Description
This no-bake dessert dazzles the senses with its velvety texture, captivating citrus notes, and the sweet burst of blueberries—all harmonized beautifully to create an unforgettable treat.
Ingredients
Scale
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Swirls & Toppings:
- 1 cup lemon curd
- ½ cup fresh blueberries
- ½ cup blueberry compote
- 1 tablespoon lemon zest
- 1 lemon slice, for garnish
- ¼ cup whipped cream
- 2 tablespoons pastel-colored sprinkles (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the graham cracker crumbs with the granulated sugar and pour in the melted butter. Stir until you have a consistent mixture that resembles wet sand. Press this mixture firmly into the bottom and up the sides of your pie dish. If you are opting for a no-bake version, place the crust in the refrigerator for at least 30 minutes to firm up.
- In a mixing bowl, take the softened cream cheese and beat it until it’s smooth and creamy. In a separate bowl, whip the heavy cream along with the powdered sugar and vanilla extract, beating until stiff peaks form. Once the whipped cream is ready, gently fold it into the cream cheese mixture.
- Pour half of your cheesecake mixture into the cooled graham cracker crust. Gently add dollops of the blueberry compote on top, then use a knife or spatula to swirl the compote into the cheesecake filling. Spread the remaining cheesecake mixture evenly over the top.
- Drizzle the lemon curd over the top of your cheesecake filling, allowing it to cascade down gently. Use a toothpick to swirl it through the curd and cheesecake. Sprinkle fresh blueberries on top, and finish with lemon zest and a slice of lemon.
- Cover your cheesecake pie with plastic wrap and tuck it into the fridge. Allow it to chill for at least four hours, or overnight for the perfect set.
Notes
This cheesecake pie is perfect for make-ahead preparations. You can freeze it for up to a month by wrapping it tightly in plastic wrap.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
Nutrition
- Calories: 350 per slice
- Sodium: 220 mg
- Protein: 5 g