No-bake lemon curd cheesecake marbled with blueberry pie filling, this is the creamiest, softest cheesecake you can imagine. Ready in 15 minutes.
This no-bake lemon curd cheesecake with blueberries might be the quickest, simplest cheesecake I have ever made. The main reason for that is the use of canned ingredients, ingredients I already had in the fridge/pantry, like homemade lemon curd and blueberry pie filling.
Once you have all the ingredients in front of you, you will probably not need more than 10 minutes to make it.
And it is also one of the most delicious as well. It is so incredibly creamy, sweet and tangy and those blueberries just make everything perfect.
Next time try a baked lemon curd blueberry cheesecake.
What do you need?
Cookies and butter for the base:
- You can use graham crackers, digestives, butter cookies or biscuits (Butterkekse/Petit Beurre).
Dairy:
- Cream cheese, Philadelphia-style
- Mascarpone
Lemon curd:
- Homemade or bought
Blueberry filling:
- Homemade or bought
- You can use other pie fillings as well, something like cherry, for instance.
How to make?
The no-bake lemon curd cheesecake needs to be made one day in advance as it will have to set well overnight.
Crust:
- You can crush the cookies in the food processor or place them in a freezer bag and crush them with a rolling pin.
- Melt the butter in a small saucepan, mix well with the crushed cookies.
- Press the mixture onto the base of a small springform (about 20 cm/8-inches).
Filling:
- Whisk together the cream cheese, mascarpone, and lemon curd until smooth.
- You can add some sugar to taste if you like. I never find it necessary because the lemon curd is always so sweet. But do taste, and add a couple of tablespoons sugar, if you like. Pour this mixture over the crust.
- Add some dollops blueberry sauce all over the filling, about 4-5 tablespoons.
- Use a fork to marble the filling. Don’t overdo it, or the mixture will not be marbled anymore.
- Place in the refrigerator and let set overnight.
- Remove the springform ring before serving and carefully transfer the cake onto a serving platter.
More no-bake cheesecakes:
Pumpkin Cheesecake with Gingersnap Crust
No-Bake Ricotta Cheesecake with Raspberries
No-Bake Lemon Curd Cheesecake
Ingredients
- 100 g cookies 3.5 oz , (Note 2)
- 60 g unsalted butter 2 oz/ ¼ cup
- 250 g cream cheese Philadelphia, 8.8 oz/ 1 cup
- 250 g mascarpone 8.8 oz/ 1 cup
- 300 g lemon curd 10.5 oz/ 1 ¼ cup, (Note 3)
- sugar optional (about 1-3 tablespoons, to taste)
- 4-5 tablespoons blueberry pie filling (Note 4)
Instructions
- Lightly grease the bottom of a 20 cm/8-inch springform. Line the base with parchment paper.
- Crust: Place the cookies in a food processor and process them into crumbs. Alternatively, place them in a freezer bag and crush them with a rolling pin. Melt the butter in a small saucepan and mix it with the crushed cookies. Press this mixture onto the base of the springform.
- Filling: In a larger bowl, whisk the cream cheese, mascarpone, and lemon curd until smooth. Taste the mixture and add a little bit of sugar if you find it necessary. Pour the mixture into the springform and level.
- Marble filling: Add some dollops of the blueberry pie filling all over the surface of the cake and marble the cake using a fork.
- Refrigerate to firm up overnight. Remove the ring of the springform and transfer the cake onto a serving platter very carefully.
Notes
- Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
- Graham crackers, digestives, butter biscuits, or cookies (Butterkekse/Petit Beurre) are all perfect.
- Homemade or bought.
- Homemade or bought.
John Garland
Monday 22nd of June 2020
Love these recipes Problem is, hit print button and nothing happens Using Apple cell phone
Adina
Monday 22nd of June 2020
Hi John. I've checked on my phone and laptop, it is working for me. I have no experience with apple though. Maybe it doesn't allow pop-ups, maybe you have to allow that manually? Or clear the cache, it's the advice my web developer always gives me, the first thing to try when something doesn't work.
Beth
Wednesday 27th of July 2016
Blueberries and lemons are the best combination. This dessert looks spectacular!
grace
Tuesday 26th of July 2016
i like this cheesecake even better! that lovely purple swirl might be what tipped the scales... :)
Adina
Tuesday 26th of July 2016
Thank you, Grace. :)
Chris Scheuer
Tuesday 26th of July 2016
You are a busy bee! This looks wonderful. I would use my blueberries on this too! Happy holidays!
Adina
Tuesday 26th of July 2016
Thank you, Chris. It would be great if you tried it, I am sure your photos of it would be amazing. :)
Angie@Angie's Recipes
Tuesday 26th of July 2016
wow this looks beyond delicious! The texture is perfectly creamy and smooth.
Adina
Tuesday 26th of July 2016
Thank you, Angie. It was indeed the creamiest cheesecake ever! :)