Lemon Blueberry Frozen Cheesecake

Lemon blueberry frozen cheesecake is the perfect treat to enjoy on a hot summer day. It features a buttery graham cracker crust topped with a creamy no-bake cheesecake filling with fresh blueberries, bright lemon, and swirls of blueberry jam.

Info and tips for lemon blueberry frozen cheesecake

Here’s some of my best tips for your frozen cheesceake:

• Use room temp cream cheese. This will help it blend with the sweetened condensed milk better. If it’s not softened enough you will have many little cream cheese lumps throughout the mixture.
• Don’t over whip your whip cream!! You want to stop whipping the cream when you see medium stiff peaks form. If you continue past this point it is very easy for the whip cream to become grainy.
• Mix in the whip cream gently. You want to use gentle folding motions, don’t stir. Overmixing will release all the air you just whipped into the cream.
• Let it freeze overnight and remove from the freezer 10-15 minutes before serving for the best texture.

Equipment

I like to use my KitchenAid for so many things including whip cream.

Ingredients for lemon blueberry frozen cheesecake

• ½ cup salted butter, melted
• 2 cups graham cracker crumbs 
• 1 block cream cheese, softened (250g)
• 1 can sweetened condensed milk (300ml)
• 1 tsp vanilla
• 1 cup blueberries, slightly mashed
• ½ lemon zest
• 1 ½ cups heavy cream
• 2 tbsp blueberry jam (optional)

Instructions

1. Begin by melting the butter and combining with the graham cracker crumbs. Mix until evenly coated.
2. Press the graham cracker crumbs into a parchment lined cake pan (about 2 inches deep).
3. In a separate bowl beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla and beat again until combined and few lumps remain.
4. In a separate bowl whip the heavy cream until medium stiff peaks form.
5. Gently fold the mashed blueberries, lemon zest, and whip cream into the mixture. 
6. Pour the mixture on top of the graham cracker crust and optionally swirl blueberry jam on top with a toothpick.
7. Freeze 6-8 hours or preferably overnight and enjoy! 

See below for a video tutorial!

If you liked this one be sure to check out these:

• No-Churn Strawberry Cheesecake Ice Cream
• Mango Crepe Rolls
• Chocolate Blueberry Yogurt Clusters

Print Recipe

Lemon Blueberry Frozen Cheesecake

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Desserts

By Kenna's Cooks – Serves: 8 slices

Prep Time: 30 minutes Total Time: 30 minutes

Lemon blueberry frozen cheesecake features a buttery graham cracker crust topped with a creamy no-bake cheesecake filling with fresh blueberries, bright lemon, and swirls of blueberry jam.

Ingredients

• ½ cup salted butter, melted
• 2 cups graham cracker crumbs 
• 1 block cream cheese, softened (250g)
• 1 can sweetened condensed milk (300ml)
• 1 tsp vanilla
• 1 cup blueberries, slightly mashed
• ½ lemon zest
• 1 ½ cups heavy cream
• 2 tbsp blueberry jam (optional)

Instructions

1

Begin by melting the butter and combining with the graham cracker crumbs. Mix until evenly coated.

2

Press the graham cracker crumbs into a parchment lined cake pan (about 2 inches deep).

3

In a separate bowl beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla and beat again until combined and few lumps remain.

4

In a separate bowl whip the heavy cream until medium stiff peaks form.

5

Gently fold the mashed blueberries, lemon zest, and whip cream into the mixture. 

6

Pour the mixture on top of the graham cracker crust and optionally swirl blueberry jam on top with a toothpick.

7

Freeze 6-8 hours or preferably overnight and enjoy!