No Bake Lemon and Blueberry Cheesecake
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!