Lemon Blueberry Swirl Cheesecake – Creamy No Bake layered cheesecake with lemon, blueberries and swirled with sweet blueberry sauce, all on top of my favorite Oreo crust!
Lemon Blueberry Swirl Cheesecake
I hold a special place in my heart for anything cheesecake, but I love pretty much any type of swirl dessert. Combination of blueberries, lemon and cheesecake together is absolutely incredible.
So if you are looking easy and delicious dessert the keep reading for all on how to make Lemon Blueberry Swirl Cheesecake.
This dessert looks so festive and so creamy, full of bright fresh citrus flavor and has a sweet berry burst that is perfect for the warmer months.
How to make Lemon Blueberry Swirl Cheesecake?
First of all is blueberry sauce, place 2 cups blueberries in a blender and pulse until mixture is pureed. In a small saucepan over medium heat, add blueberry puree, lemon juice and sugar.
Bring to a boil then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes, let cool to room temperature.
Then is Oreo crust, it is just simple mixture of Oreo crumbs and melted butter pressed in the bottom of the pan. Next layer is blueberry cheesecake layer, mix cream cheese and sugar until smooth and creamy, add cream cheese mixture into beaten heavy cream and mix and divide mixture into 2 equal portions in separate bowls.
To the first half of the mixture add blueberry sauce just until combined then gently spread over the crust, to the second half of the mixture add fresh lemon juice, lemon zest and 1-2 drops of yellow gel food coloring . Mix on low speed to combine then gently spread lemon cheesecake mixture over the top of the blueberry mixture.
The best part is blueberry swirl, spoon a few teaspoons blueberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect. It comes together in lest 30 minutes and is a real crowd pleasure.
How to freeze a Lemon Blueberry Swirl Cheesecake?
This Lemon Blueberry Swirl Cheesecake is the ultimate dessert because it is freezer friendly. To freeze a No Bake cheesecake, wrap in several layers of plastic wrap and place in the freezer.
Thaw at room temperature for at least 2 hours for easier slicing. When it is still partially frozen, the taste and texture is like an ice cream cake.
Two extremely flavors come together deliciously when a blueberry sauce get swirled through a creamy lemon blueberry cheesecake.
This is definitely a refreshing, super delicious creamy dessert! Enjoy!
Lemon Blueberry Swirl Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings30
minutes6
hours30
minutesLemon Blueberry Swirl Cheesecake – Creamy layered cheesecake with lemon, blueberries and swirled with sweet blueberry sauce, all on top of my favorite Oreo crust!
Ingredients
- For the crust:
2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
6 tablespoons unsalted butter, melted
- For the Blueberry sauce and swirl:
2 cup blueberries, fresh or thawed
1 Lemon, fresh squeezed lemon juice
2 tablespoons granulated sugar
- For the Cheesecake filling:
24 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 Lemon (zest of one lemon)
1 Lemon, fresh squeezed lemon juice
1-2 drops of yellow gel food coloring
- For Garnish:
Fresh blueberries and lemon slice, optional
Directions
- To make blueberry sauce:
- Place 2 cups blueberries in a blender and pulse until mixture is pureed
- In a small saucepan over medium heat, add blueberry puree, lemon juice and sugar
- Bring to a boil then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes, let cool to room temperature
- To make crust:
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened
- Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
- Place in the freezer while you make the filling
- To make cheesecake filling:
- In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
- In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
- Divide mixture into 2 equal portions in separate bowls
- To the first half of the mixture add blueberry sauce just until combined then gently spread over the crust
- To the second half of the mixture add fresh lemon juice, lemon zest and 1-2 drops of yellow gel food coloring and mix on low speed to combine then gently spread over the top of the blueberry mixture
- To make blueberry swirl:
- Spoon a few teaspoons blueberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect
- Set in the fridge to firm
- Refrigerate for at least 6 hours or until set
- When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
- Garnish with fresh blueberries and lemon slice, if desired
- Serve
