Lemon Blueberry Frozen Cheesecake

Ingredients

• 0.5 cup salted butter (melted)
• 2 cup graham cracker crumbs
• 1 block cream cheese (softened, room temperature)
• 1 can sweetened condensed milk
• 1 tsp vanilla extract
• 1 cup blueberries (slightly mashed)
• 0.5 lemon zest (from half a lemon)
• 1.5 cup heavy cream
• 2 tbsp blueberry jam (optional, for swirling)

Steps

1. 1

   Begin by melting the butter and combining with the graham cracker crumbs. Mix until evenly coated.

2. 2

   Press the graham cracker crumbs firmly into a parchment-lined cake pan (about 2 inches deep) to form an even crust.

3. 3

   In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla and beat again until combined and few lumps remain.

4. 4

   In another separate bowl, whip the heavy cream until medium stiff peaks form. Be careful not to over-whip, or the cream may become grainy.

5. 5

   Gently fold the mashed blueberries, lemon zest, and whipped cream into the cream cheese mixture using a spatula. Use gentle folding motions rather than stirring to preserve the air in the cream.

6. 6

   Pour the mixture on top of the graham cracker crust. If using blueberry jam, dollop it on top and swirl it with a toothpick.

7. 7

   Freeze for 6-8 hours, or preferably overnight, until firm.

8. 8

   Remove from the freezer 10-15 minutes before serving to achieve the best texture for slicing.

Notes

Use room temperature cream cheese to ensure a smooth filling without lumps. When whipping the cream, stop as soon as medium stiff peaks form. For the best texture, let the cheesecake sit at room temperature for 10-15 minutes before serving.

Nutrition per serving

• dessert
• no-bake
• frozen
• cheesecake
• blueberry
• lemon
• summer
• vegetarian