No-Bake Lemon Cheesecakes

Elevate your dessert with these beautiful no-bake lemon cheesecakes, served inside real lemon halves for an elegant presentation. A creamy dairy-free cheesecake filling is layered over a buttery biscuit base and topped with tangy lemon curd. Finished with a swirl of St. Dalfour Blueberry Fruit Spread, made with real fruit and sweetened only with fruit juice, never cane sugar, each bite delivers the perfect balance of bright citrus and naturally sweet blueberry flavor. Garnished with fresh blueberries and mint, these mini desserts are simple to make and perfect for entertaining or treating yourself any day of the week.

Ingredients

1 cup crushed plain biscuits (or gluten-free)
3 tbsp dairy-free butter, melted
½ cup cashews (soaked overnight, drained)
⅔ cup vegan cream cheese
⅓ cup powdered sugar
2 tbsp coconut cream (thick part)
1 tsp vanilla extract
St. Dalfour Blueberry Fruit Spread
3 tbsp cornstarch + 2 tbsp water
7 tbsp dairy-free butter
½ cup sugar
¾ cup lemon juice
Zest of 3 lemons
½ cup vegan condensed milk
Pinch turmeric (for color)
6–8 fresh lemons (halved, hollowed)
Fresh blueberries & mint leaves

Instructions

Cut lemons in half and scoop out the centers to create lemon cups. Pat dry and set aside.
Mix crushed biscuits with melted butter until it resembles wet sand. Press about ½ tablespoon into the base of each lemon cup.
Blend cashews, cream cheese, powdered sugar, coconut cream, and vanilla until smooth. Spoon into lemon cups and swirl in St. Dalfour Blueberry Fruit Spread. Chill in the fridge.
Whisk together cornstarch and water. Add to a saucepan with butter, sugar, lemon juice, zest, condensed milk, and turmeric. Cook over medium heat, whisking constantly, until thickened (about 5–8 minutes). Let cool slightly.
Spoon or pipe lemon curd over each cheesecake and spread evenly. Top with fresh blueberries and mint.
Refrigerate until set, then serve chilled.