Blueberry Lemon Cheesecake Recipe

Name: Blueberry Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cup vanilla-wafer crumbs; 3 tablespoon apple jelly; 1 tablespoon light margarine; 1/4 cup sugar; 1 package (8 ounces) fat-free cream cheese; 1 package (8 ounces) light cream cheese; 1 can (14 ounces) low-fat sweetened condensed milk; 1 - egg (or 2 egg whites); 1 tablespoon lemon juice; 1 teaspoon lemon peel; 1 teaspoon vanilla; 1 cup fresh blueberries (optional); 1 can (20 ounces) blueberry pie filling lite

Servings: persons

2 1/4 cup vanilla-wafer crumbs
3 tablespoon apple jelly
1 tablespoon light margarine
1/4 cup sugar
1 package (8 ounces) fat-free cream cheese
1 package (8 ounces) light cream cheese
1 can (14 ounces) low-fat sweetened condensed milk
1 - egg (or 2 egg whites)
1 tablespoon lemon juice
1 teaspoon lemon peel
1 teaspoon vanilla
1 cup fresh blueberries (optional)
1 can (20 ounces) blueberry pie filling lite

1
Preheat the oven to 325u00b0F (160u00b0C). Coat a 9-inch (23-cm) springform pan with nonstick spray.
2
In a medium bowl, mix the crumbs, jelly, margarine, and sugar. Press the mixture into the bottom and up the sides of the pan. Refrigerate while preparing the filling.
3
In a large bowl, use an electric mixer set at medium speed to beat together the two types of cream cheeses until they are light and fluffy. Add the milk, egg, lemon juice, lemon juice, lemon peel, and vanilla, and beat until smooth.
4
Spread the blueberries, if desired, over the bottom of the crust and top with the blueberry filling. Bake for 15 minutes. Pour the cheese mixture over the blueberry layer. Place the pan inside a larger one filled with 1 inch (2.5 cm) of water. Bake the cake until its edges are lightly browned and the center is nearly set, 50 to 60 minutes. Cool the cake on a wire rack for 30 minutes, then refrigerate it overnight.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 cup vanilla-wafer crumbs, 3 tablespoon apple jelly, 1 tablespoon light margarine, 1/4 cup sugar, and more.

Yes, Blueberry Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions