Description
This No Bake Blueberry Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust, a smooth mascarpone and lemon-infused cheesecake layer, topped with tangy lemon curd and sweet blueberry pie filling. Perfectly chilled and easy to prepare without any baking, this cheesecake is a refreshing treat ideal for any occasion.
Ingredients
Crust
- 10 ounces graham crackers (two sleeves, 5 ounces each package, 10 ounces total)
- 8 Tablespoons unsalted butter (melted and cooled)
Cheesecake Filling
- 16 ounces mascarpone cheese
- 14 ounces sweetened condensed milk (1 can)
- 1/4 cup lemon juice (freshly squeezed from about 1 1/4 lemons)
- 1 teaspoon vanilla extract
Toppings
- 5 ounces lemon curd (at room temperature)
- 21 ounces blueberry pie filling (1 can)
- Lemon zest (optional, for garnish)
Instructions
- Prepare the Pan: Grease a 9×9 inch square pan with canola oil or any liquid oil at room temperature to prevent sticking.
- Make Graham Cracker Crust: Blitz the graham crackers in a food processor until you achieve fine crumbs. Mix these crumbs thoroughly with the melted and cooled butter until fully combined.
- Form the Crust Base: Evenly press the graham cracker and butter mixture into the bottom of the prepared pan to create a firm crust layer.
- Make Cheesecake Filling: Using a handheld mixer, whip the room temperature mascarpone cheese until smooth. Gradually add the sweetened condensed milk, mixing well to combine. Add the freshly squeezed lemon juice and vanilla extract, then mix again until the mixture is smooth and homogenous.
- Assemble Cheesecake Layer: Pour the cheesecake mixture over the graham cracker crust and spread it evenly with a rubber spatula.
- Chill Cheesecake: Cover the pan and refrigerate for 2 1/2 to 3 hours or until the cheesecake layer is firm and set.
- Add Lemon Curd: Once chilled, spread the room temperature lemon curd evenly on top of the cheesecake layer using a rubber spatula.
- Add Blueberry Topping: Pour the blueberry pie filling evenly over the lemon curd layer. Cover the pan again and refrigerate for an additional 1 to 2 hours to allow the toppings to firm up.
- Optional Garnish: Before serving, sprinkle lemon zest on top for a fresh, fragrant garnish.
Notes
- Ensure mascarpone cheese and lemon curd are at room temperature for smooth mixing and spreading.
- The cheesecake requires refrigeration to set properly; plan ahead to accommodate chilling times.
- For the best flavor, freshly squeeze lemon juice using ripe lemons.
- You can substitute blueberry pie filling with other fruit toppings if desired.
- Use a spatula to evenly spread each layer to maintain a neat presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
