Lemon-Blueberry Cheesecake Recipe

Name: Lemon-Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 vanilla wafers, finely crushed (about 1-1/3 cups); 3/4 cup plus 1 Tbsp. sugar, divided; 3 Tbsp. butter or margarine, melted; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; zest and juice of 2 lemons; 4 eggs; 1 cup thawed COOL WHIP Whipped Topping; 1 pkg. (12 oz.) frozen blueberries, thawed, drained; 1 cup fresh blueberries

Servings: persons

1
Heat oven to 325F.
2
Mix wafer crumbs, 1 Tbsp.
3
sugar and butter; press onto bottom of 9-inch springform pan.
4
Bake 10 min.
5
Beat cream cheese and remaining sugar in large bowl with mixer until blended.
6
Add sour cream, lemon zest and juice; mix well.
7
Add eggs, 1 at a time, mixing on low speed after each just until blended.
8
Stir in frozen berries.
9
Bake 1 hour 5 min.
10
to 1 hour 15 min.
11
or until center is almost set.
12
Run knife around rim of pan to loosen cake; cool before removing rim.
13
Refrigerate 4 hours.
14
Top with COOL WHIP and fresh berries just before serving.

4093

kcal

Calories

Fat

192

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 10 ingredients. The key ingredients include: 40 vanilla wafers, finely crushed (about 1-1/3 cups), 3/4 cup plus 1 Tbsp. sugar, divided, 3 Tbsp. butter or margarine, melted, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Lemon-Blueberry 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!

Lemon-Blueberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions