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:
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:
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