Lemon Blueberry Cheesecake Pie. with a shortbread crust and a no bake filling. A great dessert to make a day ahead for any Sunday dinner or any occasion.
Lemon Blueberry Cheesecake Pie
Originally published July 2015.
A single lemon and a couple of cups of frozen blueberries in my fridge were the only inspiration I needed for this delectable dessert. It once again brings together lemon and blueberry, one of the favourite dessert flavour combinations here on Rock Recipes.
Using frozen berries in the topping can make it more economical.
I’ve used the same crust from my Ultimate Lemon Cheesecake in this recipe. But, as the recipe states, a graham crumb crust is easily substituted for convenience or time.
Lemon Blueberry Cheesecake Pie
The blueberry topping is easily accomplished in the time it takes the crust to bake, so that they then cool down at the same time. The creamy no-bake filling gets a bit of an extra citrus hit from minced lemon zest in the mixture too.
As noted, it is best to make this pie as far in advance as you can.
Lemon Blueberry Cheesecake Pie
The day before is ideal to give the filling lots of time to firm up. I like to make it on a Saturday afternoon as dessert for Sunday dinner.
However, I’ll admit that on more than one occasion, Spouse and I have shared a slice as a late night treat, later that evening. 🙂
TIP:
A graham crumb crust is mentioned as an alternative to the shortbread crust but another our Sweet Shortcrust Pastry is another excellent suggestion for this pie.
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Lemon Blueberry Cheesecake Pie
Ingredients
For the lemon shortbread crust (A graham wafer crumb base is easily substituted if you prefer.)
- 1 cup flour
- ½ cup icing sugar, powdered sugar
- small pinch salt
- ½ cup cold butter, cut in cubes
- 1 tsp lemon extract (optional)
- A large egg yolk
- 1 tsp lemon zest, finely minced
For the cheesecake filling
- 1 pound of cream cheese, 2 eight ounce packages
- 1 cup icing sugar, powdered sugar
- 1½ cups whipping cream
- 1 tsp vanilla extract
- 1 tsp very finely minced lemon zest
For the blueberry topping
- 2 cups blueberries, fresh or frozen
- ½ cup sugar
- 1 rounded tablespoon corn starch
- ¼ cup water
Instructions
To prepare the lemon shortbread crust
- Sift together the flour, icing sugar and salt. Mix in the lemon zest. Set aside.
- Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal
- Whisk together the egg yolk and lemon extract Add to the crumbly dry mixture and mix in until a soft dough forms.Wrap the dough in plastic wrap and chill in the fridge for at least a half hour.
- Roll the dough out into a 12 inch round, place in a 10 inch pie plate and trim the edges.
- Bake at 350 degrees F (325 for glass bakeware) for 20 minutes or so, or just until lightly golden brown. Let cool completely before adding the cheesecake filling.
To prepare the lemon cheesecake filling
- Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured. Add the 3 tbsp icing sugar to the bowl of an electric mixer along with the vanilla extract and whipping cream. Beat together to firm peaks, then transfer the whipped cream to a separate bowl.
- Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together well until smooth and the cream cheese is well softened.
- Add about ½ cup of the whipped cream to the softened cream cheese mixture and beat again until smooth. (This step helps soften the cream cheese mixture a little more for the next step and prevents lumps of cream cheese in the filling.)
- Finally fold in the remaining whipped cream and the lemon zest by hand until smooth, using a rubber or silicone spatula.
- Spread the filling evenly into the prepared crust and chill in the fridge.
To prepare the blueberry topping
- Bring the berries and sugar to a very gentle boil for only about 5 minutes.
- Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minute stirring constantly.
- Cool completely.
- When the blueberry topping has cooled to room temperature, spoon it evenly over the filling and chill for several hours before serving. If you have the time, make this cheesecake a day in advance to get the best set on the cheesecake filling.
- Garnish with additional whipped cream before serving if you like.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Amount Per Serving Calories 448Saturated Fat 19gCholesterol 118mgSodium 202mgCarbohydrates 37gSugar 26gProtein 4g
Lori
Monday 24th of August 2020
I made this this past weekend. Had a bag of wild blueberries in freezer that needed to be used up, didn't quite have enough so supplemented with a few chopped frozen strawberries. The crust was a bit wonky to work out. but got it in there. The cookie crust was great. I made the crust the night before (cooler to bake at night) and finished the pie the next day - then let it sit and served it on Sunday. It was well received and will go in to my rotation. Thanks
Elizabeth
Monday 24th of July 2017
Absolutely delicious, I have made other no bake blueberry cheesecake but this was absolutely delicious. Just need to work on my pastry skills. Thanks
Tracy
Saturday 11th of July 2015
Hi, at what point when making the cheesecake filling do you add the lemon zest? Thanks
Barry C. Parsons
Sunday 12th of July 2015
Oops, right at the end when folding the last of the cream. I've updated the recipe to fix that little omission. Thanks for catching it so quickly.