Description
A delightful no bake cheesecake with a lemon and blueberry flavor profile.
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
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press it into a springform pan and refrigerate.
- Cook blueberries, sugar, and lemon juice over medium heat until thickened, then add gelatin. Fold in whipped cream and spread over crust.
- Mix cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream and spread over blueberry layer. Chill for 1 hour.
- Dissolve gelatin in cold water, mix with lemon curd, then fold in whipped cream. Spread over cream cheese layer. Chill for 2 hours.
- Add toppings of blueberries, lemon slices, and whipped cream before serving.
Notes
Store covered in the refrigerator for up to 3 days or freeze in an airtight container for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 400 kcal
- Sodium: 250 mg
- Protein: 6 g