No-Bake Lemon Blueberry Mousse Cheesecake

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A Refreshing and Creamy Dessert for Any Occasion

This no-bake lemon blueberry mousse cheesecake is a delightful blend of tangy lemon, sweet blueberries, and creamy goodness. It’s perfect for summer gatherings or whenever you crave a light and fruity dessert.

Essential Ingredients and Tools for Perfect No-Bake Cheesecake

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Lemon Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped to soft peaks

For the Blueberry Mousse:

  • 2 cups fresh blueberries (plus extra for garnish)
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 1 teaspoon gelatin (dissolved in 2 tablespoons warm water)
  • 1/2 cup heavy cream, whipped to soft peaks

Tools:

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula

Step-by-Step Cooking Guide

  1. Prepare the Crust:
    In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the springform pan. Chill in the refrigerator for 15 minutes.
  2. Make the Lemon Cheesecake Layer:
    In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract, mixing until fully combined. Gently fold in the whipped cream until the mixture is light and fluffy. Spread the lemon cheesecake layer evenly over the crust and refrigerate.
  3. Prepare the Blueberry Mousse:
    In a small saucepan, cook the blueberries, lemon juice, and sugar over medium heat for 5 minutes until the blueberries soften and release their juices. Blend the mixture until smooth and strain to remove seeds. Stir the dissolved gelatin into the blueberry puree. Once cooled, fold the whipped cream into the blueberry mixture.
  4. Assemble the Cheesecake:
    Gently spread the blueberry mousse over the lemon cheesecake layer. Smooth the top with a spatula and refrigerate for at least 4 hours or until fully set.
  5. Garnish and Serve:
    Before serving, top with fresh blueberries, lemon slices, or a sprinkle of lemon zest for a decorative finish. Slice and enjoy!

FAQs About No-Bake Lemon Blueberry Mousse Cheesecake

How long does this cheesecake last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container.

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before cooking.

Can I make this cheesecake ahead of time?
Absolutely! It’s best made a day ahead to allow the flavors to meld.

Final Thoughts

This no-bake lemon blueberry mousse cheesecake is not only visually stunning but also bursts with flavor. It’s creamy, fruity, and refreshing—a perfect dessert for special occasions or a weekend treat. Give it a try and share it with your loved ones!