Lemon Blueberry Cheesecake Pie. A great dessert to make a day ahead for any Sunday dinner or even a special occasion.
A single lemon and a couple of cups of frozen blueberries in my fridge were the only inspiration I needed for this delectable dessert that once again brings together lemon and blueberry; one of the favourite dessert flavour combinations here on Rock Recipes. 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.
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.
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 but I’ll admit that on more than one occasion, Spouse and I have shared a slice as a late night treat, later that evening. 🙂
Like this Lemon Blueberry Cheesecake Pie recipe?
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- 1 cup flour
- ½ cup icing sugar powdered sugar
- small pinch salt
- ½ cup cold butter cut in cubes
- 1 tsp lemon extract
- 1 large egg yolk
- 1 tsp lemon zest finely minced
- 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
- 2 cups blueberries fresh or frozen
- ½ cup sugar
- 1 rounded tablespoon corn starch
- ¼ cup water
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.
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.
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.
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.
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