Lemon Blueberry No-Bake Cheesecake |
Author: Sarah Bakes Gluten Free
- 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
- 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.
* You could also try fresh raspberries, strawberries or blackberries!
Recipe by Ask Anna at https://askannamoseley.com/2013/06/lemon-blueberry-no-bake-cheesecake/
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