The days are heating up here in Dubai as the summer months approach us. I love baking up a storm any time of year, and there’s just something about a no-oven-required dessert that gives me a ridiculous amount of pleasure.

This no-bake blueberry lemon cheesecake was inspired by the refrigerator cakes my mother used to make when I was a child on those hot, sticky, endless summer days when the sheer thought of turning on an oven would make you run for the closest ice bath!

Her recipe was simple: a buttery graham cracker base packed into a springform tin, piled high with a softly whipped cream cheese filling. She always added some kind of fruit preserve on top, either tinned cherries or strawberry jam, and chilled it until it was cold enough to slice and serve.. I was her happy little sous-chef who would always volunteer to lick the bowl clean.

I’ve lightened this cheesecake recipe by adding lemon and swapping the canned fruit for a luscious, jammy blueberry topping. Such a simple, elegant dessert and one that will always remind me of those endless summer days.

Bowl licking highly recommended.

*Special equipment: an 8 or 9 inch springform pan, a handheld electric or standing mixer

Cheesecake Ingredients:

For the crust

-255 grams (9 ounces) finely crushed graham crackers (make sure they’re crushed into crumbs)

-1 stick (8 tablespoons) unsalted butter, melted

For the filling

-900 grams cream cheese (not low fat), at room temperature

-1 cup granulated sugar (divided)

-juice of two lemons

-zest of 1 lemon

-1 teaspoon salt

-2 tsp pure vanilla extract

-1 cup cold whipping cream

For the topping

-200 grams blueberries, fresh or frozen

-1/4 cup caster sugar

-1 teaspoon pure vanilla extract

Instructions:

Mix the graham cracker crumbs with the melted butter in a bowl. Press evenly on the bottom of your springform pan.

In another bowl, beat together the soften cream cheese, salt, and 3/4 cup plus 2 tablespoons of the sugar. Stir to combine. Add the lemon juice and zest, beat until smooth.

Using a separate bowl, whip the heavy cream with the remaining two tablespoons of sugar and vanilla extract until soft peaks form. Don’t overmix or you’ll be left with sweet butter!

Fold the whipped cream into the cream cheese mixture and spread into the graham cracker crust. Chill for four hours or over night.

Make your blueberry topping by placing the blueberries, sugar, and vanilla into a saucepan. Heat over medium high heat and bring to a gentle boil. Reduce the heat to medium. Let the blueberries simmer gently – stirring occasionally-until the sugar is dissolved and the juice is thick and syrupy. This will take about five to seven minutes.

Let cool and pour over the chilled cheesecake and serve immediately.

Bon appétit!

Find more delicious dessert recipes here