In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the layers.
Make the Lemon Cheesecake Layer:
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the lemon juice, lemon zest, and vanilla extract, mixing until well combined.
5. Fold in the whipped cream gently until the mixture is light and fluffy.
6. Spread the lemon cheesecake mixture evenly over the chilled crust. Place back in the refrigerator.
Prepare the Blueberry Mousse Layer:
7. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens slightly (about 5–7 minutes).
8. Strain the mixture through a fine mesh sieve to remove skins. Allow the sauce to cool.
9. In a small bowl, combine the gelatin and water. Let it bloom for 5 minutes, then microwave for 10 seconds until dissolved. Stir the gelatin into the cooled blueberry sauce.
10. Fold the whipped cream into the blueberry mixture gently to create the mousse.
11. Spread the blueberry mousse layer over the lemon cheesecake layer.
Chill:
12. Cover and refrigerate the cheesecake for at least 6 hours or overnight until set.
Garnish and Serve:
13. Remove the cheesecake from the springform pan. Top with fresh blueberries, lemon zest, and dollops of whipped cream.
Enjoy:
This No-Bake Lemon Blueberry Mousse Cheesecake is a light, refreshing dessert with layers of tangy lemon and sweet blueberry mousse. Perfect for any occasion!
