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Easter Blueberry Lemon Cheesecake Pie – Easy No-Bake Dessert

Easter Blueberry Lemon Cheesecake Pie – Easy No-Bake Dessert

Description

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.

Ingredients

Scale

For the Graham Cracker Crust:

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

For the Cheesecake Filling:

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

For the 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)

Instructions

Step1: Prepare the Graham Cracker Crust

  1. Preheat your oven to 350degF (175degC).
  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!

Equipment

Notes

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.

Find it online: https://fenrecipes.com/easter-blueberry-lemon-cheesecake-pie-easy-no-bake-dessert/