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No-Bake Blueberry Lemon Cheesecake Tart

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A refreshing no-bake dessert combining the tangy flavor of lemons with the sweetness of blueberries, perfect for warm days and gatherings.

Ingredients

Scale
  • 2 cups fresh blueberries
  • 1/3 cup water
  • 1/4 cup granulated sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp cornstarch mixed with 2 tablespoons water
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp lemon extract
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/2 tsp lemon extract (or 1 tsp fresh lemon juice)
  • Blueberries, lemon slices, and lemon zest, for topping (optional)

Instructions

  1. Prepare the Blueberry Sauce: In a small saucepan over medium-high heat, combine the blueberries, water, sugar, and lemon juice. Bring to a boil, then lower heat and gently simmer. In a separate bowl, mix the cornstarch with a little water until dissolved, then stir into the blueberry mixture. Continue to simmer while stirring occasionally until the sauce thickens and coats the back of a spoon. Set aside to cool.
  2. Make the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs and sugar. Stir in melted butter until the mixture is moistened. Press this mixture firmly into the base and up the sides of a loose-bottom tart pan. Place the tart pan on a baking sheet and freeze for about 10 minutes.
  3. Prepare the Filling: In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Add heavy cream and lemon extract, mixing on high speed until thick and fluffy.
  4. Combine Filling and Sauce: You can mix the cooled blueberry sauce into the cheesecake filling before pouring it into the tart crust or dollop it on top and swirl it for a marbled look.
  5. Assemble and Chill: Using a spatula, spread the cheesecake filling into the cooled crust. Smooth the top as best as possible. Refrigerate for at least 30 minutes, although allowing it to chill longer leads to cleaner slices.
  6. Make Whipped Cream: In a cold mixing bowl, combine heavy cream, sugar, and vanilla. Beat at high speed until the mixture thickens but remains soft. Pipe around the edge of the cheesecake for decoration if desired.
  7. Garnish and Serve: Add lemon zest, blueberries, and lemon slices for topping before serving.

Notes

For a healthier version, substitute sugar with natural sweeteners and use low-fat cream cheese. This tart can be frozen for up to 2 months.

Nutrition

Keywords: blueberry, cheesecake, no-bake, dessert, summer

Find it online: https://alexandrarecipes.com/no-bake-blueberry-lemon-cheesecake-tart/