Super Easy Blueberry Lemon Cheesecake

Everyone is baking these days, expressing their creativity through breads and cookies. I’ve always loved to bake and create desserts, but I had never tried to make cheesecake. Maybe it’s because my family isn’t a huge fan, or because I always thought it was too complicated. But this no-bake cheesecake, based on this recipe from Charlotte’s Lively Kitchen, has quickly become a favorite. It’s super easy and quick, although definitely still very much a make-ahead dessert.

This recipe is made for a larger (10-inch) pie pan, but you can always adjust the recipe slightly to fit a smaller one, or even just put your leftovers in a small ramekin and make little extra cakes!

Here is a list of all the ingredients so you know what to put on your shopping list:

2 1/2 Cups Sweet crackers (like Graham Crackers or Maria Cookies)
1/4 Cup Melted Butter
3 Tbs Milk (give or take)

2 Cups Heavy Whipping Cream
1 1/2 Cups Powdered Sugar
200 Cups Cream Cheese
1 1/4 Cups Pureed Blueberries
1 Large Lemon Juice + Zest (or 2 small lemons)

Extra blueberries or lemon slices for garnish

Above is a picture of the cheesecake. I actually messed it up by not whipping the cream stiff enough, so I’m sure yours will look much better!
Without further ado, here is the full recipe:

Time to Make: ~30 Minutes
Time to Cool: ≥3 hours
Tools: Refrigerator, Oven, Hand/Stand mixer (preferably), blender/food processor (preferably), Spatula, Fork, Spoon, 2 mixing bowls, pie pan

Crust Ingredients: (to fit 10 inch pie pan)
2 1/2 Cups Sweet crackers (like Graham Crackers or Maria Cookies)
1/4 Cup Melted Butter
3 Tbs Milk (give or take)

Crust Instructions:
1. Preheat oven to 375°F (190°C) and butter or line your pie pan with parchment paper.
(No oven? Here’s a recipe for a no-bake pie crust!)
2. Blend the crackers in a food processor so that they’re super fine and powdery and put in a mixing bowl.
If you don’t have a blender or food processor, just crush it up as finely as possible (you can put the crackers in a plastic bag and hit it with a wooden mallet or something!).
3. Melt the butter and add to the bowl of cracker powder. Mix well with a fork or your hands.
4. Add milk tablespoon by tablespoon, mixing in between until it becomes a knead-able dough.
5. Press the dough into your pie pan, poke holes in it with a fork so it doesn’t get air bubbles, and put into the oven for 7-10 minutes or until golden brown.
6. After the pan has cooled enough to be touched, place in the fridge to cool it more.

Filling Ingredients:
2 Cups Heavy Whipping Cream
1 1/2 Cups Powdered Sugar
200 Cups Cream Cheese
1 1/4 Cups Pureed Blueberries
1 Large Lemon Juice + Zest (or 2 small lemons)

Filling Instructions:
1. Add the powdered sugar and heavy whipping cream to a mixing bowl and mix until it has stiff peaks. Important: Don’t overwhip your cream, but make sure it is stiff, because this is important for the stability of your filling!
2. Puree or mash blueberries until juicy (if you don’t like little blueberry skin bits, you can also strain the puree)
3. Mix blueberry puree, lemon juice, and lemon zest with the cream cheese until well mixed
4. Fold the whipped cream into the fruit and cream cheese mixture until well incorporated.

Put it all together:
1. Take the crust out of the refrigerator and put the filling into it, smoothing it over as you go.
2. Refrigerate until firm and cold.
3. Garnish with extra blueberries, lemon zest, and/or lemon slices.
4. Serve!