Where Is My Spoon Recipes Sweet Recipes Pies and Cheesecakes No Bake Blueberry Lemon Curd Cheesecake with Mascarpone

No Bake Blueberry Lemon Curd Cheesecake with Mascarpone

by Adina 25/07/2016 12 comments

Blueberry Lemon Curd Cheesecake
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Creamy and soft, no bake, lemon curd cheesecake marbled with blueberry pie filling.

Blueberry Lemon Curd Cheesecake

Another favorite cheesecake to start the week. This time the creamiest, softest cheesecake I have ever made, topped with homemade canned blueberry pie filling. A treat for everybody!

This might also be the quickest, simplest cheesecake I have ever made. 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 from last year. I still had quite a lot of lemon curd leftover after making the filling for a wedding cake and the last opened jar of blueberry pie filling. I had opened the jar to eat it over milk rice and I used the rest to marble this cheesecake.

Blueberry Lemon Curd Cheesecake

I made and canned this blueberry pie filling at the end of last summer and meant to use, well, for making blueberry pies. I have to admit that although I had about 5 or 6 jars of this filling, I have not made one single blueberry pie. We ate all of it, with the exception of this last half jar used for this cheesecake, over milk rice, crepes or pancakes. Amazingly delicious! Of course, if you don’t have homemade blueberry pie filling, you can definitely used the bought version, I am sure it would work just as well. Sorry, for not posting the pie filling last summer, it is too late now, there is nothing left to take pictures of. But as I will make some again in August, I hope to get to post the recipe sometimes soon. Otherwise take a look at this link, this is the recipe I followed. Or you could use this black currant refrigerator jam or this blueberry curd instead, I think it would be great on top of this cheesecake.

Blueberry Lemon Curd Cheesecake

If you would like to make the lemon curd yourself, this is my lemon curd recipe – the sweet version, the one I make most of the times. You can use bought one as well to simplify the matters. I did not take any sugar when making the filling, I found it unnecessary. Still, taste the mixture and add some if you like things sweeter. The cake is still very soft even after firming up. Keep this in mind when transferring the cake onto a serving platter, you don’t want to ruin its aspect. I loved its softness and tenderness, I think that was the best thing about it, a creamy heaven, I would say.

Blueberry Lemon Curd Cheesecake

Sorry for not having more time to write today, there is another wedding planned for next week for which I have to make the cake. I have been working on the roses and other little flowers for weeks now and I am still not finished… On top of that I still have to make a pair of fondant shoes for a Christening cake and prepare the posts for the next 3 weeks. We will be on holiday starting the 1st of August and I want to make as much as possible ahead. Busy, busy, busy… 🙂

I wish you all a great week!

Blueberry Lemon Curd Cheesecake

Blueberry Lemon Curd Cheesecake

Prep time: 

Total time: 

Serves: 8

, No Bake Blueberry Lemon Curd Cheesecake with Mascarpone
  • 100 g/ 3.5 oz digestives
  • 50 g/ 1.7 oz butter
  • 250 g/ 8.8 oz cream cheese (Philadelphia)
  • 250 g/ 8.8 oz mascarpone
  • 300 g/ 10.5 oz lemon curd
  • a bit of sugar to taste, if necessary
  • 4-5 tablespoons blueberry pie filling
  1. Grease a 20 cm/ 8 inch springform lightly. Line the base with parchment paper.
  2. Place the digestives in a food processor and turn them to crumbs. Add the melted butter and mix well. Press this mixture onto the base of the springform.
  3. In a larger bowl whisk together 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.
  4. Add some dollops of the blueberry pie filling all over the surface of the cake and marble the cake using a fork. Place it in the fridge to firm up overnight. Remove the ring of the springform and transfer the cake onto a serving platter very carefully. That's it!

Others you might like:

blueberry-sauce-wafflesBlueberry Sauce

Blueberry Curd Meringue CupsBlueberry Curd Meringue Cups

Cherry CheesecakeCherry Cheesecake


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Cheyanne @ No Spoon Necessary 25/07/2016 - 18:56

Every week should start and end with cheesecake! Especially one this delicious! Love the blueberry and lemon curd combo! Cheers!

Adina 26/07/2016 - 21:54

I’m with you!!! Cheesecake!

Thao @ In Good Flavor 26/07/2016 - 02:20

You sure have a lot going on! I’m amazed with how you are managing to get everything done. This cheesecake looks divine…and dangerous…because I would want to go back for more!

Adina 26/07/2016 - 21:53

At the moment too much. But we go on holidays next week, so there will be enough time to relax. 🙂

[email protected]'s Recipes 26/07/2016 - 15:05

wow this looks beyond delicious! The texture is perfectly creamy and smooth.

Adina 26/07/2016 - 21:58

Thank you, Angie. It was indeed the creamiest cheesecake ever! 🙂

Chris Scheuer 26/07/2016 - 16:36

You are a busy bee! This looks wonderful. I would use my blueberries on this too! Happy holidays!

Adina 26/07/2016 - 21:59

Thank you, Chris. It would be great if you tried it, I am sure your photos of it would be amazing. 🙂

grace 26/07/2016 - 17:20

i like this cheesecake even better! that lovely purple swirl might be what tipped the scales… 🙂

Adina 26/07/2016 - 22:00

Thank you, Grace. 🙂

Beth 27/07/2016 - 02:09

Blueberries and lemons are the best combination. This dessert looks spectacular!


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