No Bake Lemon Cheesecake w/ Fresh Blueberry Compote

June 03, 2018

We were in search of a new dessert recipe to try out and while we just love no- bake cheesecakes I wanted to find a way to incorporate some of the fruit I had frozen in the freezer from last summer. We finally settled on a no bake lemon cheesecake with some freshly made blueberry compote.

It was so delicious! The lemon flavor wasn't overpowering and the no bake cheesecake was nice and fluffy.

Ingredients:

Crust:

2 cups graham cracker crumbs

1/4 cup granulated sugar

1 tsp. ground cinnamon

1/2 tsp. salt

7 Tbsp. butter, melted

1 Tbsp. lemon juice

Filling:

2 8- ounce packages of cream cheese, softened.

2 cups powdered sugar

1 Tbsp. lemon juice

1 Tbsp. vanilla extract

1 8-ounce container Cool Whip

Blueberry Topping:

2 cups frozen blueberries

1/4 granulated sugar

1 Tbsp lemon juice

1/2 Tbsp corn starch

1/3 cup water

In a small bowl I combined all the crust ingredients and mixed until it was the texture of coarse sand and would clump together when pinched it.

I poured the crust mixture into the springform pan and pressed it evenly along the bottom and up the sides just a bit. Then I set it in the fridge while I mixed up the filling.

In the bowl of my stand mixer, I mixed up the two packages of cream cheese. Then I added in the sugar, lemon juice, and vanilla extract.

I slowly added in the entire container of cool whip and whipped the mixture on high for just a couple of minutes. I wanted it nice and airy.

I poured the filling into the spring form pan and used a spatula to smooth it all out. Then I covered it and placed it in the fridge for a few hours until we'd be ready to serve it.

An hour or so before serving the dessert I mixed up the fruit compote (you can cook it up ahead of time and refrigerate it if you prefer). In a small sauce pan I mixed all of the ingredients together and brought it to a low boil over medium heat. I kept cooking it until a lot of the juice had boiled down and I had a consistence that I liked. I did test it for sweetness too to see if needed to add a bit more sugar.

Once my compote had cooled slightly, I took my cheesecake out of the fridge and removed the sides of my pan. I didn't add the blueberries on the whole cheesecake since most of my boys prefer the cheesecake without fruit.