Refresh Your Summer Desserts with this No-Bake Lemon Blueberry Mousse Cheesecake!

Photo bythe handing dog

There's something magical about the combination of tangy lemon and sweet blueberries that screams summer. Imagine biting into a dessert that's light, fluffy, and packed with fresh flavors. That’s exactly what you’ll get with this No-Bake Lemon Blueberry Mousse Cheesecake! This dessert is not only a feast for the taste buds but also a beauty to behold, with its layers of vibrant blueberry mousse and creamy lemon filling. Best of all, you won’t even need to turn on your oven to enjoy this summertime treat.

A Perfect Summer Dessert Whether you're hosting a family get-together, a BBQ, or simply want to treat yourself to something refreshing on a hot day, this no-bake cheesecake is the way to go. The graham cracker crust gives a crunchy base, while the blueberry mousse adds a burst of fruity flavor. The lemon cream cheese filling is rich but balanced with just the right amount of tang, creating a dessert that is as flavorful as it is light.

Each spoonful combines the creamy texture of mousse with the zest of lemon and the juiciness of blueberries. It’s like summer on a plate! Let this dessert cool you down while keeping things bright and flavorful.

Recipe: No-Bake Lemon Blueberry Mousse Cheesecake

Ingredients: Crust:

• 1 ½ cups graham cracker crumbs
• 1/3 cup melted butter
• ¼ cup sugar

Blueberry Mousse:

• 1 cup fresh blueberries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon gelatin powder
• ¼ cup cold water
• ½ cup heavy cream, whipped

Lemon Cream Cheese Filling:

• 2 (8 oz) packages cream cheese, softened
• ⅔ cup sugar
• 2 tablespoons lemon zest
• ¼ cup lemon juice
• 1 cup heavy cream, whipped

Topping:

• ½ cup blueberry jam
• Fresh blueberries
• Lemon zest twists

Directions:

1. Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture firmly onto the bottom of a springform pan. Chill the crust in the refrigerator for about 30 minutes to set.
2. Make the blueberry mousse: In a blender or food processor, puree the fresh blueberries with sugar and lemon juice until smooth. In a small bowl, sprinkle gelatin over cold water and let it sit for 1 minute. Then, gently heat the gelatin mixture until fully dissolved, and stir it into the blueberry puree. Fold the whipped cream into the blueberry mixture carefully until everything is well combined. Spread the mousse evenly over the chilled graham cracker crust, and place it back in the fridge to chill for about 1 hour or until set.
3. Prepare the lemon cream cheese filling: In a large mixing bowl, beat the softened cream cheese, sugar, lemon zest, and lemon juice together until smooth and creamy. Gently fold the whipped cream into the lemon cream cheese mixture. Once the blueberry mousse is set, spread this lemon cream cheese layer evenly over the top.
4. Add the finishing touches: Gently spread the blueberry jam over the top of the cheesecake, then garnish with fresh blueberries and lemon zest twists for a beautiful and flavorful decoration.
5. Chill and serve: Refrigerate the cheesecake for at least 3 hours (or overnight) to allow all the layers to firm up and the flavors to meld together. When ready, release the springform pan and serve slices of this refreshing summer dessert!

The Ultimate Summer Delight This No-Bake Lemon Blueberry Mousse Cheesecake is the perfect way to enjoy a sweet treat without heating up your kitchen. The layers of creamy lemon filling and blueberry mousse blend together for a dessert that’s light, fruity, and satisfying. Whether you’re sharing it with friends or savoring a slice for yourself, this cheesecake will be your go-to summer indulgence. Make it ahead of time, let it chill, and watch as everyone comes back for seconds!

The No-Bake Lemon Blueberry Mousse Cheesecake is a fantastic and easy-to-make dessert that combines the refreshing flavors of lemon and blueberry in a light and creamy form, perfect for summer. The combination of the graham cracker crust, blueberry mousse, and lemon cream cheese filling makes this cheesecake a delightful and refreshing treat, without the need to turn on the oven.

For the crust, you'll combine graham cracker crumbs with melted butter and sugar, pressing it into the bottom of a springform pan. After that, the blueberry mousse is made by pureeing fresh blueberries with lemon juice and sugar, and then folding in whipped cream to give it that mousse-like texture. The lemon cream cheese layer adds a zesty, creamy contrast that pairs perfectly with the blueberry topping.

To finish, you top it off with a glossy blueberry jam and some fresh berries for a gorgeous presentation​(Countryside Cravings)​(No Plate Like Home).

This dessert is perfect for parties or any warm day where you want something sweet and refreshing without heating up your kitchen​(Countryside Cravings).