A no-bake cheesecake infused with sunny lemon flavor and topped with fresh, sugar-coated blueberries. The light and fluffy filling is made of cream cheese, sugar and whipping cream. It’s soft and airy like a cloud, nothing like a thick, dense baked cheesecake.
Now, I have to confess. . .I told a little white lie because while the cheesecake filling is no-bake, the crust is not. Oh, sure, you could leave it raw but it will be more crumbly and won’t hold together as well. I prefer it baked.
To make the filling cream cheese, sugar and very cold whipping cream is beat until stiff peaks form. It’s easier to make in a stand mixer and a lot more work with a hand mixer. It will take a good ten minutes or more to get it to that point.
It’s best to add the blueberries after the cheesecake is chilled otherwise the moisture from them will make it watery and hard to set up.
You can refrigerate it for a softer cheesecake or freeze it for a frozen treat.
Either way, it makes a great hot weather dessert.
- 2 + 1/4 cups almond flour or graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons melted butter
- 2 (8 ounce) packages of full fat cream cheese, at room temperature
- 3/4 cup confectioners' sugar, sifted
- 1/2 cup sugar
- the zest of 2 lemons
- 1 + 1/2 cups very cold heavy whipping cream
- 1 pint blueberries
- 1 - 2 tablespoons sugar
- In a medium sized bowl stir the flour and sugar together. Pour the butter in and work it into the flour with a fork until it is completely combined.
- Press it into the bottom and sides of a 10-inch springform pan. Refrigerate 20 minutes.
- Preheat oven to 350 degrees F. Bake the crust for 12 minutes. Let cool then refrigerate.
- In a stand mixer beat the cream cheese on low-medium speed for 2 minutes. Add the sugar and lemon beat 2 more minutes.
- On low speed slowly add the whipping cream. Scrap down the sides of the bowl and beat on low 2 minutes.
- Turn up to medium speed and beat 5 - 8 minutes until the mixture sticks to the beater when lifted.
- Pour into the crust and smooth out the top. Cover with aluminum foil.
- Refrigerate 6 - 8 hours for a soft cheesecake, freeze 6 - 8 hours or overnight for a firmer cheesecake.
- Toss the blueberries and sugar together.
- Remove the side ring from the pan, if frozen you may need to run a knife around the edge. Top the cake with the berries or cut into slices first and garnish each slice with a few spoonfuls of berries.
- To slice the cake dip a knife into hot water and dry it off between each cut.
- If refrigerated, the cake is best eaten within 36 - 48 hours, if frozen it will last longer.
Make the crust:
Once the crust is completely cool make the filling: