No Bake Blueberry Cheesecake

If you are looking for a bright and luxurious dessert for summer gatherings or family dinners this no bake blueberry cheesecake hits all the right notes with its tangy lemon curd creamy mascarpone filling and a lush blueberry topping. The best part is your oven stays off and yet the whole thing tastes sophisticated enough to wow anyone at the table.

When I first put this together for my nephew's birthday I was amazed how quickly it disappeared at the party It was so refreshing my entire family told me to save a permanent spot for it in our summer dessert rotation

Ingredients

• Graham crackers: Provide a sturdy but tender base for the cheesecake Select fresh crackers for best flavor and crispness
• Unsalted butter: Binds the crust and gives a rich taste Use real butter and melt gently before mixing
• Mascarpone cheese: The main body of the cheesecake layer Its mild flavor makes the filling extra creamy and silky Seek out fresh mascarpone for smoothness
• Sweetened condensed milk: Lends sweetness and helps set the filling Choose full fat for a lush end result
• Lemon juice: Adds brightness and balances the richness Squeeze fresh lemons for the brightest flavor
• Vanilla extract: Rounds out the filling with a subtle warmth Pure extract is best if possible
• Lemon curd: Brings that signature tangy layer Use high quality store bought or homemade
• Blueberry pie filling: Adds fruity color and sweetness on top Use a filling with big whole berries for best texture
• Lemon zest: Optional but recommended for extra zing and color Choose unwaxed lemons for zesting

Step-by-Step Instructions

Prepare the Pan:

Lightly grease your square baking pan using canola oil or any mild oil that is liquid at room temperature This helps the finished bars come out cleanly

Crush the Graham Crackers:

Pulse graham crackers in a food processor until they turn into fine crumbs Pulsing not overprocessing gives you an even texture

Mix and Press the Crust:

Combine the graham crumbs with melted and cooled unsalted butter Stir until every crumb is evenly coated Press this tightly and evenly into the bottom of your pan A flat measuring cup helps to smooth everything out

Make the Cheesecake Layer:

With a hand mixer whip room temperature mascarpone until smooth and light Pour in sweetened condensed milk then mix until homogenous Add lemon juice and vanilla extract Beat again until everything comes together without lumps

Spread and Chill the Cheesecake:

Pour the mascarpone mixture over your crust Use a spatula to spread the layer to the edges Cover the pan and refrigerate for at least two and a half to three hours so the filling sets up and firms

Add the Lemon Curd:

Spoon room temperature lemon curd onto the chilled cheesecake layer Gently spread it with a spatula for a thin even coat

Top with Blueberries and Chill Again:

Pour blueberry pie filling right over the lemon curd layer Spread it to the corners for full coverage Cover and chill the pan for another hour or two This allows all the layers to marry and keeps the top set

Garnish and Serve:

Sprinkle with fresh lemon zest right before cutting for color and a final pop of citrus Slice into squares and use a thin knife for the neatest presentation

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Mascarpone is my favorite part of this dessert because of its pillowy velvety texture If you have never tried it in cheesecake before you are in for a treat My sister and I made a batch together last summer and we both agreed it is the key to what makes this cheesecake so memorable and special

Storage Tips

You can tightly wrap leftovers and store them in the fridge for up to five days The texture stays firm and creamy If you need to keep it longer freeze individual slices for up to one month Just thaw in the refrigerator overnight before serving

Ingredient Substitutions

If you are out of mascarpone cream cheese works in a pinch but the cheesecake will be a bit denser and tangier You can switch up the pie filling topping with cherry raspberry or strawberry Try swapping lemon curd for orange or passion fruit curd for a twist

Serving Suggestions

These bars are perfect as a cool summer dessert after grilled meals I often take them to picnics because they travel well For a fancy touch add extra fresh blueberries on top or a sprinkle of crushed graham crackers Serve each slice on a chilled plate for a refreshing experience

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Cultural Historical Context

No bake cheesecakes became especially popular in America in the mid twentieth century when home bakers wanted fast impressive desserts without using ovens The layering of fruit curd and berries comes from classic British and European trifles which inspired countless creative cheesecakes

Recipe FAQs

→ Can cream cheese replace mascarpone in the filling?

Yes, you can substitute mascarpone with an equal amount of cream cheese, but expect a denser, firmer texture and richer flavor compared to the lighter, silkier result you get from mascarpone.

→ How long does the cheesecake need to chill?

It's best to chill for at least 2½ to 3 hours after adding the main layer, then another 1-2 hours after the topping to ensure it is fully set and slices cleanly.

→ What equipment is necessary for preparation?

A food processor (for crust), handheld mixer (for the creamy layer), mixing bowls, and a square baking pan (either 8x8 or 9x9 inches) are recommended for even results.

→ Can I freeze the dessert to help set it?

If the blueberry filling is sliding off, placing the finished cake in the freezer for 30-60 minutes can help firm up the topping for easier slicing and serving.

→ Is fresh lemon juice important or can it be substituted?

Fresh lemon juice is preferred for its vibrant flavor, but bottled juice can be substituted in a pinch if necessary.

→ How should leftovers be stored?

Keep leftovers covered in the refrigerator for up to 3 days. For longer storage, freeze individual slices and thaw before serving.