No-Bake Blueberry Lemon Cheesecake

Creamy lemon cheesecake filling atop a buttery vanilla cookie crust topped with loads of juicy, in-season blueberries, this cheesecake recipe is dessert perfection!

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time:

Total Time: 30 minutes

Servings: 12 slices

Calories: 505 kcal per serving

Ingredients

2 cups - vanilla sandwich cookies (with icing)*
salted butter*
16 ounces - cream cheese
1 cup - powdered sugar (confectioners sugar)
1 tbsp - lemon zest
2 tablespoons - fresh lemon juice
2 teaspoons - vanilla extract
2 cups - heavy whipping cream
¼ cup - instant lemon pudding mix (powder)
1 lb - fresh blueberries

Instructions

Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the vanilla cookie crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
Place the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla in a large mixing bowl and beat with an electric handheld mixer on high speed until smooth. Add the whipping cream and instant pudding mix and continue mixing, starting on low speed and increasing to high until the mixture is fluffy and whipped.
Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight before serving.
For serving, you may top the entire cheesecake with the blueberries and then slice it or top the individual pieces with blueberries, whichever you prefer. Serve with whipped cream, if desired. Enjoy!

Nutrition