Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Blueberry Cheesecake Recipe
    Lost? Site Map

    Lemon Blueberry Cheesecake

    Lemon Blueberry Cheesecake. Photo by **Tinkerbell**

    1/2 Photos of Lemon Blueberry Cheesecake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    LifeIsGood's Note:

    I love the taste of lemon and blueberry together. Add that to a cheesecake and it can't get much better!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    • 20 -24 lemon cream-filled vanilla sandwich cookies, crumbled (I use a food processor to make fast work of it.)





    1. 1
      Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
    2. 2
      Preheat oven to 375 degrees.
    3. 3
      Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
    4. 4
      Fold in 1 cup blueberries and blend lightly.
    5. 5
      Add prepared filling onto crust.
    6. 6
      Bake for 50-60 minutes, until set.
    7. 7
      After taking the cheesecake out, turn the oven temperature up to 475 degrees.
    8. 8
      Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
    9. 9
      Bake for about 7 minutes.
    10. 10
      Cool cheesecake, then refrigerate to keep it firm.
    11. 11
      Garnish with fresh blueberries and lemon zest!

    Ratings & Reviews:

    • on October 04, 2011


      Life is good when you're eating this cheesecake! I could not find the lemon creme cookies anywhere, so I had to use vanilla creme instead. Even though I used a 9-inch springform pan, the filling really rose pretty high. I let it sit for a while to settle down before I added the sour cream topping, but the topping still overflowed the top during baking anyway. Still, there was plenty of topping to enjoy. I garnished with fresh blueberries for a cheesecake that looked as good as it tasted.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2010


      Mmmm! Delicious! You can't beat the lemon & blueberry combination & this recipe is no exception. I used all fresh blueberries in the mix and for garnish, but in the future I might make a blueberry sauce to drizzle over it as well. Super easy recipe, and I only had to make one adjustment. I knew I had two 8oz boxes of cream cheese in the fridge, so I only purchased one more. Then when I went to make the filling I opened the boxes only to find that DS had eaten at least 4 oz of one of the packages. :? I improvised by using the 20 ozs of cream cheese & only putting in 2 eggs instead of the 3. There were no ill-effects from doing this besides the fact that my filling didn't rise as far up the springform pan as I had put the crust. I ended up trimming off about a half inch of crust above the cheesecake before removing it from the pan. Thanks for posting, LIG! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes! :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2009


      I love blueberry and lemon flavors so knew this would be a big hit. Bought store brand lemon cream filled cookies and used a 9 inch springform pan. A very easy cheesecake to make that tastes amazing. Topped with some blueberry pie filling when serving and enjoyed! Made and reviewed for KK's Chef's Pick Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Lemon Blueberry Cheesecake

    Serving Size: 1 (137 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 459.2
    Calories from Fat 269
    Total Fat 29.9 g
    Saturated Fat 15.2 g
    Cholesterol 124.5 mg
    Sodium 282.6 mg
    Total Carbohydrate 42.9 g
    Dietary Fiber 0.6 g
    Sugars 36.2 g
    Protein 6.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes