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If you’re looking for the ultimate high-protein dessert that combines fruity brightness with creamy indulgence, this Lemon Blueberry Cheesecake with Creamy Layers is perfect for you. Soft lemon cake layers envelop a velvety cheesecake center, topped with juicy blueberries and fluffy whipped cream—ideal for special occasions or weekend treats.
For more creative, click-worthy, and delicious desserts, don’t miss this No-Bake Lemon Meringue Cheesecake recipe on tinsuf.com. It’s a favorite among no-bake cheesecake lovers and those seeking low-carb desserts with gourmet flair.
This Lemon Blueberry Cheesecake is elegant, refreshing, and perfectly balanced—great for gatherings, parties, or birthdays.
Ingredients
For the Lemon Cake Layers:
1 box lemon cake mix (plus ingredients listed on the box)
Zest of 1 lemon
For the Cheesecake Layer:
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16 oz (450g) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Blueberry Topping:
1½ cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tsp water
For the Creamy Frosting:
1 cup heavy whipping cream
8 oz (225g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
Instructions:
1. Prepare the Cheesecake Layer
Preheat oven to 325°F (163°C).
Line a springform pan with parchment paper and lightly grease the sides.
Beat the cream cheese, sugar, eggs, and vanilla until smooth and creamy.
Pour into the prepared pan and bake for 40–45 minutes, or until the center is just set.
Cool completely in the pan, then refrigerate for at least 3 hours (or overnight for best results).
2. Prepare the Lemon Cake Layers
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