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Welcome, dessert lovers! Today, I’m thrilled to share with you a recipe for Lemon Blueberry Cheesecake that’s nothing short of heavenly. This luscious cheesecake brings together the tangy brightness of lemon with the sweet juiciness of blueberries, wrapped in a creamy, mousse-like filling. It’s the perfect dessert for any occasion, and I can’t wait for you to try it!

Introduction

This Lemon Blueberry Cheesecake is a showstopper dessert that combines layers of tart lemon and sweet blueberry mousse with a rich, smooth cream cheese layer, all resting on a buttery graham cracker crust. This dessert is a modern twist on traditional cheesecakes, highlighting the fruity tang of blueberries and lemon. It’s easy to make, no-bake, and offers a wonderful blend of textures—creamy, fluffy, and delightfully refreshing. If you love cheesecakes, this is a must-try recipe for you!

Ingredients 

Before we dive into making this delectable dessert, let’s go over the ingredients you’ll need. This recipe consists of several layers, so take note of each part.

the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar

 the Blueberry Mousse Layer:

• 2 cups fresh blueberries
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy whipping cream, whipped

the Cream Cheese Layer:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped

the Lemon Mousse Layer:

• 1 cup lemon curd
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy whipping cream, whipped

the Topping:

• Fresh blueberries
• Lemon slices
• Whipped cream

How to Make Lemon Blueberry Cheesecake – Step by Step

Step 1: Prepare the Crust

To start your Lemon Blueberry Cheesecake recipe, you’ll need to prepare the base: a buttery graham cracker crust.

• In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, and sugar until everything is well combined.
• Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Refrigerate the crust while preparing the mousse layers.

This step ensures a solid base for the creamy layers to sit on, providing a great crunchy contrast.

2: Make the Blueberry Mousse Layer

• In a saucepan, combine 2 cups of fresh blueberries, 1/2 cup sugar, and 2 tablespoons of lemon juice. Cook over medium heat until the blueberries burst and the sauce thickens.
• Dissolve 1 envelope of unflavored gelatin in 1/4 cup cold water and let it sit for 5 minutes. Stir this gelatin into the blueberry mixture and allow it to cool to room temperature.
• Once cooled, fold in 1 cup of whipped heavy cream gently to make the mousse.
• Spread the blueberry mousse evenly over the graham cracker crust and refrigerate until firm.

3: Make the Cream Cheese Layer

• In a large mixing bowl, beat 16 oz of softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
• Gently fold in 1 cup of whipped heavy cream until fully incorporated.
• Spread the cream cheese layer over the blueberry mousse layer and refrigerate until set.

4: Make the Lemon Mousse Layer

• In a small bowl, dissolve 1 envelope of unflavored gelatin in 1/4 cup cold water and let it sit for 5 minutes.
• In a separate bowl, combine 1 cup of lemon curd with the dissolved gelatin.
• Gently fold in 1 cup of whipped heavy cream, creating a fluffy mousse texture.
• Spread this lemon mousse over the cream cheese layer, ensuring a smooth finish. Refrigerate the entire cheesecake for at least 2 hours, or until all layers are fully set.

5: Add the Toppings

Once the cheesecake has fully set, it’s time to decorate!

• Top with a handful of fresh blueberries and delicate slices of lemon.
• Pipe on some fresh whipped cream for that extra layer of indulgence.
• Serve chilled and enjoy the heavenly flavors of this Lemon Blueberry Cheesecake!

Helpful Tips 

To get the best results, here are some Lemon Blueberry Cheesecake tips:

• Use room temperature cream cheese for the smoothest filling. Cold cream cheese can lead to lumps in the cheesecake layer.
• Chill the cheesecake between layers. Make sure each mousse layer is properly set before adding the next one to avoid mixing.
• Use fresh blueberries for the best flavor and color. Frozen blueberries will work but may add extra moisture, which can affect the texture.

Cooking Tips

For that extra special touch, these Lemon Blueberry Cheesecake cooking techniques can help take your dessert to the next level:

• Whip your cream just right. Be careful not to over-whip the cream for the mousse layers. Soft peaks are ideal to create a light and airy texture.
• Lemon curd quality matters. If you’re short on time, you can use store-bought lemon curd, but homemade curd will add a fresh, bright lemon flavor that elevates the cheesecake.
• Gelatin tips: Make sure the gelatin is fully dissolved before adding it to the mousse layers to avoid clumps.

Serving Suggestions 

This cheesecake pairs wonderfully with a light, fruity beverage like lemon iced tea or a glass of sparkling wine. The balance of tart and sweet makes it a perfect dessert for summer barbecues, brunches, or special celebrations. To add an extra flourish, serve with a side of lemon sorbet or vanilla ice cream. The Lemon Blueberry Cheesecake recipe will be the star of any dessert table.

Nutritional Information

The nutritional value of Lemon Blueberry Cheesecake makes it a delightful treat. Although rich and indulgent, it’s packed with the fresh flavors of fruit, making it feel light and refreshing.

Nutritional Information (per serving)

• Calories: 450
• Fats: 29g
• Carbs: 40g
• Proteins: 6g
• Vitamins: Vitamin C from blueberries and lemon

Storage and Leftovers 

To keep your Lemon Blueberry Cheesecake fresh, store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you have leftovers and want to enjoy them later, cheesecake also freezes beautifully!

• Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. They’ll keep in the freezer for up to 3 months. When you’re ready to indulge, just thaw a slice in the fridge overnight.

4 Frequently Asked Questions (FAQs) 

1. Can I make this cheesecake ahead of time?

Yes! In fact, it’s even better if made the day before. This allows the flavors to meld together, and the layers to firm up.

2. Can I use frozen blueberries?

Absolutely. If fresh blueberries aren’t in season, frozen blueberries will work just as well. Just be sure to thaw them and drain any excess juice to avoid watery mousse.

3. What can I use instead of graham crackers for the crust?

If you’re looking for a substitute, digestive biscuits or shortbread cookies make excellent crust alternatives for this cheesecake.

4. Can I use a different fruit for the mousse?

Definitely! This recipe works beautifully with raspberries, blackberries, or even strawberries. Feel free to get creative!

Related Recipes

For more cheesecake-inspired treats, check out these two delicious options from our website:

1. Lemon Cream Brûlée Bars with Crisp Caramel Topping

2. Raspberry Pistachio Cheesecake Bars – Creamy & Delicious

Conclusion

And there you have it—your ultimate Lemon Blueberry Cheesecake recipe!Whether you’re celebrating a special occasion or simply want a refreshing dessert, this cheesecake will not disappoint. I’d love to hear how yours turned out, so feel free to share your thoughts and any fun twists you made on the recipe. Don’t forget to save this recipe and share it with your friends!

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