Blueberry Lemon Cheesecake Recipe | Easy Dessert Idea
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5 from 2 reviews
Author:Patricia Jannet
Total Time:3 hours (including chilling)
Yield:12 servings 1x
Diet:Vegetarian
Description
A creamy, citrusy dessert featuring layers of lemon-infused cheesecake, sweet blueberry compote, and a buttery graham cracker crust, topped with a glossy lemon glaze.
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large eggs
1 cup blueberries (fresh or frozen)
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 cup water
1/2 cup lemon juice (for glaze)
1 teaspoon lemon zest (for glaze)
1/4 cup granulated sugar (for glaze)
1 tablespoon cornstarch dissolved in 2 tablespoons water (for glaze)
Whipped cream (for garnish)
Fresh blueberries (for garnish)
Lemon slices (for garnish)
Edible flowers or mint leaves (optional garnish)
Instructions
Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and chill.
Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla. Blend in eggs one at a time.
Pour the first cream cheese layer over the crust and bake at 325°F (165°C) for 20–25 minutes. Let cool.
Cook blueberries with sugar, cornstarch, and water over medium heat until thickened. Let cool completely.
Spread the blueberry layer over the cooled cheesecake base.
Prepare and spread the second batch of lemon cream cheese layer on top.
Chill cheesecake for at least 2 hours, preferably overnight.
In a saucepan, heat lemon juice and zest. Add sugar and dissolved cornstarch. Stir until thickened. Cool slightly.
Pour glaze over cheesecake. Garnish with whipped cream, blueberries, lemon slices, and optional flowers or mint.
Notes
For best texture, chill overnight before serving.
Use full-fat cream cheese for the creamiest result.
If using frozen blueberries, do not thaw before cooking.
Wrap individual slices in plastic wrap before freezing.
Serve chilled or at room temperature—do not reheat.
