If you’re searching for a dessert that’s refreshing, elegant, and incredibly easy to prepare, this No-Bake Lemon Blueberry Cheesecake is the perfect choice. Combining the tangy brightness of lemon with the sweet juiciness of blueberries, this cheesecake offers a creamy, decadent texture without requiring an oven. Whether you’re preparing a summer treat, a holiday dessert, or a simple family indulgence, this cheesecake is sure to impress.
Unlike traditional baked cheesecakes, the no-bake version saves time and effort, making it ideal for both beginners and experienced bakers. With just a handful of simple ingredients and a few hours of chilling time, you’ll create a stunning dessert that looks as beautiful as it tastes.
In this article, we’ll cover everything you need to know about making the perfect Cheesecake au citron et aux bleuets sans cuisson — from ingredients to step-by-step preparation, helpful tips, serving suggestions, and even approximate nutritional values.
Ingredients for No-Bake Lemon Blueberry Cheesecake
Here’s what you’ll need:
For the crust:
- 250 g graham crackers (or digestive biscuits), finely crushed
- 100 g unsalted butter, melted
- 2 tablespoons sugar (optional, for added sweetness)
the filling:
- 500 g cream cheese (softened, full-fat for best texture)
- 250 ml heavy cream (cold, whipped to stiff peaks)
- 150 g powdered sugar (sifted)
- Zest and juice of 2 large lemons
- 1 teaspoon pure vanilla extract
the blueberry topping:
- 300 g fresh or frozen blueberries
- 50 g sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
Garnish (optional but recommended):
- Fresh blueberries
- Lemon zest curls
- Mint leaves
Kitchen Tools Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Saucepan (for blueberry topping)
- Measuring cups and spoons
Step-by-Step Preparation Instructions
Step 1: Prepare the Crust
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a bag and rolling with a rolling pin.
- In a mixing bowl, combine the crumbs with melted butter and sugar.
- Press the mixture firmly into the bottom of the springform pan.
- Chill in the refrigerator for at least 30 minutes to set.
2: Make the Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
3: Assemble the Cheesecake
- Pour the lemon cheesecake filling over the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4–6 hours, or overnight for best results.
4: Prepare the Blueberry Topping
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Heat over medium heat until the blueberries release their juices.
- Stir in the cornstarch-water mixture and cook until the sauce thickens.
- Allow the topping to cool completely before spooning over the chilled cheesecake.
5: Garnish and Serve
- Once the topping is set, decorate with fresh blueberries, lemon zest, and mint leaves.
- Slice with a sharp knife (wipe between cuts for clean slices).
- Serve chilled and enjoy!
Helpful Tips for Perfect Results
- Chill Time Matters – The longer the cheesecake chills, the firmer and creamier it becomes. Overnight chilling is ideal.
- Full-Fat Ingredients – Always use full-fat cream cheese and heavy cream to achieve the best texture. Low-fat options may result in a runny filling.
- No Gelatin Needed – The whipped cream stabilizes the filling, so gelatin isn’t necessary, though it can be added for extra firmness if desired.
- Blueberry Variations – Substitute with raspberries, strawberries, or blackberries if you prefer.
- Make Ahead Dessert – This cheesecake is a fantastic make-ahead dessert since it needs chilling time. Perfect for parties and holidays!
Approximate Nutritional Values (per slice, 1/12 of cheesecake)
- Calories: 380
- Carbohydrates: 28 g
- Sugars: 21 g
- Protein: 5 g
- Fat: 28 g
- Saturated Fat: 17 g
- Fiber: 2 g
- Vitamin C: 15% DV
(Values may vary depending on exact brands and quantities used.)
Serving Suggestions
This cheesecake pairs beautifully with:
- Freshly brewed coffee or espresso
- Sparkling water with lemon slices
- A light rosé wine or champagne for special occasions
For presentation, serve slices on white plates with a drizzle of blueberry sauce and a sprig of mint.
Why This No-Bake Lemon Blueberry Cheesecake Stands Out
- Effortless Elegance – No baking required, yet visually stunning.
- Refreshing Flavors – The tang of lemon balances perfectly with the sweetness of blueberries.
- Versatile Dessert – Perfect for summer, holidays, birthdays, or any celebration.
- Crowd Pleaser – Loved by kids and adults alike.
Conclusion
The Cheesecake au citron et aux bleuets sans cuisson is more than just a dessert; it’s an experience of flavors and textures that combine elegance with simplicity. With its buttery graham cracker crust, creamy lemon filling, and juicy blueberry topping, this no-bake cheesecake is guaranteed to become a favorite in your recipe collection.
Next time you’re looking for a show-stopping dessert that’s light, fruity, and easy to prepare, give this recipe a try. Your guests will thank you — and you might just find yourself making it again and again!
