No-Bake Lemon Blueberry Torte
This lemon blueberry torte is a quick and easy no-bake cheesecake you can whip up with 7 ingredients and 20 minutes of hands-on prep time. Packed with fresh blueberries and zesty lemon flavors, nestled in a sweet cookie crust, this summer tart makes a nice light dessert the whole family will enjoy.
My go-to no-bake cheesecake recipe
This is my go-to no-bake cheesecake recipe I can quickly whip up in the morning or the night before and tailor to whatever cookies and fruit I have on hand. Here’s why you’ll love it as well:
- Quick and easy: This simple cheesecake is incredibly easy to make but looks like a fancy torte.
- No-bake cake: Enjoy this delicious summer cake without turning on the oven, perfect for hot summer days or when you’re short on time.
- Versatile: This blueberry tart can be easily adapted with different fruits or toppings, allowing for endless summer fruit variations to suit your taste.
Ingredients
- Fresh blueberries: You’ll need about 2 cups of blueberries for the topping. You can use fresh or macerated blueberries.
- Vanilla cookies: Plain vanilla cookies form the crust. Ensure they’re finely crushed. You can also use a graham cracker crust. Simply combine graham cracker crumbs, sugar, and butter.
- Butter: I prefer unsalted butter but you can also use salted butter to bind the cookie crust.
- Cream cheese: Regular cream cheese softened to room temperature is best for the cheesecake layer.
- Cream: You’ll need whipped heavy cream for the filling.
- Lemon: Depending on the size of the lemons, you’ll need 1-2 of them to juice and zest. Make sure to thoroughly wash the lemon before zesting and use organic ones if possible.
- Sugar: You’ll need 1 tbsp of confectioners’ sugar for the crust plus 1 tbsp for the blueberry topping. and 1/3 cup for the filling. I don’t recommend using granulated or brown sugar.
Variations
Summer fruit torte: Substitute the fresh blueberries with any family favorite fruits such as strawberries, raspberries, or peaches, depending on your preference and what’s in season.
Mini cheesecake tarts: You can also make mini blueberry cheesecakes using mini tart pans.
Blueberry sauce: Add a layer of blueberry pie filling instead of macerated blueberries. Simply combine cornstarch (about 1 tsp) or a small amount of flour, 1/4 cup sugar, and a pint of blueberries in a large saucepan, and stew the fruit for 20 minutes on low heat. Make sure the sauce is fully cooled before adding it to the cheesecake layer.
How to make blueberry torte
- Place vanilla cookies into a food processor.
- Pulse until you have fine crumbs.
- Add melted butter and powdered sugar to the crumbs.
- Press the crumbs into a 9-inch tart pan. Add to the refrigerator to set.
- Smooth out the softened cream cheese.
- Combine with powdered sugar, lemon juice, and lemon zest.
- Fold in whipped cream.
- Add cheesecake filling to the chilled cookie crust. Chill for a min. of 3 hours before adding the macerated blueberries on top.
Tips
- More butter: Depending on the cookies you’re using you might need to a bit more melted butter for the crust to hold together. Add 1 tbsp at a time.
- Room-temperature cream cheese: Make sure the cream cheese is softened to room temperature to ensure a smooth and creamy texture in the filling.
- Chill time: Allow the blueberry torte to chill for the specified time to set properly and enhance the flavors.
- Gently folding: When incorporating the whipped cream into the cream cheese mixture, fold gently to avoid deflating the mixture and maintain a light and airy texture.
FAQ
While fresh blueberries are recommended for the best flavor and texture, you can use frozen blueberries if fresh ones are not available. Thaw and drain them before macerating them.
The torte can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.
Related recipes
For more delicious cakes, check out the following recipes:
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No-Bake Lemon Blueberry Torte
Ingredients
Cookie crust
- 8 oz vanilla cookies
- 6 tbsp butter unsalted
- 1 tbsp powdered sugar
Cheesecake filling
- 16 oz cream cheese room-temperature
- 2/3 cup powdered sugar
- 4 tbsp lemon juice
- 1 tsp lemon zest
- 3/4 cup heavy cream
Blueberry topping
- 2 cups fresh blueberries
- 1 tbsp powdered sugar
- 1 tbsp lemon juice
Instructions
- In a food processor, pulse the vanilla cookies until they form very fine crumbs. Mix with melted butter and sugar until well combined. Press the mixture firmly onto the bottom and up the sides of a 9-inch tart pan, springform pan, or pie pan. Chill in the refrigerator for at least 20 minutes to set while preparing the filling.8 oz vanilla cookies, 6 tbsp butter, 1 tbsp powdered sugar
- In a large mixing bowl, soften the room-temperature cream cheese with a hand mixer or stand mixer until smooth. Add the powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.16 oz cream cheese, 2/3 cup powdered sugar, 4 tbsp lemon juice, 1 tsp lemon zest, 3/4 cup heavy cream
- Spread the cream cheese mixture evenly over the chilled crust.
- Cover the tart with plastic wrap and refrigerate for at least 3 hours, or until set.
- Meanwhile, in a large bowl, add the remaining tablespoon of sugar, 1 tsp lemon juice to the fresh blueberries. Mix, cover, and set aside to macerate.2 cups fresh blueberries, 1 tbsp powdered sugar, 1 tbsp lemon juice
- Add the macerated berries on top of the creamy cream cheese layer just before serving.
- Slice and serve immediately chilled with a dusting of powdered sugar, a dollop of cool whip or homemade schlag.
Video
Notes
- More butter: Adjust melted butter as needed for the crust to hold.
- Room-temperature cream cheese: Soften for a smooth filling.
- Gentle folding: Fold whipped cream gently for a light texture.
- Chill time: Allow proper chilling for the cheesecake to set.
