.
  • Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
  • Mix the crumbs with melted butter until well combined.
  • Press the mixture into the bottom of the prepared pan, using a glass or jar to smooth it out.
  • Refrigerate while you make the filling.

Make the Cheesecake Filling:

  • In a mixing bowl, beat the cream cheese, powdered sugar, lemon juice, lemon zest, and melted white chocolate until smooth.
  • In a separate bowl, whip the heavy cream until it forms stiff peaks (be careful not to over-whip).
  • Gently fold the whipped cream into the cream cheese mixture until just combined.

Assemble the Cheesecake:

  • Spread half of the cheesecake filling evenly over the crust.
  • Swirl some of the blueberry sauce into the filling.
  • Cover with the remaining cheesecake filling.
  • Refrigerate overnight to set.

Finish and Serve:

  • Once set, top with the remaining blueberry sauce.
  • Enjoy your creamy, dreamy lemon blueberry cheesecake!

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