No-bake lemon blueberry cheesecake

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No-bake lemon blueberry cheesecake

Wow, talk about a great dessert.  Not only are these No-bake lemon blueberry cheesecakes easy to make, but it’s really delicious, and stunning to serve to guests or family.  This is no-bake, and make ahead, so if you’re planning a dinner party, or special occasion, this is a fabulous way to have a sensational dessert done ahead of time, and your guests will love you for it.  This is definitely one for the favorites file.

Here’s what you need to make No-bake lemon blueberry cheesecake:

FOR THE CRUST:

• 2 sleeves of Graham crackers – crushed in the blender
• 1 stick of butter – melted1 heaping Tablespoon of sugar

CHEESECAKE:

• 3 – 8 ounce packages of cream cheese – softened
• 1 cup of powdered sugar
• 1 Tablespoon of Vanilla
• 1 teaspoon of lemon juice
• 1/2 teaspoon of Goodman’s brand Lemon Extract – see link
• 1 – 6-ounce package of lemon-flavored Instant pudding mix
• 1 cup of half n half – plus
• 2 Tablespoons – see instructions
• Neon blue food coloring gel
• Neon purple food coloring gel
• 1 can of Lemon Frosting  – for topping – we used Betty Crocker
• Blue, green and purple Nonpareils

COOKS TOOLS NEEDED:

• Stand mixer
• 6 – 4-inch mini-Spring-form pans
• Parchment paper
• Bowls
• Spoons
• Whisk

Spatulas

• Frosting tip for piping – See link
• Pastry bag – to pipe frosting

• HERE’S WHAT YOU DO:

In a blender or food processor, mix graham crackers on high speed until they are fine crumbs.  Melt the butter in the microwave. Mix the heaping Tablespoon of sugar with the graham cracker crumbs and add the butter and stir well until all the crumbs are coated in the butter.  Line each of the 6-mini spring-form pans with parchment paper and place an equal amount of graham cracker crumbs in each of the mini pans.  Press the graham cracker crumbs firmly into the pans and place the pans in the freezer.

Place the cream cheese in the mixing bowl of a stand mixer, and blend until smooth. Scrape down the sides of the mixing bowl.  In a separate bowl, place the Vanilla instant pudding, and 1 cup of Half-n-half, and blend until thick and smooth.  Add up to two more Tablespoons of Half n half as needed to make sure the pudding is thick, but not so thick you can’t stir it.  Add the pudding to the cream cheese in the mixing bowl and mix until completely blended.  Add the lemon juice, and Vanilla and blend well.  Scrape the mixing bowl, and blend again.  Add the powdered sugar and blend until completely mixed.  Divide the cheesecake batter in half.  Leave half in the mixing bowl, and add yellow food coloring gel, and mix until blended. 

Add 1/2 teaspoon of lemon extract and blend again until well mixed.  In the bowl with the other half of the cheesecake, add Neon blue food coloring gel, and Neon purple food coloring gel (about 1/2 teaspoon of each) and mix well, until batter is bright Violet blue.  You may have to add a little more of the blue, or the purple to get the desired bright color.  Place the mixing bowl, with the lemon cheesecake in the refrigerator.  Remove the mini spring-form pans from the freezer and place an equal amount of the blue layer of cheesecake in each pan and smooth the top. Place in the freezer for 45 minutes.  After the 45 minutes is up, remove the mini pans from the freezer, and remove the Lemon cheesecake in the mixing bowl from the refrigerator, and place an equal amount of the yellow, lemon layer of cheesecake on top of the blue layer in each pan, and smooth the top evenly in each pan. 

To decorate No-bake lemon blueberry cheesecake:

Wash and slice a large Meyer lemon, and place in the refrigerator.  Wash 1 pint of organic blueberries and refrigerate.   Using the large tip, place it in your pastry bag, and fill the bag with the lemon frosting.  Pipe large dollops of frosting in the center of each of the spring-form pans, on the cheesecake.  Sprinkle with Nonpareils, place half of a lemon slice in the frosting, and sprinkle blueberries on top of the cheesecake.  Place the mini cheesecakes back in the freezer until time to serve.  When ready to serve, remove the cheesecakes from the freezer for about 15 minutes before serving.  Pull the spring on the side of the pans to loosen the form from the cheesecakes. Slide the spring-form off the pan, and with a cake server, or thin knife, gently remove the cheesecakes from the bottom of the pans, and remove the parchment paper, leaving it on the pan.  Place the cheesecakes on a dessert plate and serve at once.  Enjoy!

NOTE:  You will need to add enough yellow, or blue or purple food coloring gel to achieve the colors shown.  The mini spring-form pans can be purchased at Hobby Lobby, or online.  The pastry bag, and tip can be purchased at Michael’s or Wal-Mart, or online.  GOODMAN’S lemon extract can be purchased at any Wal-Mart store – it comes in small bottles and gives a great lemon flavor.  You can place the mini cheesecakes on a cookie sheet, or in a flat container to put them in the freezer; just make sure they are single layer – you cannot stack them.

You might also like these cheesecake recipes:

M&M Cheesecake
Trix Cheesecake
Cosmic brownie cheesecake