No Bake Lemon Blueberry Cheesecake

I love blueberry cheesecake (and strawberry cheesecake) and decided to make this for a Halloween pumpkin carving party my dad had with friends and family all bringing dishes.  It was my SIL’s birthday the week before and I was going to make this recipe but my dad had already bought dessert.  So I saved this one for the party.  I made it two ways.  The first in a 9×9 dish and I cut it into squares to serve it.  The second on was in a pie pan.  Exact same recipe.  Just different shape (so you can technically call the 9×9 dish lemon blueberry cheesecake bars if you cut them in squares).  It was pretty to serve and amazing to eat.  Since it needs to chill and set a few hours make sure you give yourself plenty of time when making it.  It can be made the night before.  That way you aren’t rushed to have it set on time.

Add Extra Zest If Your Want It Lemony!

Step one:  Spray 9×9 pan or round glass dish with cooking spray.

Crush graham crackers completely or put them in a food processor.  Add melted butter, stir and press to the bottom of the pan.  Using the back of a fork helps.

Add cream cheese and sugar into a bowl and mix until smooth.

Zest a lemon or two.  Get as much as you can off of one.  Using a lemon zester makes it quick and easy. (Be careful and don’t zest your knuckles.  Been there, done that).

If you want it extra lemony add a little extra zest.

Add in the lemon juice and mix it in.  Then add the zest in and mix a little more.

Finally add the half and half and mix one more time. Beat until it is all combined nicely.

Press graham crackers mixture to the bottom of the pan. If had known years ago that a crust can be easily made with two ingredients I would have made pies more often! Add the cream cheese mixture on top.  Scoop it into the corners and middle and spread it so the piles meet.  Don’t spread it too thin, the crust will pull it and get mixed on top.

Put in the fridge and let chill 2-3 hours until it is set.  Do not add the blueberry pie topping until after this!  Once it is set you can add the topping.  I waited until I got to my dad’s house.  That way it wasn’t as messy to transport and had better presentation when I set it out for everyone.

Add fresh blueberries to the pie. Scatter them as you like. I put 5-6 of them in the four corners for the square dish and just randomly for the round dish.

This is the one I did with the premade pie crust.  It was really the leftover mixture and pie topping.  But no one else knew that.  It still tasted great.  If I had more cream cheese and pie mixture I would have filled it higher.

 

Sliced and ready to eat.  My first lemon blueberry cheesecake.  Next time I make it I’ll definitely make it thicker.  The crust, cheese cake mix especially.  I got a ton of compliments on it at the party and all of it was consumed!

 

Ingredients:

2 packages of 8 oz cream cheese (leave out on countertop to soften).

1/4 cup powdered sugar.

1/2 cup half and half (room temp or heat a little in microwave if it was refrigerated).

2 Tablespoons lemon juice.

1 Tablespoon lemon zest.

 

Crust:

1 cup graham crackers (crush or crumble them).

5 Tablespoons melted butter.

 

You can use a pre-made pie crust too if you want to make it quicker.

 

Topping:

1 can Blueberry pie topping (21 oz).

1 container fresh blueberries.

Optional: Cool Whip or  Reddi Whip.

 

If you make this please share!  Let me know if you added your own twist to it!

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Check out another delicious cheesecake here; Nutella Swirled Cheesecake Bars