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Lemon Blueberry No Bake Cheesecake

Lemon Blueberry No Bake Cheesecake

This my friends, is one of the easiest and yummiest desserts! Light, fluffy, and not too sweet. It only takes a few ingredients to whip up these individual lemon blueberry, no bake cheesecakes. There is no crust (which saves on calories and makes them gluten free). I love the mix of fresh blueberries and lemon zest. Don’t you? These are a great dessert for summer time. No need to turn on that hot oven.

I hope you enjoy this recipe as much as I do! I actually shared it last summer on my blog and you can check out the original post here. Make these no bake cheesecakes for your next summer barbecue or picnic at the park!

Lemon Blueberry No Bake Cheesecake

makes 6 servings

  • 2/3 cup sugar
  • zest of 1 lemon
  • 1 {8-ounce} package light cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • 1 {8-ounce} tub non-dairy whipped topping {I use Trader Joe’s all-natural House Whip}
  • 1 cup fresh blueberries*
  • additional blueberries to garnish

In blender or food processor, add sugar, lemon zest, cream cheese, and lemon juice. Mix until smooth.  Add blueberries and blend until you can still see specks of the blueberries. Pour blueberry mixture into large mixing bowl. Gently fold in the whipped topping using a rubber spatula, just until blended (reserve a bit of the topping if you would like, for garnish). Spoon into 6  single-serving dessert cups. Cover with plastic wrap and refrigerate for at least 2 hours. To serve, garnish with whipped topping and fresh blueberries.

*I have also made this dessert with fresh raspberries. Delicious. You could even try fresh strawberries or blackberries!

Lemon Blueberry No Bake Cheesecake

If you’d like a delicious summer cocktail to go along with this, try my Blueberry infused Vodka Lemonade!

Blueberry Infused Vodka Lemonade - Ask Anna

 

Lemon Blueberry No-Bake Cheesecake
 
Print
Author: Sarah Bakes Gluten Free
Recipe type: Dessert
Serves: 6
Ingredients
  • ⅔ cup sugar
  • Zest of 1 lemon
  • 1 {8-ounce} package light cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • 1 {8-ounce} tub non-dairy whipped topping {I use Trader Joe's all-natural House Whip}
  • 1 cup fresh blueberries*
  • Additional blueberries to garnish
Instructions
  1. In blender or food processor, add sugar, lemon zest, cream cheese, and lemon juice.
  2. Mix until smooth.
  3. Add blueberries and blend until you can still see specks of the blueberries.
  4. Pour blueberry mixture into large mixing bowl.
  5. Gently fold in the whipped topping using a rubber spatula, just until blended (reserve a bit of the topping if you would like, for garnish).
  6. Spoon into 6  single-serving dessert cups.
  7. Cover with plastic wrap and refrigerate for at least 2 hours. To serve, garnish with whipped topping and fresh blueberries.
Notes
* You could also try fresh raspberries, strawberries or blackberries!
3.2.1230
 
 

Contributors// Gluten Free// Recipes

About Sarah Hornacek

My name is Sarah and I'm the author/baker over at Sarah Bakes Gluten Free Treats!  It truly is a dream come true to share my yummy gluten free recipes with you.  Come on over and bake with me, http://www.sarahbakesgfree.com

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Comments

  1. Michelle says

    June 25, 2013 at 9:22 am

    Yum! Since I am Dairy Free, I’d use Daiya brand gf, soy-free, nut free vegan strawberry cream cheese. For the Whipped Topping, I’d use either store-bought rice-whip or make my own using the chilled can of coconut milk method. (chill a can of full-fat coconut milk overnight in the fridge, use ONLY the top portion of the chilled coconut milk, scoop that part into a bowl and mix it with 1/2 cup agave, powdered sugar or coconut sugar (or sweetner of choice).

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