Bright and tangy lemon meets sweet, juicy blueberries in these luscious No-Bake Lemon Blueberry Cheesecake Squares. With a buttery graham cracker crust and a velvety cheesecake filling, these squares are a refreshing dessert perfect for summer gatherings or holiday celebrations.
Ingredients
- 1 ½ cups graham cracker crumbs: For the buttery crust.
- 5 tbsp unsalted butter (melted): Helps bind the crust.
- 8 oz cream cheese (softened): The rich and creamy cheesecake base.
- ⅓ cup powdered sugar: Sweetens the cheesecake layer without grittiness.
- 1 tsp vanilla extract: Enhances the flavor.
- 2 tbsp lemon juice (freshly squeezed): Adds a tangy citrus kick.
- 1 tsp lemon zest: Boosts the lemony flavor.
- ½ cup heavy whipping cream (cold): Makes the cheesecake light and fluffy.
- ½ cup blueberry jam or topping: For a sweet, fruity finish.
Supplies Needed
- 8×8-inch baking dish
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Offset spatula
Instructions
Prepare Your Workspace:
Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Make the Crust:
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish. Chill in the refrigerator for 15 minutes to set. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract, lemon juice, and lemon zest, mixing until well combined. - Whip the Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy texture. - Assemble the Cheesecake Layer:
Spread the cheesecake mixture evenly over the chilled crust using an offset spatula for a smooth finish. - Add the Blueberry Topping:
Spread the blueberry jam or topping over the cheesecake layer, creating a vibrant, fruity layer. For a marbled effect, drop spoonfuls of the jam onto the cheesecake and swirl gently with a toothpick. - Chill to Set:
Refrigerate the cheesecake for at least 4 hours or overnight for best results. - Slice and Serve:
Once set, use the parchment overhang to lift the cheesecake out of the dish. Slice into squares and serve. Garnish with fresh blueberries or lemon slices for a polished look.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual squares in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
Recipe Tips & Tricks
- Tip 1: Use high-quality lemon juice and zest for the freshest flavor.
- Tip 2: For a firmer crust, bake it at 350°F for 8 minutes, then let cool before adding the filling.
- Tip 3: Swap graham crackers for shortbread or digestive biscuits for a richer crust.
Variations
- Lemon Raspberry Cheesecake Squares: Substitute raspberry jam for a tangy twist.
- Chocolate Lemon Squares: Add a drizzle of melted white chocolate on top for extra sweetness.
- Gluten-Free Squares: Use gluten-free graham crackers for the crust.
FAQ
Q: Can I use fresh blueberries instead of jam?
Yes! Cook the blueberries with a bit of sugar and lemon juice to create a homemade topping.
Q: Can I use lime instead of lemon?
Absolutely! Lime adds a tropical twist to this recipe.
Q: How can I prevent the crust from crumbling?
Press the crust mixture firmly into the pan and chill well before adding the cheesecake layer.
Final Thoughts
These No-Bake Lemon Blueberry Cheesecake Squares are a refreshing, easy-to-make dessert that’s perfect for any occasion. Their creamy texture, tangy flavor, and vibrant blueberry topping make them a standout treat. Try them today and add a burst of citrusy sweetness to your dessert table!
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