No Bake Blueberry Cheesecake

Servings: servings

Calories: 766cal

Grease a 9x9 inch square pan with canola oil (or any oil that is liquid at room temperature).
Blitz the graham crackers in a food processor until you reach a fine crumb.
10 ounces graham crackers
Mix the graham crackers with the melted and cooled butter until combined. Evenly press the mixture into the bottom of the pan.
8 Tablespoons unsalted butter
With a handheld mixer, whip the room temperature mascarpone until smooth. Pour in the can of sweetened condensed milk and combine. Add the lemon juice and vanilla extract and mix until combined.
16 ounces mascarpone cheese, 14 ounces sweetened condensed milk, 1/4 cup lemon juice, 1 teaspoon vanilla extract
Pour the mixture over the crust and spread evenly in the pan using a rubber spatula.
Cover and refrigerate 2 1/2 - 3 hours or until firm.
Spread the room temperature lemon curd on top of the chilled cheesecake layer using a rubber spatula.
5 ounces lemon curd
Pour the can of blueberry pie filling on top of the lemon curd, cover, and refrigerate for another hour or two to help it firm up. Optionally garnish with lemon zest.
21 ounces blueberry pie filling, lemon zest

5 from 4 votes

You can substitute the mascarpone cheese with two 8 ounce bricks (16 ounces total) of room temperature cream cheese. Do note that the final texture and flavor of the cheesecake will be denser and more structured if you replace the mascarpone with cream cheese.
Because of the consistency of blueberry pie filling, you'll probably notice that it tends to slip off the top of the cake once sliced. As long as you can get it onto the plate, it all goes down the same tube! However, you can also pop the finished dessert in the freezer for 30 minutes to an hour to help solidify the topping if preferred.

Course: Desserts

Cuisine: American

Prep Time30

Chill Time4

Total Time4 30