Lemon Blueberry Frozen Cheesecake
Kenna's Cooks published this recipe on kennascooks.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Andries Jongsma on SeeMeCook
A refreshing, no-bake frozen dessert featuring a buttery graham cracker crust and a creamy cheesecake filling packed with fresh blueberries, bright lemon zest, and optional swirls of blueberry jam.
- Time
- 8 hours 30 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 115 g
- 170 g
- 300 g
- 4 g
- 150 g
- 3 g
- 360 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.41 kg before cooking, which is about 175 g per serving.
Steps
Begin by melting the butter and combining with the graham cracker crumbs. Mix until evenly coated.
Press the graham cracker crumbs firmly into a parchment-lined cake pan (about 2 inches deep) to form an even crust.
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.
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.
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.
Pour the mixture on top of the graham cracker crust. If using blueberry jam, dollop it on top and swirl it with a toothpick.
Freeze for 6-8 hours, or preferably overnight, until firm.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 598
- Protein
- 8 g
- Carbs
- 45 g
- Fat
- 44 g
- Fiber
- 1 g
Where the calories come from
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