Description

A no-bake cheesecake that starts with a biscoff cookie crust, the filling has a nice amount of lemon zest and is topped with homemade blueberry topping and whipped cream.

Ingredients

1 9 inch graham cracker or biscoff cookie crust

8 ounce block full fat cream cheese, room temperature

6 ounces sour cream

3/4 cup powdered sugar

Zest and juice of one lemon

1 tablespoon vanilla extract

1/4 teaspoon kosher salt

1 cup whipped cream, thawed

1 recipe of blueberry topping

Whipped Cream, for garnish

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Instructions

In a large bowl, beat the cream cheese and sour cream with a hand mixer until light and smooth –about 3-4 minutes.
Sift in the confectioner’s sugar and mix until smooth.
Add in the lemon zest, lemon juice, vanilla extract and kosher salt and mix until combined.
With a spatula, fold in the whipped cream just to combine. Don’t over mix.
Pour the cheesecake filling in the prepared cookie crust and refrigerate until firm– about 3 hours or overnight.
When you’re ready to serve, spoon the topping on the center of the pie and add a decorative cool whip border if you like.

Prep Time: 15 minutes
Chill Time: 3 hours
Category: Cheesecake