This easy No-Bake Blueberry Lemon Cheesecake is a must-try recipe for cheesecake lovers!
Cheesecakes are favorite desserts for most girls, and some guys too. Making your own cheesecake at home is not difficult, and it is usually cheaper than store-bought. This No-Bake Blueberry Lemon Cheesecake recipe is even simpler, no oven is needed, only a refrigerator is required. If you have friends who are cheesecake fans too, then you can share this homemade cheesecake with them too!
Check out our cheesecake recipe collection as well.
CHINESE VERSION: 蓝莓柠檬免烤芝士蛋糕
No-Bake Blueberry Lemon Cheesecake | MyKitchen101en
Ingredients:
Ingredients for bottom crust:
- 300 g (10.5 oz) digestive biscuit
- 50 g (¼ cup) fine granulated sugar
- 100 g (7 tbsps) melted butter
Ingredients for cheesecake:
- 240 ml (1 cup) plain water
- 28 g (9 tsps) gelatin powder
- 500 g (17.6 oz) cream cheese (at room temperature)
- 165 g (¾ cup + 1 ¼ tbsps) fine granulated sugar
- 300 g (1 cup + 3 ½ tbsps) plain yogurt
- grated lemon zest (1 lemon)
- 3 tbsps lemon juice
- 300 g (1 cup) blueberry filling
Instructions:
Preparing the bottom crust:
1 Wrap the bottom of a 10-inch (25-cm) round loose base baking pan with aluminum foil.
2 Put biscuit in zip lock bag, then crush with rolling pin.
3 Add sugar and melted butter to crushed biscuit, mix until well combined.
4 Transfer to baking pan and press down until firm, keep refrigerated for later use.
Preparing the cream cheese mixture:
1 Sprinkle gelatin powder over plain water and let it stands for 10 minutes.
2 Combine cream cheese and sugar, then beat over medium speed until light and fluffy.
3 Add in yogurt, lemon zest and lemon juice, beat over medium-low speed until mixture is smooth.
4 Gently heat the soaked gelatin, stirring until fully dissolved.
5 Add melted gelatin to the cream cheese mixture, mix until well blended.
6 Pour ½ of cheese mixture onto biscuit crust, top with ½ of blueberry filling, repeat the same steps for the remaining.
7 Swirl using icing spatula to distribute the filling over cheese mixture.
8 Cover the baking pan, then keep refrigerated for at least 8 hours or overnight, until cheese mixture has fully set.
9 To unmould, run a knife around the edge of no-bake blueberry lemon cheesecake, then remove the ring gently.
10 Cut into 16 equal portions using a knife. Keep leftover cheesecake refrigerated for later consumption. (Reminder: Before serving chilled cheesecake, leave it at room temperature for 5-10 minutes for it to soften to have creamy texture.)
Reminder:
1 The strength of gelatine powder used in this recipe is 200 blooms.
2 The blueberry filling (less sweet) used in this recipe is different from blueberry jam (more sweet).
3 You may reduce the amount of fine granulated sugar to your personal preference.
4 Allow cream cheese to sit at room temperature for 3-4 hours to return to room temperature, you won’t be able to beat it until smooth and creamy if the cream cheese is cold.
No-bake Blueberry Lemon Cheesecake
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Ingredients
For bottom crust:
- 300 g digestive biscuit
- 50 g fine granulated sugar ¼ cup
- 100 g melted butter 7 tbsps
For cheesecake:
- 240 ml plain water 1 cup
- 28 g gelatin powder 9 tsps
- 500 g cream cheese (at room temperature)
- 165 g fine granulated sugar ¾ cup + 1¼ tbsps
- 300 g plain yogurt 1 cup + 3½ tbsps
- grated lemon zest 1 lemon
- 3 tbsps lemon juice
- 300 g blueberry filling 1 cup
Instructions
Preparing the bottom crust:
- Wrap the bottom of a 10-inch (25-cm) round loose base baking pan with aluminum foil.
- Put biscuit in zip lock bag, then crush with rolling pin.
- Add sugar and melted butter to crushed biscuit, mix until well combined.
- Transfer to baking pan and press down until firm, keep refrigerated for later use.
Preparing the cream cheese mixture:
- Sprinkle gelatin powder over plain water and let it stands for 10 minutes.
- Combine cream cheese and sugar, then beat over medium speed until light and fluffy.
- Add in yogurt, lemon zest and lemon juice, beat over medium-low speed until mixture is smooth.
- Gently heat the soaked gelatin, stirring until fully dissolved.
- Add melted gelatin to the cream cheese mixture, mix until well blended.
- Pour ½ of cheese mixture onto biscuit crust, top with ½ of blueberry filling, repeat the same steps for the remaining.
- Swirl using icing spatula to distribute the filling over cheese mixture.
- Cover the baking pan, then keep refrigerated for at least 8 hours or overnight, until cheese mixture has fully set.
- To unmould, run a knife around the edge, then remove the ring gently.
- Cut into 16 equal portions using a knife. Keep leftover cheesecake refrigerated for later consumption. (Reminder: Before serving chilled cheesecake, leave it at room temperature for 5-10 minutes for it to soften to have creamy texture.)
Video
Notes
- The strength of gelatine powder used in this recipe is 200 blooms.
- The blueberry filling (less sweet) used in this recipe is different from blueberry jam (sweeter).
- You may reduce the amount of fine granulated sugar to your personal preference.
- Allow cream cheese to sit at room temperature for 3-4 hours to return to room temperature, you won’t be able to beat it until smooth and creamy if the cream cheese is cold.
This recipe yields a 10-inch cake divided into 16 slices.
Each serving is 1 slice of cake.
The nutritional value for reference is for 1 serving. Nutrition (per serving)
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Very nice sharing .. Yummy .. Definately will try tis. Ur videos , always inspiring n make me brush up my skill n talent .. Tq ❤️
Jus wonder what do u mean by 200 bloom gelatine. Thanks
It is the strength of gelatin, if the bloom is higher, you will need less amount of gelatin to make it firm.
Tqvm for sharing this wonderful recipe. I had tried. It was delicious, smooth and creamy.
It’s look yummy n delicious, will try to make.
I can exclude the lemon zest and lemon juice right? I can put the blueberry filling on top too right?
Yes.
Thank you for sharing! So Yummylicious
So yummy to look, So yummy to eat…Love it…..
Can I use fresh blueberries?
I haven’t tried using fresh berries for this recipe.