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In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a springform pan or pie dish.
Chill the crust in the refrigerator for 20 minutes to firm up.
2. Prepare the Lemon Mousse
In a clean bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
3. Cook the Blueberry Topping
In a small saucepan over medium heat, combine blueberries and sugar.
Cook for 5–7 minutes, stirring occasionally, until the berries soften and release their juices into a syrup.
Let the mixture cool completely.
4. Assemble the Cheesecake
Pour the lemon mousse filling over the chilled crust and smooth out the top.
Spoon the cooled blueberry syrup over the mousse and gently spread it.
5. Chill and Serve
Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
Once set, remove from the pan, slice, and serve cold.
Serving and Storage Tips
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