Blueberry Lemon Cheesecake

Blueberry Lemon Cheesecake is a dessert recipe ready in 30 min. It makes 4 servings, each 320 kcal with 4 g protein. Beginner level, 6 ingredients.

Recipe by @anayet_vanille, adapted and measured by Cookpath.

  • 30 mintotal
  • Beginnerlevel
  • 320kcal a serving
  • 4 gprotein
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Blueberry Lemon Cheesecake

What is Blueberry Lemon Cheesecake

Hollowed lemon shells filled with a blueberry cream cheese cream and topped with a lemon cream made from creme fraiche, eaten with a spoon.

How to make Blueberry Lemon Cheesecake

Tips from the cook

  • Zest the lemons before you cut and scoop them.
  • Scoop out the insides carefully, so the shells do not tear.
  • Slice a thin piece off the base of each shell, so it stands upright.
  • Let the lemon cream cool before whisking it into the cream cheese.
  • Chill the filled shells and eat within 2 days.
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Blueberry Lemon Cheesecake substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Cream cheese2 options
  • Dairy-free cream cheese (tofu/oat/coconut based) 1:1 by weight

    Cashew versions carry nuts.

    Still contains soy.

  • Silken tofu blended with lemon and coconut oil 1:1

    Needs chilling.

    Still contains soy.

Crème fraîche2 options
  • Thick unsweetened coconut yoghurt + squeeze of lemon 1:1

    Can split if boiled.

  • Soy or oat cream 1:1

    Thinner.

    Still contains soy.

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