Yes, you can make this easy and delicious Blueberry Lime No Bake Cheesecake in under 1 hour. As far as summer no bake recipes go, when it’s too hot to bake, but you still want an easy dessert that’s as pretty as it is tasty, this keeper of a recipe ticks all the boxes!
A simple graham cracker crust provides the base for a delightfully bright lime cheesecake with swirls of homemade blueberry jam. The whole cheesecake comes together in under 1 hour. It can be eaten immediately, but for perfect slices, allow it to chill for a minimum of four hours before serving.
If you just got back from blueberry picking and you’re wondering what to do with all the lovely fruit in your kitchen, this simple jam and Blueberry Lime No Bake Cheesecake should help you put a dent in your harvest. Gather your ingredients, read on and then meet me back here to put it all together.
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You May Never Buy Jam Again Once You Start Making Your Own
Nothing captures the flavor of summer in a tiny jar like homemade jams, jellies and preserves. I talk about this to some length in my post on Easy Strawberry Basil Jam in 15 Minutes. The truth is, once you get in the habit of making jam from scratch – whether you can it or just do a quick refrigerator jam – it’s hard to go back to store bought afterwards. And although I love making this recipe and other jams with seasonal fruit, you can always freeze your harvest or use store-bought frozen berries anytime you want to whip up a batch.
I love combining the flavors of fruit with herbs we might typically think of as savory. For example, strawberry and basil are a delightfully natural flavor combination. Another of my favorite duos is thyme with blueberries. As a standalone, my favorite way to enjoy these blueberry and thyme preserves is on a perfectly toasted English muffin with a lovely cup of coffee on the side. However, in this dessert, the thyme adds beautiful herbal notes to this finished cheesecake.
Origins of the No Bake Cheesecake Filling
No bake cheesecake filling has a fascinating history. Its origins can be traced back to the 1930s when refrigerators became more common in American households. To the joy of home cooks everywhere, the refrigerator made it possible to create a creamy and delicious cheesecake without the need for baking. The concept of no bake cheesecake quickly gained popularity, offering a convenient and time-saving alternative to traditional baked cheesecakes. Today, no bake cheesecakes are enjoyed in various flavors and variations, including this irresistible Blueberry Lime No Bake Cheesecake, which combines the bright citrus notes of lime with the sweetness of blueberries for a truly delightful dessert.
No bake cheesecakes differ from traditional cheesecakes in terms of their ingredients and preparation method. While traditional cheesecakes rely on eggs as a binder while baking in the oven, no bake cheesecakes are made without eggs or the need for baking. This allows for a simpler and quicker process, as well as a lighter and creamier texture in the final product. For those hot summer months when you don’t want to turn on your oven, it’s a cool and convenient way to enjoy a delicious dessert.
Five Simple Stages to this Delightful Dessert
As far as summer no bake recipes go, this one is pretty easy, and I break it down into stages to keep things even more simple.
Stage 1. Make the blueberry jam ahead of time. Of all the elements in this no bake cheesecake recipe, the jam takes the most time. That said, I recommend making it ahead of when you plan to assemble your cheesecake.
You can easily make this jam a week in advance; however, I recommend hiding it in the back of the refrigerator and labeling it clearly, otherwise someone might break into. I speak from experience here as I came home after running errands one morning just to hear my husband tell me how much he “really enjoyed that blueberry jam on toast”. A return trip to the grocery was in order for more blueberries. Soon afterwards we implemented a robust post-it note policy on ingredients in the refrigerator, but that is another story.
Stage 2. Fudge if you need to on the graham cracker crust. If you’re tight on time, there’s no shame in using a 9-inch pre-made, store-bought graham cracker pie crust. You can use an 8-inch shell, but you’ll have a little extra filling left over. This is not necessarily a bad thing as you can fill a couple little single-serve cups. Consider it your personal reward for all your hard work in the kitchen!
