No Bake Lemon Cheesecake w/ Fresh Blueberry Compote

We were in search of a new dessert recipe to try out and while we just love no- bake cheesecakes I wanted to find a way to incorporate some of the fruit I had frozen in the freezer from last summer.  We finally settled on a no bake lemon cheesecake with some freshly made blueberry compote.  

It was so delicious!  The lemon flavor wasn't overpowering and the no bake cheesecake was nice and fluffy.  


2 cups graham cracker crumbs
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
7 Tbsp. butter, melted
1 Tbsp. lemon juice

2 8- ounce packages of cream cheese, softened. 
2 cups powdered sugar
1 Tbsp. lemon juice
1 Tbsp. vanilla extract
1 8-ounce container Cool Whip

Blueberry Topping:
2 cups frozen blueberries
1/4 granulated sugar
1 Tbsp lemon juice
1/2 Tbsp corn starch
1/3 cup water

In a small bowl I combined all the crust ingredients and mixed until it was the texture of coarse sand and would clump together when pinched it. 

I poured the crust mixture into the springform pan and pressed it evenly along the bottom and up the sides just a bit. Then I set it in the fridge while I mixed up the filling.

In the bowl of my stand mixer, I mixed up the two packages of cream cheese. Then I added in the sugar, lemon juice, and vanilla extract.

I slowly added in the entire container of cool whip and whipped the mixture on high for just a couple of minutes.  I wanted it nice and airy.

I poured the filling into the spring form pan and used a spatula to smooth it all out.  Then I covered it and placed it in the fridge for a few hours until we'd be ready to serve it.

An hour or so before serving the dessert I mixed up the fruit compote (you can cook it up ahead of time and refrigerate it if you prefer).  In a small sauce pan I mixed all of the ingredients together and brought it to a low boil over medium heat. I kept cooking it until a lot of the juice had boiled down and I had a consistence that I liked.  I did test it for sweetness too to see if  needed to add a bit more sugar.

Once my compote had cooled slightly, I took my cheesecake out of the fridge and removed the sides of my pan.  I didn't add the blueberries on the whole cheesecake since most of my boys prefer the cheesecake without fruit.

We cut slices and spooned the compote over each individual slice as desired.

Doesn't that look so good?!

It would make an excellent 4th of July dessert too.

Linking Up with:

artsy-fartsy mama


  1. Oh my goodness this look delicious! Cheesecake is one of my favourites, especially the unbaked kinds. You've made my tummy rumble reading this #weeekendbloghop

    1. Thank you! No bake cheesecakes is one of my absolute favorites too.

  2. Oh wow, this looks amazing. Cheesecake is one of my favourites and yours looks delicious with the blueberries. Thanks for sharing at Welcome To The #Weekendbloghop

  3. This will be a delicious dessert that we will love! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen


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