No-Bake Lemon Blueberry Cheesecake Recipe

Instructions

1. Make the Blueberry Sauce:

• In a medium saucepan, combine water, lemon juice, sugar, and cornstarch
• Stir with a spatula until the cornstarch dissolves completely
• Place over medium heat and stir constantly for about 1 minute until the mixture starts to thicken
• Add blueberries and cook for 5-6 minutes, stirring occasionally and gently to avoid crushing the berries
• The sauce is ready when it becomes syrupy and the blueberries release their juices
• Remove from heat and transfer to a bowl to cool to room temperature

2. Prepare the Graham Cracker Crust:

• Crush graham crackers into fine crumbs using a food processor or by placing them in a large ziplock bag and crushing with a rolling pin
• Add sugar to the crumbs, then pour in melted butter
• Mix until the crumbs are evenly moistened
• Line a 9-inch springform pan with parchment paper
• Press the crumb mixture evenly into the bottom of the pan, bringing it slightly up the sides
• Use the back of a large spoon to firmly compress the crust
• Place in the freezer for 15 minutes (or refrigerate for 30 minutes)

3. Make the Cheesecake Filling:

• In a large mixing bowl, combine softened cream cheese and sugar
• Beat with an electric mixer on medium-high speed for about 3 minutes until fluffy and smooth, scraping down the sides as needed
• Add sour cream and lemon juice, then beat for another minute until well incorporated
• In a separate bowl, beat the cold heavy whipping cream for about 3 minutes on medium-high speed until thick and whipped (but not over-beaten)
• Gently fold the whipped cream into the cream cheese mixture using a spatula, ensuring you scrape the bottom of the bowl for thorough incorporation

4. Assemble the Cheesecake:

• Remove the crust from the freezer
• Spread half of the cheesecake batter evenly over the crust, reaching all the way to the edges
• Spoon 1/4 of the blueberry sauce over the first layer of cheesecake
• Using a wooden skewer or similar tool, create swirls by gently moving through the blueberry sauce
• Add the remaining cheesecake mixture in dollops and carefully spread it to the edges
• Top with another 1/4 of the blueberry sauce and create more swirls
• Gently press any blueberries down slightly into the batter
• Cover and refrigerate for at least 6 hours, preferably overnight

5. Serve:

• Once set, run a thin knife around the edges of the cheesecake
• Release the springform pan and carefully transfer the cheesecake to a serving platter
• Remove the parchment paper if desired
• Slice and top each serving with additional blueberry sauce

Recipe Notes

 

• Make-Ahead Tip: The blueberry sauce can be made a day or more in advance
• Frozen Blueberries: This recipe works well with either fresh or frozen blueberries
• Sauce Consistency: The sauce will thicken as it chills – if it becomes too thick, add a splash of warm water
• Serving Suggestion: Reserve the remaining half of the blueberry sauce for topping individual slices
• Other Uses for Sauce: The blueberry sauce is also delicious on pancakes, waffles, or ice cream!

Storage Instructions

 

• Store the cheesecake covered in the refrigerator for up to 5 days
• Keep the blueberry sauce in an airtight container in the refrigerator for up to 2 weeks