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Lemon Blueberry Cheesecake - Creamy and Fruity Delight

No Bake Lemon Blueberry Cheesecake – Creamy and Fruity Delight

Description

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!

Ingredients

Scale

For the Crust:

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

For 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

For the Cream Cheese Layer:

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

For the Lemon Mousse Layer:

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

For the Topping:

  • Fresh blueberries
  • Lemon slices
  • Whipped cream

Instructions

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.

Step 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.

Step 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.

Step 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.

Step 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!

Equipment

Notes

  • 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.

Find it online: https://optimalrecipes.com/lemon-blueberry-cheesecake-creamy-and-fruity-delight/