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
Table of contents
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
- 1/4 cup fresh, squeezed lemon juice
- 1 teaspoon vanilla extract
Lemon Curd Layer
- 5 ounces (about 1/2 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
- 1/2 cup dark brown sugar
- 1-1/4 cups all-purpose flour, plus more if needed, to form large crumbs
- 1/2 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
- 9×9 inch square pan is ideal, make sure it is at least 2″ high to hold the toppings (you can also use an 8×8 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!
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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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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!
Ingredients
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
- 1/4 cup fresh, squeezed lemon juice
- 1 teaspoon vanilla extract
Lemon Curd Layer
- 5 ounces (about 1/2 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
- 1/2 cup dark brown sugar
- 1-1/4 cups all-purpose flour, plus more if needed, to form large crumbs
- 1/2 cup coconut oil or the 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
Instructions
- 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 the 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 the 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!
Recommended Products
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KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
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Pyrex Grab Glass Bakeware and Food Storage Set, 8-Piece, Clear
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Pyrex Prepware 2-Cup Glass Measuring Cup
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 1000Total Fat: 56gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 158mgSodium: 477mgCarbohydrates: 108gFiber: 2gSugar: 60gProtein: 17g
Please note that the Calculated Nutrition is an estimate at best.
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