No Bake Blueberry Cheesecake (Print Version)
Creamy blueberry cheesecake with lemon curd layers and a buttery graham crust; a simple, irresistible chilled dessert.
# Ingredients:
→ Crust
01 -
10 ounces graham crackers
02 -
8 tablespoons unsalted butter, melted and cooled
→ No Bake Cheesecake Layer
03 -
16 ounces mascarpone cheese
04 -
14 ounces sweetened condensed milk
05 -
1/4 cup lemon juice, freshly squeezed
06 -
1 teaspoon vanilla extract
→ Lemon Curd Layer
07 -
5 ounces lemon curd
→ Toppings
08 -
21 ounces blueberry pie filling
09 -
lemon zest, optional as garnish
# Steps:
01 -
Grease a 9x9 inch square pan with canola oil or any liquid oil at room temperature.
02 -
Blitz the graham crackers in a food processor until fine crumbs form. Mix with the melted butter until combined. Press the mixture evenly into the bottom of the pan.
03 -
Using a handheld mixer, whip the mascarpone cheese until smooth. Add the sweetened condensed milk, lemon juice, and vanilla extract, and mix until combined. Pour the mixture over the crust and spread evenly with a rubber spatula.
04 -
Cover the pan and refrigerate for 2 1/2 to 3 hours, or until firm.
05 -
Spread the lemon curd evenly on top of the chilled cheesecake layer using a rubber spatula.
06 -
Pour the blueberry pie filling evenly over the lemon curd layer. Cover and refrigerate for another 1 to 2 hours to allow the dessert to firm up. Garnish with lemon zest, if desired.
# Notes and Tips:
01 -
You can substitute mascarpone cheese with 16 ounces of cream cheese, which will make the final texture denser and more structured.
02 -
Blueberry pie filling may slip off when sliced; freezing for 30 minutes to an hour can help solidify the topping.