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Lemon Blueberry Cheesecake Pie

Lemon Blueberry Cheesecake Pie. A great dessert to make a day ahead for any Sunday dinner or even a special occasion.

Lemon Blueberry Cheesecake Pie

Lemon Blueberry Cheesecake Pie

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. 🙂

Lemon Blueberry Cheesecake Pie

Lemon Blueberry Cheesecake Pie

Like this  Lemon Blueberry Cheesecake Pie recipe?

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Lemon Blueberry Cheesecake Pie

Lemon Blueberry Cheesecake Pie

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Lemon Blueberry Cheesecake Pie
Yield: 12 servings

Lemon Blueberry Cheesecake Pie

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Lemon Blueberry Cheesecake Pie - a great dessert to make a day ahead for any Sunday dinner or even a special occasion.

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
  • 1 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

  1. Sift together the flour, icing sugar and salt. Mix in the lemon zest. Set aside.
  2. Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal
  3. 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.
  4. Roll the dough out into a 12 inch round, place in a 10 inch pie plate and trim the edges.
  5. 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

  1. 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.
  2. 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.
  3. 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.)
  4. Finally fold in the remaining whipped cream and the lemon zest by hand until smooth, using a rubber or silicone spatula.
  5. Spread the filling evenly into the prepared crust and chill in the fridge.

To prepare the blueberry topping

  1. Bring the berries and sugar to a very gentle boil for only about 5 minutes.
  2. 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.
  3. Cool completely.
  4. 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.
  5. Garnish with additional whipped cream before serving if you like.

Recommended Products

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Nutrition Information

Yield

12

Amount Per Serving Calories 448Saturated Fat 19gCholesterol 118mgSodium 202mgCarbohydrates 37gSugar 26gProtein 4g

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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.

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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

Dee Miller

Tuesday 11th of August 2020

Found the dough to be a bit tricky on a very humid day. Won't make that mistake again. The dough just fell apart, no way to roll it out so I just pressed it into the pie pan. But it was very tasty! Can't wait to make it again...on a COOLER day :)

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.

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