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No Bake Lemon Blueberry Cheesecake Tart

No bake lemon blueberry cheesecake tart slice close up
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A creamy no bake cheesecake tart with bright lemon and sweet blueberries. This easy dessert features a buttery graham cracker crust and a silky filling that sets perfectly in the fridge. Perfect for warm weather gatherings and summer picnics.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Mix graham cracker crumbs, melted butter, 1/4 cup sugar, and salt in a bowl until it feels like wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Use a measuring cup to press evenly. Refrigerate while making filling.
  3. Beat softened cream cheese in a large bowl until smooth. Add powdered sugar, 1/4 cup lemon juice, lemon zest, and vanilla. Beat until silky.
  4. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture with a spatula until no white streaks remain.
  5. Pour filling into chilled crust and spread evenly. Refrigerate while preparing topping.
  6. In a small saucepan, combine blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat for 5 minutes until berries release juices and mixture bubbles.
  7. Stir in cornstarch slurry and cook for 1 minute until thickened. Remove from heat and let cool for 10 minutes.
  8. Spoon blueberry mixture over cheesecake filling, spreading gently to edges. Refrigerate for at least 4 hours or overnight.
  9. Before serving, dust with powdered sugar or garnish with fresh mint if desired. Slice and serve chilled.

Notes

For clean slices, chill the tart overnight. Use room temperature cream cheese to avoid lumps. The crust must be pressed firmly to prevent crumbling. Gluten free graham crackers work well for a gluten free version. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/no-bake-lemon-blueberry-cheesecake-tart/