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–+ servings
Lemon and blueberry torte on a wooden board next to a linen tea towel.

No-Bake Lemon Blueberry Torte

Caro Jensen
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.
5 from 1 vote
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Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course Cake, Dessert
Cuisine American
Servings 16 servings
Calories 252 kcal

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

  1. More butter: Adjust melted butter as needed for the crust to hold.
  2. Room-temperature cream cheese: Soften for a smooth filling.
  3. Gentle folding: Fold whipped cream gently for a light texture.
  4. Chill time: Allow proper chilling for the cheesecake to set.

Nutrition

Calories: 252kcalCarbohydrates: 21gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 53mgSodium: 183mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 686IUVitamin C: 4mgCalcium: 38mgIron: 0.1mg
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