No Bake Lemon Cheesecake with Blueberry Topping - Ingredients and Preparation Methods

Would you like to prepare a cake with quickly? It's a very easy dessert to prepare and also it's an ideal dessert. If you are planning a party for a large set of people. Definitely you can beat up a splendid looking and tasting dessert without take much effort, sounds great, right. Here I have given very simple way to prepare the Cheesecake with Blueberry Topping. Once you taste it you might change instant fans of this dessert.

Most of the people make this dessert in their home. The reason is that much levels this Cheesecake with Blueberry Topping get famous in Kerala. This dessert make with Low-Fat-Cream-Cheese only that is Philadelphia cream cheese and KDD thick cream. So everyone can consume this cake. The Cheesecake with Blueberry Topping is very healthy to us. Prepare well give this dessert as a boon to your family.


• Lemon Jello – 3 packets of 85 grams each
• Salted butter – 200 grams
• Hot water – 2 cups
• Digestive biscuit crumbs – 3 cups (refer notes)
• Cream cheese – 325 grams (full fat or fat free, refer notes for substitute)
• Thick cream – 750 ml (refer notes)
• Sugar – 1 cup
• Vanilla essence – 2 tsp
• Blueberry topping/filling – 1 can of 595 grams

Preparation Methods

Step 1:
Take the butter then Melt it. Add that melted butter to biscuit crumbs. You will need ¾ of 400 grams. Digestive biscuit packet to get 3 cups of crumbs.

Step 2:
Coat the serving dish with this crumb and butter mixture. You can also use unsalted butter, but the salted butter will increase the taste of the base. So if you want to add more taste to cake. You should select salted butter. Push it down using your fingers. Keep it separate.

Step 3:
Liquefy the lemon jello in 2 cups of hot water. Mix well and keep it separate. While I used thick cream for this, I think you can use whisk cream. Apply 500 ml whipping cream and beat it, till soft peaks form. Combine cream cheese, thick cream, sugar and vanilla essence using a whisk.

Step 4:
Fold in the jello combine to the cheese mixture it's combined well with the 2 batches and continue as per the rest of the recipe. Put this mixture over the scrap base.

Step 5:
Then keep it into the refrigerator till it freeze, for about 4-5 hours. You can set it overnight also.

Step 6:
Spread the blueberry filling on top of the set dessert. If you want, you can set the cheesecake in a loose bottom cake tin or in individual bowls.

Step 7:
Before serving, you should allow it sit at room temperature for about 20 minutes. Otherwise the biscuit base gets hard.

Step 8:
If you need to store it for few more days. You can keep it in the refrigerator for 5 days. On the top of cheese cake you can decorate yourself.

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