I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as One-Pan No-Bake Blueberry 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! Top this with some Vanilla Whipped Cream!

Estimated reading time: 6 minutes

One-Pan Blueberry Lemon Crumble No Bake Cheesecake

Hi Everyone, I have been thinking about my No-Bake Mason Jar Berry Cheesecake Trifle recipe and wanted to make a version of it into a one-pan dish using fresh, in-season, blueberries and zesty, lemon curd.

Lemon and blueberry flavors go so well together and that combined with a no-bake cheesecake makes for a refreshing summer dessert.

But where does the crumble part come from?

I have a love of coffee cake with lovely crumbles on top.

Early in the Spring, I had one from the grocery store, and ideas got going in my mind to do some kind of a combination with cheesecake.

If the idea of having uncooked flour doesn't appeal to you, the crumb topping layer can be skipped and you still have a complete, one-pan dessert that is delicious and satisfying.

For those of you who don't mind (i.e. all those cookie dough lovers out there!), you will love the extra texture and rich, brown sugar flavor it provides which offsets the tart lemon flavor nicely.

Having Mascarpone cheese for the soft cheese in this no bake cheesecake is a decadent twist to the recipe.

Mascarpone cheese is lightly sweet and very smooth which lends itself very well to this One-Pan Blueberry Lemon Crumble No-Bake Cheesecake.

Ingredients for One-Pan Blueberry Lemon Crumble No Bake Cheesecake

This One-Pan Blueberry Lemon Crumble No Bake Cheesecake can be broken down into a series of layers as follows, bottom to top:

Crust Layer

• 2 packages of regular graham crackers (5 ounces each package, 10 ounces total)
• 5 tablespoons of butter, melted and cooled (can substitute coconut oil in the same amount)

No Bake Cheesecake Layer

• 16 ounces Mascarpone cheese (can substitute 2-8 ounce packages regular cream cheese), room temperature
• 1-14 ounce can of sweetened condensed milk
• ¼ cup fresh, squeezed lemon juice
• 1 teaspoon vanilla extract

Lemon Curd Layer

• 5 ounces (about ½ of a 10 ounce jar) lemon curd either homemade or store bought (I used store bought for this recipe), room temperature so that it's spreadable

Crumble Layer

• ½ cup dark brown sugar
• 1-¼ cups all-purpose flour, plus more if needed, to form large crumbs
• ½ cup coconut oil or same amount unsalted butter, melted and cooled to room temperature

Toppings Layer

• 1 package (1 pint) fresh, washed & dry blueberries
• 1 recipe Vanilla Whipped Cream 
• Lemon peel for garnish
• 1-2 tablespoons confectioner's sugar, to dust *optional

Tools Needed for One-Pan Blueberry Lemon Crumble No Bake Cheesecake

• 9x9 inch square pan is ideal, make sure it is at least 2" high to hold the toppings (you can also use an 8x8 inch square pan, like I did here, just make sure it is tall enough, 2+ inches)
• electric hand mixer or stand mixer
• food processor
• baking spatula
• offset spatula (for spreading lemon curd)
• serrated knife, for cutting lemons
• spatula for serving
• Check out the kitchen tools that I use in my Amazon aStore!

Web Story

I hope you enjoy this recipe as much as my family has been enjoying it!

Recipe Attribution

This One-Pan Blueberry Lemon Crumble No Bake Cheesecake is inspired by No Bake Blueberry Lemon Crumble Cheesecake and No Bake Mason Jar Berry Cheesecake Trifle

• If you like this One-Pan Blueberry Lemon Crumble No-Bake Cheesecake recipe, Check out my recipes from Amanda’s Cookin’ | You might also like my #FoodieMamas recipes and the dessert category | No Bake Blueberry Lemon Crumble Cheesecake | Vanilla Whipped Cream

What’s your favorite one-pan dessert?

Let me know in the comments below!

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