No-Bake Lemon Blueberry Cheesecake
Ingredients
Crust
-
1 ½
cup
graham cracker crumbs
-
1
tablespoon
brown sugar
-
½
cup
salted butter, melted
Lemon Cheesecake
-
12
ounces
cream cheese, softened
-
½
cup
powdered sugar
-
1
tablespoon
lemon zest
-
¾
cup
sour cream
-
⅓
cup
fresh lemon juice
-
6
ounces
white baking/bar chocolate, melted and cooled
-
1 ¼
cup
heavy whipping cream, well chilled
Blueberry Topping
-
¾
cup
water
-
¼
cup
granulated sugar
-
2
tablespoons
cornstarch
-
2
cups
fresh blueberries
-
2
tablespoons
fresh lemon juice
Instructions
- Preheat the oven to 350°F.
- Combine graham cracker crumbs, brown sugar, and melted butter; press into a 9.5-inch pie plate.
- Bake for 8-10 minutes until fragrant, then let cool.
- Mix cream cheese, powdered sugar, and lemon zest until smooth.
- Add sour cream and lemon juice; mix until combined.
- Incorporate melted white chocolate and mix until creamy.
- Add heavy cream and whip until thick and creamy.
- Spread cheesecake filling into cooled crust and refrigerate for at least 4 hours.
- For the topping, simmer water, sugar, cornstarch, blueberries, and lemon juice until thickened.
- Cool the blueberry topping and serve over cheesecake.
Nutrition Facts (estimated)
Servings
12 slices
Calories
452
Total fat
34g
Total carbohydrates
35g
Total protein
5g
Sodium
262mg
Cholesterol
93mg
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