No-Bake Lemon Blueberry Cheesecake

# What You'll Need:

→ Crust

01 - 7 ounces graham crackers or digestive biscuits, finely crushed

02 - 6 tablespoons unsalted butter, melted

03 - 2 tablespoons granulated sugar

→ Cheesecake Layer

04 - 14 ounces cream cheese, softened

05 - 1 cup powdered sugar

06 - 1 cup heavy cream, chilled

07 - 2 tablespoons freshly squeezed lemon juice

08 - 1 teaspoon finely grated lemon zest

09 - 1 teaspoon pure vanilla extract

→ Blueberry Swirl

10 - 1 1/2 cups fresh or frozen blueberries

11 - 2 tablespoons granulated sugar

12 - 1 tablespoon lemon juice

13 - 1 teaspoon cornstarch mixed with 2 teaspoons water

# How To Make It:

01 - Line a 9x9-inch square baking pan with parchment paper, ensuring an overhang on all sides for easy removal.

02 - In a medium bowl, combine crushed biscuits with melted butter and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly and evenly into the base of the prepared pan. Refrigerate while you prepare the filling.

03 - In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring, until the berries burst and release their juices, about 5–7 minutes. Stir in the cornstarch slurry and simmer for 1–2 minutes until thickened. Remove from heat and allow to cool completely.

04 - Using an electric mixer or whisk, beat softened cream cheese with powdered sugar until smooth and lump-free. Add lemon juice, lemon zest, and vanilla extract, mixing thoroughly.

05 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and airy.

06 - Spread the cheesecake filling evenly over the chilled crust, smoothing the surface with a spatula.

07 - Drop spoonfuls of blueberry sauce onto the cheesecake layer. Using a knife or skewer, gently swirl the sauce for a marbled effect without overmixing.

08 - Cover and refrigerate for at least 4 hours, or until the cheesecake is fully set and firm.

09 - Lift the set cheesecake from the pan using the parchment overhang. Slice into 12 equal bars and serve chilled.

# Top Tips:

01 -

It’s the kind of dessert you can effortlessly pull off for any gathering, no baking fuss required.
The combination of bright lemon and blueberries layered over a buttery, crumbly base will make you reach for seconds every time.

02 -

Cutting into the bars before they’re fully chilled results in messy slices—patience is your true kitchen friend here.
Letting the blueberry swirl cool completely before adding is the trick to getting those dramatic, picture-worthy marble patterns.

03 -