One-Pan Blueberry Lemon Crumble No Bake Cheesecake
This One-Pan Blueberry Lemon Crumble No Bake Cheesecake is made with Mascarpone cheese for a decadent and delicious dessert with fresh blueberries and tart, lemon curd. Enjoy this zesty and flavorful, one-pan dessert for your next gathering!
Grease an 8x8 or 9x9 inch square pan with canola oil (or any oil that is liquid at room temperature).
Process 2 packages of regular graham crackers in a food processor until you reach a fine crumb.
Mix the graham crackers with 5 tablespoons melted, cooled butter (or 5+ tablespoons melted and cooled coconut oil), until combined and evenly press mixture into the bottom of the pan.
Using an electric mixer, whip 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. Pour the mixture over graham crust layer and using a baking spatula or offset spatula smooth evenly. Cover and refrigerate 2-1/2-3 hours or until firm.
While the cheesecake layer is firming up in the refrigerator, combine 1-1/4 cups flour, 1/2 cup dark brown sugar and 1/2 cup coconut oil or butter (melted and cooled) until you have an evenly mixed crumb, cover and set aside until ready to use (do not refrigerate or it will harden to the shape of the bowl!)
Spread 5 ounces of room temperature lemon curd on top of firm cheesecake layer using an offset spatula in an even layer.
Add the crumb mixture evenly over the lemon curd layer. Add 1 pint of fresh blueberries. Garnish with lemon peel, if desired. Dust with confectioner's sugar before serving, if you chose. Serve with 1 recipe Vanilla Whipped Cream. Enjoy!
This recipe for One-Pan Blueberry Lemon Crumble No Bake Cheesecake was printed from AmandasCookin.com - https://amandascookin.com/no-bake-blueberry-cheesecake/ and can only be printed for education or personal use.