Easter Blueberry Lemon Cheesecake Pie – Best No-Bake Dessert

Celebrate Easter with a refreshing, creamy, and vibrant dessert that requires no baking! This Blueberry Lemon Cheesecake Pie combines rich, velvety cheesecake filling with swirls of fresh lemon curd and blueberry compote. The buttery graham cracker crust adds a perfect crunch to balance the smooth filling. It’s a crowd-pleaser that is easy to make ahead, so you can spend more time enjoying the festivities.

Why You’ll Love This Dessert:

• No-Bake: No need to turn on the oven, making it a stress-free dessert.
• Refreshing Flavors: The combination of tangy lemon and sweet blueberries gives the dessert a bright, springtime flavor.
• Make-Ahead: This pie can be prepared a day or two in advance, allowing the flavors to blend beautifully.
• Visually Stunning: The beautiful swirls of lemon and blueberry will wow your guests.

Ingredients:

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)

Step-by-Step Instructions:

Step 1: Prepare the Graham Cracker Crust

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Mix the Crust Ingredients: In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
3. Press Into Pie Dish: Press the mixture firmly into a pie dish, ensuring an even layer across the bottom.
4. Bake (or Chill): Bake for 8 minutes, then remove from the oven and let it cool completely.
   Pro Tip: For a no-bake crust, simply chill it in the refrigerator for 30 minutes.

Step 2: Make the Creamy Cheesecake Filling

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Whip the Cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Step 3: Assemble the Cheesecake Pie

1. Layer the Cheesecake Mixture: Pour half of the cheesecake mixture into the cooled graham cracker crust.
2. Add Blueberry Compote: Add dollops of blueberry compote over the cheesecake mixture and swirl with a knife to create beautiful patterns.
3. Finish with the Remaining Cheesecake: Spread the remaining cheesecake mixture evenly on top.

Step 4: Add the Lemon & Blueberry Swirls

1. Drizzle Lemon Curd: Drizzle lemon curd over the top of the cheesecake filling.
2. Create the Swirls: Use a toothpick or skewer to create stunning swirls of lemon curd throughout the cheesecake.
3. Garnish: Top the cheesecake with fresh blueberries, lemon zest, and a lemon slice.

Step 5: Chill & Serve

1. Refrigerate: Cover the cheesecake pie and refrigerate for at least 4 hours (overnight is ideal for the best results).
2. Decorate: Before serving, pipe whipped cream around the edges and sprinkle with pastel-colored sprinkles for a festive touch.

Pro Tips for the Best Cheesecake Pie:

• For a Softer Crust: Mix graham cracker crumbs with digestive biscuits for a slightly different flavor and texture.
• Gluten-Free Option: Swap the graham crackers with gluten-free cookies for a gluten-free version.
• Boost the Lemon Flavor: Add a few drops of lemon extract to intensify the citrus flavor.
• Crunchy Twist: For added crunch, mix chopped pecans or almonds into the graham cracker crust.

Serving Suggestions:

• With Tea: Serve with a cup of Earl Grey tea to complement the citrusy flavors of the pie.
• More Flavor: Add extra blueberry compote for a burst of blueberry goodness.
• Indulgent Touch: Drizzle with white chocolate for a decadent addition.

Nutritional Information (Per Slice, 1 of 8 Servings):

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

Note: You can lighten the recipe by using low-fat cream cheese and sugar substitutes.

Storage & Leftovers:

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze for up to 3 months in an airtight container. Let it thaw in the fridge for several hours before serving.

Frequently Asked Questions (FAQs):

1. Can I use a pre-made crust?

   • Yes, you can use a pre-made graham cracker crust to save time.

2. How can I prevent the cheesecake from being too runny?

   • Make sure the whipped cream reaches stiff peaks before folding it into the cream cheese mixture.

3. Should I make this cheesecake in advance?

   • Absolutely! It’s best to prepare the cheesecake a day ahead to allow the flavors to meld and the texture to set perfectly.

4. Can I use frozen blueberries?

   • Yes, but be sure to thaw them first and pat them dry to avoid excess moisture in the filling.

Conclusion:

This Easter Blueberry Lemon Cheesecake Pie is the perfect dessert for your Easter celebration! It’s light, refreshing, and packed with vibrant flavors from the tangy lemon curd and sweet blueberries. Plus, it’s so easy to make and doesn’t require baking, making it the ideal dessert to prepare ahead of time. Enjoy the compliments as your guests dig into this creamy, flavorful pie!

Happy Easter & Happy Baking! 🐰🍰