BLUEBERRY LEMON CHEESECAKE: A Delightful Twist to Try!
A delightful twist on cheesecake with a tangy lemon flavor and sweet blueberry compote.
- Prep Time: 30 minutes
- Cook Time: N/A
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Crust: 1½ cups graham crumbs
- ¼ cup sugar
- ⅓ cup melted butter
- Filling: 24 oz cream cheese
- 1 cup powdered sugar
- ¼ cup honey
- Zest & juice of 1 lemon
- 1 tsp vanilla
- 1¼ cups whipped cream
- Compote: 2 cups blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
- Fresh blueberries & edible flowers for topping
Instructions
- Mix crust ingredients; press into pan; chill 30 minutes.
- Cook compote until thick; cool completely.
- Beat filling ingredients; fold in whipped cream gently.
- Layer half filling, swirl compote, repeat layers.
- Chill 6 hours or overnight; top with blueberries and lemon garnish before serving.
Notes
- Use fresh lemon juice for best flavor
- Let compote cool before layering
- Chill overnight for firm, clean slices
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22g
- Sodium: N/A
- Fat: 26g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A