Welcome to the Ultimate Easter Dessert!

Spring is here, and what better way to celebrate Easter than with a Velvety Blueberry Lemon Swirl Cheesecake Pie? This creamy, citrusy, and berry-infused cheesecake is no-bake, meaning less effort and more flavor!

If you’re looking for an easy Easter dessert that’s light, refreshing, and beautifully swirled with blueberry compote and lemon curd, this recipe is for you. Plus, the buttery graham cracker crust provides the perfect base for the rich and tangy filling.

This cheesecake pie is:
No-Bake & Foolproof – No need for an oven!
Perfect for Spring & Easter – A festive dessert with pastel hues.
Creamy & Luscious – Smooth cream cheese filling with swirls of lemon & blueberry.
Great for Make-Ahead – Prep it in advance for stress-free entertaining.

Now, let’s dive into the best no-bake Easter cheesecake recipe!

Why You’ll Love This Easter Cheesecake Pie

No-Bake & Easy: No water baths, no baking – just mix, assemble, and chill!
Refreshing Flavors: Lemon curd and fresh blueberries add the perfect sweet-tart balance.
Beautiful Swirls: Impress guests with stunning blueberry and lemon swirls.
Perfect for Gatherings: A light, festive, and creamy pie everyone will love!

Ingredients for Velvety Easter Blueberry Lemon Swirl Cheesecake Pie

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Swirls & Toppings:

• 1 cup lemon curd
• ½ cup fresh blueberries
• ½ cup blueberry compote
• 1 tablespoon lemon zest
• 1 lemon slice, for garnish
• ¼ cup whipped cream
• 2 tablespoons pastel-colored sprinkles (optional)

How to Make Easter Blueberry Lemon Cheesecake Pie – Step by Step

Step1: Prepare the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
3. Press the mixture firmly into a pie dish, ensuring an even layer.
4. Bake for 8 minutes, then remove and let cool completely.

Pro Tip: For a no-bake option, chill the crust in the fridge for 30 minutes instead of baking.

Step2: Make the Creamy Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture, ensuring a light, fluffy texture.

Step3: Assemble the Cheesecake Pie

1. Pour half of the cheesecake mixture into the cooled graham cracker crust.
2. Add dollops of blueberry compote and use a knife to create swirls.
3. Spread the remaining cheesecake mixture evenly on top.

Step4: Add the Lemon & Blueberry Swirls

1. Drizzle lemon curd over the cheesecake filling.
2. Use a toothpick or skewer to create beautiful swirls.
3. Top with fresh blueberries, lemon zest, and a lemon slice.

Step5: Chill & Serve

1. Cover the cheesecake and refrigerate for at least 4 hours (overnight is best for the perfect set).
2. Before serving, pipe whipped cream along the edges.
3. Sprinkle with pastel-colored sprinkles for a festive touch!

Enjoy your creamy, citrusy, and berry-filled Easter cheesecake pie!

Pro Tips for the Best Easter Cheesecake Pie

For a Softer Crust: Use a blend of crushed graham crackers & digestive biscuits.
Make it Gluten-Free: Swap graham crackers for gluten-free cookies.
Boost the Flavor: Add lemon extract to enhance the citrusy goodness.
Want More Crunch? Mix chopped almonds or pecans into the crust.

Serving Suggestions for Easter Cheesecake Pie

 Serve with a cup of Earl Grey tea for a delightful pairing.
 Garnish with extra lemon zest and fresh blueberries for a vibrant look.
 Drizzle with additional blueberry compote for extra flavor.

Want a more decadent touch? Try adding a white chocolate drizzle!

Nutritional Information for Easter Blueberry Lemon Cheesecake Pie

Each slice (1 of 8 servings) contains:

• Calories: 340 kcal
• Fat: 22g
• Carbohydrates: 32g
• Protein: 4g
• Sugar: 20g

For a lower-calorie version, use low-fat cream cheese and a sugar substitute!

Storage & Leftovers for Easter Cheesecake Pie

Refrigeration:

 Store in an airtight container in the fridge for up to 5 days.

Freezing:

 Freeze for up to 3 months in a sealed container.
To serve, thaw in the fridge overnight.

Frequently Asked Questions (FAQs) for Cheesecake Pie

1. Can I use a store-bought crust?

Yes! A pre-made graham cracker crust works perfectly for a quicker option.

2. How do I prevent my cheesecake from being runny?

Make sure to whip the cream to stiff peaks before folding it into the cream cheese.

3. Can I make this cheesecake ahead of time?

Absolutely! It’s best made a day in advance to allow the flavors to meld.

4. Can I use frozen blueberries?

Yes, but thaw them first and pat dry to prevent excess moisture.

Related Recipes for Cheesecake & Easter Desserts

• No-Bake Coconut Pineapple Pie – Easy Dessert Recipe

• Lemon Custard Cake – Best Easy Dessert Recipe Ever

Final Thoughts – Try This Easter Cheesecake Pie Today!

This Velvety Easter Blueberry Lemon Swirl Cheesecake Pie is the perfect no-bake dessert for Easter! With its rich, creamy filling, buttery graham cracker crust, and stunning blueberry-lemon swirls, it’s sure to impress your family and friends.

Make it ahead for stress-free entertaining
Customizable with your favorite toppings
A beautiful, festive dessert that tastes as good as it looks

Now it’s your turn! Have you tried this Easter cheesecake pie? Let us know in the comments!

Happy Easter & Happy Baking!

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