Ingredients
- Crust Layer:
- 2 packages of regular graham crackers (5 ounces each package, 10 ounces total)
- 5 tablespoons of unsalted butter, melted and cooled (can substitute coconut oil in the same amount), plus more if needed
- No Bake Cheesecake Layer:
- 2-8 ounce packages of cream cheese (can substitute Mascarpone cheese), room temperature
- 1-14 ounce can of sweetened condensed milk
- ¼ cup fresh, squeezed lemon juice
- 1 teaspoon vanilla extract
- Crumble Layer: *These amounts makes a thick crust as shown in the pictures, you can make ½ this amount by reducing the ingredients by half to make a thinner crumble top
- 1 cup dark brown sugar
- 2-1/2 cups all-purpose flour, plus more if needed (to form large crumbs)
- 1 cup tablespoons coconut oil or butter, melted and cooled to room temperature
- Lemon Layer:
- 5 ounces (about ½ of a 10 ounce jar) lemon curd either homemade or store bought (I used store bought for this recipe)
- Toppings Layer
- 1 package (1 pint) fresh, washed & dry blueberries
- 1 recipe Vanilla Whipped Cream
- 1-2 tablespoons confectioner's sugar, to dust
Recipe Description
This No Bake Blueberry Lemon Crumble Cheesecake is delicious, zesty and filled with fresh blueberries! Top it off with some Vanilla Whipped Cream for a perfect no bake, Summer dessert!
This No Bake Blueberry Lemon Crumble Cheesecake is the perfect hot weather dessert because you don’t have to turn the oven on to make it! This recipe actually inspired a simplified version that I recently did for the SoFabFood website. I will be doing another version of it for Amanda’s Cookin’ as well (see all the recipes on Life’s Little Sweets that have been on Amanda’s Cookin’ here). There is just something about the lemon and blueberry flavors that I find inspiring because they go together so well and are perfect for Summer.