If you have a special event like a party or shower, these blueberry lime no bake cheesecakes are absolutely adorable when served in mini pie shells. You can also assemble this dessert in individual cups by using the graham cracker crust recipe provided below. Simply skip the baking portion of the recipe if you choose to go the cup route.
Stage 3. Assembling the cheesecake. This is the only stage you have to see through from start to finish, but I assure you that it goes very quickly. Have your cream cheese mixture whipped and ready when you begin whipping your heavy cream. Why? When you begin adding the cooled gelatin to the whipping cream it will begin to firm up. You don’t have to race through this step, but you can’t whip the cream in advance and them come back to it later in the day as the gelatin will start to set – or fortify – the whipped cream. You want to fold the fortified whipped cream into the cream cheese mixture as soon as you have reached stiff peaks.
Once you have your no bake cheesecake batter completed, separate out 1 cup of the white cheesecake batter and mix in 1 Tbsp. of the cooled blueberry preserves. This lavender-colored layer provides a nice level of contrast against the white cheesecake batter and the deep purple jam that is swirled throughout this no bake cheesecake recipe.
I call for alternating layers of the white cheesecake batter, the lavender cheesecake batter and blueberry jam to achieve the lovely swirled effect in every slice of this blueberry lime no bake cheesecake.
To finish this no bake cheesecake recipe, top with the remaining jam that we set aside in the directions. You can top with fresh blueberries and a sprig of thyme for a pretty effect. The fresh blueberries add a nice pop of freshness to the finished pie, but both the fresh blueberries and thyme are completely optional.
If you’d like to see a short video of how this dessert comes together, check out my social media channels. There you will find a short reel of this recipe coming together from start to finish.
Stage 4. Waiting is the hardest part, but just chill. If you want the nice clean slices of a traditional cheesecake, you’ll need to allow the finished cheesecake to chill and rest in the refrigerator for a minimum of four hours, but overnight is best. Why the wait? We need to let the swirls of batter settle and the gelatin do its work of creating a lovely, homogenized no bake cheesecake. If you don’t have the luxury of time, use the single-serve cup method if you need a super quick dessert. All the flavor, minus the wait time.
So Many Options for Assembling this Blueberry Lime No Bake Cheesecake Recipe
As with many of my recipes, I like to experiment with different ways to present the final product. One thing I love about this no bake cheesecake filling is that it gives you complete creative control over how you choose to assemble the parts of this dessert.
For example, you can present it as a pie by following the steps outlined below in the directions. Simply use a pre-baked graham cracker crust as your base, fill and chill, and serve as a classic no bake cheesecake.
For mini pies, instead of using a single pie crust, divide the crust and filling into individual tartlet pans or mini pie molds for individual-sized servings.
Glasses are even easier because they allow you to skip the pre-bake process for the shell. They also allow you to create a sophisticated presentation by assembling the cheesecake in individual glasses or dessert cups. Simply layer the crust, filling, and blueberry swirl for an elegant and portable dessert option.
In terms of the crust, you can use the graham cracker crust recipe provide below, but there is no shame in cheating and using a pre-made crust that you purchased at the store if time it tight or if you need a gluten-free crust to suit dietary preferences.
Although this cheesecake features a blueberry jam swirled between the lime cheesecake, I encourage you to also try other fruit flavors like the strawberry basil jam referenced earlier in this blog post. Peach and mango puree are other great options you could experiment with as they add an extra layer of flavor and visual appeal to your dessert.
Please note that these options offer flexibility and creativity in presenting your irresistible Blueberry Lime No Bake Cheesecake. Enjoy the process of assembling and savor the indulgent flavors of this delightful dessert.
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Hello, foodie friend! Thank you for visiting MOstly Bakes! If you’re enjoying this and other recipes on the blog, I’d like to invite you to connect with me on social media via Instagram, Facebook and Pinterest. I look forward to connecting with you there!
Blessings & enjoy!
Irresistible Blueberry Lime No Bake Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy8
servings30
minutes30
minutesA simple graham cracker crust provides the base for this delightfully bright lime cheesecake, with swirls of homemade blueberry jam.
