Sumptuous no-bake lemon and blueberry cheesecake: a delicious spring dessert

Sumptuous no-bake lemon and blueberry cheesecake: a delicious spring dessert

This no-bake lemon blueberry cheesecake features a buttery biscuit base topped with a creamy, dreamy lemon and blueberry filling, crowned with a juicy blueberry filling. It's the ultimate spring dessert, combining the freshness of lemon with the sweetness of blueberries. This recipe can easily be adapted to be completely vegan, making it a versatile choice for any gathering.


Why you'll love it:

The combination of zesty lemon and sweet blueberries in a rich, creamy cheesecake that requires no baking is simply irresistible. This is an easy dessert to make the day before, making it perfect for stress-free entertaining. Plus, its vibrant layers make it as beautiful as it is delicious.

Perfect occasion:

This cheesecake is ideal for spring and summer celebrations, like Easter, Mother's Day, or any sunny outdoor gathering. It's also a fantastic dessert for brunches or as a refreshing end to a hot evening meal.

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Decorating Tips:

For an elegant finish, garnish the cheesecake with fresh blueberries and a sprinkle of lemon zest just before serving. Consider adding some edible flowers or mint leaves for a touch of color and sophistication.


  • 300g biscuits
  • 115 g melted butter (can be dairy-free)

Cheesecake filling:

  • 500 g fresh cheese (dairy-free or full-fat)
  • 80g of icing sugar
  • 270 ml double cream (no dairy or milk products)
  • 100 g melted white chocolate (without dairy or milk)
  • Juice and zest of 1 lemon
  • 1/2 teaspoon lemon extract (optional for more lemon flavor)

Blueberry topping/filling:

  • 300 g blueberries (fresh or frozen)
  • 50 ml of water
  • Juice and zest of 1 lemon
  • 3 tablespoons of sugar
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  1. Blueberry topping/filling:
    • In a small saucepan, combine blueberries, water, lemon juice, zest and sugar.
    • Bring to a gentle boil, lightly crush the blueberries, then remove from the heat.
    • Transfer to a pitcher or jar and refrigerate to thicken and chill.
  2. Base:
    • Butter an 8-inch springform pan.
    • Crush the biscuits into fine crumbs using a food processor. Mix with melted butter.
    • Press evenly into the pan using a glass to smooth. Cool in the refrigerator.
  3. Filling:
    • In a bowl, mix cream cheese, icing sugar, lemon juice, zest and melted chocolate until smooth.
    • In another bowl, whip the crème fraîche to stiff peaks. Add to cream cheese mixture.
    • Spread half of the filling on the biscuit base. Stir in a little blueberry sauce.
    • Garnish with the remaining filling. Chill overnight in the refrigerator.
  4. Serve:
    • Once set, garnish with the remaining blueberries.


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