No-Bake Lemon Blueberry Balsamic Cheesecake

Ingredient Spotlight. Our Sicilian Lemon White Balsamic Vinegar folds bright, zesty citrus straight into the filling without a single lemon to zest. Our Wild Blueberry Dark Balsamic Vinegar, simmered into a quick compote, gives a jammy, tart-sweet topping with real Maine-berry depth.

Ingredients

• 1½ cups graham cracker or biscotti crumbs · 2 Tbsp butter, melted
• 16 oz cream cheese, softened · ½ cup granulated sugar
• 1 cup heavy cream
• ¼ cup Sicilian Lemon White Balsamic Vinegar
• Compote: 1½ cups blueberries · ¼ cup Wild Blueberry Dark Balsamic Vinegar · 2 Tbsp sugar

Instructions

1. Stir the crumbs with the melted butter and press firmly into a 6-inch springform pan. Freeze while you work.
2. With a paddle, beat the cream cheese and sugar until smooth, then beat in the lemon balsamic.
3. Switch to a whisk and whip in the heavy cream until the filling holds stiff peaks. Spread over the crust and smooth the top. Freeze 20 minutes, then chill until set.
4. For the compote, simmer the blueberries, blueberry balsamic, and sugar until the berries burst and the syrup coats a spoon, about 8 minutes. Cool.
5. Spoon the cooled compote over the cheesecake and finish with a raw drizzle of blueberry balsamic just before serving.

Chef's Notes

• Softened cream cheese blends lump-free; cold cheese fights you the whole way.
• Cool the compote fully before topping so it doesn't slump the filling.

Make It Yours

• Swap our Ripe Peach White Balsamic Vinegar into the filling for a peaches-and-cream version.

Allergens: contains gluten and dairy.

Lemon and wild blueberry is the pairing we reach for all spring — come taste them side by side at the shop.