Ingredients
- For the Graham Cracker crust
2 Cups graham cracker crumbs, ground fine
1/4 cup brown sugar
1/2 cup unsalted butter, melted
- For the blueberry thyme jam
2 1/2 cups blueberries (fresh or frozen)
1/4 cup granulated sugar
2 Tbsp. lime juice
2 Tbsp. water
1 sprig thyme
Pinch of salt
- For the lime cheesecake filling
1 1/2 tsp. unflavored gelatin
1 Tbsp. fresh lime juice
1 Tbsp. cold water
16 ounces cream cheese, room temperature
2/3 cup granulated sugar
1/2 tsp. lime zest
1/4 cup sour cream
1 cup cold heavy whipping cream
Extra fresh blueberries for garnish (optional)
Directions
- Prepare the graham cracker pie crust
- Combine the graham cracker crumbs and brown sugar in a bowl. Stir to combine.
- Add the melted butter and stir until completely combined.
- Gently press the crust mixture into a 9-inch pie pan with the back of a measuring cup. Work the crust mixture up the sides of the pan.
- Bake at 350 degrees F. for 8 – 10 minutes. Remove from the oven and allow to cool to room temperature before assembling the finished pie. NOTE: To save time, you can use a prepared 9-inch graham cracker pie crust. If you use an 8-inch pie crust, you will have a little of the pie filling left over.
- Prepare the blueberry jam
- If using fresh blueberries, rinse and drain them thoroughly. Discard any stems or damaged fruit.
- Add fruit, sugar, lemon juice and a sprig of thyme to a heavy-bottom saucepan. Bring mixture to a boil over medium heat. Stir constantly to avoid sticking or burning.
- The jam will start to thicken and is ready when it coats the back of a spoon (approximately 15 minutes). When you can run your finger through the middle of the jam and it leaves a clear path on the back of the spoon, it is ready.
- Remove the sprig of thyme from the jam and allow to cool to room temperature before assembling the cheesecake.
- Prepare the cheesecake filling
- In a small, microwave safe bowl, bloom the gelatin in 1 Tbsp. of cold water and 1 Tbsp of lime juice for 3 minutes. Place the gelatin mixture in the microwave for 10-15 seconds to dissolve. Allow the gelatin to cool while you prepare the cream cheese mixture.
- In a large mixing bowl, whip the cream cheese with 2/3 cup sugar and lime zest until it is smooth and no lumps of cream cheese remain. Approximately 5 minutes.
- Add the sour cream to the cream cheese mixture and whip until combined. Set aside.
- In a separate mixing bowl, whip the heavy cream until it just starts to thicken. Slowly add the cooled gelatin mixture to the heavy cream. Increase the speed to high and continue to whip until stiff peaks form, but don’t over whip.
- Gently fold 1/3 of the whipping cream mixture into the cream cheese mixture. Repeat the process two more times until all the whipped cream is evenly incorporated into the cream cheese mixture.
- Assemble the no bake cheesecake
- Reserve 2 Tbsp. of the blueberry jam for topping the cheesecake.
- Separate 1 cup of the cheesecake mixture into a small bowl. Add 1 Tbsp. of the blueberry jam and combine until you have a nice lavender color.
- Spread approximately 1 cup of the white cheesecake mixture across the bottom of the pie crust. Use the back of a spoon or a small offset spatula to spread the cheesecake batter.
- Add a few spoonfuls of the blueberry cheesecake mixture and swirl over the top of the white cheesecake batter layer.
- Add 2 Tbsp. of the blueberry jam on top of the cheesecake batter and swirl. Repeat the process until all the batter is gone. Smooth out the top of the cheesecake.
- Finish the no bake cheesecake with the remaining 2 Tbsp. of blueberry jam. Transfer to the refrigerator to chill for a minimum of four hours before serving, but overnight is best for easier slicing. Cheesecake will keep in the refrigerator for up to 5 days covered.
